Gluten Free Pizza Pot Pies
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I’ve given myself the informal deadline of proving to you by the end of the calendar year that the gluten free pizza dough from GFOAS Bakes Bread is the sort of thing that you simply … more »

Gluten Free Pizza Pot Pies

I’ve given myself the informal deadline of proving to you by the end of the calendar year that the gluten free pizza dough from GFOAS Bakes Bread is the sort of thing that you simply must keep in your refrigerator every.single.week. In service of that goal, I give you these gluten free pizza pot pies. They don’t taste like more traditional pot pies, but they’re made up of all sorts of savory goodness packed into 2-cup ramekins (sauce! cheese! sweet peppers! sausage!)—all covered in my most favorite gluten free pizza dough. I can attest to the fact that one ramekin + a green salad = dinner even for a whole bunch of freakishly hungry growing children who never ever eat off of a children’s menu and sometimes even find an adult-sized portion to be, well, lacking.

Gluten Free Pizza Pot Pies - Step by Step

The fillings can be made ahead of time and stored in the refrigerator (separately or all mixed together), then topped with pizza dough (and more cheese!) and baked to perfection. The whole thing comes together rather quickly. And if you’re faced with a family that sometimes has to eat in shifts (hey, it happens), you can assemble all the individual dishes, and bake them as you need them.

Gluten Free Pizza Pot Pies

One more thing: my children were thrilled when I gave them the nod to eat the brown crusty pizza around the edge with their hands. It’s the little things…

Prep time: 25 minutes       Cook time: 25 minutes       Yield: 6 servings
Ingredients

4 cups tomato sauce (prepared or homemade)

3/4 pound gluten free sweet Italian pork sausage, casings removed

1 to 2 tablespoons (14 to 28 g) extra-virgin olive oil

1 small yellow onion, peeled and diced

1 small sweet bell pepper (red or yellow), seeded and diced

3 cloves garlic, peeled and minced

14 ounces part-skim mozzarella cheese (12 ounces shredded, 2 ounces sliced thinly)

1 recipe Thick Crust Gluten Free Pizza Dough from GFOAS Bakes Bread (reprinted here on the blog), prepared through the first rise*

Egg wash (1 egg + 1 tablespoon water, beaten)

*Note: If you prefer, rather than allowing the dough its first rise for at least 12 hours in a sealed container in the refrigerator before working with it, you may make and use the pizza dough on the same day. It will not be as easy to handle, however, but you can work with it. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

Directions
  • Preheat your oven to 400°F. Divide the tomato sauce equally among 6 individual oven-safe ramekins, each about 16 ounces in capacity. Line a rimmed baking sheet with parchment paper, place the ramekins on top and set aside.

  • Place a medium, heavy-bottom saucepan over medium-high heat and add the sausage. Using a wooden spoon, break up the pieces until they’re bite sized. Cook, stirring occasionally, until the meat is cook through (about 8 minutes). Remove the cooked sausage from the pan to a small heat-safe bowl and set it aside. You may now either drain all of the rendered fat from the sausage and add 2 tablespoons olive oil to the pan, or drain some of it and use 1 tablespoon olive oil. I usually do the former. Add the onion and diced pepper, and cook, stirring frequently, until the onions are translucent and the pepper is softened (about 8 minutes). Add the garlic and cook, stirring frequently, for another 3 minutes or until the garlic is fragrant. Divide the vegetable mixture and the cooked sausage among the ramekins, and mix to combine. Divide the shredded mozzarella cheese among the ramekins, and set them aside.

  • Divide the prepared, chilled pizza dough into 6 equal pieces. Place each on a lightly floured surface and, using a rolling pin and the method seen in this (oddly quiet) video, roll the dough into a round of dough at least 1/4-inch thick. Transfer each piece of dough to its own ramekin, placing it on top, with the edges overlapping the top of the baking dish. Lightly press the dough down on the top of the shredded cheese. Using a pastry brush, cover the pizza dough generously with the egg wash and top with a couple slices of sliced mozzarella cheese. Place the ramekins, still on the baking sheet, in the center of the preheated oven and bake until the pizza dough is golden brown all over and the cheese on top has begun to brown (about 15 minutes). Remove from the oven and allow to cool briefly before serving.

