Update:  If you’re looking for step by step instructions with photos on how to make grain-free almond flour tortillas, click here to see my photo tutorial of my grain-free tortillas.

Nothing beats homemade, especially when it comes to tortillas.  I’ve made corn tortillas and they were simply nothing like the ones you buy in the store.  I also decided to venture into the art of making gluten free tortillas and experienced the same thing – homemade is simply yummier.  I really don’t mind the Food for Life brand of Brown Rice Tortillas – they are great in a pinch.  But if you can, plan some extra time to try to make your own sometime.

The brown rice tortillas I used to make are based on Bette Hagman’s recipe from The Gluten Free Gourmet Cooks Comfort Food.  I really love them.  However, since I last made them, I started soaking my flours first over night.  Without retesting this recipe, I wouldn’t know how to adapt it.  I am also grain free now which takes on a whole new meaning.  However, here is the original recipe I used to use:

(See pictures here!)

Here is the recipe:

Brown Rice Gluten-free Homemade Tortillas
Servings:  4-6
Prep and cook time:  35-50  minutes

Ingredients:
2 cups GF mix*
1 ½ teaspoons xanthan gum
2 tsp real maple syrup or honey
1 tsp salt
2 tsp almond meal
1 cup warm water

*GF Mix:  2 parts brown rice flour
2/3 part potato starch
1/3 part tapioca flour

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This past week, I guess you could say I was a crazy baker on a mission.  This was week two of going grain-free and working myself into the Full GAPS diet (I will do the Intro once my son is weaned).  And for whatever reason, I became very hungry and my cravings for carbs were intensified.

I am already through 5 pounds of blanched almond flour I received no more than a few weeks ago so you can do some calculations to see just how much I’ve been baking (I did use about a pound for a client so I guess I didn’t eat ALL of the baked goods!)  And my boy and hubby do eat their share!

This past week I made the following (along with some good dinners which I can’t remember at this moment).  Not very many pictures – I was usually not fast enough to capture the baked goods before they were gone!

• Honey-Nut Bars/Granola
  These turned into granola because I was greatly reducing the amount of honey in my diet.  Kimi recommends a 1/2 cup of honey and this is really what keeps the bars sticking together.  I did a scant 2-3 Tbsp. and it was plenty sweet.  However, they did not hold together at all (except for the crispy edges) and it turned into granola.  But it made awesome “trail mix” and cold cereal with home-made almond milk.
• Banana Bread
  I made this after I came home from cooking for a client and was looking for something fruit sweetened and bread-like.  I made this recipe and modified it by taking out the honey and replacing it with a mashed pear.  I also used the blanched almond flour instead of hazelnut flour.  The result was very yummy, very moist and it was gone by the next morning.  It tasted just like banana bread to me!  Plenty sweet without the honey.
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