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Ridiculously Easy Gluten Free Tortillas

I have never been a huge fan of corn tortillas. They’re good for some things, like street tacos, but overall I love the soft, slightly chewy texture of flour tortillas. While there are flour gluten free tortillas on the market, they are pricey and hard to find. Which means that since eliminating gluten from our diets, I’ve had to stick to corn. Which is fine, because it’s better than no more tacos, but , I still miss flour.

After much searching, I finally found a recipe that mimics the soft, chewy texture of flour tortillas. They require no real prep work, so it’s easy to make them last minute, if needed. Basically, if you can make a pancake, you can make these gluten free tortillas.

You can also adjust the thickness to be more like a flatbread. I can see pairing them with curries or stews, or cut into chips , toast and serve with hummus.

Ridiculously Easy Gluten Free Flour Tortillas

Soft, chewy gluten free flour tortillas so easy you can make them last minute.
Prep Time5 mins
Cook Time1 min
Course: Side Dish

Ingredients

  • 1 Cup Chickpea based gluten free flour Can be straight chickpea flour, or a blend with a high amount of chickpea flour, such as Bob's Red Mill GF flour. (NOT the 1 to 1 flour)
  • 0.5 cup Tapioca flour
  • 1 tsp salt
  • 1 cup water
  • 1 tsp coconut or other oil If you use a non-stick skillet or griddle you may not need the oil.

Instructions

  • Mix the dry ingredients in a large bowl.
  • Add the water and stir until blended.
  • Oil a skillet or griddle as needed and heat to medium high.
  • Pour about 1/4 cup of the batter onto your prepared skillet or griddle.
  • Cook for 1-2 minutes over medium high heat.
  • Flip like a pancake and cook for another 1-2 minutes.
  • Repeat the cooking and flipping for the rest of the batter.

Notes

This recipe is very versatile. For thinner tortillas, add a little more water. For more of a flatbread, reduce the water to about 3/4 of a cup. 

 

Gluten Free tortillas
 

Find more of my gluten-free recipes here: https://subearthancottage.com/?s=gluten+free

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Gluten free chocolate chip cookie recipe

At least from what I’ve tasted, most store bought gluten free chocolate chip cookies are very dry and either too sweet or lacking in flavor. Chocolate chip cookies are practically a staple food, so I hacked my grandma’s cookies recipe. The results are definitely not dry, lacking in flavor or too sweet.

The biggest change I made, of course, is using gluten free flour. My preferred flour is Bob’s Red Mill 1 to 1 gluten free flour. Others will work, but if it’s not one that is blended to be a direct substitute for wheat flour, you will probably want to add about one half teaspoon of xanthan gum.

Even with the 1 to 1 blends, sometimes the cookies spread more than I like. The original recipe calls for one cup and two tablespoons of flour. If I have it on hand, I’ll replace the two tablespoons of flour with a generous one tablespoon of coconut flour. That prevents them from spreading too much. Chilling the dough for a few hours or overnight helps, too, but who has time for that? Besides, the sooner they go in the oven, the less cookie dough I’ll eat.

The original recipe calls for shortening. I would much rather use butter, but one of my boys is lactose intolerant. Straight coconut oil adds to the spreading problem, so I compromise and use half shortening and half coconut oil. The small amount of milk in most chocolate chips isn’t a problem for my son, but using for dairy-free chips would make these completely dairy-free, too! If dairy isn’t a problem, feel free to swap all the fats with butter.

The final change happened after staying up late watching Martha Stewart bake cookies. She mentioned that brown sugar helps make the cookies be moist. The original recipe calls for more white sugar than brown. I tried a few different ratios before settling on using equal amounts of brown and white sugars.

The final result is a yummy, gluten free cookie that isn’t dry and crumbly.

Gluten free chocolate chip cookies

  • 1/2 cup shortening
  • 1/2 cup coconut oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 2 well beaten eggs
  • 2 cups 1 to 1 gluten free flour plus 2 generous tablespoons of coconut flour (or 2 cups plus 4 tablespoons 1 to 1 gluten free flour)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 generous cup of chocolate chips

Preheat the oven to 375° F.