  • Adapted from Pillsbury, as selected from my Must Make Gluten Free Pinterest Board.

Love,
Me

 

P.S. If you haven’t yet, I hope you’ll consider picking up a copy of Gluten Free on a Shoestring Bakes Bread. Your support keeps the blog going and the books coming!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-pizza-pot-pies/
Gluten Free Cornmeal & Cheese Drop Biscuits
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Anyone who has taken even a passing glance at the biscuit recipes in Chapter 8 (Yeast-Free Quick Breads) in Gluten Free on a Shoestring Bakes Bread (or, for that matter, at all … more »

Gluten Free Cornmeal Drop Biscuits

Anyone who has taken even a passing glance at the biscuit recipes in Chapter 8 (Yeast-Free Quick Breads) in Gluten Free on a Shoestring Bakes Bread (or, for that matter, at all the ways we have used biscuit dough here on the blog hello Biscuit Donuts) knows that I have a deep and abiding fondness not only for biscuit dough, but for folding it and “turning” it like puff pastry. But every once in a while, you really need some biscuits in a hurry (“need” being a relative term here, I realize). Enter gluten free cornmeal drop biscuits. These are heartier than your typical drop biscuit, on account of the cornmeal and cheese, and not flaky in the same way that my other biscuits are born to be, but they’re tender and so flavorful that they make a regular chicken dinner into an event.

Gluten Free Cornmeal Drop Biscuits

In fact, they’re so tender inside, and lightly crispy outside, that I might just reach for one even if there were some of the puff-pastry style layered and flaky biscuits nearby.

Gluten Free Cornmeal Drop Biscuits - step by step

It also doesn’t hurt that they come together in the blink of an eye. We love these with Asiago cheese, perhaps because we all love all the intense flavor that it brings and the way it pairs perfectly with the chew of the cornmeal, but you could use any semi-hard cheese. Cheddar would also be dreamy. You might notice that the portions of dough are dusted lightly with extra flour. Since the method used to make drop biscuits doesn’t naturally seal in the butter as well as the method used to make layered biscuits, the dusting of flour helps keep the butter from escaping during baking.

Gluten Free Cornmeal Drop Biscuits

I just had a thought: these are so good that I would consider making them for myself for dinner (if by some miracle it was just me and my husband, or even just me alone) and having cornmeal drop biscuits + a glass of red wine for dinner. If that doesn’t send you running to the kitchen, I just don’t know you like I thought I did!

Prep time: 10 minutes       Cook time: 15 minutes       Yield: 9 generous biscuits
Ingredients

1 1/2 cups (210 g) gluten free pastry flour (or my dairy-free gluten free pastry flour) (or use my Mock Cup4Cup), plus more for sprinkling

3/4 cup (98 g) coarsely-ground yellow cornmeal

2 teaspoons baking powder

1 teaspoon kosher salt

6 tablespoons (84 g) unsalted butter, roughly chopped and chilled

4 ounces Asiago cheese, grated

1 cup (8 fluid ounces) buttermilk

Directions
  • Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • In a large bowl, place the flour, cornmeal, baking powder and salt, and whisk to combine well. Add the chopped butter to the flour mixture, and toss to coat. Flatten each piece of butter between your floured thumb and forefinger. Add the grated cheese and mix to combine. Create a well in the center of the flour mixture, and add the buttermilk. Mix with a large spoon or spatula until the dough comes together. Using a large, spring-loaded ice cream scoop or two large spoons, scoop about 3 1/2 tablespoons of dough onto the prepared baking sheet in a rounded heap, placing the pieces about 2 inches apart from one another. Dust each piece of dough with a thin layer of extra flour. This will help keep the biscuits from “leaking” butter in the oven as they bake.

  • Place the baking sheet in the freezer to chill the dough until firm (about 5 minutes).* Place the baking sheet in the center of the preheated oven and bake until the biscuits are puffed and golden brown around the edges (about 15 minutes). Serve warm or at room temperature.

    *The dough can also be frozen solid, placed in a freezer-safe bag and frozen for up to 2 months. When ready to bake, place back on a baking sheet, and bake from frozen. You may need to add a couple minutes of baking time when baking from frozen.

