Gluten Free Tortilla Recipe With Sun Dried Tomatoes Food

GLUTEN FREE TORTILLA RECIPE WITH SUN DRIED TOMATOES

Steps:

• In a small food processor (mine is 3 cups) blend 1/4 Cup + 2 Tbsp flax meal with the water, salt, sun-dried tomatoes and a few good twists of pepper until the mixture thickens and the tomatoes are broken down. You'll need the stop the food processor and scrape down the sides a few times. Let stand for 10 minutes.
• In a large bowl, place the remaining flax meal, coconut flour, Italian seasoning and olive oil. Add the tomato/water/flax mixture (it should be thick and gloopy by now) and stir until the dough starts to come together.
• Knead the dough in the bowl for 3 minutes. It will start off quite sticky, but should become firmer as you knead it. Divide the dough into 10 equal balls.
• Place one ball between 2 sheets of parchment paper and roll out. You want them just under 1/4 inch thick. Be careful not to roll the edges out too much or they'll crack. Repeat with remaining balls.
• Lightly oil a large frying pan and heat it to medium heat. Cook one tortilla until it JUST begins to brown, about 20-30 seconds. Flip and cook an additional 20-30 seconds.* Repeat with remaining tortillas.
• DEVOUR.

GLUTEN-FREE SUN-DRIED TOMATO BREAD

Steps:

• Heat oven to 350°F
• Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato paste and oil.
• Fold the wet ingredients into the dry, then add the sundried tomatoes and half the parmesan.
• Grease a 2lb loaf tin and pour in the mixture.
• Sprinkle the remaining parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean.
• Turn out onto a wire rack to cool.

FLOUR TORTILLAS (SUN-DRIED TOMATO, RED BELL PEPPER, GARLIC &

Steps:

• By Hand:.
• Combine the flour, baking powder,salt, and optional dried pasta sauce mix. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
• With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
• Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
• Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
• Bread Machine:.
• Combine flour, baking powder,optional dried pasta sauce mix, and salt in bread machine. Cut shortening into pieces about the size of olives, and drop inches.
• Start mix cycle and slowly add tap water. Let cycle run five or six minutes, then stop machine.
• Remove dough from bread machine, cover with a warm wet towel and let sit for 15 minutes, so dough can relax. (Do not skip this step or dough will be difficult to form into tortillas.).
• Pinch off egg-sized pieces of dough and roll into balls. Use a rolling pin to roll them into thin rounds.
• Heat a dry cast-iron skillet to medium. Transfer tortillas to skillet and cook until spots on the bottom are dark brown. Flip tortillas and cook on second side until spots are dark brown.
• Serve immediately. Keep warm in the folds of a kitchen towel if necessary.