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1 1/4 cup quinoa flour,
1/4 cup sweet rice flour,
1/2 tsp salt
3/4 cup-1 cup water (usually on the 3/4 side of the range)
Ttir it together with a fork, knead it until no longer sticky (adding flour as needed) and let it rest an hour. Then shape it into tortillas. This dough is a bit softer than wheat dough, but very workable, even my son can make good tortilla shapes out of it, given enough extra sweet rice flour. I press these in a tortilla press then let them cook until bubbles start to puff up...yummmy! They taste like corn tortillas, but the texture is somewhat reminiscent of wheat tortillas.
Then comes the sauce. Rather than buying a can of sauce with bland ingredients at best, questionable ingredients at worst, it's easy to make your own! You can use sweet rice flour just as you would use wheat flour in this recipe
4 Tbsp Sweet Rice Flour
1/4 cup oil (grapeseed or other compliant oil)
2 Tbsp chili powder
2 tsp cumin (fresh ground if possible)
1 tsp salt
2 cloves garlic, minced
2 Cups Hot water
1 small can tomato sauce (8 or 12 oz), or to taste depending on how mild you like it
minced hot peppers as desired
Brown the flour in a pan until it becomes somewhat fragrant (I never get it to turn brown, rice flour takes a while to accomplish that), add spices, add oil, with heat still on, slowly but steadily add the hot water. It may clump at first, but just keep stirring and adding more in and it becomes smooth. Once smooth, add tomato sauce, and simmer until thick enough.
From there, you can add beans, onions, whatever you like in your enchiladas, build them and smother in sauce, cook it 350 C for about 30 minutes. I don't use cheese and I find I don't miss it. Non-secretors can top it with avocado slices and sliced green onions when serving.