  • Adapted from the Cornmeal Biscuits on page 232 of Gluten Free on a Shoestring Bakes Bread. Inspired by Spoonforkbacon.

Love,
Me

 

P.S. Don’t forget to pick up your copies of the Gluten Free on a Shoestring Cookbooks! Your support means everything to me. Even more than biscuits. And that’s saying something. :-*

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-cornmeal-drop-biscuits/
Gluten Free Cowboy Cookies
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I’m no cowboy, and frankly I was always kind of neutral about Laura Bush, but these are some seriously good cookies. I wonder if she “invented” cowboy cookies (and clearly, Tipper … more »

Gluten Free Cowboy Cookies

I’m no cowboy, and frankly I was always kind of neutral about Laura Bush, but these are some seriously good cookies. I wonder if she “invented” cowboy cookies (and clearly, Tipper Gore didn’t stand a chance with her gingersnap cookies, since a cookie with mix-ins beats a straight-up cutout cookie with no frosting, no nothing, any day of the week). I’m choosing to avoid the whole idea that the Family Circle Magazine in election year 2000 held a cookie bake-off between the presidential candidates’ wives, Tipper Gore and Laura Bush suggested a certain wifely stereotype, like that’s all that they’re good for. I’m just in it for the cookies anyway. My gluten free cowboy cookies are chewy and hearty (oats!), with just the right amount of chocolate chips in a big, generous gluten free chocolate chip cookie.

Gluten Free Cowboy Cookies

I know you. You’re going to want to know what can replace the oats (I don’t know! I’d honestly just go with another of my chocolate chip cookie recipes—there are plllllllenty). If you think you don’t care for coconut, but you’re thinking of the bagged, shredded sweetened coconut and you’ve never tried the wide, flat coconut flakes that are sometimes called coconut chips, I submit that you’re selling coconut short. If you want to replace it here, though, maybe try an equal amount, by weight, of chopped nuts? Experiment away!

Gluten Free Cowboy Cookies

You can see that my version doesn’t spread much, if at all, during baking, mostly because I cut back on the butter. I wanted a thick cookie that was crispy on the outside, chewy on the inside. So shape them before baking in the manner in which you’d like them to turn out after baking.

Gluten Free Cowboy Cookies

These might just be my new favorite chocolate chip cookies. And as something of a chocolate chip cookie connisseur, that’s really saying something. Give them a try!

Prep time: 10 minutes       Cook time: 12 minutes       Yield: 20 cookies
Ingredients

1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon kosher salt

8 ounces semi-sweet chocolate chips

1/2 cup (100 g) granulated sugar

1 cup (218 g) packed light brown sugar

1 1/2 cups (150 g) certified gluten free old fashioned rolled oats

1 1/2 cups (120 g) coconut chips

10 tablespoons (140 g) unsalted butter, at room temperature

2 eggs (120 g, out of shell) at room temperature, beaten

1 1/2 teaspoons pure vanilla extract

Directions
  • Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • In a large bowl, place the flour, xanthan gum, baking powder, baking soda, cinnamon and salt, and whisk to combine well. Place about 1 teaspoon of the dry ingredients in a separate, small bowl and add the chocolate chips to the bowl. Toss to coat the chips, and set the bowl aside. To the large bowl, add the granulated sugar and the brown sugar and whisk to combine, working out any lumps in the brown sugar. Add the oats and coconut chips and mix to combine. Create a well in the center of the dry ingredients and add the butter, eggs and vanilla, mixing to combine after each addition. Add the chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout. If necessary to bring the dough together, knead it with your hands. Divide the dough into 20 pieces, each about 2 ounces. Roll each into a ball and place about 2 inches apart on the prepared baking sheets. Flatten each ball into disk about 1/4-inch thick.

  • Place the baking sheets in the center of the preheated oven, one at a time, and bake until lightly golden brown all over (about 12 minutes). Remove from the oven and allow to cool on the baking sheet for about 5 minutes or until firm before transferring to a wire rack to cool completely.

  • Adapted from Laura Bush’s Cowboy Cookies, as reprinted in The Washington Post, as selected by you from my Must Make Gluten Free Pinterest board.

