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.
Last night, after we attended the Nutcracker and the Cumberland Coliseum, we came home and I made Gluten-Free Meatballs in Lemon Sauce. I modified the recipe, as usual. Instead of using ground beef, I used ground turkey. It came out absolutely delicious and everyone in the house agreed. There wasn’t anything left! We put the meatballs and sauce over a bed of rice. It turned out quite delicious.
And no, I do not have a Dutch Oven. I simply utilized a large stew pot with a lid on it. It did the trick perfectly. I am definitely making head way to becoming my kids personal chef. J They love it when Daddy heads into the kitchen and starts whipping up something delightful out of his “Dummies” book. I hope you guys enjoy the recipe and have a chance to try it. Have a great day!
How many times in your life have you boiled meatballs? If the answer is zero, you’re in for a taste treat. As these gluten-free meatballs cook, their flavor converts the water in the pan into a wonderful broth.
Tools: Dutch oven, electric mixer
Preparation time: 15 minutes
Cooking time: 35 minutes
Yield: 4 servings
1 pound lean ground beef
1 small onion, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
1/2 teaspoon dried mint
1/4 cup uncooked rice
3 tablespoons cornstarch
1 tablespoon olive oil
Juice of 1 lemon
Salt to taste
- In a medium bowl, mix together the ground beef, onion, salt, pepper, parsley, mint, and rice.
- Shape the mixture into balls a little smaller in size than a ping-pong ball. You’ll have about 24 meatballs.
- Dust the meatballs lightly in cornstarch.
- Place the meatballs in a Dutch oven and add enough water to cover them. Add the oil. Bring the water to a boil, and then lower the heat to medium-low and let the meatballs simmer for 30 minutes.
- In a medium mixing bowl, use the mixer to whip the eggs for 2 minutes. Add the lemon juice.
- Remove the pan with the meatballs from the stove.
- Add 2/3 of the meatball broth, in a slow steady stream, to the eggs, whipping constantly. Taste the sauce; add salt to taste.
- Pour the lemon sauce over the meatballs and the remaining sauce in the Dutch oven and cook for 2 minutes over very low heat. (Don’t permit the mixture to boil or the eggs will curdle.) Serve immediately.
Per serving: Calories: 337; Total fat: 13g; Saturated fat: 5g; Cholesterol: 188mg; Sodium: 248mg; Carbohydrates: 18g; Fiber: 1g; Sugar: 1g; Protein: 35g.