Grain-Free & Vegan Tortillas (and a giveaway!)

There is something special about tortillas. I wouldn’t call them a comfort food, but there’s nothing better than being able to eat a soft taco stuffed to the brim with all the fixin’s. You know what I mean?!

These Grain-Free & Vegan Tortillas are totally legit. They look like the real thing (a gluten-filled white flour tortilla), bend like the real thing, and nearly taste like the real thing, too. I think you will be very pleasantly surprised how “normal” these are. 

I use a tortilla press to make my tortillas. I press the dough out between 2 sheets of parchment paper and then I use a rolling pin to roll the dough out thinner (to about the thickness of a nickel). That’s my secret to making my tortillas look so round and uniform. ;) 

All my love,
xoxo, 
Megan

Grain-Free Tortillas Allergy Free Alaska

This giveaway is now closed. So because you guys are so awesome, I’m giving away 2 IMUSA Cast Iron 8-inch Tortilla Presses. That means there will be TWO lucky winners! You can enter using the form below:

Grain-Free & Vegan Tortillas

Yield: eight 6-7 inch tortillas

Grain-Free & Vegan Tortillas

Ingredients

Instructions

  1. In a large mixing bowl, whisk together the blanched almond flour, tapioca starch, arrowroot starch, psyllium husk powder, coconut flour, baking powder, and sea salt.
  2. Stir in the olive oil and then slowly pour 1/2 cup of warm water into the flour mixture and stir until combined.
  3. Let the dough rest for 5 minutes to allow the psyllium husk powder and coconut flour time to expand and absorb the liquid.
  4. If the dough is still dry and crumbly, continue to add additional warm water, a tablespoon at a time, until the dough easily comes together to form a workable dough.
  5. Form the dough into 8 even balls and place them back in the mixing bowl; cover with a damp paper towel to prevent the dough from drying out.
  6. Preheat a lightly oiled 10-12 inch cast iron skillet over medium-high heat.
  7. Roll a dough ball between 2 pieces of parchment paper into a round tortilla, as thin as you can get it (about the thickness of a nickel), about 6-7 inches in diameter.
  8. Peel off the top layer of parchment paper and place the tortilla, dough side down, into the hot skillet. Within a few seconds, you should be able to gently peel off the remaining piece of parchment paper. Cook until bubbly and golden. Flip and continue to cook until bubbly and golden on the other side (Be careful not to overcook. If the tortillas start to burn, beyond normal charring like you see in the picture, reduce heat to medium.).
  9. Place the cooked tortillas on a plate between layers of paper towels (or a clean kitchen towel). Some of the tortillas might come out of the skillet somewhat crispy, but as they sit on top of each other, between the layers of paper towels, the warm moist heat makes them pliable and soft.
  10. Continue rolling and cooking the remaining dough.

Recipe Notes from Megan

There is a difference between whole psyllium husk and psyllium husk powder. Please make sure you use psyllium husk powder in this recipe.

The key to these tortillas remaining pliable is moist warm heat. After refrigerating, simply warm in the microwave for 10-20 seconds to "revive" its pliability.

Q: How do these freeze? A: I don't know. I haven't tried it yet, so if you do, please come back and leave a comment so we'll all know the results!

Substitutions: For those of you who are nut free, you might be able to substitute sunflower seed flour for the blanched almond flour, but I haven't tried it yet, so I can't guarantee it will work. There are no substitutions for the coconut flour, or the psyllium husk powder.

http://www.allergyfreealaska.com/2014/04/09/grain-free-vegan-tortillas/
 

 This recipe is linked to, Marvelous Mondays, Fat TuesdayAllergy Free WednesdayGluten Free Wednesdays, Waste Not Want Not Wednesdays, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, and Gluten Free Fridays. 

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

Whole Food Fridays 4-4-2014

Welcome to Whole Food Fridays! 

