Tuesday, July 1, 2014

Gluten Free Tortilla & Crepe Recipe

Who says that breakfast burritos have to be for breakfast?  I prefer them for supper. My husband came up with a wonderful gluten free recipe that works for both crepes and tortillas.  We enjoyed these wonderful gluten free dinner burritos!  I believe they are a new favorite with everyone.  The recipe is so versatile as well.  You can use it for a regular taco, a burrito, a lovely fruit filled crepe.  Whatever you can imagine this go to gluten free thin pastry is perfect!




 Gluten Free Tortilla & Crepe Ingredients:
1 c. gluten free oat flour 
1/2 c. tapioca starch
1/4 c. brown rice flour
1/4 c. quinoa flour
dash of  salt
2 c. milk (any kind)
2 organic eggs
1 1/2 t. honey




* A revision: I recently made these but changed the flours to not have rice.  I also added one more egg due to using coconut flour. The revision was the following 1c oat flour, 1/4c tapioca starch, 1/4 c millet and 1/4 coconut flour.  It turned out great.  We used them to make cheese crisps. The kids LOVED them!

Directions:
Mix the dry ingredients together, whisk in wet ingredients.  Pour into a griddle that is heated at 350 degrees. Swirl the pan to make a very thin layer of batter. Cook for about 30 seconds on each side.  Set them aside.  If you are making a crepe you can use a little more honey for sweetness.  You can also exchange buckwheat flour for the brown rice and quinoa if you don't like the taste of quinoa.

Add-Ons:
We then made scrambled eggs with cheese, and Applegate Farms chicken sausage to stuff into the tortillas along with some salsa.  Another combination would be to make them chicken tacos with  avocado.  After having burritos for the meal we had yogurt and blueberry crepes for desert using the same great gluten free recipe.

I hope you will enjoy this versatile recipe.  It makes great gluten free tortillas or gluten free crepes.  After trying out this recipe please share what great add-ons you used.  Enjoy!

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