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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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Easy Instant Pot Chicken and Vegetable Quinoa

My kitchen is getting overrun with recipes needing organized. To help, I’m typing them here where they are easy to find and print, if needed. First up is a super simple chicken and vegetable quinoa recipe for an Instant Pot or other electric pressure cooker.

Chicken and vegetable quinoa

Instant Pot Chicken and Vegetable Quinoa

Instant Pot Chicken and Vegetable Quinoa is a quick, last minute dish that is great hot or cold. Customize it by swapping out the protein or vegetables depending on what you have on hand.
Prep Time15 mins
Cook Time1 min
Course: Main Course, Side Dish
Servings: 6 people
Author: Charity

Equipment

  • Electric pressure cooker, such as an Instant Pot

Ingredients

  • 1 tbsp oil olive oil, coconut oil or preferred cooking oil
  • 1 medium onion, diced
  • 1 cup chicken breast, cut into bite sized pieces Could also use pre-cooked, shredded chicken
  • 1 cup frozen mixed vegetables
  • 2 cups quinoa
  • 2 cups chicken broth or water
  • salt and pepper to taste

Instructions

  • Turn the pressure cooker to "Saute" and add oil.
  • Add the onion and chicken if you are not using pre-cooked chicken.
  • Saute until the onion is translucent and chicken is browned.
    Sauteing Chicken and Onion
  • Press "Cancel" to stop sauteing.
  • Add broth, quinoa and vegetables to pot and stir.
  • Add salt and pepper, if desired.
  • Lock the lid and set cooker to one minute on high pressure.
  • Allow pressure to release naturally when done.
  • Fluff with fork and serve.

Notes

The great thing about this recipe is it is easy to customize. Try it with beef, sausage, tofu, or skip the protein and add more vegetables. If you have leftover chicken, shred it and use it instead of raw chicken breasts.
Clean out the veggie drawer and use whatever you have on hand.
Change up the flavor by adding soy sauce, hot sauce or your favorite seasonings.
It's easy to pack for lunches or take on picnics, too.

Instant Pot Chicken and Vegetable Quinoa is a quick, last minute dish that is great hot or cold. Customize it by swapping out the protein or vegetables depending on what you have on hand.

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How to make powdered laundry detergent

Laundry detergents have always been problematic for me. Certain brands irritate my skin, and I’ve never been able to pinpoint what ingredient is the problem. Even if I knew, most laundry detergents don’t exactly provide a list of ingredients I could check. Luckily, laundry detergent is easy to make. Doing it yourself not only allows you to control what ingredients are in your detergent, it also saves a ton of money.

My recipe uses four basic ingredients stocked by many supermarkets now, and one optional ingredient.

Ingredients:

  • 2 parts Borax
  • 2 parts Washing Soda
  • 1 part Grated Bar Soap
  • 0.25 part Baking Soda
  • Optional Fragrance Oil or Essential Oil  

Prep:

You’ll want a clean, dry, lidded container or bag to store your homemade laundry detergent. If the container isn’t air-tight, the detergent may clump from moisture in the air. Usually it’s easy to break it up, so this isn’t a big problem. If you don’t do laundry very often, though, you probably want to store it in something with a good seal.

The soap can be anything. Most people start out using a laundry soap like Fels Naptha. Once I started making my own soap, I switched to using whatever basic recipe soap I had on hand. You can grate it by hand with a cheese grater or with a shredding disk on a food processor. 

Make it:

Combine the first four ingredients in a large mixing bowl. If you’re not familiar with the “parts” measurement, it’s a simple way of making a recipe fit whatever amount you need by giving the amounts as a ratio instead of a specific measurement. You could substitute “cup” for “parts” if that makes it easier.  

Options:

Leave it unscented, use a scented bar of soap, or add your choice of fragrance or essential oil to the combined ingredients and stir to combine. I usually use about half an ounce of fragrance oil per batch. With essential oils, I usually start with 15 drops or so and see how it smells before adding any more. I’ve heard you could use your favorite cologne or perfume, but I haven’t personally tried it. 

Use it:

I use about two tablespoons per load in my top loading machine. You can use one tablespoon for lightly soiled loads, but with my family, every load is a two tablespoon load.

Laundry Detergent
DIY Powdered Laundry Detergent

 

 

 

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Easy DIY Talc-Free Body Powder

With all the concerns in the news surrounding talcum powders again, many people are looking for a talc-free alternative to their favorite body powder. While you can purchase talc-free powder, making it yourself is simple, allows you to customize it, and is super inexpensive. Better yet, you probably already have everything you need.

Body Powder Recipe

Ingredients:

3/4 cup of Cornstarch

1/4 cup of Baking Soda

10-ish Drops of essential oil (optional)

Make it:

Combine the cornstarch and baking soda in a bowl or jar. Give it a stir or shake to mix. If you’re using an essential oil, add it now, then stir or shake some more to distribute.

Use it:

I keep mine in a jar and use a fluffy makeup brush to dust it where I need it. It works great as an all-over dusting powder, deodorant and shoe deodorizer. You can also dust a little in your hair in place of dry shampoo. For that, I like to put it in my hair at night and then brush it out in the morning.

Customize it:

The basic recipe is 3 parts cornstarch to 1 part baking soda, so you can use that 3:1 ratio to make as much or as little as you need. 

Add more or less essential oil based on your preference. You can also use your favorite perfume to make a coordinating dusting powder.

If you find this formula too drying, reduce the amount of baking soda, or omit it all together.

Not a fan of cornstarch? Try using arrowroot. I personally haven’t tried it, so if you do, let me know how it works.

For babies, I recommend just plain cornstarch as baking soda might be too harsh. If you want to scent it, add a couple of drops of lavender essential oil. Essential oils aren’t generally recommended for babies under six months, so take that into consideration. 

If you like using this as a dry shampoo and have dark hair, you can add a little bit of cocoa powder to the mix to make it less noticeable if you don’t get it brushed out completely.

Re-purpose a shaker jar, such as a spice or Parmesan cheese jar, rather than using a brush or puff to dispense.



Find more of my tutorials here: Tutorials.

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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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