Rustic Tortillas

So the good news is that we’re taking a finance class and getting an accurate look at our budget. The bad news is, it’s pretty sad. Compared to most Americans, we’re doing slightly better in the debt area, but we’ve still got a ways to go. But there is hope and there are techniques to help us. One area that we can trim is our food budget. I took an informal poll of girlfriends the other day and found we’re already spending quite a bit less than they do, so we really don’t have THAT much wiggle room. But I’ve also learned a thing or two about couponing so maybe I can fine tune that a bit this year. This may be one of the reasons I’m so in love with the cookbook we got for Christmas, Gluten Free On A Shoestring.

Another reason I might be so in love with it is because I can make things like this:

Yep. Hand made tortillas. Now, I know they’re a little rough around the edges. It obviously takes practice. So until I can refine my technique, we’ll call them rustic.

And yes, it’s easy to get them THAT thin. You roll them out between two sheets of plastic. Now my naturopath let me know that she doesn’t let plastic touch her food. She uses parchment instead. Arrrgh. It’s just so hard to know everything about everything. Maybe I’ll try the parchment next time.

Kid Foodie requested chicken enchiladas last week. No problem at all. Every time I make these I get faster. So it wasn’t long before a hearty dish of homemade chicken enchiladas was bubbling in the oven (complete with enchilada sauce from scratch!) If you’re so inclined it would be great to make up a double or triple batch of the tortillas. We tend to go through these babies pretty quickly! There are so many snacks you can make with them when hungry boys get home from school.

Ok think you might want to try the tortillas? Here you go:

Gluten Free Flour Tortillas

2 Cups all-purpose gluten free flour (you can use Bob’s Redmill blend or make your own)

1 teaspoon xanthan gum

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

4 teaspoons vegetable oil

1 Cup warm water, about 100˚ F

1. In a large bowl, mix flour, suntan gum, baking powder and salt. Combine well. Add vegetable oil and stir to combine. Add water slowly, stirring as you pour.

2. Once you have added all the water, press dough together with wet hands. Divide into 6 pieces. Roll each piece separately between two sheets of plastic wrap until about 1/8″ thick and about 8″ wide.

3. Heat a skillet. Once the skillet is hot, one at a time, place each raw tortilla flat in the skillet. Allow each to cook for 45 – 60 seconds or until slightly charred. It’s better to undercook than overcook. Flip and cook for another 30 – 45 seconds. Remove from pan and place onto plate.

4. These are best when still warm. If they stiffen, just microwave for 30 seconds wrapped in a moistened paper towel.

source: Gluten Free On A Shoestring, pgs. 120-121

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  • Kid Foodie

  • About This Blog’s Authors

    Even before his diagnosis of Celiac Disease in 2010, Kid Foodie was passionate about food. Although the diagnosis brought some restrictions, his appreciation and appetite for good, healthy food has only skyrocketed.

    For me, his diagnosis of Celiac opened up a world of food possibilities and a new way of thinking about what we eat. It has absolutely been a joy to overhaul our family's food choices and we all continue to benefit from it. We write this blog to help our family and friends understand how to cook gluten free and to provide them recipes to try out themselves.

    Kid Foodie now has his own blog:

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