Starting tomorrow I am going to be doing a 30 day detox. I will be eliminating allergenic and addictive foods from my diet, bringing my ph levels back to neutral. From then on, I will gradually add my "avoid" foods back into my diet and see how my body responds. This process will flush out the toxins in my system and the end result will be more energy, clarity of mind, weight loss, and simply feeling great from the inside out! I have done this several times before and if you have never done a detox, I encourage you to join me! You will feel amazing afterwards! We even have a FB group set-up where you can receive meal plans, grocery lists, accountability and encouragement. You can't get much better than that! My plan is to blog my journey through these next 30 days!
In the meantime, I am still trying new recipes and adjusting our way of eating here in the Wakley household. This one, Gluten Free Tortilla's, was a BIG hit for the whole family. I have even had several people ask me for the recipe already! So, without further ado...
After you make your dough, form it into a ball and flatten. I used a combination of garbanzo bean flour and brown rice flour. Your dough should be soft not sticky.
Roll out into a circle. Try to get it pretty thin. If you have a handy metal scraper, this helps to lift the tortilla off the counter and into your frying pan. If you don't just use your spatula and loosen the edges first before lifting the tortilla. It may tear a bit put patch it up as best you can with your fingers.
Heat your ungreased skillet. (I love my cast iron skillet!). Cook on medium high heat, until you see the tortilla start to bubble. Flip and let the other side brown.
These tortillas turned out great! My husband and I were battling over the last one. We ate them using the
Veggie Lentil Tostada Recipe but we were content eating them plain too. Yes! They were that good!
I can't tell you how long they would last, because we ate the whole batch in one night! One batch made 8 medium sized tortillas. Next time I make these, after my detox of course! :) I think I will make several batches and even try freezing some to see how they hold up.
Gluten Free Tortilla's
Serving size approx 8 medium tortillas
1/2 cup white rice flour
1/2 cup brown rice flour
1 cup tapioca flour
1 tablespoon white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons xanthan gum
2 tablespoons shortening
3/4 cup water
Mix together the rice flours, tapioca flour, white sugar, baking powder,
salt, and xanthan gum. Mix in the shortening with your fingers until
well combined. Add the water and mix well. If the mixture is still dry,
add a little more water. Heat an ungreased skilled on medium-high heat.
Roll out tortillas and cook each one on the hot pan until it begins to
bubble. Then flip it and cook until the bottom has some brown spots.
They're the best if you stack them on top of each other as they come out
(this softens them up a bit). You can also throw a slightly damp towel
over the top one. These keep pretty well in a plastic bag in the
cupboard.
Read more at
http://www.yammiesglutenfreedom.com/2013/04/gluten-free-flour-tortillas.html#oi6quxyVHLDofFpE.99
1/2 cup white rice flour
1/2 cup brown rice flour
1 cup tapioca flour
1 tablespoon white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons xanthan gum
2 tablespoons shortening
3/4 cup water
Mix together the rice flours, tapioca flour, white sugar, baking powder,
salt, and xanthan gum. Mix in the shortening with your fingers until
well combined. Add the water and mix well. If the mixture is still dry,
add a little more water. Heat an ungreased skilled on medium-high heat.
Roll out tortillas and cook each one on the hot pan until it begins to
bubble. Then flip it and cook until the bottom has some brown spots.
They're the best if you stack them on top of each other as they come out
(this softens them up a bit). You can also throw a slightly damp towel
over the top one. These keep pretty well in a plastic bag in the
cupboard.
Read more at
http://www.yammiesglutenfreedom.com/2013/04/gluten-free-flour-tortillas.html#oi6quxyVHLDofFpE.99
1/2 cup white rice flour
1/2 cup brown rice flour
1 cup tapioca flour
1 tablespoon white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons xanthan gum
2 tablespoons shortening
3/4 cup water
Mix together the rice flours, tapioca flour, white sugar, baking powder,
salt, and xanthan gum. Mix in the shortening with your fingers until
well combined. Add the water and mix well. If the mixture is still dry,
add a little more water. Heat an ungreased skilled on medium-high heat.
Roll out tortillas and cook each one on the hot pan until it begins to
bubble. Then flip it and cook until the bottom has some brown spots.
They're the best if you stack them on top of each other as they come out
(this softens them up a bit). You can also throw a slightly damp towel
over the top one. These keep pretty well in a plastic bag in the
cupboard.
Read more at
http://www.yammiesglutenfreedom.com/2013/04/gluten-free-flour-tortillas.html#oi6quxyVHLDofFpE.99
1/2 cup white rice flour
1/2 cup brown rice flour
1 cup tapioca flour
1 tablespoon white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons xanthan gum
2 tablespoons shortening
3/4 cup water
Mix together the rice flours, tapioca flour, white sugar, baking powder,
salt, and xanthan gum. Mix in the shortening with your fingers until
well combined. Add the water and mix well. If the mixture is still dry,
add a little more water. Heat an ungreased skilled on medium-high heat.
Roll out tortillas and cook each one on the hot pan until it begins to
bubble. Then flip it and cook until the bottom has some brown spots.
They're the best if you stack them on top of each other as they come out
(this softens them up a bit). You can also throw a slightly damp towel
over the top one. These keep pretty well in a plastic bag in the
cupboard.
Read more at
http://www.yammiesglutenfreedom.com/2013/04/gluten-free-flour-tortillas.html#oi6quxyVHLDofFpE.99
1/2 cup brown rice flour
1 cup tapioca flour
1 tablespoon coconut sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons xanthan gum
2 tablespoons shortening
3/4 cup water
Mix together the bean flour and rice flours, tapioca flour, coconut sugar, baking powder, salt,
and xanthan gum. Mix in the shortening with your fingers until well combined.
Add the water and mix well. If the mixture is still dry, add a little more
water. Heat an ungreased skilled on medium-high heat. Roll out tortillas and
cook each one on the hot pan until it begins to bubble. Then flip it and cook until
the bottom has some brown spots. Stacking them on top of
each other as they come out softens them up a bit and makes them extra yummy!. You can also throw a
slightly damp towel over the top one. They can be kept in a plastic bag in the pantry.
1/2 cup white rice flour
1/2 cup brown rice flour
1 cup tapioca flour
1 tablespoon white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons xanthan gum
2 tablespoons shortening
3/4 cup water
Mix together the rice flours, tapioca flour, white sugar, baking powder,
salt, and xanthan gum. Mix in the shortening with your fingers until
well combined. Add the water and mix well. If the mixture is still dry,
add a little more water. Heat an ungreased skilled on medium-high heat.
Roll out tortillas and cook each one on the hot pan until it begins to
bubble. Then flip it and cook until the bottom has some brown spots.
They're the best if you stack them on top of each other as they come out
(this softens them up a bit). You can also throw a slightly damp towel
over the top one. These keep pretty well in a plastic bag in the
cupboard.
Read more at
http://www.yammiesglutenfreedom.com/2013/04/gluten-free-flour-tortillas.html#oi6quxyVHLDofFpE.99
Recipe adapted from
Yammies Gluten Freedom
