Wonder Tortilla!

Here is a recipe from one of my readers (Wenchypoo) that I thought should be shared.  Give it a try and post your results.


I finally did it–turned your Wonder Bun idea into a Wonder Tortilla!
Here’s the recipe (done in a 1000W microwave with Corelle dinner plate)
Makes 1 taco or fajita-sized tortilla (still working on the big boy):

1T. chia meal
1T. flax meal
2 T. almond meal
2 t. tapioca starch
1 T. olive oil (do not use coconut oil or lard)
1 egg white (no yolk–the bottom of the tortilla becomes messy)
1T. water
1/2 t. baking powder
1/2 t. cocoa powder (optional–for color only)
A total of 1 t. of spices/herbs of choice

    ~~Big “T” means tablespoon, and little “t” means teaspoon~~

    Combine flours and powders in a cereal bowl.  Stir to combine, then set aside.  In a separate small bowl, add egg white, olive oil, and water, and mix with mixer until egg white is bubbly, but not to the foam stage–we don’t want meringue here!

    Add egg white mixture to the flour mixture, and stir well to combine, making sure to get the unmixed batter off spoon and into bowl.

    ~~Greasing plate NOT necessary, since there’s oil in the recipe~~

    Pour batter into center of microwave-safe salad or dinner-sized plate, and tip the plate around until batter comes to within 1″ of rim (the batter will creep back to the center of the plate–don’t worry).  Microwave on high for 60 seconds, then remove plate to cooling rack to finish cooking.  After about a minute or two, gently remove the tortilla by using a butter knife to slowly peel up the edges all around the plate, then sliding the knife gently under the tortilla slowly toward the center.  When tortilla is completely free of plate, remove it and return it to the cooling rack bottom-side up to finish completely cooling.

    This tortilla is flexible enough to fold and roll, and also freezes well–if making a stack of them, let cool completely, then place in a zippy bag or other freezer-safe container with paper between the layers (parchment or wax) so they don’t freeze together.

    To defrost, remove from freezer and place on a plate, microwaving one at a time on high for 30 seconds.  These regain flexibility upon defrosting.

    Now you can have a personal taco, fajita, or enchilada that’s low-carb, gluten-free, and Paleo (add cheese for Primal).

from Wenchypoo.

Teff Date Nut Coffee Quick Bread

datenut (1)

teff date nut coffee quick bread photo by vsimon

Is this temping or what?

I like to play with my food, and new ingredients. There was a bag of teff flour in the freezer, calling me.

There were a couple of ideas floating around in my head. And I searched online for other ideas. There aren’t many recipes online for teff. Maybe because teff is hard to find, it is expensive, and it is brown.

Yes, the flour is beautifully brown. I hear there is an ivory variety, but not at my store. Still, it is a highly nutritious gluten free whole grain. And it tastes good. Learn more about teff, seeds and flour, here.

Most often I use it for simple pancakes. Just teff flour, no mixtures. And the pancakes are brown. I think they are lovely, but some folks will object to the color.

I easily converted a wheat based date bread recipe from allrecipes. This uses just teff flour. Who wants to mix 15, or even three gluten free flours together?

And starches? Forget about it! They are as devoid of nutrition as sugar, so you won’t find them here. Also, there is only half as much sugar as the original recipe. The dates make it plenty sweet, I didn’t want a tooth ache.

Adding xanthan is a must. Using 3 mini tins instead of a regular loaf pan helps too.

The final dish must still taste great, have normal texture, and look inviting. This recipe does it all.

Teff Date Nut Coffee Quick Bread

yield 3 mini loaves

1 cup chopped dates

1 tablespoon instant coffee powder

1 cup very hot water

1 1/2 cups teff

1 cup chopped pecans

1/2 cup sugar

1 1/2 teaspoon xanthan

1 teaspoon salt

1 teaspoon baking soda

1/4 cup oil

1 egg, beaten

Warm oven to 350 degrees.

Oil 3 mini loaf pans and put on a rimmed sheet pan for easy movement in and out of the oven.

In a small bowl: mix dates, coffee powder, and water. Set aside while dates plump and the mixture cools a bit.

In a big bowl: mix teff flour, pecans, sugar, xanthan, salt, and soda. Mix thoroughly so there are no clumps of xanthan or soda. Pinch any little clumps of soda with your fingers to break them up.

Add oil and beaten egg to the liquid date mixture. Stir it up well.

Add liquid date mixture to flour mixture. Stir to combine thoroughly. Allow mixture to rest for about 5 minutes so the xanthan can hydrate.

Equally divide batter into 3 mini pans.

Bake for 35-40 minutes.

Completely cool before cutting.

These freeze beautifully, very nice for make ahead gluten free gifts.

Thaw in the refrigerator overnight. Or, if you must, chance warming in the microwave to thaw. Sans any metal tins of course.


You may like our Chocolate Angel Food Cake, also made with 100% teff flour. See that posting here.

There is a tasty gingerbread recipe by Jacqueline Mallorca here. Scroll way to the end. I made it in a 9” round pan for prettier presentation. And topped it with whipped cream and diced candied ginger.


This post was submitted to the January 2011 edition of Go Ahead Honey, It Is Gluten Free. Hosted by the amazing Lauren at Celiac Teen.

Gluten Free Spaghetti and Mushroom Meatballs

gluten free spaghetti and meatballs

Mushroom Meatballs and Tinkyada Spaghetti photo by vsimon

This recipe appeared on the Healthy Eats blog as a guest post. But the post has disappeared, so I’ll recreate it here.

