ARE TORTILLAS GLUTEN FREE RECIPES

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HOW TO MAKE THE BEST GLUTEN-FREE FLOUR TORTILLAS - GLUTEN ...



How to Make the Best Gluten-Free Flour Tortillas - Gluten ... image

Soft Gluten-Free Flour Tortillas

Provided by GlutenFreeBaking.com

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 7

1 1/2 cups white rice flour ((6 ounces; 170 grams))
1/2 cup tapioca starch ((2 ounces; 57 grams))
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons shortening or lard ((1 ounce; 28 grams))
3/4 cup ice water, plus more as needed ((6 ounces; 170 grams))

Steps:

  • In medium bowl, whisk together white rice flour, tapioca starch, baking powder, xanthan gum, and salt.
  • Using your hands, cut in the shortening. Do this by using a snapping-like motion with your fingers. No large pieces of shortening or lard should remain.
  • Add 1/2 cup cold water. Stir with a wooden spoon. Dough will be dry. Add another 1/4 cup water. Stir. Feel the dough. If it starts to hold together and feels damp, stop adding water. If the dough feels dry, add another two tablespoons water. Repeat until dough is moist but not wet.
  • Generously white rice flour your countertop. Turn dough out onto counter. Flour your hands lightly with white rice flour. Gather dough into a ball. Knead the dough until smooth. If the dough is too wet, knead additional white rice flour into it; if the dough feels dry, knead a splash more water into it. You want the dough to be easy to work with. Pull off a little. Roll it between your palms. It should not stick or fall apart. The dough's texture should be similar to clay or play-doh.
  • Cover dough with plastic wrap. This prevents a skin from forming.
  • Heat 10-inch cast iron skillet (non-stick pans don't work well. They don't get hot enough.) over medium heat. While skillet heats, line a tortilla press with a cut open plastic bag. (Only cut open the bag on two sides. The "hinge" of the bag should line up with the hinge of the press.) Dust the bag with white rice flour. Pinch off a dough ball, about two tablespoons. Roll dough into a ball.
  • Place the dough ball into the press and close to flatten. Slide the bag off the tortilla press. Gently pull the bag away from the tortilla. Lift the tortilla into your hand. Pull away the second piece of plastic. If the tortilla seems thick (which doesn't happen too often), dust the bag with flour, return the tortilla to the bag. Dust the top of the tortilla, cover, and roll out a little.
  • Increase the heat under the skillet to medium-high if the skillet isn't smoking lightly. Place the tortilla into the skillet. Cook, about three minutes, until the tortilla is golden brown.(As your first tortilla cooks, begin pressing out the next tortilla.) Flip. Cook an additional minute. Remove and place hot tortilla onto a plate. Cover with a clean, dry towel.
  • Repeat. Tortillas are best enjoyed right away. You can store them overnight in a sealed bag. Reheat by placing into a warm skillet.

GLUTEN-FREE ENCHILADAS - EASY GLUTEN-FREE RECIPES AND ...



Gluten-Free Enchiladas - Easy Gluten-Free Recipes and ... image

Gluten-Free Enchiladas that are easy to make and require minimal ingredients. You are going to love this gluten-free enchiladas recipe once you see how simple it is.

Provided by Chrystal

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12

Number Of Ingredients 5

12 gluten-free corn tortillas
2, 15oz. cans gluten-free red enchilada sauce
16oz. can of refriend beans, heated (optional)
4 cups cooked chicken, chopped
2-4 cups of shredded cheddar cheese (or dairy-free cheese or cheese of choice)

Steps:

  • Make sure you have all your ingredients ready to assemble.
  • Pre-heat your oven to 375F and spray a large baking pan with oil. You can use your oil of choice. This helps prevent sticking.
  • If you use the Don Poncho corn tortillas you wont need to heat your tortillas. If you use a firmer brand, heat them in stacks of 6 in the microwave with a damp paper towel over them for 30 seconds. This will help them become more pliable for rolling.
  • Pour some enchilada sauce onto a plate or pie plate and dip your tortilla into it. Flip it to coat the other side.
  • Add a spoonful of refried beans (optional) to the center and spread it.
  • Add a heaping spoonful of cooked chicken and then top with shredded cheese.
  • Carefully roll the tortilla from one side and then place it into your pan. The tortilla may break a little. That's okay, your going to cover it with more enchilada sauce and cheese. No one will notice.
  • Once you have all your enchiladas rolled and tucked into your pan, drizzle more enchilada sauce over the top and then top with shredded cheese.
  • Depending on how full you stuff your enchiladas you make end up with leftover ingredients.
  • Bake in the oven for 20-25 minutes or until the centers are heated and the cheese is melted.
  • Serve hot.

Nutrition Facts : Calories 264 calories, CarbohydrateContent 18 grams carbohydrates, CholesterolContent 60 milligrams cholesterol, FatContent 35 grams fat, FiberContent 4 grams fiber, ProteinContent 20 grams protein, SaturatedFatContent 18 grams saturated fat, ServingSize 1 enchilada, SodiumContent 551 grams sodium, SugarContent 8 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 13 grams unsaturated fat

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