Gluten-free homemade tortillas and taco seasoning (because apparently taco seasoning may contain gluten). The flax tortillas look kind of funky but actually pretty tasty if you add spices to the dough. Something interesting to try. And much cheaper to make than buying gluten-free alternatives at the grocery store.
2 tsp. hot chili powder (make sure it is gluten-free)
1 1/2 tsp. paprika
1 tsp. onion powder
1/2 tsp. sea salt
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. oregano
1/4 tsp. freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste, optional
1 pinch red pepper flakes, or to taste, optional
1. Mix all ingredients together in a small bowl. Store in a sealed, airtight container.
1 1/4 cup flax meal, divided
6 tbsp. hot water
2 tbsp. coconut flour
1 tsp. sea salt
Additional spice ideas: chili flakes, pepper, chili powder, garlic powder, onion powder, curry, fennel, cilantro, chives, cinnamon, etc.
1. In a large bowl, combine 1/4 cup flax meal and hot water. Mix to create thick goopy “flax eggs”.
2. Add additional cup of flax meal, coconut flour, salt and any other spices of choice.
3. Mix with a spoon and then use your hands to kneed the thick dough. Eventually it will not be sticky, but should be elastic and hold together nicely. If you feel your dough is too dry, run your fingers under some water to add moisture to the dough with your hands.
4. Divide the dough into 8 balls. Roll each ball out between two sheets of parchment paper as thin as you can get the dough. If you want your tortillas to be perfectly circular, you can use the top of a bowl or large cookie cutter to cut each tortilla.
5. Preheat a skillet to medium high heat. Lightly oil (canola or vegetable).
6. Once hot, place a tortilla in and cook 30-40 seconds and then flip. Cook the second side for an additional 30-40 seconds. Note that the longer you cook the tortillas, the more crispy they become. If you prefer your tortillas soft and malleable, cook for the time provided.
7. Remove and continue with the rest of the pile; making sure to re-oil the skillet as needed.
8. Serve warm. Makes 8 6-inch tortillas.
So apparently my grandmothers never taught me how to properly roll dough into a round shape. I failed epically and there was no way I could use the tortillas as a wrap type thing for the tacos. My boyfriend ended up figuring out the best way to eat it all was to place the tortilla in a bowl (lining the bowl), adding the taco ingredients, then eating with a fork. It worked very well and made much less mess.
Meat ingredients: ground beef and diced onion (optional) cooked, then mix in seasoning after it is cooked.
Taco toppings: sour cream, guacamole, salsa, shredded lettuce, grated cheese, and whatever else you would like.
Additional spices used in tortillas: chili powder, garlic powder, onion salt, pepper
If you want gluten-free tacos but don’t want the (minor) hassle of making the tortillas, just make sure you get corn tortilla shells. And like the ingredient list says, make sure that the chili powder is gluten-free. Apparently it may contain gluten. I still haven’t totally wrapped my mind around the vast amount of things that may contain gluten. Who would have thought?
Oh and I bought the coconut flour and flax meal at Bulk barn. And actually, the flax meal is was called ground flax seed. I was told it was basically the same thing. Bulk barn actually has a lot of the gluten-free ingredients if you are wondering where you can buy some of this stuff in adjustable quantities if you just wanted to try them. It is fairly reasonably priced too (compared to what you find at the grocery stores).