Rollin’ Out the Dough….

Not to be confused with “Rollin’ In The Dough!”  Although, as a daughter of Christ and wife of a pastor, I consider myself abundantly rich!

The hubs and I started eating “clean” several years ago and since then we’ve taken the steps to bring organic and locally grown produce into our home as well as rid our pantry of most processed foods.  I say most because I’m still working on the fine art of cracker making and I love my Lundberg Brown Rice Chips!  It’s a special treat for the princesses to pick out a box of crackers from the grocery store and when they do it usually ends in an argument over what flavor of Annie’s bunnies they’ll get this time.

It’s been a long road of changes for our family (especially taking out gluten and meat for myself and peanuts for my little Cailyn), but it’s been a road worth traveling! 

Our family still eats a lot of the things we used to love so much, it’s just that now I make them in my own kitchen instead of buying it in a package off the grocery store shelf!    We’ve been rollin’ out cookie, bread and cracker dough for quite some time and now we’re trying out our hand at tortillas!   Mexican food is one of our all-time favorites…the hubs loves him a good burrito and enchiladas, the princesses are all about rolled tacos and I love me a good grilled fish or veggie taco.  After many frustrating tries with corn and brown rice tortillas, I decided it was about time that I make us a gluten free tortilla that could withstand all this “rolling around!”

So, here’s how we roll out tortillas gluten-free style!

They come together in a snap…

They’re pliable enough for any burrito, taco or enchilada…

And they look like a lot like your store bought tortillas, but they taste a whole lot better.

Grilled Mahi-Mahi Taco

Ingredients:

2-3 wild caught Mahi-Mahi fillets (I like to purchase mine at Trader Joe’s)

garlic salt

fresh ground pepper

smoked paprika

cumin

2 Tbsp olive oil

1 batch of Gluten Free Tortillas (See Recipe Below)

Optional Toppings: shredded cabbage, guacamole, salsa, roasted corn, etc…

Directions:

Preheat your oven’s broiler.

Line a large oven-safe skillet with foil.  Set aside.

Rub the fish fillets with a bit of olive oil, then season each side to your liking with garlic salt, pepper, smoked paprika and cumin.

Place the seasoned fish fillets into your prepared pan and place the pan onto the top rack of your oven.  Broil for about 15 minutes or until fish is white and flaky.  Enjoy!

  All my favorite fixins’ tucked right inside! 

Gluten Free Tortillas

(inspired by Living Without)

Yields 6-8  small tortillas

Ingredients:

1 cup white rice flour

1/3 cup gar-fava flour (garbanzo/fava bean flour)

1/3 cup tapioca flour

1/3 cup potato starch

2 tsp xanthum gum

1 tsp baking powder

1 1/2 tsp sea salt

1 tsp organic cane sugar

2 Tbsp Earth Balance

3/4-1 cup warm water

Directions:

In a large mixing bowl, combine all dry ingredients.  Add in Earth Balance and “cut” into flour mixture with two forks or a pastry cutter.

Slowly add in warm water, beginning with 3/4 cup and mix together to form the dough.  If the dough is too dry, add in more water 1 Tbsp at a time.  When the dough has come together, separate into 6-8 smaller dough-balls.  Dust each dough-ball with a little rice flour and roll out on a floured surface until about 1/4 or 1/8 inch thick. 

Meanwhile, heat up a small skillet over medium to high heat.  One at a time place a tortilla in the skillet.  When the dough begins to “bubble” on top it’s time to flip it and cook the other side.  Be sure to turn only once…the first side should have lightly browned spots.  This should only take a couple minutes on each side.  Keep cooked tortillas warm until ready to use! 

All this talk about”dough” is making me hungry!  And I’ll say that I’ve worked up quite an appetite since I started this 10K training…it’s really bustin’ my bootie, but I like it!  Today was “Day 7” and I completed a crossfit workout that had my heart pumpin’ good.  I’m all about small victories!

 

Blessings,

J’lene