DISCLAIMER: This was my first attempt. It didn't come out bad. Next time, I'll use less garlic and onion powder. I will also roll the dough out a bit thinner.
I find making my own is not only less expensive but much more tasty. Not only that, due to my allergies, buying gluten free is sometimes an issue as there are other ingredients in it that I can't eat. I'm allergic to gluten, nuts, corn, soy and eggs.
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Peel and wash potatoes. Cut larger potatoes. Place in steamer and steam until very soft.
While the potatoes were steaming, I washed and chopped my peppers and onions. I coated with some olive oil and cooked in my air fryer until tender. This will be part of the filling of the tortilla.
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Place steamed potatoes into a large bowl. Mash with a potato masher or fork. Allow to cool. Pour in melted butter, yogurt and hot water. Sprinkle salt, garlic powder and onion powder. (see video)
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Add in gluten free flour and Tapioca flour. Mix together well. You don't want it too wet. It should be slightly dry. (see video)
Knead dough well and roll into a log. Cut off a piece and roll into a ball. Place onto a piece of parchment paper. Flatten with your hand then place another piece of parchment paper on top. (see video)
Roll out with a rolling pin. Roll as thin as possible. (see video)
Heat a large pan. Make sure it's very hot. I used a cast iron pan, but you don't have to. Add a drop of oil and spread around the pan.
Place your dough into the hot pan. Reduce to medium/high heat. Allow to cook on one side until it browns a bit. Flip tortilla over and cook on the other side. You can flip it several times until there's slightly browned spots. (see video)
Remove and place onto a plate to cool. Fill with whatever filling your would like. Serve and enjoy.
I filled with pepper and onions, topped with some mozzarella cheese. I placed the plate into the microwave to melt the cheese slightly. I added fresh spinach minus stems. I drizzled Annie's gluten free balsamic vinaigrette dressing and rolled tightly. It was absolutely delicious..
I rolled each piece of dough in strips of parchment paper and placed all the pieces in a plastic bag to freeze.
1 cup steamed White potatoes
1 tablespoon Melted butter
1/4 cup Gluten free plain yogurt or Greek yogurt
1 tablespoon Hot water from steamer
1 teaspoon Salt
1/2 teaspoon or 1 teaspoon Garlic powder - I used 1 teaspoon, next time I'll use half
1/2 teaspoon or 1 teaspoon Onion powder - I used 1 teaspoon, next time I'll use half
1 cup Gluten free measure for measure flour
1/2 cup Tapioca flour