Posted in Gluten Free, Gluten Free,Food, Recipes, Uncategorized

Gluten-Free Flatbread with Rosemary, Sea Salt and Olive Oil

I have what may be a gluten sensitivity so I’m trying to stay away from what I love and that’s bread wheat and nut bread especially.

And as a treat I’m learning to make things gluten free.

It’s a learning experience …. I hope this recipe comes out ok….

Ingredients

1/2 cup tapioca starch

1/2 cup cassava flour

1/3 cup coconut flour

1/4 teaspoon xanthan gum

1/2 teaspoon baking powder

0.5 teaspoon dried parsley

Pinch of garlic powder

Pinch of garlic salt

2 cloves garlic

1/4 cup olive oil

1/2 teaspoon honey

1/2 teaspoon baking soda

1 teaspoon apple cider vinegar

coarse sea salt

Preparation

1. If you have a pizza stone, place it in the oven. Preheat oven to 400 °F.

2. In a small bowl, combine the chia seeds with 2 tablespoons warm water and set aside.

3. In a large bowl, combine all dry ingredients and mix with a fork.

4. In a small bowl, combine 3/4 cup warm water, the oil and the honey.

5. Add the wet mixture to the dry ingredients and mix with fork.Add chopped garlic

 

7. In a small bowl or cup, add the baking soda and then the apple cider. It will start to bubble. Add to the large bowl and combine. You should now have a nice dough.

8. Place the dough on a piece of parchment paper. Place another piece of parchment paper on top and, using a rolling pin, roll out dough into a large square or circle about 1/4-inch thick.

9. Place in oven on baking stone or on a baking sheet and bake for 15 minutes. Remove bread from oven, brush with olive oil, dried rosemary and coarse sea salt. Continue baking for an additional 5 minutes.

 

Update:

It was a bit to dry for me ….you know how bread , pizza has that soft fluffy texture….mmm

this really didn’t.

It tasted good but for me  the texture wasn’t there …..

Posted in Bone Health, Eat Healthy, Gluten Free,Food, Recipes, Uncategorized, Vegetables

Gluten Free Vegetarian Chalupas

Gluten Free Vegetarian Chalupas

Made this yesterday and it was delicious

•1-2 tbsp extra-virgin olive oil

1 small onion, peeled and diced

1 4-ounce can chopped mild green chiles

1 14-ounce can diced tomatoes

10 corn tortillas

  1. 1 15-ounce can vegetarian refried beans

4 oz. Monterey Jack cheese, shredded

4 oz. cotija cheese (or feta), crumbled

2 scallions, chopped

Sour cream, for serving

Directions

1. Heat the oil over medium heat in a large, heavy-bottomed saucepan, and hand sauté the diced onion, stirring frequently, until translucent, about 6 minutes. Add the chopped green chiles and diced tomatoes, bring to a simmer, and allow to cook, uncovered, for about 8 minutes, or until the mixture begins to thicken.

Remove the saucepan from the heat and set it aside.

2. Place the tortillas on a large parchment-lined baking sheet and spray on both sides with cooking oil spray. Preheat your oven’s broiler, and place the tortillas about 5 inches under the broiler until golden brown on one side (less than 2 minutes). Remove from the oven, flip the tortillas over, and place them back under the broiler until golden brown on the other side (less than 2 minutes more). Remove from the oven and allow to cool briefly.

3. To serve, spread a thick layer of refried beans on each tortilla, then top with the tomato and chile mixture, then the Monterey jack cheese, cotija crumbles, and scallions. Serve warm, with sour cream.