When you have to eat gluten, corn and rice free there isn’t much convenience food you can buy at the store. So a simple meal like tacos gets pretty boring when you have no shell or chips for your meat – especially for a kid!
But no need to cross taco night off your menu – you can make your own tortillas! My son inspires me to create homemade versions of things you just can’t get at the store without his allergens. So when we had tacos recently I decided to make homemade tortillas.
This tortilla is soaked and free of gluten, corn, rice, eggs, dairy and nuts. Simply mix the dough, roll the tortillas, let them sit and then cook for about a minute when you are ready to eat. If you have a tortilla press (that will be on my next gift list!) they would be even easier to make.
You can also make a double or triple batch and stock your freezer so you have some on hand at all times. They thaw in minutes.
My son loved these!!! He was so happy to be able to eat a regular taco like everyone else (I was pretty happy that I could have one too!).
You can also use them for any sandwich creation – chicken salad, salmon salad, ham and cheese or even peanut butter and honey. Homemade tortillas make a fun substitute for a hot dog bun too! They are perfect for fun lunch foods.
I personally liked them to snack on – simply spread butter or coconut oil and dash of salt on top for the perfect energy booster.
I use gelatin to bind the flour and give some flexibility to the tortilla. Plus it boosts the nutritional value!
If you need a homemade tortilla because you are allergic to the store bought versions or you simply don’t like all the unhealthy ingredients in them this is the perfect recipe! Get your flour soaking for delicious tortillas. Taco night just got a little healthier.
- 1/2 cup tapioca flour
- 1 cup amaranth flour
- 1/4 cup warm water
- 1 Tbsp. lemon juice
- 2 tsp. gelatin dissolved in 1/4 cup hot water
- 1 1/2 tsp. unrefined sea salt
- 2 Tbsp. extra virgin olive oil
- In a medium bowl, combine all of the ingredients. Mix until a ball of dough forms.
- Split the dough into 8 balls.
- Roll each ball of dough between two pieces of parchment paper until about 1/8" thick/desired tortilla thickness
- Layer tortillas between pieces of parchment paper. Place under a towel or in a bag and let sit 7-24 hours.
- Cook the tortillas on a hot, ungreased skillet - about 20 seconds per side.
- Place the warm tortillas in a bag or under a towel until ready to serve to keep them soft and pliable.
- Place the tortillas in a wet paper towel and warm in the oven/toaster oven for a minute or two. This will also help soften them.
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