About This Recipe
“Based on a recipe from Bette Hagman’s, The Gluten-free Gourmet cookbook. She says, “Finally! A flour tortilla for those who can’t have wheat. These are made in the traditional way by flattening and rolling, then cooking on a hot griddle. Use them for enchiladas, burritos, or fajitas. These keep well in the refrigerator or freezer.” You can either use 2 cups of GF Mix Gluten-Free Flour Mix #470769 or use the approximate measurements included in the recipe below under GLUTEN FREE MIX. Nutrition info per serving: calories 190, fat ½ g., carbohydrate 44g, cholesterol 0g., sodium 5 mg., fiber 1 g, protein 2g.”
GLUTEN FREE MIX
1 1/4 cups rice flour, brown
1/2 cup corn starch, flour
1/4 cup tapioca flour
1 1/2 teaspoons xanthan gum
2 teaspoons sugar
1 teaspoon salt
2 teaspoons powdered milk ( or 2 teaspoons nondairy substitute)
1 cup warm water
1. In the bowl of a mixer, blend gluten free mix ingredients, xanthan gum, sugar, salt, and milk powder. Add the water and beat on medium speed for 1 minute.
2. Remove dough from mixer and form a ball. Divide into 6 or 8 parts and roll out each piece very thin until it forms a 10” to 12” round. Roll all the pieces, separating them with plastic wrap or wax paper before cooking.
3. Heat a griddle to medium-hot or hot and cook each tortilla about 1 minute per side.
Okay, so I changed a few ingredients and cooked it to my desired level of brownness. For anyone who has followed my kitchen escapades before, you’re thinking, what’s new? I am making a turkey taco sauce as we speak. For flavor, I diced a quarter sweet purple onion and minced two cloves of garlic in with the meat. I browned and am now mixing in some McCormick’s mike taco seasoning. I don’t have any pintos right now, so I decided to boil some red beans with chili powder. I’ll boil them for about 10 minutes and then purée them in the blender.
Original recipe makes 4 servings
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
This is my first time cooking Chicken Marsala, so I went with an easy recipe. Tonight, I am siding this with a Jasmine & Black Rice combo and a stewed cabbage with mixed vegetables. I replaced the standard all purpose flour with the Gluten Free variety.
On account of my lovely wife going vegetarian, I made extra cabbage just for her. She’s Russian so she’ll love it.
5 minutes prep
15 minutes cook
10 Country Style Ribs
2 cloves garlic, minced
2 tbsp onion, finely chopped
2 tbsp lemon juice
2 tbsp soy sauce (Kikkoman’s gluten free)
1 tbsp honey
Combine all ingredients in a self-sealing bag; seal bag and place in refrigerator 4-24 hours.
Okay, this is where I’m going to stray. As Sweet Brown would say, “Ain’t nobody got time for that!” If you have a vacuum sealer, awesome. Just put all ingredients in the bag, suck the air out and let marinate for about a half hour to an hour.
Now, if you are not exactly on that chef level, you can try some of my grunt ingenuity. (No, I don’t own a vacuum sealer either, but I do have a vacuum!) I found the smallest vacuum hose connection I had, sealed the ziplock, and turned on the vacuum cleaner. I let it run until I could see the mixture being pressed into the meat and started to get a little liquid in the hose. (Just make sure you clean the hose before and after!) I quickly removed the attachment and sealed the last half inch of the bag. The ribs are currently resting in the refrigerator for about an hour. Now, back to your regularly scheduled recipe…
Remove steaks from marinade. Grill over medium-hot coals, 7 minutes per side, turning once until internal temperature on a thermometer reads 160 degrees F. Serves 5.
Health Note: Pork should be cook to 160 degrees Fahrenheit, at which temperature it will be slightly pink inside.
Indirect heat. 5-10
or broiling 1″ Minutes