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Welcome back to another edition of WFF! Thanks for continuing to share your latest posts and recipes! I can’t wait to see what you share this week. ;) 

This week’s featured recipe from the Allergy Free Alaska:

Moist Carrot Cake with Fluffy Vanilla Frosting (Gluten & Dairy Free)
Carrot-Cake-Allergy-Free-Alaska350px

Highlighted Posts from Last Week:

Corn (-less) Tortillas from Creating Silver Linings
corn less tortillas

17+ Gluten-Free Green Mint Desserts from All Gluten-Free Desserts
17+-Gluten-Free-Green-Mint-Desserts-Featured-on-All-Gluten-Free-Desserts

Want to participate? Here’s how to join:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • Please provide a link back to Whole Food Fridays somewhere in the body of your post. 
  • Recipes that are gluten free and made with whole food ingredients are preferred, but not required. 
  • Your recipe or post does NOT have to be gluten free. 
  • Other posts for DIY, homemade, crafts, etc. are also welcome.
  • Please leave me a comment. I love hearing from you!
  • By linking to Whole Food Fridays, you acknowledge and allow Allergy Free Alaska, LLC to use your post photos in future Whole Food Fridays if your recipe or post is selected to be highlighted the following week. 

 ~Megan


Whole Food Fridays 3-28-2014

Welcome to Whole Food Fridays! 

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Welcome back to another edition of WFF! Last week we had 32 entries. Thanks for continuing to share your latest posts and recipes! I can’t wait to see what you share this week. ;) 

Featured recipe from the Allergy Free Alaska archives:

The Everything Guide to Making Gluten-Free Bread – Including Troubleshooting Tips
Rice Free Multigrain Bread (Small)

Highlighted Posts from Last Week:

How To Make Coconut Milk from Don’t Mess with Mama
how-to-make-coconut-milk

The Best Power Bars Ever from Deep Roots at Home
power bars

Flourless Chocolate Torte from Recipes to Nourish
Flourless Chocolate Torte

Want to participate? Here’s how to join:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • Please provide a link back to Whole Food Fridays somewhere in the body of your post. 
  • Recipes that are gluten free and made with whole food ingredients are preferred, but not required. 
  • Your recipe or post does NOT have to be gluten free. 
  • Other posts for DIY, homemade, crafts, etc. are also welcome.
  • Please leave me a comment. I love hearing from you!
  • By linking to Whole Food Fridays, you acknowledge and allow Allergy Free Alaska, LLC to use your post photos in future Whole Food Fridays if your recipe or post is selected to be highlighted the following week. 

 ~Megan


Whole Food Fridays 3-21-2014

Welcome to Whole Food Fridays! 

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Welcome back to another edition of WFF! Last week we had 39 entries. Thanks for continuing to share your latest posts and recipes! I can’t wait to see what you share this week. ;) 

Featured recipe from the Allergy Free Alaska archives:

No Bake Rice Crispy Treat Granola Bars (Egg Free)
DSC_0585 (Medium)

Highlighted Posts from Last Week:

Best Homemade Chocolate Bars from Simple Life Mom
Chocolate bars

Fudgy Mud Clusters from Sandi’s Allergy Free Recipes
Fudgy-No-Bake-Mud-Clusters-1024x764

Gluten Free Sourdough Pancakes from Raia’s Recipes
gf-sourdough-pancakes

Want to participate? Here’s how to join:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • Please provide a link back to Whole Food Fridays somewhere in the body of your post. 
  • Recipes that are gluten free and made with whole food ingredients are preferred, but not required. 
  • Your recipe or post does NOT have to be gluten free. 
  • Other posts for DIY, homemade, crafts, etc. are also welcome.
  • Please leave me a comment. I love hearing from you!
  • By linking to Whole Food Fridays, you acknowledge and allow Allergy Free Alaska, LLC to use your post photos in future Whole Food Fridays if your recipe or post is selected to be highlighted the following week. 

 ~Megan


Whole Food Fridays 3-7-2014

Welcome to Whole Food Fridays! 

