GLUTEN FREE FLOUR TORTILLA’s are the STAR OF THIS SHOW!
Ingredients needed are in BOLD!
Using a food processor and a 9x13 baking dish
Gluten Free Flour Tortilla
Minutes to Prepare: 15. Minutes to Cook: 35. Number of Servings: 8
2 c. Gluten-free all purpose flour (or 2 c. White rice flour)
2 tsp. Xanthan gum or Guar gum
1 tsp. Gluten-free baking powder
2 tsp. Brown sugar
1 tsp. Salt
1 c. Warm water
1) Add the dry ingredients to a large mixing bowl and mix the ingredients thoroughly.
2) Add the cup of warm water to the bowl and mix the dry ingredients into the water with your hand until it’s an even mixture.
3) Separate the dough into 8 pieces and roll each piece into a ball. Place all but one of the dough balls back into the bowl and cover with plastic wrap until you're ready to work with them.
4) Sprinkle a clean, flat surface with a bit of buckwheat flour and then roll your dough ball into a roughly circular shape and get as thin as possible.
5) Throw the tortilla onto a hot griddle (I use a cast iron griddle on medium heat with just a smidge of olive oil) and let it cook approximately 1-2 minutes or until it has started puffing up and the bottom side is developing those lovely brown spots. Flip the tortilla and cook the other side until is toasty as well.
6) Slide the cooked tortilla onto a covered plate to stay warm and repeat from step 4 until you've cooked all 8 tortillas. I generally roll one tortilla out while another is cooking, so that there is always a tortilla on the griddle.
GREEN SAUCE for ENCHILADA’s
4 Green chilis (I had use cubanelle’s it’s ALL we had at the grocery )
**Can roast the peppers and remove the skin. I chose not to in this recipe.
1 Onion- diced
4 Garlic cloves- minced
1 Jalepeńo-cut small/minced
½ cup cilantro
3 Limes juiced
3 TBS olive oil
1 ½ Cup chicken broth
1/2 cup water
1 tsp salt
1 Cumin powder
¼ tsp oregano
In food processor:
All the ingredients above. Blend real well.
Place mixture in a sauce pan on medium heat and bring to a boil. Slowly adding the flour mixture and whisking. Simmer for 10 minutes. Remove from heat
***2 # top round OR ground beef. Cook in Sauce pan or frying pan. Drain. Then add some of the green sauce and mix.
**Your favorite cheddar cheese.(Notice I have no amount here because I feel that this amount is a preference.) I LOVE a sharp cheddar mix!
Using a 9x13. Place a cup or more in the baking dish until the bottom is completely covered.
Take GF Flour tortilla, Fill with around ½ cup of cooked and drained beef. Top with a tablespoon or 2 of the sauce then cheese, as you desire. Close the tortilla and place the seam down in the baking dish.
When they are all rolled place remaining sauce on the top. Top with cheese.
Bake in preheated 350° oven for 20-25 minutes or until cheese is brown and you can see the sauce is lightly bubbling on the side!
*In the pictured below I didn't use the 9x13 baking dish because we froze a portion for our son!
(Posted on 5/13/22 on instagram & TikTok @glutenfreesince03 , YouTube)
Quick, easy, and delicious!!!
Take 2 pounds of chicken and cut them into strips!
I often like to take other gluten-free breadcrumbs make them finer and season them up before using. I did something a little different this batch! I took the brand, Ener-G stuffing mix, plain, and ground them up fine in my Vita mix! It made a real nice and fine breadcrumb to use for this recipe!
Add to 2 -3 cups of gluten-free bread crumbs:
1 TBS fine garlic powder
1/2 TBS fine onion powder
2 tsp salt (Then you can sprinkle more on top ones done if you desire)
1tsp black pepper
2 eggs mixed in a separate bowl
Place chicken strip into egg, then bread crumbs!
Repeat for thicker crunchier fingers!!
Bake in 350 oven for 20-25 minutes.
*** I did 20 minutes with the air fryer setting and they were perfect!!!!
(Instagram @glutenfreesince03 in 5/6/22)
13 x 9” baking- spread butter on the baking dish.
Take a gluten-free box mix and follow the instructions. Set aside.
** I used the brand Glutino mix (1/3 cup butter, 2 eggs, and 4 egg whites)
OR use your favorite brownie recipe!
*Add the brownie mix evenly into the baking dish
Take the Cream cheese mixture and place ¼ cup clumps on little piles on top. It will look like piles of cheese cake bumps onto of the brownie mix. Then take a butter knife and swirl the cheesecake mixture through the brownie. Make a pretty pattern.
