• Juanita Weaver-Reiss

Try it Tuesday - Tortillas Gluten free


I love bread and tortilla wraps. Let me add a disclaimer. I love bread and tortilla wraps when they taste good. If it doesn't have a good bread texture, I would rather not eat it.


This Try it Tuesday is one that I have done numerous times and it tastes delicious. Almost like it is a regular tortilla instead of a gluten free one.


The original recipe comes from https://nurturemygut.com/gluten-free-tortilla-recipe.html/


Ingredients:

  • 1 cup Almond Flour

  • 1 3/4 cup Tapioca flour

  • 1/2 teaspoon sea salt

  • 2 TBSP honey (optional)

  • approximately 1/2 cup boiling water - enough to thicken the dough to play dough like texture

Directions

  1. To a large mixing bowl or Kitchen Aid Blender using flat beater attachment, add blanched almond flour, tapioca flour, salt. Whisk until all lumps are removed.Add honey and hot water slowly while mixing.

  2. Watch the dough incorporate and press the dough between your fingers. It should feel like soft play dough and not stick to your hand. Add more tapioca flour or hot water accordingly until you get the right texture.

  3. Dust your hands with tapioca flour and gather dough into a ball. Separate into 3 equal amounts, divide that into two more amounts. You should have 6 pieces of dough.

  4. Roll dough into 6 equal balls and store in a plastic wrap until ready to roll out.

  5. Use two pieces of parchment paper. Place the dough ball in the center of one of the papers and cover with the second paper. Roll out with a wooden rolling pin to about 8 inches.

  6. Heat a cast iron griddle to medium low heat. When skillet is hot, add tortilla.

  7. Flip once bubbles have formed and fully puffed, about 45 seconds.Heat on other side another 30-45 seconds or until brown spots have formed underneath.

  8. Place in tortilla warmer or on a plate until ready to serve to prevent them from getting stiff and repeat steps 4-8 with remaining dough.

  9. Store tortillas in a ziplock bag in the fridge until ready to use and reheat on a skillet before serving.

Optional: Add a drizzle of olive or avocado oil to the mixture.


The tortillas are flexible to use as wraps.


I will confess, my don't always come out oval, but if you are using them as wraps, the shape is not really that important. Plus no one is grading me on the shapes. Just does the tortilla taste good. And the answer to that is yes.


If you try the recipe, would love to know your comments. Become a member so you can make comments.


I was looking at some results of some clients yesterday. Have to say that every person I have worked with has had a decrease in their total symptoms. It sometimes is less than two weeks when certain symptoms decrease. One person who had IBS said she was having regular, formed bowel movements three days after she started the diet. She no longer had to know where every bathroom in Dayton was, which what she focused on before starting the diet.


What kind symptoms do you suffer from?

I would love to talk with you to see if the diet I work with would help to reduce your symptoms from IBS.

www.nutritionandhealthworks.com/2weeks


Juanita


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Tel : 937-867-0115

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