Friday, September 5, 2008

Quesadillas - Gluten-free

Being Celiac adds a challenge to 'eating' ! but I approach it with a bit of an adventurous spirit and a goal of finding food that tastes 'good' -- not just gluten-free !

With my daughter also Celiac and one of my granddaughters lactose intolerant and wheat sensitive ... and a couple of picky eaters thrown into the mix, I find myself unable to cook just ONE meal when my kids come over for dinner.

So I was THRILLED when I found this Quesadilla recipe that EVERYONE in my family LOVES ! I have made these for non-Celiac friends and they have proclaimed them as good as or better than the wheat ones.


To make the Quesadillas lay one tortilla shell into the frying pan with a very tiny amount of oil.. and cover one half with cheese... then your favorite fillings ... another layer of cheese and fold tortilla in half. Cook on medium heat on both sides until cheese is melted. Cut in half and serve with sour cream and Salsa.

Gluten-free Tortilla Shells

These Tortilla shells are easy to make and the dough- unlike most gluten-free dough - is extremely nice to handle.

Ingredients
2 cups tapioca flour (found in the Asian aisle of most grocery stores)
1 cup of gluten-free bread/bun mix - (I like Kinnikinnick - you can also use gluten-free biscuit mix flour)

2 rounded tsp of xanthium gum (important- adds the elasticity to dough)

1tbsp. shortning, 1tbsp butter

1 1/3 cups whole milk

1/2 cup of sweet rice flour for rolling dough - (if you don't have sweet rice flour you can use tapioca flour)

Method
1. Mix the dry ingredients well, cut in the shortning and then add the milk and mix until it forms a ball.

2. Turn ball onto floured surface and knead until dough is smooth.

3. Cover completely with plasic wrap and let rest for an hour.

4. Form dough into a rope and cut into 12 pieces.


5. Place the pieces on a plate and cover with a damp paper tower. (The dough will dry out too quickly if you don't)


6. Piece by piece roll out on floured surface, using as little of the sweet rice flour as possible. Use a 9" plate to cut into round circles.
7. As you roll out each ball, stack the circles between layers of wax paper.

8. Heat up a flat bottomed frying pan ... medium high....and in a little olive oil or coconut oil (healthy oil) fry each tortilla about 30 seconds on each side.

9. Let them cool... then store them in a sealed plastic bag in the fridge until you want to use them. I find they keep very well.


(credits... I found this recipe on a forum that was shared by someone who had googled it..I could not find the original source...plus the recipe as I found it had some ingred. quantity errors in it that I have corrected)

25 comments:

  1. Oh Julie....you are a great addition. I have a colleague who is celiac and I have decided to try and find recipes for her as I bring in my 'trials' to work every day. She has been unable to participate and NOW...now I can tell her about your posts. Welcome aboard Julie.

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  2. Welcome Julie! I also have a Celiac friend..I must tell her about this recipe. I like that you are adventurous in creating recipes for you to enjoy!

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  3. Oh, Julie, I think I love you! GF tortillas?? How awesome!
    Question though, I only have assorted flours, no blends. Any idea what I can use in place of the bread/bun mix? I'd love to give these a try!

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  4. Thank you for your kind comments! You all make me smile !

    Jeanine.. i have found that the Kinnikinnick bread/bun mix is soo good that I often prefer to use it instead of mixing my own fours.
    I think if I was going to mix a cup of my own flour for this recipe, I would try a combo of white rice and potatoe starch but I think you would need a little baking powder as well.. maybe 1/2tsp. or so? I might also add an egg yolk as part of the liquid.
    If you try it, let us know how it worked! Good Luck!

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  5. THANK YOU! Would LOVE to see some more gluten-free recipes on here! Books are good, but tested, tried and true are always better! BLESSINGS to you!

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  6. Welcome to MGCC. What a challenge you must have to come up with recipes. Your shells look so good. I'm sure there will be gals out there who will find your additions to this blog so helpful. I'll watch with interest to see what creative recipes come out of your kitchen. Kathy

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  7. Julie. . I'm thrilled to have you join the team, you will have such a wonderful spot for our celiac friends. . .these look so good, I think I'll make them myself.

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  8. I like your adventurous spirit. It would be easy to complain when you have to cook differently. I can imagine it must be rewarding to find the right recipes and sharing them on this blog will help others find them too! So, welcome! Your quesadillas looks wonderful and your photos and descriptions are great!

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  9. Welcome to our team, Julie! And gluten-free recipes will be well received...as we all have friends or relatives who are celiac. Your quesadillas look wonderful.

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  10. Thank you for the Gluten free recipe, we have about 6 + celiacs in our family so any help is appreciated!!!

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  11. Thank you so much for this recipe for gluten-free tortillas! My husband will love them! Sometimes he feels left out being celiac.

    ~ LaDonna ~

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  12. oh my gosh, I think I am in love with you! I can not wait to try these for myself. I love flour tortillas, and since I found out I can not eat wheat I have missed them so. Thank you, thank you, thank you!

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  13. First of all, I'd like to say how much I enjoy this blog- such a wonderful assortment of tried and true recipes. I appreciate the fact that there's also GF recipes on here. This blog really is a "one stop shop" when looking for something. Thank-you!

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  14. Thanks for this recipe! I'm excited about being able to make this as well as other 'mexican' dishes with something other than corn tortillas! THANK YOU 100xs!!

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  15. I tried making these tortillas up this afternoon.
    The dough really did feel good to work with,
    but what a challenge to roll them out to 9".
    I'd love to make mine thinner and larger. Any
    tips for me?

    I do love this website and especially the g.f.
    section. Many thanks.

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  16. Hi Bev! the 9" circles is what I found worked best for me ... but there is no reason you can't do them the way you prefer.. Rolling them larger and thinner should be no problem. You'll just get a different number of tortillas - just use enough sweet rice flour to keep them from sticking .. and then fold the circles in half, then in half again, slipping a knife under them if they stick to the counter. Then unfold the quarters back into a circle on your plate.

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  17. Thanks SO much for this recipe. We had Tacos last night and I made them for my son, he LOVED them! I made 6 larger ones instead of 12 small ones but they tasted great and the dough was nice to work with.

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  18. How long will the tortilla shells keep in the refrigerator?

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  19. Dear Cheryl... they keep several days in the fridge. I don't know that I have kept them for longer than a week.

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  20. I tried them, they were great! Thanks so much!

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  21. These look wonderful! Just need clarification on one thing. The recipe states 1 tbsp shortening, 1 tbsp butter. Is it shortening AND butter or shortening OR butter? Thanks!

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  22. Dear Annonymous.. I use one tbsp of each butter and shortening .. but use what you like -- just so it is 2 tbsp. total..

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  23. Do these tortillas taste good cold as well - to use in a wrap sandwich?

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    Replies
    1. I usually eat them warm ... but I don't see why you can't eat them cold - I would make the wrap sandwich while they were warm though, otherwise they would be hard to wrap.

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  24. Thanks so much for this recipe!Will be trying it very soon.Will buy a Panini maker first.Wish me luck!!!

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