8 ounce cream cheese
2 cups of powdered sugar
1 teas vanilla
½ Cup unsweetened smooth peanut butter
*Next take the chocolate chips and sprinkle among the swirls. Making a cute pattern.
This recipe is a perfect combo of sweet brownie and semi-sweet cheesecake. Not to overly sweet and perfectly cake -like!
½ cup of 58% cacao semi-sweet chocolate chips
350° pre-heated oven
¾ cup butter, softened (1 ½ sticks)
¼ cup of white sugar
1 1/4 cup of packed brown sugar
2 cups of chocolate chips
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup tapioca flour
2 cups brown rice four
1 teaspoon xanthan gum
This dressing should be good for 2 heads of hearts of romaine. I recommend NOT pouring the whole thing on at once! Mix it well, pour half the dressing. Taste then add gradually as needed!
1/3 cup of Red Wine Vinegar and a few dashes of balsamic vinegar
2/3 Cup of EVOO
1 TBS turbinado sugar (ANY sugar will do)
1 tsp salt
2 cloves fresh garlic minced
2 tsp sweet onion pressed in garlic press (or minced really fine)
Dash of black pepper, ¼ tsp of paprika and a dash of tabasco
½ teaspoon of dried Italian seasoning
Blend really well.
Makes around 19.
The ingredients I used! (Always remember to have FUN…use what you want as you also stay close to the measurements to get the same result…if desired!)
First: in Food Processor
1 1/4 cup Almond Flour
4-5 Pitted Medjool Dates (2 ounces or 56 grams)
2 TBS Golden Organic Flax Meal
2 teas (4 g)Monk Fruit
1/2 cup Cacao Powder
Mix until dates are very tiny pieces.
Place Mixture in a bowl:
Add to it:
80 grams of Almond butter (or around 5 TBS)
2 TBS (12 g)Organic Chia Seeds
2 TBS (18 g) Organic Sesame Seeds
Mix real well, by hand or mixer! Add 2 TBS of cold water. Mix again.
*if you need a bit more water to form these beautiful treats…then add a tiny bit at a time so you don’t over due it!
I used a little scooper to form these 3/4 ounce balls. Makes around 19. Chill and they taste even better!
Per serving: Protein 3.33 g; Calories 97; Carbs 5.86g; Fat 7.50g; Sugar 2.12g; Fiber 2.32g
Let’s review the nutrient that are in this treat and from their source so you can use MORE of them in other recipes!
Medjool dates are high in potassium (helps to regulate blood pressure, beta-carotene which the body converts to Vit A-good for eyes, high in insoluble and soluble fiber, high in manganese- helps the body to produce the right amount of hormones-keeping you balanced!
Flax meal high in fiber and omega-3 fatty acids, as well as phytochemicals called lignans. Benefits of flax meal are numerous. To mention a few: helps to lower blood pressure and blood sugar and high in Omega-3 and fiber. Cacao powder is a “super food” packed with antioxidants (flavanols), that help improve blood vessels, digestive system and even brain health to name a few. There is a lot of health benefits in the tiny sesame seed. Another item high in antioxidants, fiber and healthy fats, it also has minerals and protein. All of these foods can help with inflammation, brain health, your digestive system, heart health and help to lower blood pressure and blood sugar.
Total baking time: 55 minutes
Preheat the oven to 400°
In a medium size mixing bowl:
1 Medium zucchini, cleaned and grated
1 cup water-room temperature
¼ extra virgin olive oil
Dry Ingredients in a sperate bowl:
1 cup arrowroot
1 cup brown rice flour
½ cup buckwheat flour
½ cup sweet sorghum flour
1 tsp of garlic powder
1 tsp dried parsley
1 tsp dried basil
½ tsp baking powder
1 tsp salt
1 TBS xanthan gum
1 TBS fast acting yeast
Add dry ingredients to the wet. Mix well wither by hand or hand mixer.
Add ½ cup of grated parmesan cheese.
Let dough sit, covered for 30 minutes.
Coat the loaf pan with olive oil. Add bread dough.
Place in preheated oven for 5 minutes. Lower the temperature to 350 and cook for another 30 minutes.
I love a crunchy top of a loaf of bread but you have to make sure it doesn’t burn. To ensure that doesn’t happen, I covered the top of the bread, LIGHTLY- like a little tent, with a large piece of tin foil. I let it bake for another 20 minutes!
Perfect airy and moist loaf of bread!