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Highlighted Posts from Last Week:

Corn-Free Dogs from Live Free, Gluten Free
Corn free dogs

Quick Fix Dark Hot Chocolate Shots from Raia’s Recipes
chocolate shots

10 Symptoms of Gluten Intolerance in Babies & Toddlers from Natural Wonderer
Symptoms-of-Gluten-Intolerance-in-Babies-and-Toddlers

Want to participate? Here’s how to join:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • Please provide a link back to Whole Food Fridays somewhere in the body of your post. 
  • Recipes that are gluten free and made with whole food ingredients are preferred, but not required. 
  • Your recipe or post does NOT have to be gluten free. 
  • Other posts for DIY, homemade, crafts, etc. are also welcome.
  • Please leave me a comment. I love hearing from you!
  • By linking to Whole Food Fridays, you acknowledge and allow Allergy Free Alaska, LLC to use your post photos in future Whole Food Fridays if your recipe or post is selected to be highlighted the following week. 

 ~Megan


Whole Food Fridays 2-21-2014

Welcome to Whole Food Fridays! 

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Reader Favorites from Last Week:

Gluten Free Montasio Garlic Knot Rolls from Petite Allergy Treats
GarlicKnots

Gluten Free Graham Crackers from Gluten Free Yummy
Graham crackers

Mom’s Lasagna (gluten & dairy free) from Tessa the Domestic Diva
Moms lasagna

Want to participate? Here’s how to join:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • Please provide a link back to Whole Food Fridays somewhere in the body of your post. 
  • Recipes that are gluten free and made with whole food ingredients are preferred, but not required. 
  • Your recipe or post does NOT have to be gluten free. 
  • Other posts for DIY, homemade, crafts, etc. are also welcome.
  • Please leave me a comment. I love hearing from you!
  • By linking to Whole Food Fridays, you acknowledge and allow Allergy Free Alaska, LLC to use your post photos in future Whole Food Fridays if your recipe or post is selected to be highlighted the following week. 

 ~Megan



Whole Food Fridays 1-31-2014

Welcome to Whole Food Fridays! 

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Reader Favorites from Last Week:

Banana Bread Doughnuts from Raia’s Recipes
Raias Recipes

Neuropathy Essential Oil Blend from Laura Beghein
doTerra essential oils neuropathy oil blend

Healthy Dairy Free Vegan Nacho Cheese Dip from Waldorf Inspired Moms
dairy-free-vegan-nacho-cheese-dip-4th-waldorf-inspired-moms1

Want to participate? Here’s how to join:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • Please provide a link back to Whole Food Fridays somewhere in the body of your post. 
  • Recipes that are gluten free and made with whole food ingredients are preferred, but not required. 
  • Your recipe or post does NOT have to be gluten free. 
  • Other posts for DIY, homemade, crafts, etc. are also welcome.
  • Please leave me a comment. I love hearing from you!
  • By linking to Whole Food Fridays, you acknowledge and allow Allergy Free Alaska, LLC to use your post photos in future Whole Food Fridays if your recipe or post is selected to be highlighted the following week. 

 ~Megan


Whole Food Fridays 12-06-2013

Welcome to Whole Food Fridays! Come link up your own GLUTEN FREE & WHOLE FOOD recipes and find new ones to try!

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There were some wonderful submissions last week in the Thanksgiving Edition of WFF. Thank you for contributing! 

Highlighted Recipes:

Gluten Free & Vegan Dinner Rolls from Megan Lierman

Four Layer Paleo Pumpkin Bars from Naturally Lindsey

Paleo Pepperoni Pizza Casserole from Tessa the Domestic Diva

Want to participate? Here are the guidelines:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • You must provide a link back to Whole Food Fridays somewhere in the body of your post. Recipes not linked back to Whole Food Fridays will not be eligible to be highlighted the following week.
  • All recipes MUST BE GLUTEN FREE and made from REAL WHOLE FOOD ingredients.
  • Your blog does not have to be a gluten free blog in order to link up a recipe, but please make sure your recipe is gluten free.
  • Recipes for natural homemade soaps, lotions, etc. are also welcome.
  • Please leave me a comment! I love it when I hear from you. Often times comments make my day!

