HEALTH: Complete your Mexican feast with gluten-free flour tortillas
LIVING AGAINST THE GRAIN
Free Press Health Columnist
Wheat-based products are by far the hardest items to duplicate on a gluten-free diet. Breads, pizza crusts and hot pretzels are some of the things that I miss the most. For the most part I miss the softness of the bread, the riding of the pizza crust so that it’s thick and fluffy, and that soft pretzel that is dipped in butter. Isn’t your mouth watering now?
The other thing I miss is tortillas: soft, flour tortillas, to be exact. My mom has looked for many recipes that come close to “normal” items so that my dad and I can enjoy the little things in life. This gluten-free tortilla recipe is just one of the many recipes that she has found and is so close to the real deal!
I know a lot of people substitute corn tortillas for flour tortillas but, personally, I just can’t make a great fajita with a corn tortilla. This quick and easy recipe can be made on short notice and provides that great flour tortilla that fits so well with burritos, quesadillas, fajitas and more.
So round up the crew, make some tortillas and get ready for a great Mexican feast.
GLUTEN-FREE FLOUR TORTILLAS
1 cup gluten free all-purpose flour
2 tsp. xanthan gum (omit if already in your flour)
1 tsp. gluten-free baking powder
2 tsp. brown sugar
1 tsp. salt
1 cup warm water
Add the dry ingredients to a large mixing bowl and mix the ingredients thoroughly. 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. Separate the dough into eight 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.
Sprinkle a clean, flat surface with a bit of flour and then roll your dough ball into a roughly circular shape. Don’t roll too thin.
Throw the tortilla onto a hot griddle 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 it’s toasty as well.
Slide the cooked tortilla onto a covered plate to stay warm (or a tortilla warmer) and repeat until you’ve cooked all eight tortillas.
Angela Wetzel has celiac disease and is president of Gluten Free Grand Valley, a support group for those with celiac disease and wheat allergies. Contact her at email@example.com or visit Gluten Free Grand Valley on Facebook.
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