Otherwise known as my family’s answer to the cry of ‘WE NEED SOMETHING TO PUT STUFF IN’.
Usually I meal plan. I do this for 2 reasons. One, it eases my compulsive planning brain, and second, it keeps me on budget. But let me just say that this whole COVID-19 thing has been filled with unexpected consumption rituals that have us straying from carefully prepped meals and instead has us scarfing down many many warm -often sweet – carbs. (Check out my drool-worthy, vegan gluten-free, cinnamon roll recipe to see what I mean.)
Earlier I felt so accomplished looking ahead and laying down meal ideas for the next week ahead, which also marks the first week of our virtual school days for the kids. We had a spaghetti planned for Monday (hearty, post school sustenance), some wild salmon fillets for them and lovely roasted root vegetable and sides for me on Friday, as well as 3 lovely vegan, gluten-free meals delivered to us by way of meal kit in the days between, from a favourite local biz, Sorry I’ve Got Plants. It was take-out night the day we did all of this planning which just left us- CRAP. It left us one day short.
My husband Heath and I took turns staring at each other and then into the depths of the cavernous freezer. “We are lost.” He said, in his best Gandalf.
“Wait,” I said, spying a half-filled bag of Gardein beefless ground stuffed into the side of the door, just as he appeared with a half-filled jar of salsa – “TACO NIGHT!!”, we both whooped.
Except that we were out of tacos and wraps, and anything remotely tortilla like. Undeterred I took jars from my pantry and started experimenting.
Friends, after many hits and misses, I came up with something that everyone agreed was awesome. I am happy to present you the ULTIMATE BENDY DELICIOUS SOFT TORTILLA – with not a hint of gluten to be found, and only a dash of grain (that can also be removed if you really want it to be gone – scroll down to see the note).
And now, THE RECIPE.
Vegan, Gluten-Free TortillasCourse: Family, Food
1 cup chickpea flour
1/2 cup arrowroot flour
1/4 cup gluten-free flour mix (we use Bob’s Red Mill 1-to-1)
3/4 tsp sea salt
1/4 tsp cumin
1 3/4 to 2 cup water (depends on thickness preference)
- Sift all dry ingredients together (salt, cumin, chickpea flour, gluten-free blend, arrowroot flour).
- Whisk slowly while adding water to dry ingredients, ensuring there are no lumps.
- Heat a non-stick pan (this is important) on medium-high (we were at 6), and then turn down to low-medium (we were at 4) to cook.
- Preheat the oven to 150 F, and place a cookie sheet in the middle rack.
- We used a 1/4 cup to pour the batter into the pan, into the sizes that we wanted (some larger some smaller, it’s up to you). The batter runs fairly thin, but does bubble up when it starts to cook. Keep an eye on it and flip it when the outsides come up easily with a spatula.
- Cook for another minute, and then transfer the finished ‘tortilla’ to the cookie sheet to keep warm as you finish cooking the batter.
- Stuff with whatever you have in your fridge on a Sunday night when you haven’t done any meal prep. Salsa, vegan cheese, lettuce, beans, beefless ground, sauteed mushrooms, jam, pickles… whatever. GO FOR IT.
- TO MAKE GRAIN FREE: Simply remove the 1/4 cup gluten-free blend, and make sure the max amount of water you use is 3/4 cup. Cap says that works too. I believe him.