Love,
Me

 

P.S. Which Gluten Free on a Shoestring Cookbooks do you have? There are 3, soon to be 4!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-cowboy-cookies/
Gluten Free Biscuit Chicken Pot Pies To Go
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Once the school year starts (which for us won’t happen for another week and a half, believe it or not), like every other family with young school-age kids, we hit the … more »

Gluten Free Biscuit Chicken Pot Pies To Go

Once the school year starts (which for us won’t happen for another week and a half, believe it or not), like every other family with young school-age kids, we hit the ground running. Sometimes literally! That means breakfast on the run, sometimes (hello no-bake granola bars!) and some nights even dinner in the car—at least for one of my three kids. So I’m always looking for complete handheld meals that they can eat in the backseat. Sitting down for a meal together is absolutely the ideal, and it happens quite often, but sometimes? You gotta do what you gotta do. No guilt. Especially when what you’re giving your kids is like a chicken pot pie … to hold in their hands. And since I always have a batch of the Extra-Flaky Buttermilk Biscuit dough from page 227 of GFOAS Bakes Bread in my refrigerator or freezer (don’t have the book? use this gluten free biscuit recipe from the blog—it’s fabulous too!), these chicken pot pies to go are always within reach.

ETA: For the ultimate on-the-spot meal, shape these and freeze them in a single layer on a baking sheet, and then pile them into a freezer-safe bag and keep them frozen until you’re ready to bake them. Then pop them in the oven and bake! You might need a few more minutes of baking time once they’re frozen solid, so just keep an eye on them. Thanks, Fran! ;)

Gluten Free Biscuit Chicken Pot Pies To Go

I quickly broiled skinless boneless chicken breasts for this recipe, but you could easily grill them (my current favorite marinade for grilled chicken breasts couldn’t be simpler: buttermilk), poach them, or sauté them. And you could easily make the chicken a couple days ahead of time. I often cook a few pounds of chicken breasts and use them over the course of 2 or 3 days for everything from recipes like these chicken pot pies to a simple salad topped with chicken.

Gluten Free Biscuit Chicken Pot Pies To Go—step  by step

Don’t feel like making the filling for these? Try making them without the filling and just with more cheese. Just don’t feel like making the sauce itself? Try gluten free cream of mushroom soup (I think Progresso brand and Pacific brand each make one).

Gluten Free Biscuit Chicken Pot Pies To Go

Tender, light and flaky, and loaded with tons of layers of flavor, these handheld chicken pot pies are just the grab-and-go dinner my family needs.

Prep time: 20 minutes       Cook time: 18 minutes       Yield: 6 handheld chicken pot pies
Ingredients

1 recipe gluten free biscuit dough (I used the Extra Flaky Buttermilk Biscuits from page 227 of GFOAS Bakes Bread, but the Gluten Free Biscuits from the blog would work just fine, too—try using buttermilk in place of milk or cream), chilled

2 tablespoons (28 g) extra virgin olive oil

1 small onion, peeled and chopped fine

1 stalk celery, chopped fine

1 large carrot, peeled and shredded

2 tablespoons (28 g) unsalted butter

3 tablespoons (27 g) basic xanthan-gum free gluten free flour blend (18 grams superfine white rice flour + 6 grams potato starch + 3 grams tapioca starch/flour)

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1  cup (8 fluid ounces) chicken stock

8 fluid ounces low-fat evaporated milk

1 tablespoon fresh thyme (or 1 1/2 teaspoons dried thyme)

5 ounces sharp cheddar cheese, grated

2 cups cooked cubed chicken*

Egg wash (1 egg beaten with 1 tablespoon milk)

*I just placed 1 1/4 pounds skinless boneless chicken breasts on a greased and lined baking sheet, sprinkled them on both sides with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper and drizzled them with extra virgin olive oil. Then I placed them under my oven’s broiler for about 12 minutes, flipping them about halfway through, or until they were cooked all the way through. You can also use a store-bought gluten free rotisserie chicken, which would make things simple and still delicious!

Directions
  • Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set aside.

  • Prepare the filling. In a medium-size, heavy bottom saucepan, heat the olive oil over medium-high heat. Add the onion, celery and carrot, and cook until the onions and celery are translucent (about 5 minutes). Transfer to a small bowl, and set it aside. To the same medium-size saucepan, add the 2 tablespoons butter and melt over medium heat. Add the flour blend, salt and pepper, and stir to combine well. The mixture will clump at first, and then smooth. This is the roux that will thicken the sauce. Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light brown color (about 2 minutes). Add the stock to the roux very slowly, stirring constantly to break up any lumps that might form. Add the evaporated milk and the thyme, and continue to stir until the mixture is smooth. Bring the mixture to a simmer, and continue to cook, stirring occasionally, until reduced by about one-quarter. Remove the saucepan from the heat, and add the cooked onion mixture. Stir to combine.

  • Prepare the biscuit dough, rolling it out into a rectangle about 1/4-inch thick. While rolling and folding the biscuit dough, sprinkle with enough additional gluten free flour that you end up with a smooth dough. If using the recipe for Extra Flaky Buttermilk Biscuits from GFOAS Bakes Bread, you should expect to use up to another 1/4 cup (35 g) Gluten Free Pastry Flour. If using the biscuit recipe from the blog, you should expect to use another 2 to 3 tablespoons (18 to 24 grams) all purpose gluten free flour.

  • Shape and fill the pastries. With a sharp knife or pastry cutter, slice the rectangle of dough into 5-inch squares. Gather and reroll scraps. You should have at least 6 squares. Separate them from one another and place about 2 teaspoons of the filling on top of each square, slightly off-center so the filling is enclosed when the dough is folded, not caught in the fold. Top with about 1 1/2 tablespoons of chopped chicken, top with another small dollop of filling and about 1 tablespoon grated cheese. Moisten the edges of each square with a wet finger, and fold the dough in half diagonally to create a triangle, gently pressing out the air as you fold. Press the edges of the triangle to seal and, using a sharp knife or pastry cutter, slice three vents on top of each turnover. Place the turnovers an inch apart on a prepared baking sheet, and place in the freezer until firm.**

    **ETA: At this point, you can freeze the shaped and filled pastries in a single layer on a baking sheet, and then pile them into a freezer-safe bag and keep them frozen until you’re ready to bake them. Then pop them in the oven and bake! You might need a few more minutes of baking time once they’re frozen solid, so just keep an eye on them.

  • Bake the pastries. Remove the chilled turnovers from the freezer and brush each generously with the egg wash. Place in the center of the preheated oven and bake until the turnovers are puffed and pale golden all over, and more brown around the edges (about 15 minutes). Remove from the oven and allow to cool slightly before serving.

  • Inspired by this Pillsbury Chicken To Go Biscuits recipe.

Love,
Me

 

P.S. If you don’t yet have your copy of Gluten Free on a Shoestring Bakes Bread, I hope you’ll consider picking one up today. Your support means so much to me!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-biscuit-chicken-pot-pies-go/
Gluten Free Zucchini Flour Tortillas
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These tortillas are just like the Gluten Free Flour Tortillas on page 203 of Gluten-Free on a Shoestring Bakes Bread (reprinted here on the blog). Except that they’re green. Before … more »

Gluten Free Zucchini Flour Tortillas

These tortillas are just like the Gluten Free Flour Tortillas on page 203 of Gluten-Free on a Shoestring Bakes Bread (reprinted here on the blog). Except that they’re green. Before you turn the virtual web page, hear me out! Even though eating your “greens” can seem to be a sort of punishment for some, what if your “greens” were just as good for you, but didn’t taste green (despite looking green)? And what if this were just.one.more.way. to use up that summer zucchini. Have I hit you over the head too hard with gluten free zucchini recipes yet? I blame it all on my husband and his green thumb.

Gluten Free Zucchini Flour Tortillas

Here’s the big difference in this recipe: instead of straight up water, the liquid is pure zucchini puree. That’s it. No additional water. And if you have zucchini that demands to be used up right now before it shrivels up and dies, make the puree right now, stash it in the refrigerator and use it within a couple days to make these flour tortillas.

Gluten Free Zucchini Flour Tortillas

So although they don’t taste “green,” they do have a slightly different taste than the more traditional flour tortillas. It’s more like a bit more depth of flavor than it is a totally different flavor. They’re still clearly flour tortillas, and they behave just the same for all your tortilla needs. But everyone in my family loves them, including my one no-I-don’t-care-for-any-vegetables-at-all-not-really oldest child. Oh, and in case I haven’t mentioned it before, these flour tortillas (and the traditional ones) are absolutely 100% perfect for making wraps for your child’s school lunchbox. Score!

Prep time: 10 minutes       Cook time: 5 minutes       Yield: About 15 tortillas, depending upon size
Ingredients

1 medium or 2 small fresh zucchini, washed, trimmed and roughly chopped

1 3/4 cups (245 g) all-purpose gluten-free flour, plus more for sprinkling (I used Better Batter)

35 grams (about 1/4 cup) Expandex modified tapioca starch*

1 1/2 teaspoons baking powder

1 teaspoon (6 g) kosher salt

4 1/2 tablespoons (54 g) vegetable shortening

*For information on where to find Expandex, please see the Resources page. For information on how to replace Expandex with Ultratex 3, readily available in most countries outside the United States, in the gluten free bread recipes in GFOAS Bakes Bread, scroll to #6 in Resources. I have not yet tested Ultratex 3 in this recipe, but I would recommend trying a mix of 268 grams all purpose gluten free flour + 12 grams Ultratex 3 in place of the blend above. Ultratex 3 is at least 3 times as strong as Expandex.

Directions
  • In a blender or food processor, place the chopped zucchini and blend until as smooth as possible. The zucchini may be pureed and stored in a sealed container in the refrigerator for at least 2 days before proceeding with the rest of the recipe.

  • In a large bowl, place the all-purpose flour, Expandex, baking powder, and salt, and whisk to combine. Add the vegetable shortening and toss it in the dry ingredients. With the tines of a large fork, break up the shortening into small pieces about the size of small peas. Create a well in the center of the mixture, and add 3/4 cup (6 fluid ounces) of the pureed zucchini. Mix to combine. The dough will come together and be thick. Press together into a ball, cover with a moist tea towel, and allow to sit for about 20 minutes. The dough will stiffen a bit as it absorbs more of the moisture.

  • Heat a 10- or 12-inch cast-iron skillet over medium-high heat. Divide the dough into five pieces. Begin with one piece of dough, and cover the rest with a moist tea towel to prevent them from drying out. On a lightly floured surface, with a rolling pin, roll out the first piece of dough until it is a bit more than 1/8 inch thick (as compared to the regular recipe for gluten free flour tortillas, these can be a bit harder to roll very thin and still be stable enough to transfer to the skillet). Cut out as many rounds as you can (should be three or four) with a 6- or 8-inch metal cake cutter. Stack the raw tortillas on top of one another, dusting lightly with flour between them, if necessary, to prevent them from sticking. Gather the scraps and set them aside. Repeat with the remaining pieces of dough, including gathering and rerolling all of the scraps together.

  • Once all the tortillas have been rolled out and cut, place them one at a time in the center of the hot skillet and cook on one side until bubbles begin to appear on the top surface and the tortilla darkens in color a bit on the underside (about 45 seconds). Flip the tortilla over with a wide spatula, and cook on the other side until more bubbles form and the tortilla darkens in spots on the underside (about another 45 seconds). Remove the tortilla from the pan, place on a moist tea towel, and cover gently. Repeat with the remaining tortillas.

  • Using the tortillas: (1) They can be used right away; (2) They can be placed, still wrapped in the towel, in a plastic bag to seal in the moisture and used within a few hours; or (3) They can be cooled completely, wrapped very tightly in a freezer-safe wrap and stored in the freezer for at least 2 months. When you are ready to use frozen tortillas, defrost at room temperature and then refresh in a hot, dry skillet to restore pliability. They’ll be as good as new!

  • Adapted from the Flour Tortillas on page 203 of Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns, and More by Nicole Hunn.

Love,
Me

 

P.S. Have your copy of Gluten Free on a Shoestring Bakes Bread yet? If not, won’t you grab one today? Your support means the world to me!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-zucchini-flour-tortillas/
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