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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Perfect Every Time Grain Free Tortillas! Plain/Spinach/Sun-dried Tomato/Honey Mustard. (Gluten/Egg/Dairy/ Nut/ Coconut Free)

Perfect Every Time Grain Free Tortillas! Plain/Spinach/Sun-dried Tomato/Honey Mustard. (Gluten/Egg/Dairy/ Nut/ Coconut Free)

 THESE TORTILLAS ARE AMAZING!! Ahh. Im so excited about them..and now you can make them 4 different flavors! Plain, Spinach, Sun-dried tomato or honey mustard! I included notes on how to make them with xanthan gum or flax!

These tortillas are nice and flexible as long as they are cooked properly. Make sure your skillet is hot enough to cook fast (but not burn) because if they cook too long, they become crispy and lose their flexibility. While the flax meal option delivers a delicious, bready flavor, the xantham or guar gum option helps the dough stay together when rolling. All tortilla recipes can be made by hand or in a food processor by dumping all the ingredients in at once and blending for 10-15 seconds. Blending too long  will cause the shortening to melt.

Soft Tortillas

Yield 10 tortillas, 4.5-5” wide 

Version #1 is our favorite- The xanthan or guar gum make this version really really easy remove from the parchment and place in the pan, and these tortillas stay really soft and bend beatifully after they have fully cooled. I included the second recipe using flax as I know some people prefer to avoid gums. The flax Version #2 is equally as delicious as version #1- but they are slightly less pliable. 

 

¾ cup of Ottos’s Cassava Flour + 2 Tbsp ( 108 grams)

¼ cup of Tapioca or Arrowroot Starch (33 grams) 

 

Then add: 

¾ tsp baking powder

¾ tsp sea salt

½ tsp xanthan or guar gum

¼ cup plus 1 tbsp palm shortening (60g)

½ cup hot water (110g)

Tapioca flour for rolling

Oil for frying

 

  1. Combine the Angell Dust or the Cassava & Starch combo , baking powder, and sea salt. Cut in the shortening until the mixture is crumbly. Add ½ cup hot water to the mixture, or just enough to make the ingredients moist and stick together.

  2. With your hand or a large fork, knead the mixture until the dough forms a soft round shape.  (OR just throw all the ingredients in a food processor together and pulse 10-15 second until a smooth dough forms) 

  3. Take the dough and pull it apart into 10 balls (about 1 tbsp of dough per ball). Roll each dough ball in between 2 pieces of parchment paper that are lightly sprinkled with tapioca starch to about 1/8 inch thickness. Alternatively, you can use a tortilla press.

  4. Add oil to a medium hot nonstick skillet (¼ tsp oil per tortilla), place the tortilla on the skillet, and cook for about 1 minute on each side, until the tortilla bubbles and/or has brown spots on the cooked side. 

 

Version #2  (Using Flax Meal) 

¾ cup of Otto’s Cassava Flour (92 grams)

¼ cup of Tapioca or Arrowroot Starch ( 33 grams) 

 

Then add: 

¾ tsp baking powder

¾ tsp sea salt

1 tbsp flax meal

¼ cup plus 1 tbsp palm shortening (60g)

¼ cup + 1 tbsp very hot water (69g)

Tapioca flour for rolling

Oil for frying

 

  1. Add flax meal to the very hot water and stir. Set aside for 5-10 minutes while it thickens to an egg white texture. Make sure your water is very hot in order to activate the flax meal. 

  2. Combine the Angell Dust or the Cassava & Starch combo , baking powder, and sea salt. Cut in the shortening until the mixture is crumbly. Add the water/flax meal mixture. 

  3. With your hand or a large fork, knead the mixture until the dough forms a soft round shape. (OR just throw all the ingredients in a food processor together and pulse 10-15 second until a smooth dough forms) 

  4. Take the dough and pull it apart into 10 balls (about 1 tbsp of dough per ball). Roll each dough ball in between 2 pieces of parchment paper that are lightly sprinkled with tapioca starch to about 1/8 inch thickness. Alternatively, you can use a tortilla press. Be careful when peeling these off the parchment paper as they might break.

  5. Add oil to a medium hot nonstick skillet (¼ tsp oil per tortilla), place the tortilla on the skillet, and cook for about 1 minute on each side. This flax tortilla does not bubble, so cook until brown spots appear on the cooked side. 



FLAVOR VARIATIONS. 

*Note: Use these flavor add ons with the tortilla version #1 that uses Xanthan or Guar Gum. They might also work with version #2 but that is not something I tested. 

 

  • Spinach Tortillas:  Add to Tortilla Version #1 -    2/1 2 Tbsp of Angell Dust (23 grams)  (or Otto’s Cassava Flour (20 grams) and 1 packed cup of fresh spinach leaves. Process all ingredients in a food processor to make the dough. 

  • Sun-dried Tortillas: Add to Tortilla Version #1- Otto’s Cassava Flour (12 grams) and ⅓ cup of sundried tomatoes from a jar- Rinsed first to remove the oil and pat dry with a paper towel.  Process all ingredients in a food processor to make the dough. 

  • Honey Mustard: Add to Tortilla Version #1-    Otto’s Cassava Flour (4 grams), 2 Tbsp of Granulated Honey1 ½ Tsp of Mustard Powder and ½ Tsp of Turmeric Powder  (for color).  Process all ingredients in a food processor to make the dough. 

 

Egg Free:  yes

Nut Free: yes

Dairy Free: yes

Low Carb:  no

Sugar Free:  yes

Aip Friendly: yes, except for sundried tomato variation.

21 Day Sugar Detox: no

Ketogenic Diet: no

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