What your recipe CAN contain:

  • Any real whole food ingredients (gluten free whole grains, nuts, seeds, legumes, fruits, vegetables, herbs, healthy oils, etc).
  • Natural Sweeteners (honey, agave nectar, brown rice syrup, maple syrup, yacon, coconut nectar, coconut sugar/palm sugar, sucant, stevia)
  • Meats, eggs and dairy are all okay (although dairy free options are always an added bonus).
  • Bacon. Yes, anyone who makes anything with bacon gets extra brownie points (just make sure your bacon is gluten & nitrate free)!

What your recipe CANNOT contain:

  • Anything artificial, including anything refined or highly processed.
  • Any sort of boxed mix or prepackaged anything (with the exception of packaged GF noodles, chocolate chips, nut butters, etc…). Just remember fresh real whole foods are best!
  • Refined sugars (like plain white sugar or brown sugar – organic is okay).
  • Liver and/or chicken feet. Okay, I’m joking. You can link up a recipe that contains either, I just probably won’t highlight it the following week.

If your post does not comply to the above guidelines it will be deleted (and I will probably delete it without leaving you a note telling you I did (sorry), because that could be very time consuming). If you have any questions just leave me a comment below and I will try my best to get back to you.

Please be descriptive and tell us a bit about what you’re sharing. Is it vegan? What about dairy free? Is it grain free? Etc… I think you understand; you’re a smart bunch!

Thanks again for stopping by Whole Food Fridays! I look forward to seeing you every week!
xoxo
Megan



Mom’s Amazing Gluten Free & Vegan Apple Pie

Pie… it’s one of the best three letter words ever (especially when it’s homemade, slightly warm, and served with your favorite dairy free vanilla ice cream and a cup of coffee!). My mom’s homemade apple pie is the best, which is why her recipe inspired me to create my own gluten free version. This Mom’s Amazing Gluten Free & Vegan Apple Pie would be a wonderful addition to your holiday dessert line up, but please don’t limit this deliciousness to just a holiday recipe. Pie should be served year round- for birthdays, holidays, celebrations, or simply just because. 

With this pie, it’s hard to say which is the star of the show: the apple filling perfectly smothered in a sweet layer of cinnamon and nutmeg, or the buttery-like gluten free flaky pie crust. I’ll let you decide and you’ll have to let me know. I’m partial to both, although my opinion may be somewhat biased. ;) 

Mom's Apple Pie 2 Allergy Free AlaskaI confess, since perfecting my Best Gluten-Free Flaky Pie Crust Recipe I’ve gone a little overboard with my pie making (like with my Gluten & Dairy Free Maple Pumpkin Pie), but it’s just been sooooo long since I’ve had yummy pie with a flaky crust. And my family isn’t complaining- I suspect yours won’t either! 

Peace, Love & Pie… xo
Megan

 

Mom's Amazing Gluten Free & Vegan Apple Pie

Yield: one 9-inch pie

Mom's Amazing Gluten Free & Vegan Apple Pie

Ingredients

Instructions

  1. Follow the directions for the Best Gluten-Free Flaky Pie Crust Recipe (make sure to double the recipe), and roll out one of the crusts and fit it into a 9-inch pie plate. Do not trim down the excess dough from the edges of the pie crust.
  2. In a large mixing bowl, combine the apples and lemon juice.
  3. In a small mixing bowl, whisk together the palm sugar, sorghum flour, arrowroot starch, cinnamon, and ground nutmeg. Sprinkle the mixture over the apples and toss to coat.
  4. Place the apple mixture in the pie shell, including any of the juices that may have accumulated.
  5. Roll out the second pie crust and gently place it on top.
  6. Trim the overhanging pie crust dough edge about 1 inch from the rim of the pie plate. Fold and roll the top pie crust under the lower pie crust and flute as desired.
  7. Use a sharp knife to carefully cut a series of slits, at least 4-8, in the top of the pie crust so the steam can escape.
  8. Brush the crust with almond milk (you may not need to use the entire teaspoon), and sprinkle it with the cane sugar.
  9. Place the pie on a baking sheet (to catch drips), and baking in a preheated 425 degree (F) oven for 15 minutes. Reduce the heat to 350 degrees (F) and continue baking for another 45-50 minutes. The pie will be done when the crust is golden brown and the apples are soft (carefully insert a knife in one of the steam slits to test the softness).
  10. Cool for at least 2 hours before serving.

