Flour Tortillas

Yes, you read it correctly. Flour tortillas. Not corn tortillas that fall apart immediately when you pick them up. I got this recipe from a professional GF baker and it has improved my attitude tremendously on this whole GF diet. As long as you have the ingredients it's a breeze to make these.

Ingredients:

2 c. Gluten Free All-Purpose Flour Mix 

1 1/2 tsp. xanthan gum

2 tsp. sugar

1 tsp. salt

1 c. warm water

Cooking Directions:

Add dry ingredients to a large mixing bowl and mix thoroughly by hand. Add

warm water and mix by hand until dry ingredients are no longer dry. Keep

mixing a minute longer. Separate the dough into 8 pieces and roll each piece

into a ball. Place all but one of the dough balls back into the bowl and cover

with plastic wrap until needed.

Sprinkle a clean, flat surface with a bit of GF flour and then roll the dough

into a circular shape, as thin as possible. Warm a griddle on medium heat

with a small amount of shortening or oil. Place the tortilla onto the griddle

and let cook approximately 1 minute – or until it has started puffing up and

the bottom side is developing brown spots. Flip the tortilla and cook the other side until light brown.

*These are great for fajitas, tacos, pita sandwiches and killer quesadillas like the ones I made here:

recipe from: Mary Frances

http://www.glutenfreecookingschool.com/

Pizza Crust Dough

This recipe is very versatile. It works great for pizza dough, breadsticks and could even be adapted for a cracker recipe if you bake it longer. It gets crispy on the outside and chewy on the inside. It's very similar to a brazilian cheese bread and the amount of cheese gives it the great flavor and chewy texture. You can buy the premade mix here but I realized that it's essentially just tapioca flour with some seasonings. Happy baking!

Ingredients:
1 3/4 C Tapioca Flour
2 Tbs oil
1 C shredded cheese (sharper cheeses work best)
2 large eggs
1/4 C milk

Instructions:

1. Combine tapioca flour, oil, cheese and eggs in a mixer. 
2. Slowly pour in milk until it starts to come together like a dough.
3. Finish by kneading with hands for two minutes.
4. Roll out with a rolling pin or press with hands.
5. Bake at 450 degrees for 16-18 minutes. Crust should be barely golden brown.

Ranger Cookies

Two things I discovered this weekend:

1. When I smile more to random strangers I feel like I'm on an instant happy drug.
2. These cookies are the answer to feeling like you're not eating gluten free.

 These are chewy, yet still have a little fun crunch from the the rice krispies. What more could you ask for. Plus my husband couldn't even tell they were GF. Win.

Ingredients:

• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup gluten free all purpose flour blend
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup quick-cooking oats
• 1 cup crisp rice cereal (gluten free)
• 1/2 cup shredded coconut
• 1/2 cup chocolate chips

  Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, xanthan gum,  baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the oats, cereal, coconut and chocolate chips.
  • Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 7-9 minutes or until lightly golden brown. Remove to wire racks. Makes about 2 1/2 dozen.
  Recipe adapted from: http://www.tasteofhome.com/recipes/ranger-cookies