Cream together the shortening, coconut oil, sugars and vanilla. I usually use a mixer for everything, but you can do it by hand, too.

Fold in the eggs and mix well.

In another bowl, sift (or just mix really well) the dry ingredients.

Add the dry ingredients a little at a time to the wet ingredients and mix well.

Stir in the chocolate chips. If you are patient, chill the dough for a few hours or overnight.

Otherwise, grease your cookie sheets or line with parchment paper or silicone liners. Greasing is what the original recipe calls for, but I prefer the results from lining the sheets.

Form your cookies (I use a 2 tablespoon sized scoop, but you can make them bigger or smaller) and place them two inches apart on the sheets.

Bake for about 8-10 minutes, keeping a close eye on them during the last few minutes. You want them to be golden and not doughy in the middle.

Cool for a few minutes on the sheets before removing them.

A few notes on the recipe: My recipe is actually double the original. I almost never made a single batch because it’s not really any more effort. If you want, you can save some of the dough in the fridge for a few days.

I also don’t have an accurate cookie count, mainly because cookie dough is delicious. I think I can usually get about 36 cookies with my 2 tablespoon scoop, but that is a a very rough guess.

 

One quick reminder: SubEarthan Cottage is having an end-of-summer sale! Everything is 30% off in my handmade Etsy shop until Tuesday, August 28.

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Thaddeus and an Allergy-friendly Chocolate Cake Recipe

Thaddeus, my baby, turned four today. Up until yesterday, he wanted a giant cookie cake decorated with frosting that said “Happy Birthday Thaddeus!” I planned to use my gluten-free chocolate chip cookie recipe, make some homemade “butter” cream frosting and dream about Great American Cookies’ cookie cakes from my pre-gf days. Yesterday, though, he changed to chocolate cake decorated with Dog Man.

Luckily, I have a one bowl chocolate cake recipe that is so easy there is no reason for boxed chocolate cake mix. It’s one that my mom made, my grandma made and I don’t know how many people before her. The original recipe used regular flour, so I substitute gluten free flour. It was already dairy free, nut-free and egg-free, so, as long as you’re careful with the toppings it is a handy dessert if you have those dietary restrictions. 

Decorating the cake was another matter. If you’re not familiar with the Dog Man book series, here’s what Dog Man and his sidekick Cat Kid look like:

Dog Man: Brawl of the Wild
Dog Man: Brawl of the Wild

 

He only wanted the heads on his cake, so that made it a little easier. They have that deceptively simple look, though, so I was still nervous. The end result was recognizable, even with constant interruptions and my never having painted on frosting before. I really couldn’t have hoped for anything more.

Chocolate Cake
Chocolate cake with Dog Man and Cat Kid frosting for Thadd’s fourth birthday.

Chocolate Cake Recipe

Chocolate Cake

This is a simple chocolate cake recipe that is super easy. It is dairy-free, egg-free, and if you swap the wheat flour for a gluten-free flour blend, it's gluten-free, too! To make it gluten free, I like Bob's Red Mill 1 to 1 gluten free blend because it already contains xanthan gum. If you use a different gluten-free flour without xanthan gum, I would add about 1-1.5 teaspoons of xanthan gum.
To top, make a simple buttercream (with shortening and non-dairy milk to keep it non-dairy) or use your favorite store bought frosting. You could also sprinkle the warm cake with dairy-free chocolate chips, let them melt a little, then spread across the top for a rich, chocolaty treat.
Prep Time10 mins
Cook Time35 mins
Course: Dessert
Keyword: 9 x 13, cake, chocolate, dairy free, easy, egg free, gluten free, one bowl, simple
Servings: 29 2x2 inch servings

Equipment

  • 9 x 13 rectangle pan

Ingredients

  • 3 Cups Flour see recipe summary for gluten-free adjustment
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 cups sugar
  • 6 tablespoons cocoa powder
  • 2 tablespoons vinegar white or apple cider vinegar
  • 1 cup vegetable oil any light flavored liquid vegetable oil is fine
  • 2 cups cold water
  • 2 teaspoons vanilla

