Gluten Free Tortillas - These are soft and wonderful!!!

Gluten Free Tortillas

You will want a tortilla press for these although you can use a cast iron pan with A LOT of muscle.  I bought a cast iron tortilla press online for about $22 – 8 inch.  Makes the job MUCH easier!

This is a tortilla recipe that’s chewy, bendable and tastes great!

Makes about 12 tortillas.

1-1/2 C. white rice flour, plus additional for kneading and rolling

½ C. tapioca starch

2 tsp. Stevia in the raw

1 tsp. Xanthan Gum

½ tsp. baking powder – non-aluminum

½ tsp. sea salt

2 T. coconut oil

¾ C. cold water (more as needed)

Whisk together flour, starch, stevia, xanthan gum, baking powder and salt.  Using hands cut coconut oil into flour with a motion that’s similar to snapping your fingers.  No large pieces of coconut oil should remain.

Add ½ C. water.  Stir into dough with wooden spoon.  Dough will be dry.  Add additional ¼ C. water.  Stir.  When dough begins to hold together stop.  If dough remains dry, add water, 2 T. at a time, until it begins to hold together but isn’t wet.  It’s a good idea to feel the dough as you add water.  It should feel damp, not wet.

Turn dough onto generously white rice floured counter.  Begin to knead until it’s smooth.  It should not stick to your hands.  If it seems too dry add a bit of water.  If dough too wet, add a bit of flour.  To test consistency pinch off a generous tablespoon amount and roll between palms.  It should form a ball easily and not stick to your hands.  Cover the dough with plastic wrap.

Heat a 10-inch skillet over medium heat.  Line a tortilla press with a plastic bag cut open on 2 sides.  Flour the plastic bag with rice flour.  Pinch off about 2 tablespoons of dough and roll into a ball and place into press between the 2 layers of plastic.  Flatten dough in the press.  If tortilla seems too thick remove from plastic, sprinkle with rice flour and roll with rolling pin.

Increase skillet temperature to high.  Heat until it begins to smoke lightly.  Place tortilla in hot skillet and cook for about 3 minutes.  Should be lightly brown.  As your first tortilla cooks, start pressing the 2^nd one.  Flip your tortilla and cook an additional minute or two.  The second side won’t get as brown.  Immediately transfer to a plate.  Cover with a towel.  Repeat process until all dough is used.

Tortillas are best served right away.  They can be stored overnight in a sealed plastic bag.  Heat before serving to soften.

Use as roll up sandwiches, burritos, fajitas and breakfast burritos.  

Cut up the leftover tortillas into triangles and bake in a 250 F oven until crisp.  Store in airtight container and use as crackers for dips, etc.

Gluten Free White Bread for Sandwiches, Toast, etc.

Gluten Free White Bread for Sandwiches

Warm water                                                ¾ C. plus 3 T.

Olive oil                                             1/3 C.

Apple Cider Vinegar                      1 tsp.

Eggs (room temp)                          2

Local raw honey                             ¼ C.

Active Dry Yeast                             1-1/3 T.

Gluten Free All Purpose flour     2-3/4 C.

Sea Salt                                             1-1/2 tsp.

Xanthan Gum                                  1 T.

(You should be able to get King Arthur or other brand gluten free all purpose flour at any decent grocery store.  Xanthan Gum you will find in the section with all of the Bob’s Red Mill products).

Preheat oven to 350 F.

In a mixing bowl combine the warm water, olive oil, vinegar, eggs and honey.  Then stir in the yeast.

In a different bowl combine the flour, salt and xanthan gum.

Add the dry ingredients to the wet ingredients and stir vigorously for a minute or two.  (Muscle) 

Immediately scrape out the bowl into a bread pan that has been liberally coated with olive or coconut oil.  Smooth the top of the batter with wet fingers.

Let the dough (batter) ferment for 30 – 40 minutes until it has risen significantly and reaches the top of the pan.

Bake for 45-50 minutes, until nicely browned.  You can check the internal temperature to ensure it is fully baked.  Should read 190 F.

Pull and remove from pan and cool on a wire rack.

Enjoy!

Quick Homemade Granola

We've stopped eating store bought cereals.  Yup.  Even supposed "good for you" cereals are full of junk and GMO ingredients.  So we've gone to what our grandmother's did and make it homemade.  Here is a simple recipe that doesn't take long and will store for several weeks (although ours doesn't last that long - ha ha).

Healthy Granola

30 Days to Fit

Dry Ingredients:

8 cups old fashion oats – gluten free
1 cup nuts (walnuts, pecans, or sliced almonds – raw, unsalted)
2 T. cinnamon (or more to taste)
1 cup organic unsweetened coconut flakes (Tropical Traditions online)
1 cup dried fruit (cranberries, raisins, blueberries, etc)

Wet Ingredients:

2 cups local raw honey
1 T. pure vanilla extract
3/4 cup organic coconut oil

1. Mix dry ingredients in large baking dish (roaster works well)
2. Combine wet ingredients and heat on low just until honey and coconut oil can be easily stirred.
3. Pour wet ingredients over dry and mix well.
4. Bake at 350 for 45 min stirring every 15 minutes
5. Let cool completely before storing in an airtight container.

Delicious with plain goat’s milk yogurt and fruit or pour homemade coconut milk over top. Also a favorite topping on homemade coconut strawberry ice cream.  (yes recipe coming soon)