Gluten-free tortillas

Simple. Delicious. Easy.

These are the best tortillas we have eaten since going gluten-free.  We actually prefer them over regular tortillas.  I got the recipe from the blog Art of Gluten-Free Baking and made a few substitutes and additions.  These will change your gluten-free life!

Ingredients:
2 cups Pamela’s Artisan Gluten-free Flour blend (you can find at Kroger and  Natural Grocer)
1 1/2 teaspoons sea salt
2 teaspoons aluminum free baking powder
1-2 tablespoons of tomato powder (optional or your favorite spice)
5 tablespoons unsalted organic butter, cold and cut into 1 tablespoon pieces
3/4 cup warm water

Each batch makes about 8 tortillas – we usually double the recipe.

tortilla premixIn your food processor mix flour, salt, baking powder and tomato powder.

Add your butter pieces and mix until it looks like wet sand.tortilla wet sand

Then add the warm water and mix until a dough ball forms.

tortilla mixed

Place the dough ball in plastic wrap or in a container with a lid for 30 – 60 minutes at room temp. This will help distribute the water through the dough.  You can refrigerate the dough if you aren’t going to use it the same day.

When you are ready to make tortillas, roll the dough into 8-9 balls.

tortilla rounds

Then roll out the dough balls.  We use two pieces of parchment paper and a rolling pin unless you have a tortillas press.  Then place the tortilla in a pan heated to medium with oil (we use Grapeseed oil).  Cook for about 60 seconds while bubbles form on the top and then flip and cook the other side.rolled tortilla tortilla in pan

We love to use them as tortillas for homemade breakfast burritos.  We fill them with a mix of breakfast sausage, eggs, green chili, hash browns and spinach.  Then we roll them up in foil and freeze them for a super simple and delicious breakfast during the week.  Just stick them in the oven for 30-45 minutes while getting ready and then grab and go!

Burrito making burrito assembly finished burrito

 

 

 

 

 

We have also made them and then cut them into triangles for homemade tortillas chips and they were a HUGE hit.

There you have it…gluten-free tortillas that you will love.  Thank you to the Art of Gluten-Free Baking for figuring out this awesome recipe!

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An unlikely pair – apricots and cherries

I have never tasted better cherries than the ones we have gotten the last couple of weeks from our CSA share. The last couple of weeks have brought not only fresh cherries but fresh apricots as well – an unlikely pair.  Inspired by a good friend and a recipe I found online by Erika Kerekes for Apricot Cherry Clafoutis (a baked French dessert) I created a gluten free, dairy free, sugar free version of the Apricot Cherry Clafoutis. It makes an unlikely pair into an easy, unique and delicious treat.
                    
  • 6 large or 8 small fresh apricots, pitted and cut into chunks
  • 1 cup fresh cherries, pitted
  • 1 1/4 cups unsweetened almond milk
  • 3 eggs
  • 1/2 cup agave
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup almond flour
  • 1/8 tsp salt

Heat oven to 375 degrees. Spray a small casserole dish or a pie plate with cooking spray (I used olive oil in a oil sprayer) and add your apricots and cherries (make sure to remove pits). Whisk together the almond milk, eggs, agave, vanilla and almond. Add the almond flour and salt and whisk until smooth.  Pour the mixture over the fruit and bake for 45 minutes.  The top should be lightly browned. It should no longer be liquid in the center but will be jiggly.  Let it cool and enjoy!

Thin Mint or Peppermint Patty Cookies

       This sugar free, gluten free, dairy free, soy free cookie recipe is adapted from one of my favorite cookbooks, the Gluten-Free Almond Flour cookbook, by Elana Amsterdam. She has a myriad of other fabulous recipes on her website.

I took her recipe for Chewy Chocolate Cookies and made a dough that can either be rolled flat and cut into thin slices to mimic a Thin Mint or made thicker to taste more like a peppermint patty.  Here’s the recipe with the secret ingredient at the end!

  • 3 cups blanched almond flour
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • ½ cup arrowroot powder
  • ¼ cup unsweetened cocoa powder
  • ½ cup grapeseed oil
  • ¾ cup agave
  • 1 tablespoon vanilla
  • 7 drops of natural peppermint oil (I use LorAnn Oils)

Preheat oven to 350. Line a cookie sheet with parchment paper.

In a large bowl mix the almond four, salt, baking soda, arrowroot powder and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave and vanilla. Mix the wet ingredients into the almond flour mixture until thoroughly combined. Add 7 drops of peppermint oil and mix again. Scoop the dough (about a ¼ of a cup) onto baking sheet or roll out and use a cookie cutter or glass rim to cut thin circles in the dough and place on the cookie sheet.

        

Bake 10 – 15 minutes if you use scoops. Bake 9-11 minutes if you roll out the dough and use flat circles. Let the cookies cool on the baking sheet for 30 minute – this also allows them to finish a last bit of cooking. You don’t have to worry about egg in this recipe being undercooked and that even means you can sample the dough!

We love ours with a glass of unsweetened almond milk. Enjoy!