It’s Tuesday so you already know what I’m taco-ing about..It’s Taco Tuesday! Tacos are the perfect way to chow down on veggies and protein without being overwhelmed by excessive carb overload. Here’s a recipe for gluten free flour tortillas –the perfect wrap for disguising your vegetables in meat and cheese ;)!
What you’ll need:
· 1 3/4 cup all-purpose flour ( King Arthur - Organic ) swap for Bob's Red Mill gluten-free flour to make this gluten free ;)!
· 1/2 tsp Sea Salt
· 1/4 tsp baking powder
· 1/4 cup Organic Virgin Coconut Oil
· 1/2 - 3/4 c very warm (not boiling) water
· Frying pan or cast iron pan
· Mixing bowl
· Measuring cup
· Cutting board
How you make them:
Add flour, salt and baking powder to a mixing bowl. Work your coconut oil in until it’s a smooth texture with no lumps. While working your mixture, add ½ cup to ¾ cup warm-not boiling-water. Using a spatula mix together until it becomes a loose dough. Transfer the resulting dough mass to your cutting board. Now, knead it for about 3 to 5 minutes until a fairly stiff, manageable dough mass is formed.
Place your mass back into your mixing bowl, cover and let it rest for 15 minutes. If you’re making a date of taco Tuesday night-now’s the perfect time to kick back a shot of tequila ;)
After 15 minutes’ rest, separate into about 8 balls of dough. Make sure the dough is nice and smooth. Roll out each ball individually onto your cutting board. You’ll want each tortilla to be about 6-7 inches wide and thin enough to cook quickly and evenly.
Heat a hot, dry pan over medium heat. Cast iron pots work best, but any stainless steel pan will do. Once your pan is preheated, cook each tortilla about one minute on each side. Flip it over one last time to see those delicious brown blisters- a true mark of a homemade tortilla!
Soft, delicious and organic, your home made tortillas are ready to eat. If you decide to give these a try, send us a pic using #toboxrecipes