Quinoa Wrapstortillas Gluten Free Food

QUINOA WRAPS/TORTILLAS - GLUTEN FREE

Steps:

• Wash or roast the quinoa seeds.
• Mix all the dry ingredients and add the water.
• Gather the dough into a ball and knead until it is no longer sticky.
• Cover and leave to rest for at least 1 hour.
• Form into balls; roll each dough ball into a round of 4 inches across and about 1/8" thick.
• Cook them on medium heat in a heavy pan briefly, about 30 seconds on each side.

BUCKWHEAT WRAPS/TORTILLAS - GLUTEN FREE

Steps:

• Blend first four ingredients, baking powder and xanthan gum.
• Add hot water and mix until well combined.
• At this point,if the dough is sticky to the touch (should be soft), add sweet rice flour by the tablespoon (*up to 1/3 cup flour) until a soft, non-sticky texture is achieved.
• Shape the dough into 12 golf-ball sized balls.
• Put the balls under a damp towel until you are ready for them.
• latten each as you would for a tortilla (in a tortilla press or with a rolling pin onto a non stick surface).
• Heat 1-2 teaspoons olive oil over medium-high heat on in a frying pan.
• Once the oil is hot, slide in one buckwheat wrap.
• Move it about the pan to coat the bottom of the wrap with oil well, then flip over and move it around again.
• Leave the wrap to brown on each side (3-4 minutes per side).
• Lay wraps on a paper towel and fold them gently in half.
• Cover the plate of completed wraps with a paper towel topped with a warm towel or a dish towel until ready to use.

FLOUR TORTILLAS (GLUTEN-FREE)

Steps:

• First mix all the dry ingredients into a bowl.
• Add the wet ingredients and mix well.
• Pour 1/3 a cup of the mixture into a good nonstick medium sized frying pan (I have also made these on a griddle but that requires picking up the griddle and tilting it to make larger rounds). Tilt the pan in alternating directions to cover the bottom of the pan.
• Cook on medium-high heat until the edges begin to pull up from the pan. You will need to pull up on the edge (fingers work better than a spatula - but be careful) and flip the tortilla. If the tortilla breaks try cooking it longer before flipping or you may need to use non-stick spray on the pan.
• Flip the tortilla ever 2 minutes or so until it puffs up like a balloon. After each tortilla you will need to let the pan cool down a little before starting the next one(Otherwise you get holes in the tortillas - you can use 3 pans and alternate between them).
• Let the tortillas cool for 10 minutes or so and they will become flimsy.

AMARANTH TORTILLAS - GLUTEN FREE

Steps:

• In a small bowl, mix the amaranth flour and chili powder.
• Stir in water, then evaluate the consistency.
• The dough should be soft, but not wet, and mold easily into shapes.
• The dough will easily form a ball as you stir it.
• If necessary, add a bit more flour or water to achieve the proper consistency.
• Pinch off balls of dough the size of golf balls.
• Roll them in additional flour to coat well.
• Knead each ball a bit as you pat or roll it into a flat circle that's about 1/8" thick and 5" - 6" across.
• Repeat with all dough.
• Heat a heavy nonstick frying pan or griddle. Use no oil.
• Place each tortilla in the hot pan, and cook for a few minutes on each side.
• Tortillas should become lightly brown and start to appear dry. Cool on wire racks.

QUINOA COOKIES - GLUTEN FREE!

Steps:

• Heat oven to 350°F.
• Beat honey, brown sugar, margarine, peanut better and vanilla in a medium bowl until creamy.
• Combine rice flour, quinoa flakes, baking soda, salt and cocoa in a small bowl.
• Add dry ingredients to mixture and beat all ingredients until well blended.
• Stir in chocolate chips.
• Put teaspoon sized amounts onto an ungreased cookie sheet.
• Bake for 15 minutes or until light golden brown.

BAMBOO AND MUSHROOM QUINOA PILAF (GLUTEN-FREE)

Steps:

• Put all the ingredients in a pan and bring to a boil.
• Reduce the heat to low, cover with a lid, and cook until the liquid is gone for about 20 minutes.
• Infuse love, stir and serve.