fresh basil pesto and fresh-grated Parmesan cheese...Or make little individual "pizzas" with your favorite pizza sauce and toppings. I hope you enjoy these!
P.S. Stay tuned for my recipe for regular flour tortillas at the end of the week! Very excited!! :)
(Updated: click here for the recipe!)
Thanks to Brooke at "B & the boy!" for hosting this month! Here's the whole list of recipes for tortillas and wraps:
Brooke | B & the boy! - Buckwheat Tortillas
Charissa | Zest Bakery - Paleo Grain-Free and Gluten-Free Tortillas
Jenn | Jenn Cuisine - Corn Tortillas
Jonathan | The Canary Files - Vegan Curried Flour Tortillas
Karen | Cooking Gluten Free - Gluten Free Healthy Flours Tortillas
Meg | Gluten-Free Boulangerie - Lefse (Norwegian Potato Flatbread)
Pete and Kelli | No Gluten, No Problem - Flour Tortillas
TR | No One Likes Crumbley Cookies - Gluten Free Flour Tortillas - Quesadilla
These are adapted from this post for grain free tortillas at Cooking Gluten (& Dairy) Free. I used my omelet pan for these instead of a cast iron skillet, like I normally would for tortillas.
4 oz. (1 c.) almond flour
4 oz. (a heaping 1 c.) tapioca starch
1/4 t. sea salt
1/2 t. baking powder
2 eggs (4 oz.)
6 oz. (2/3 c.) warm water
2.5 oz (1/2 c.) sun-dried tomato pieces, finely diced
1 t. dried basil
Mix dry ingredients. Add eggs and beat well. Stir in warm water, working out any remaining lumps. Add dried tomato pieces and basil, mixing well.
Let sit at room temp for 20-30 minutes. The batter will be the consistency of a thick gravy.
Heat the small omelet pan on medium heat, and spray with olive oil. Put several large spoonfuls of batter (about 1/4 c.) on the skillet, using spoon to spread out batter as much as possible. Wait a few minutes, until edges start looking dry, then flip with a spatula. Cook about one minute more.
Best if served immediately. Makes 8 small tortillas/wraps.