I plan to update you on my LEAP eating journey with a new blog post soon, but for now I’m just going to share this simple recipe. I currently cannot eat either corn tortillas (I tested reactive to corn) or flour tortillas (due to the gluten)…so I was pretty thrilled when my dietitian, Courtney Rinehold, shared this recipe on her Facebook page. These Potato Tortillas aren’t quite as good as the ‘real thing’ in my mind, but they’ve made for a pretty nice substitute for two of my Mexican-style meals recently.
- Whisk together wet ingredients.
- Whisk together dry ingredients.
- Pour about ⅓ cup batter onto a hot griddle.
- Once set, flip and cook other side.
- Eat right away and enjoy!
The taco pictured above was made with ground turkey, my homemade taco beans, lettuce, and tomatoes from our garden. (Note: I’m now eating cheddar cheese again, so my future dinners will include some of this, as well. I was only completely dairy-free for one whole month, but that was long enough for me!! I’m not as concerned about adding back other dairy products, but I sure missed my cheese!)
Just as a heads up, these potato tortillas don’t reheat as nicely as I’d like. When I made them the first time, they were very pliable and bent easily to conform to a taco shape. However, after reheating them (in the microwave), they tended to break when I shaped them. It’s nothing that’s going to stop me from making them again in the future, but I just wanted to make sure I shared that with you. If you can’t eat corn or flour/gluten, this might be the option for you!
I’m anxious to try this recipe with tapioca flour and see what kind of difference there is in the taste and texture. My boys kept calling these “pancakes” because they were so thick. I’m wondering if tapioca would make for thinner tortillas. I will share what I find out next time I make them!! (And if you use tapioca, they will be ‘Paleo friendly!’)
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