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 Ingredients: 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 Directions 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 **Ingredients: 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 BEEF ***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! Enjoy
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(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 egg 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 40-45 minutes **If you want the closest taste to“Tollhouse-like” Cookies but are gluten-free then this recipe will hit the spot! I LOVE THEM with pecans! But if you don't want the nuts...ADJUST the recipe below accordingly!
Ingredients: ¾ cup butter, softened (1 ½ sticks) ¼ cup of white sugar 1 1/4 cup of packed brown sugar 1 1/2 cups of chocolate chips 1/2 cup pecans (***If you don't want the nuts, no problem, increase the chips to 2 cups and omit the nuts!) 1 egg 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 (or replace the you can replace the tapioca, rice flour and xanthan gum and use 2 1/2 cups of Jen's all-purpose flour recipe!) Directions:
Note: If larger dough balls (2") then increase cook time around 4 minutes. |
AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |