For more great recipes like this one for gluten free tortillas, make sure to check out my online Cooking School. I’ll walk you through step-by-step how to cook great gluten free food using easy to find ingredients. You can find out more about the online Cooking School here.

I’ve been sitting here for ages trying to figure out what to say about these tortillas. If you’ve been gluten free for long, you can understand why I’m speechless. The wonder of it all . . . to have tortillas that bend without breaking; that are big enough to actually wrap around something; that taste like flour tortillas. If you’ve ever used gluten free bread as a wrap for a chicken salad sandwich, you’ll definitely want to give these tortillas a try.

And again, if you’ve been gluten free for long I’ve probably already said enough to convince you to try these. They are inspired by a recipe of Bette Hagman’s, but I’ve changed up the flour mix to add nutritional value (gotta love the iron and fiber in the bean flours) and made the recipe casein free.

If you’d like an idea for something to put into these incredible tortillas, try my recipe for gluten free tacos and stop back by on Friday for a tutorial on rolling tortillas.

Gluten Free Flour Tortillas
(makes 8 tortillas that are gluten free and casein free)

2 c. Gluten Free All-Purpose Flour Mix
1 1/2 tsp. xanthan gum
2 tsp. sugar
1 tsp. salt
1 c. warm water

1. Add the dry ingredients to a large mixing bowl and mix the ingredients thoroughly. (I do this with my hand)

2. Add the cup of warm water to the bowl and mix the dry goods into the water with your hand. Just squish it all up until all of the dry ingredients are no longer dry. And then keep mixing a minute longer because it’s fun and we should all be pretend we’re kids once in a blue moon. =)

3. Separate the dough into 8 pieces and roll each piece into a ball. Place all but one of the dough balls back into the bowl and cover with plastic wrap until you’re ready to work with them.

4. Sprinkle a clean, flat surface with a bit of rice flour and then roll you dough ball into a roughly circular shape. Get is as thin as possible. (If you need some practice on rolling out dough, check back here Friday for a tortilla rolling tutorial)

5. Throw the tortilla onto a hot griddle (I use a cast iron griddle on medium heat with just a smidge of shortening or oil) and let it cook approximately 1 minute – or until it has started puffing up and the bottom side is developing those lovely brown spots. Flip the tortilla and cook the other side until is toasty as well.

6. Slide the cooked tortilla onto a waiting plate and repeat from step 4 until you’ve cooked all 8 tortillas. I generally roll one tortilla out while another is cooking, so that there’s is always a tortilla on the gridle.

Cook’s Notes: If you’re allergic to soy, I have substituted Fava/Garbanzo flour for the soy flour with success. If you’re allergic to corn, try tapioca starch instead of the corn starch and almond meal instead of the masa harina.

Related Posts:

• The Gluten Free Casein Free Diet – Butter Substitutions
• The Gluten Free, Casein Free Diet – Milk Substitutions
• Gluten Free Bread: Submarine Rolls
• Eggnog French Toast
• Your Gluten Free Bread Baking Questions Answered

“Last of the Sweet Potatoes” Soft Tacos
(made 4 large soft tacos – which we ate in one sitting)

2 medium sweet potatoes, diced and boiled
1/2 onion, diced
1 jalepeno, diced
1 can black beans, drained
1/2 Gala Apple, diced
1 packet Guacamole seasoning*
Romaine lettuce, chopped
4 gluten free flour tortillas

Instructions:
1. Peel and dice two sweet potatoes and boil till tender.

2. While the potatoes are boiling, saute the diced onions and jalepeno in a large skillet.

3. Add the black beans, diced apple, and seasoning packet. Mix well.

4. Once the potatoes are done, gently stir them in with the other ingredients being careful not to accidentaly mash them. Turn the heat to low and let everything sit while you make the tortillas.

5. Top the tortillas with chopped Romain lettuce and then spoon on the filling and enjoy =)

* Update: If you don’t have a packet of guacamole seasoning handy, try 1 tsp. cumin powder, 1/2 tsp. garlic powder, 1/2 tsp onion powder, and 1/8 – 1/4 tsp. ground red pepper.  We tried it last night and loved it. ~ Mary Frances

Related Posts:

• Gluten Free Sausage Balls
• An Amazing Brined Gluten Free Turkey Recipe for Thanksgiving
• Gluten Free, Casein Free Bread Stuffing for Thanksgiving
• Green Bean Casserole (Gluten Free & Casein Free)
• Mixed Green Salad with Apples & Pecans, Buttermilk Honey Dressing

I first made these quesadillas a few months ago and realized that they would be perfect for Halloween. Besides being orange and black, these quesadillas are really fast to make which is perfect for a night when you’re trying to cook, trick-or-treat, and get kids to bed at a reasonable hour.

I’m going to give you two recipes for this meal. The first is the super-easy version; you can get these quesadillas on the table in less than ten minutes. The second is the easy version; it is pictured above and was on the table in about thirty minutes.

Super Easy Halloween Quesadillas

(Yield: 4 quesadillas)

1 can pureed pumpkin
fajita seasoning (I use McCormicks)
1 can black beans, drained
grated cheese (soy, milk, or rice)
8 corn tortillas

Heat a large skillet over medium heat. Place a corn tortilla on the skillet. Sprinkle a little grated cheese on the tortilla. Spread a spoonful or two of pureed pumpkin on the tortilla. Shake on a bit of fajita seasoning. Add a couple of spoonfuls of black beans. Sprinkle on a bit more cheese and top with another tortilla. Flip the tortilla and allow it to cook for a minute on the other side. Remove the finished quesadilla and repeat with the remaining ingredients until you’ve used them up =)

Easy Halloween Quesadillas

(Yield: 4 quesadillas)

1/2 medium yellow onion, diced
1 Tbsp. canola oil
2 c. butternut squash, diced (about half of a butternut squash)
fajita seasoning (I use McCormicks)

1 can black beans, drained
1/2 tsp. garlic powder
1/2 tsp. cumin
1 Tbsp. tomato paste

grated cheese (soy, milk, or rice)
8 corn tortillas

1. Dice the onion and butternut squash. If you need some tips, click here for the onion and here for the squash.

2. Put the squash into a bowl and fill with water. Cook in the microwave until tender (It took our microwave 10 minutes, but it’s ancient.)

3. Add 1 Tbsp. of oil to a skillet and place over medium heat. Add the onions and saute while everything else is cooking.

4. Drain the beans and thrown them into a pot over low heat. Add the garlic powder, cumin and tomato paste and stir until well combined. (You can add a bit of water if needed).

5. Once the squash are tender, drain them and add into the skillet with onions. Season the veggie mixture with fajita seasoning – I didn’t measure so just taste as you go. As you stir the veggies, try to smash up the squash a little bit. You want to end up with mashed squash that still has some chunks in it.

6. Heat a large skillet over medium heat. Place a corn tortilla on the skillet. Sprinkle a little grated cheese on the tortilla. Spread a spoonful or two of the mashed squash and onion on the tortilla. Add a couple of spoonfuls of black beans. Sprinkle on a bit more cheese and top with another tortilla. Flip the tortilla and allow it to cook for a minute on the other side. Remove the finished quesadilla and repeat with the remaining ingredients until you’ve used them up =)

Related Posts:

• No More Naked Burritos: Gluten Free Flour Tortillas
• Last of the Sweet Potatoes Soft Tacos