Gluten Free Tortilla & Crepe Recipe
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
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.
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!