Recipe Notes from Megan

I use organic cane sugar on the outside of the crust because it caramelizes beautifully. If you don't want to use organic cane sugar, I recommend omitting it altogether. I do not recommend substituting palm sugar because it could burn instead of caramelize.

http://www.allergyfreealaska.com/2013/11/10/moms-amazing-gluten-free-vegan-apple-pie/

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

This recipe is linked to Fat TuesdaySlightly Indulgent Tuesday, Gluten Free WednesdaysAllergy Free WednesdayFrugal Day Sustainable WaysThank Your Body ThursdayTasty TraditionsFull Plate ThursdaySimple Lives Thursday and Pennywise Platter, Gluten Free Fridays and Wellness Weekend

Best Gluten-Free Flaky Pie Crust Recipe

When my parents were married, my dad gave my mom a jewelry box with “A pie a week keeps the husband sweet” inscribed on the inside of it. Needless to say, after 40+ years of marriage, mom became an expert pie maker. Her banana cream pie is my absolute favorite (or was my favorite; I plan on making over that recipe one of these days), but if you asked my dad what his favorite pie is, he’d probably vote pecan. 

DSC_0864 (Small)

I think making pie crust is a bit of an art. Mixing the dough just enough not to overwork it, handling and feeling the dough to know the correct texture and consistency, rolling the dough, and being able to roll it out evenly. It’s taken me years of watching and helping my mom to somewhat feel like I have a handle on it, and even still I have off days. The great thing about pie crust though, it doesn’t matter if you’re a seasoned pie crust maker or not. Pie crust doesn’t necessarily have to look good – it just has to taste good. And I can assure you this pie crust lives up to its name. It really is the Best Gluten-Free Flaky Pie Crust Recipe I’ve ever had. So if your crust doesn’t end up looking as “perfect” as you think it should, don’t fret. Just remember that you’ll never find any two homemade pie crusts that look the same. Differences add character and uniqueness to your pies! 

I’ve been working on this recipe for years. Previously I’ve made several gluten free pie crusts that have worked, and worked well, but they still weren’t good enough to meet my standards. I wanted a flaky pie crust recipe that could hold its own if ever compared to mom’s. Finally, after years of experimenting and making 3 different pies this week… by George, I did it!

But before we get to the recipe, I wanted to share a few pictures with you. This (below) is my chilled and lightly floured disk of dough, sitting on a piece of lightly floured parchment paper. You can either roll the dough out as is (using more flour as you go along so the dough doesn’t stick to your rolling pin), or you can place another piece of parchment paper on top of the disk of dough and roll it out between the sheets of parchment. It just depends on what’s easier for you and what you prefer. 

DSC_0879 (Small)Once the dough is rolled out, you can either invert the pie crust over the top of the pie plate (say a little prayer) and gently peel off the back of the parchment paper, or you can use your rolling pin to help move the crust. These next few pictures will show you how I start to move the pie crust with the rolling pin: 

DSC_0918 (Small)DSC_0919 (Small)DSC_0920 (Small)DSC_0923 (Small)

A Note Regarding Substitutions:
As stated earlier, I’ve worked very hard over the last few years to develop a truly perfect gluten-free pie crust recipe. That said, the ingredients I’ve used in this recipe were chosen for specific reasons. If you substitute another flour or ingredient than that as listed, I can’t guarantee the end result of your pie crust. Testing recipes is incredibly time consuming, and unfortunately I can’t fine tune a recipe to fit everyone’s individual dietary needs. If the ingredients in this specific recipe won’t work for you, please let it be your guide, or a launching point for you to do your own experimentation. ;) I’m more than willing to aid in suggestions or give you my opinion. Just please know I can’t guarantee the end results!