Instructions

  • Preheat the oven to 375 degrees Fahrenheit
  • Grease the 9 x 13 inch pan, either with shortening, butter, or cooking spray
  • Combine the first five (dry) ingredients in a large mixing bowl and mix until evenly blended. Alternatively, sift them together into the bowl.
  • Add the remaining (wet) ingredients and mix until thoroughly blended. You can use a spoon or an electric mixer.
  • Pour the batter into the greased 9 x 13 inch pan.
  • Bake at 375 degrees Fahrenheit for 35 minutes or until a toothpick inserted near the middle comes out clean.

Notes

I frosted this cake with buttercream tinted blue, then used gel food coloring to paint the faces. I then piped buttercream for the eyes, facial features, outlines, writing and trim. I clearly am not a trained cake decorator, so I can't really say which tips I used or any other details.
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Cupcakes

Sometimes after binge watching baking shows, you just have to bake cupcakes.

Lots of cupcakes

I substituted a 1 to 1 gluten free flour blend for the flour in the yellow cake recipe out of my favorite Better Homes cookbook. The cupcakes turned out a little dense, but not bad. Most gluten free cakes are a little dense, so I’m not sure there’s a good solution.

My favorite part of any cake is the butter cream frosting.  A slightly dense cupcake doesn’t bother me, as long as the frosting is good. My frosting recipe also came from my Better Homes cookbook. Some of my family can’t have dairy, so I substituted shortening for the butter and almond milk for the milk.

My Sunbeam Mixmaster worked beautifully for both the cake batter and butter cream frosting. I’ve had it for over a year and a half now, and the only problem I’ve had was with the beaters.Those were cheap and easy to replace, and it’s been going strong ever since.

Frosting delivery device

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Sunbeam Mixmaster Update

Last Thanksgiving I bought a Sunbeam Mixmaster to help with all the gluten free baking. This Thanksgiving, I broke my Sunbeam Mixmaster by sticking a plastic spatula between the beaters while it was mixing blueberry muffins. Broke as in pieces fell out of the machine and the beaters stopped spinning. It’s probably a good idea to turn off a mixer before scraping the bowl.

A quick internet search told me I probably broke the plastic drive gears, and the remedy for that was a dumpster burial. At that point, I figured it wasn’t going to get worse, so I had nothing to lose by taking it apart and seeing for myself if it was reparable.

When I finally figured out how to open it, everything looked fine. No sign of anything broken, and the plastic gear that turns everything had minimal wear. The part that latches the beaters in place looked fine. I couldn’t find anything that looked like it was missing the tiny broken pieces. Little pieces that, after thinking more about it, looked oddly like the little tabs on the beaters…

At that point I grabbed the the beaters and compared them to the rarely used dough hooks. Sure enough, the tabs were missing from the beaters but not the dough hooks. Yay! Replacing beaters is cheap and easy. The only problem was now my mixer looked like this:

Luckily I reassembled the mixer without breaking anything. I tested it with a loaf of banana bread mixed with the dough hooks, and it worked fine. Amazon had replacement beaters for about $10, so it should be fully functional in about a week.

My guess is that those tabs are designed to break under pressure if something gets caught in between. While the drive gear is plastic, it’s pretty thick. Even with my mistake and a year of using it almost weekly, it looks to be in good shape. It makes me wonder if some of the people who thought they stripped the drive gear actually just needed to replace the beaters.

In the long run, if money allows, a mixer with an all-metal drive would be better. From my year of use and seeing how little wear there is on the inside, I do think this Sunbeam Mixmaster is a good budget-priced stand mixer. It has mixed everything I’ve thrown at it, including a double batch of banana bread and a meatloaf (separately, of course) with no trouble. Everything, that is, except for spatulas.

Don’t forget: this holiday season, take 30% your SubEarthan Cottage order with coupon code “ShopSmall18”. Valid through December 10, 2018.

 

 

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