Gluten Free Burritos Recipe!

Well... new to this whole blogging thing, but will try my best to make this entertaining for y'all. My man loves burritos, but unfortunately because of his gluten sensitivity it costs around $2-$4 PER burrito at the store (Ouch)...

Changing the cooking in my house to being 100% Gluten Free has been an interesting adventure. While sometimes it might seem challenging (as you have to closely check all ingredients!) it is worth it because when I cook this way my husband no longer feels sick. 

In the recipe below - I think its important to note that when I am making burritos, I double the recipe for the tortillas, this yields about a dozen Tortillas (It depends how big you make them of course).

*Will upload an image of my own later*

Making The Tortillas:

Things You'll Need:

• 1 1/4 cups brown rice flour
• 1/2 cup potato flour
• 1/4 cup tapioca flour
• 1 1/2 teaspoon xantham gum
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 cup warm water

Instructions
1 - Combine the dry ingredients in large bowl and mix thoroughly.
2 - Add water to the mixture and mix with your hands.
3 - Separate the dough into 6 to 8 equal parts. Roll them into balls, just larger than the size of a golf ball.
4 - Place a ball of dough in the center of a sheet of wax paper. Flatten with your hand. Cover with another sheet of wax paper. Roll it with a rolling pin into a circle about 8 inches in diameter.
5 - Carefully remove the top layer of wax paper.
6 - Flip the tortilla over (dough side down) onto a hot pan (medium heat) and pull the wax paper away. Be careful not to touch the pan with your hand.
7 - Cook your tortillas on each side until they are golden brown. Serve them immediately



These Tortillas Are Awesome!!! They bend and are flexible like tortillas from the store. I have used them for wraps, burritos, and also for pizza crusts! (I just leave them a little bit thicker if its for pizza crust). I have not tried this yet - but I'm sure you could also cut them up and make chips out of them.
Note *** I have also used Sorghum Flour in place of Brown Rice Flour and it works well, I personally prefer it with the Brown Rice Flour though. 

 ~ SPILLING THE BEANS ~

Bean & Cheese Burrito Filling:

Things You'll Need:

4 Cups cooked beans of your choice (I like using Bob’s Red Mill 13 Bean Mix)

2 – 2.5 cups of Cooked Brown Rice

1 – 1.5 cups of Salsa

¼ cup Corn oil

¼ cup Old Cheddar Shredded Cheese

1 Tablespoon of minced Garlic

½ pkg of taco seasoning (make sure its gluten-free!)

Hot sauce, salt and pepper to taste.

Instructions

1.      In a deep frying pan, over low – medium heat, mix together beans, rice and oil
2.      Begin to slowly incorporate everything by mashing ingredients in pan together.
3.      Add the remaining ingredients (salsa, cheese, garlic, seasonings) to the pan, again making sure to do this slowly so you don’t get salsa everywhere. Keep mashing for about 5 minutes.
4.      Taste the mixture at this point, if you feel it needs to be adjusted, then do so to your taste (if you want it smoother then add some more salsa and mash longer, etc)

Once you have gotten the mixture to your desired taste and consistency, let it cool and then stuff it into tortillas! I love to make homemade burritos from scratch and put them in the freezer so my husband can pull a few out if he is feeling hungry.

(To freeze your homemade burritos – Fill them and place them folded side down on a waxed cookie sheet. Freeze them this way individually and then place them in separate freezer bags to avoid them sticking together.) Hope you enjoyed this recipe as much as I have! Sorry I didn’t save pictures, I will try to add some later!)

Tortilla Recipe Credits: 

Read more: How to Make Gluten Free Flour Tortillas | eHow.com http://www.ehow.com/how_5816396_make-gluten-flour-tortillas.html#ixzz2O5S8tUSF