I make ground turkey tacos with my own taco seasoning. Daiya dairy-free "cheese" is the cheese pictured on the tacos. Most store-bought corn shells are already gluten-free, but you have to watch the labels. Some corn shells and tortilla chips do contain wheat. I had to make my own shells because we like to eat turkey tacos two or three times a week, but my husband and daughter can do corn only in extreme moderation and most pre-packaged shells and tortilla chips are fried in a soy-based vegetable oil that neither of them can tolerate. So I had to come up with my own recipe. I have folded them into taco shells and also prepared them flat and cut them up into chips with a little sea salt. Now we can have tacos or nachos as often as we like!
Use gf mixture – 1 1/2 c sorghum, 1 1/2c potato starch and 1 c tapioca starch. Mix in a plastic bag.
1 1/4 c gf flour mixture
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 Tablespoon canola oil
1/2 cup of cold water (pour slowly may not need it all)
I combine the ingredients with my hands.
1) Make a golf ball size ball.
2)Press down on the ball and flatten out into a circular shape on an oiled piece of foil and then turn over on hot griddle at 400 degrees. (The foil wasn't my idea. I got that off the internet somewhere, Wish it was:)
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| When all combined run a finger over it and it should look like this. |
2)Press down on the ball and flatten out into a circular shape on an oiled piece of foil and then turn over on hot griddle at 400 degrees. (The foil wasn't my idea. I got that off the internet somewhere, Wish it was:)
3) It should hang freely from the foil when you pick it up after 1-2 minutes on the griddle.
4) If not, use a spatula to help loosen it.
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| My hubby likes hard shells so I just leave on griddle until it is hard. |
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| It is very soft for making wraps or burritos. |
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| See how flexible it is? Yum!!! |
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