There is no choice in the matter when it comes to my diet and gluten...
I just can't have it
not even one molecule of it
I cannot explain why the Lord saw fit to give me this gluten sickness...
but, He knows why and it is His right to do as He pleases...
whether it's to my liking, or not
however, He did not leave me completely bereft of some things I like to eat...
the Lord has given us more than just a few plants to give us different types of flours
and when I need one for a tortilla...
there are three gluten-free flours easy to find and work with
although I could just use the corn flour alone...
I prefer the texture the tapioca flour and brown rice flour give these gluten-free tortillas
the tapioca gives a more softer, chewier texture and keeps the dough from breaking up
the brown rice gives a hint of nutty flavoring
to make my tortillas, I use...
1/2 cup Maseca corn flour
1/2 cup tapioca/cassava flour
1/4 cup brown rice flour
1/2 teaspoon sea salt
3/4 cup water
mix the flours and salt together very well with a whisk
stir in the water slowly, mixing it into the flour well (I use my hands for this part)
the dough should be soft and pliable without being sticky
knead for about 2 minutes until the dough is smooth
let sit for about 5 minutes to rest...
turn on a skillet to heat up on low medium and brush some oil on it
pull apart pieces of dough the size of a ping pong ball
this should give you about 10 to 12 tortillas
roll each dough ball in your hand...
and roll out gently on some sprinkled gf flour on the counter
it doesn't get me all bent out of shape if the tortilla is not a perfect circle
as long as it holds my filling, that's what matters
use a large spatula to pick up the tortilla and gently place it in the hot skillet
brush a little oil on the top side and let it cook for about 2 minutes
turn over and brush again with a little oil and cook until each side has golden spots...
indicating it is done
you can make any kind of filling that you like
for me, curried onions, mushrooms and black olives make a good combination
I cook one sliced onion with a little oil and curry powder until the onions are soft
then, add the mushrooms and olives and meld them all together until hot
I like both tomato sauce and yogurt as my bases in the tortillas...
and put a little cheese (any kind will do) on top of the sauces
you could say that this dish is a cross between a soft taco and thin crust pizza
in fact, I have put it in the oven to bake for a few minutes...
which give the shells a bit of a crisp
but mostly, I just enjoy picking it up as a soft taco and eating it with thanksgiving...
that God has given me something good to enjoy as a celiac...
without the repercussions of grain gluten
But godliness with contentment is great gain.
For we brought nothing into this world,
and it is certain we can carry nothing out.
And having food and raiment,
let us be therewith content.
May your day or night find food in the grace of Jesus Christ.