You can sub many things for bread crumbs in meatballs and meat loaf. But my favorite is finely minced mushrooms. They are healthy, low cal, and enhance the meaty flavor.

And if you are into hiding veggies, they will never give you away. No colored specks, they look just like meat.


These mouthwatering meatballs are half meat and half mushrooms. This makes the meatballs so tender, even with the leanest meat. You’ll be sure that many mushrooms won’t mix into the meat, but they will.

You need to be gentle when simmering them in the marinara sauce. Keep the simmer low and don’t disturb them for about 15 minutes. By then the meatballs will be “set” and you can carefully slide a metal spatula under them and turn them.


Use your favorite gluten free brand. I like Classico, we also like the Classico jar with measurements on the side. The website says they are not recommended for canning. But we save them and use them in the water bath canner all the time. (This cannot be a recommendation. Do this at your own peril.)

There are many other gluten free kinds of marinara available. Be sure to read the labels. And you can make your own of course.

Gluten Free Spaghetti

There is an explosion of choices now. I counted 8 different brands of spaghetti in the ever-expanding gluten free section of my regular grocery store today.

What you really want to know is:

What is available in my store?

How can I be sure it is gluten free?

Does it taste, look, and behave like “regular” pasta?

How much is it?

Gluten free is such a hot trend now that Bon Appétit did an article on their top three gluten free pasta brands. Two were from Italy, available online, and very pricy. Seven or eight dollars for 8 ounces, without the added shipping costs. That works out to about $15 dollars a pound. For that price, I prefer to treat myself to really good steak instead.

One brand in BA’s top three is Ancient Harvest Supergrain Quinoa Pasta. No spaghetti in the store today, but they did have linguini. Close enough to give it a test (taste) drive. Suggested retail is 2.99 for 8 ounces. A bargain, sold!

When you open the box, there is a surprise inside. It’s yellow, a combo of quinoa and corn flour. The directions say to cook for 6-9 minutes. Six minutes was truly undone. Eight minutes was perfecto. There is a small window to get this right.

Ancient Harvest Quinoa corn spaghetti

Ancient Harvest Supergrain Quinoa Pasta photo by vsimon

My review

Ancient Harvest Supergrain Quinoa Pasta vs. Tinkyada 

Some will like the sunny color of Ancient Harvest, others may think it is just wrong. The flavor and texture are fine. A few of the strands stuck together and didn’t soften as much as the rest, despite stirring during cooking. Nutritionally, this pasta offers more fiber and iron than other gluten free pastas.


Ancient Harvest Supergrain Pasta comes in two varieties. One is gluten free and one is not- a combo of quinoa and wheat. At first glance, the boxes look nearly the same. My store stocked both in their gluten free section. Oops! And guess which one I grabbed first, bought, and cooked? Double oops! Be sure to thoroughly read the label and buy the gluten free kind.


My old time favorite gluten free pasta is Tinkyada. It is my standby and is in the meatball picture. For a long time it was the only real contender in gluten free pasta. Readily available, reasonably priced, similar in taste and texture to wheat. Made with brown rice and additional rice bran, it is bit paler, softer, and blander than wheat pasta.

And some folks prefer it to wheat pasta. Families with a few gluten intolerants and some not, easily switch to Tinkyada pasta. Suggested retail is $3.96 for 16 ounces. The best deal yet.

Tinkyada takes longer to cook, about 15 minutes. With a bigger window to get it just right. And since it is rice based, even brown rice, it is lower in fiber than Ancient Harvest pasta. Despite being whole grain, rice is pretty low in fiber. Tinkyada has 2 grams fiber per serving, Ancient Harvest 4 grams.

Tinkyada makes only gluten free pasta. So you do not have to worry about buying glutinous pasta. I am going to stick with Tinkyada.

Gluten Free Spaghetti and Mushroom Meatballs

Yield: 6 servings


1 pound fresh mushrooms

1/3 cup chopped parsley

1/4 cup grated parmesan cheese

2 tablespoons dried onion flakes

1 tsp dry mustard

2 teaspoons dried Italian seasoning (or a mix of oregano, basil, and rosemary)

1/4 tsp salt

1/4 tsp crushed red pepper (1/2 teaspoon if you like it spicy)

1 egg

1 pound lean ground beef (90% lean)


24 oz gluten free marinara sauce


8 oz gluten free spaghetti


additional parmesan, optional

Pour marinara sauce in a large sauté pan with a lid. Large enough to hold the meatballs in a single layer. Use two pans if you need to. I like to have the marinara on a low simmer before I shape the meatballs, so I can put them in the sauce as I shape them.

Pulse the mushrooms in a food processor until they are the size of grains of rice. You might have to do this in batches.

In a large bowl, mix up all the meatball ingredients. Your hands work best for this. Shape into 18 meatballs.

Cover and simmer meatballs in sauce for about 15 minutes without disturbing them. Gently turn and cook 10-15 more minutes, or to an internal temperature of 165 degrees.

Meanwhile cook gluten free spaghetti according to package directions.

Drain spaghetti and place on dinner plate. Top with 3 meatballs and sauce. Garnish with parmesan if desired.

Make ahead

This dish freezes well. I package leftovers in lidded, stackable glass or ceramic containers. I prefer just 1 or 2 servings per container because they thaw and warm faster than larger amounts. Simply pull several containers from the fridge if you need more servings.

Layer spaghetti, then the meatballs, and sauce on top. Cover, date and label each container. Cool thoroughly in the fridge, then freeze. Thaw in the fridge overnight and warm in the microwave for just a few minutes per serving.

Dinner’s ready!