Saturday, December 5, 2009
Connor has been gluten free, dairy free and soy free since he was a baby. His momma, me, on the other hand, became gluten free as an adult. I know what a warm donut tastes like. I know what a warm, flaky croissant tastes like. I miss good, light, fresh, good bread for a sandwich. I love good food, which makes going gluten free, and dairy free so hard for me. It is hard to find good gluten free food. It is hard when you know what a good home made flour tortilla tastes like fresh off the grill to then settle for a store bought corn tortilla. Well, I have found a way to satisfy some of my food sadness. I haven't found a good donut or croissant yet, but I have found an excellent and easy flour tortilla recipe.
When I was a young wife, before I had kids, I use to make home made flour tortillas daily. We would some how find a way to make tortillas work with what ever we were having for dinner. We could be having fried rice, and we could make it work with flour tortillas. When friends came over, the first thing they asked for were the flour tortillas. Good, homemade flour tortillas are incredible. We are from the West, and Mexican food is a part of our culture. I was very sad when we found out we had to go gluten free, because that meant the tortillas had to go, until now. I found an incredible and EASY recipe for those of you that are challenged in the kitchen. A website called, "Gluten Free Cooking School" has the best recipe for gluten free flour tortillas. I challenge you to make these and not tell anyone that they are gluten free and see if anyone notices. I find the true test is when they go unnoticed as being "good for being gluten free". I want them to just be great!! My family keeps asking me to make these tortillas. That is awesome!!
Gluten Free Tortillas:
2 c. Gluten Free All-Purpose Flour Mix (I use Bob's Red Mill)
1 1/2 tsp. xanthan gum
2 tsp. 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 goods into the water. Just mix it all up until all of the dry ingredients are no longer dry. And then keep mixing a minute longer.
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 all purpose flour and then roll your dough ball into a roughly circular shape. Get is as thin as possible. Make sure to keep it from sticking to your surface.
5. Throw the tortilla onto a hot griddle (I use a cast iron griddle on medium heat with just a smidge of shortening or oil) and let it cook approximately 1 minute – 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 waiting plate 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’s is always a tortilla on the griddle.
I find it helpful to not stack hot tortillas on top of each other. I like my tortillas slightly crunchy and the steam from one tortilla will make the next one soggy if they are stacked.