Today I Made Tortilla Scones.

I can't remember if I've mentioned my newly acquired eating habits. Basically, each meal or snack must consist of half fruits and veggies and half grains and/or protein. But I'm also doing a three-week elimination diet. I've cut out dairy, most meats, all sweeteners, corn, and gluten. After the three weeks are up, I'll add one thing at a time back into my diet to see how it makes me feel. To be honest, I'll be shocked if I react to anything. I just haven't felt much different.  Except for craving crappy white bread and cookies.  The awesome part about this new way of eating is just how many more fruits and vegetables I'm eating on a daily basis and I've dropped 6 pounds in the last week and a half. Yay! The biggest challenge has been giving up wheat. But I found a great recipe, to get back to the post title, for wheat-free, soy-free, and corn-free tortillas. But, I haven't had much luck rolling them out super flat. It makes such a sticky dough. The first time I made them our kitchen was trashed. Probably because I let Ash help... 

(it was a bad idea to roll it out all in one piece.  making little balls would have been better, but even so, this dough is so sticky, the weight of the rolling pin just didn't work well for me. so if you decide to try out this recipe, don't do this.)

Anyways, I'm going to post the recipe.  I found it on My Real Food Life, but my tortillas didn't look anything like hers, they look and taste a bit more like scones (the kind fried in oil), which is a good thing, in my opinion.  Plus, I won't use amaranth in anything.  It smells and tastes just like dirt!!!  I kid you not.  No exaggerating.  Bleck!  Anyways, here's the recipe that I adapted:

Gluten-Free Tortilla-Scones

Ingredients

Dry Ingredients

• 3/4 cup brown rice flour
• 1  cup arrowroot starch
• 1/2 cup millet flour
• 1/4 cup garbanzo bean flour
• 1 tsp salt
• 1 tsp guar gum

Wet Ingredients

• 1 cup water, warm
• olive oil for frying
• extra starch, for dusting

Directions

1. Mix all the dry ingredients together, and combine thoroughly.
2. Add warm water to the dry ingredients.
3. Mix it all up until combined.
4. Use extra starch as needed to make tortiall shapes (I found the rolling pin to be useless to I just use my hands and these tortillas are only about as big as my hands too.
5. The uncooked tortilla should hold together fairly well, but is delicate so be careful when transferring it to the skillet.
6. Heat a griddle or skillet on a high setting. Add some of the olive oil to lightly coat the bottom- this is important.  If you don’t lightly oil the bottom, the tortillas get hard and crunchy.
7. Add the tortilla.  When there are gold patches on the underside, flip it over and cook the other side.

I loooooooove these slathered in homemade guacamole and topped with lettuce.  Oh my, so heavenly!!

(super sticky helper.)

Next time I make these tortilla scones, I will try to get a picture of the finished product before they are all snarfed down!