Are you craving a tortilla wrap filled with your favourite fillings or tortillas to have with your fajitas, but you can't eat grains or gluten?
If the answer's, YES! Then don't worry - we've got your back...
Hallelujah! Hallelujah!
Not eating gluten or grains can be a real challenge at times, especially when you're missing or craving the foods you used to eat or dreamt you could eat.
Many people have no choice to be gluten and grain free due to various health conditions, however more and more people seem to be opting for a gluten and grain free diet which at first can seem really daunting and very restrictive...
Hell Yeah!!!
Well, we definitely thought so...
Most recipes call for Almond flour which works out pretty costly - especially if you're using it regularly or in big quantities and so, when we found Cassava Flour we bought some and started to experiment...
You may be asking,
What's Cassava Flour?
Cassava flour comes from the ground cassava root. Cassava is a root vegetable and is very common throughout South America. It's grounded into a fine and powdery consistency and is an AMAZING gluten free and grain free alternative to use in recipes requiring flour... It has a very neutral taste and is very high in carbohydrates...
This has been a game changer in cooking and baking in our household and is a permanent staple in our food pantry...
We now use it to make pizza dough, cookies, cakes, pastry and much more, but for now lets share with you the recipe for tortillas...
Happy Cooking!
The Food Fiesta Team
RECIPE
makes 6 large wraps or 13 small tacos
3x cups of cassava flour
3/4 cup of olive oil
1 & 1/2 cup of warm-hot water (NOT boiling as it has to be cool enough to handle)
pinch of salt
pinch of pepper
2-3 tsp of desired dried herb. If we are using the wraps for tacos we use ground coriander and if we are having wraps with hummus then we use Italian mixed spice or crushed fennel seeds.
METHOD
In a large bowl add all of the dry ingredients and mix.
Add all of the wet ingredients to the dry ingredients and mix together with your hands.
Once combined divide the dough into equal balls.
If the dough is slightly crumbly then just add a little more oil.
Transfer the dough balls to a dusted surface and roll into a circular shape - approx 1/8 inch. (we never get perfect circles and that's OK - it adds to the homemade rustic charm).
Transfer to a dry frying pan and cook on high heat for 1-2 mins on each side.
Transfer the cooked tortilla to a plate or board and repeat for the remaining dough.
These are best served once cooked...
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