Best Gluten-Free Flaky Pie Crust Recipe

Yield: one single pie crust pastry

Best Gluten-Free Flaky Pie Crust Recipe

Ingredients

Instructions

  1. In a large mixing bowl, whisk together the sorghum flour, millet flour, arrowroot starch, brown rice flour, xanthan gum, and sea salt.
  2. Cut in the palm shortening until the mixture resembles coarse crumbs.
  3. Add the apple cider vinegar and water, and stir gently until the mixture comes together to form a dough. Place the ball of dough inside of a large zip lock bag and use your hands to flatten it into a disk. Refrigerate for 15 minutes.
  4. To roll the dough, lay a piece of parchment paper on a work surface and lightly sprinkle with flour. Place the disk of dough in the middle of the parchment paper, sprinkle the disk with flour, and roll the dough into an 11-12 inch round starting from the middle and working out towards the edges. Keep sprinkling the dough with flour as needed to prevent the dough from sticking to the rolling pin.
  5. Using your rolling pin (as pictured above) to aid in moving the dough, carefully ease the crust into a 9 inch pie plate. Or use the bottom layer of parchment paper to invert the entire pie crust over the top of the pie plate (say a little prayer) and gently peel off the parchment paper. Press the dough evenly into the bottom and sides of the pie pan (if there are any tears in the crust, simply wet your fingers and try to smooth them out as best as you can).
  6. Trim down the edges of the pie crust leaving about 1/2 an inch of excess dough. Fold the excess dough underneath and crimp the edges.
  7. Fill and bake as desired.
  8. To Pre-Bake the Crust without Filling:
  9. Preheat oven to 375 and prick the bottom of the crust all over with a fork. Line the crust bottom with coffee filters or parchment paper and fill with a single layer of dried beans. Bake for 15-20 minutes, or until the pie crust begins to change color around the edges. Remove the coffee filter or parchment paper and the beans. Bake for an additional 5-15 minutes, or until the crust is golden brown and dried out. Cool completely before filling.

Recipe Notes from Megan

This 14” Pie Crust Bag is ideal for rolling out perfectly round pie crusts. I have one that a friend gifted me and absolutely love it!

This crust performs better if rolled out immediately following the dough’s 15 minute chill time. If it is refrigerated for a longer period of time it tends to dry out and can be difficult to work with. If you have to refrigerate the dough for longer (like overnight), make it just a tad wetter than normal (But not too wet! Just remember, you can always add more liquid, but you can’t take it back out once it’s mixed in). Dough that is refrigerated for a longer period of time must rest at room temperature for at least 30 minutes prior to rolling.

Temperature, altitude and humidity will affect pie crust dough. If you find the crust difficult to roll out and you think it’s too dry, simply throw it in a food processor, add 1 tablespoon of cold water, and pulse 3-5 times. Check the dough. If you think it will hold together and roll out properly – great! If not, continue to add more cold water, tablespoon by tablespoon until the dough comes back together.

http://www.allergyfreealaska.com/2013/11/04/perfect-gluten-free-pie-crust-pastry-vegan/

Now, how ’bout a slice of Gluten & Dairy Free Maple Pumpkin Pie?! 

DSC_0950 (Small)

Or maybe Mom’s Amazing Gluten Free & Vegan Apple Pie?

Mom's Apple Pie Allergy Free Alaska

All my love,
Megan (with a long E)

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

This recipe is linked to Make Your Own MondayTeach Me TuesdayFat TuesdaySlightly Indulgent TuesdayAllergy Free WednesdayFrugal Day Sustainable WaysThank Your Body ThursdayTasty TraditionsFull Plate ThursdaySimple Lives Thursday and Pennywise PlatterGluten Free Fridays and Wellness Weekend