Taco night can once again THRIVE in this household!!!
Finding out that corn was a major player in my inflammation last year, I cut it out. 😳 For the average person this may not seem like a big deal, but for someone with celiac disease who is already avoiding all things gluten AND dairy, the corn game becomes very challenging to avoid. (Most gluten free products are made with rice and corn!)
Which is why I was SO EXCITED when a girlfriend brought these grain free, delish tortillas to a leadership retreat at the lake we hosted. She made them into cute muffin tin tacos and they were amazing!!
I knew I had to try the recipe, so the other night finally got around to TACO TUESDAY and they were a hit!! I made a batch with both the almond flour AND the chickpea flour and while slightly different in texture (the almond flour tortillas are more like “white flour tortillas” while the chickpea flour tortillas are more like “corn tortillas”) they were both DELISH! And so easy too!!
1 cup chickpea/garbanzo bean flour (or almond flour)
1/2 cup tapioca starch/flour
1/2 tsp sea salt
1 tsp psyllium husk
3/4-1 cup water (depending on how thick or thin you want your tortillas)
1) mix ingredients well in a bowl or food processor.
2) Heat pan on medium without oil, add mixture to pan and smooth out to your tortilla size preference.
3) Cook for 2 minutes each side and transfer to a serving plate.
4) Load them with all your favourite taco mixings!!
Here, I used cooked chicken, organic black beans, arugula, Earth Island shredded cheese, red and yellow peppers, red onion, guacamole, salsa and fresh cilantro!!
PS - Have you tried my summer mango jalapeno salsa recipe yet?! It's freaking delishhh and can be found HERE!