Gluten Free Tortilla Bowls


Gluten Free Tortilla Bowls

5 ½ inch Gluten Free White Corn Tortillas ( I used Mission brand)

1 pound Lean Ground Beef ( or chicken, which ever you prefer)

1 – 2.25 oz. package McCormick Gluten Free Taco seasoning

2 Tablespoons GF oil

Gluten Free Guacamole

Additive Free Sour Cream

Chopped Lettuce

Gluten Free Salsa

Gluten Free Refried Beans

Freshly Grated Additive Free Cheese

Brown ground beef, adding taco seasoning until all liquid is cooked out.  Set aside until you are ready to fill tortilla bowls.

Preheat oven to 375*F.

Lightly oil one side of each tortilla. Then gently center each tortilla,  placing it into small metal tortilla bowl makers, oil side down. ( I used the 6 ½ inch size). Bake for 15- 18 minutes, or until browned. Don’t under cook them, if they are not fairly crisp, they won’t hold up. Remove from oven and fill with each of the fillings above or add your own ideas. You may even want to let your guests fill their own. Enjoy!

Soft Pretzel Appetizers

IMG_1616I’ve tried different dough’s with these pretzels and this is the closest I’ve come to the real pretzel taste. This dough is almost the same as the honey sweet roll recipe, but the other watered down flour dough pretzel recipes that I found just didn’t taste good. So I tweaked my own recipes until I found one that worked. I hope you enjoy them!

Gluten Free Soft Pretzel Appetizers

1 ¾   Cups Gluten Free Tom Sawyer/Betty Crocker GF Flour Mix (see GF flour mixes)

¼ Teaspoon Salt

¼   Teaspoon Baking Soda

1 Tablespoon Gluten Free Double Action Baking Powder

½  Cup Pure Egg Whites

¼  Cup Gluten Free Canola Oil

¼  Cup Pure Butter Milk

¼  Cup Pure Honey

Yeast Mixture:

1/3  Cup Pure Brown Sugar

¾  Cup warm tap water ( not too warm, it will kill the yeast)

1 Tablespoon Dry Active Yeast

In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, oil, butter milk, and honey. Mix the yeast mixture in separate bowl and add to flour mixture, folding together until blended. (note: there is no need to let yeast stand ) Then pour dough into food processor or mixer and mix just until dough is smooth. Cover and place dough in fridge until it is cold and workable.

When ready to make pretzels Preheat oven to 410*F.

8 Cups Water

½ Cup Baking Soda

2 beaten egg whites

1 Tablespoon sea salt

Roll dough out onto floured service ( using GF Flour), to about ½ to ¾ inch thick. Cut dough into strips and cut again into 1 to 1 ½ inch squares.  In medium sauce pan boil water and baking soda. Place 5-6 squares of dough at a time into the boiling soda water for about 30 seconds. Dip little pillows out of soda water with slotted spoon or strainer and place onto baking sheet covered in parchment paper. When baking sheet is full, brush with egg whites and place in oven to bake for 15 to 20 minutes or until completely browned. Remove from oven and sprinkle with sea salt. Depending on the size you make the squares, this recipe will make 3- 3 ½ dozen pretzels.  Serve with dipping sauce below or any gluten free dip you prefer.

Gluten Free Ranch Dip

4 Teaspoons Dry Ranch Seasoning Mix (See Recipe)

1 Cup Plain Greek Yogurt

1 Teaspoon White Vinegar

2 Teaspoons Sugar

1 Teaspoon Salt

1 Teaspoon GF Lea and Perrins Worcestershire Sauce

½ Teaspoon Kikkomans GF Soy Sauce

OPTIONAL: Fry 6-8 slices of bacon, cool, drain and chop, then add to dip!

Whisk together, cover and place in fridge until ready to use.