Sunday, July 7, 2013

Rudi's Gluten Free Tortillas

I was walking through our local Whole Foods in Del Mar and saw Rudi's GF Tortillas.  I decided to pick them up and try them out.


We used to love taco night and I have yet to find a place that makes GF corn tortilla or taco shells.  Every place that makes corn tortillas makes flour tortillas and the risk of cross contamination is too great for me.  Usually we make our own corn tortillas with Bob's Red Mill GF Masa Harina.  Although they are good it does take some time.

I had high hopes for a GF "flour" tortilla.  Let me say that Rudi's Tortillas won the test.

We like to heat them over the burner.  Be careful but it warms it nicely and adds a little char.



For starters we had some left over taco meat (you can see my recipe here).  So we heated up some tortillas (I place them right over the gas burner for 5 seconds each side) and filled with meat, cheese, lettuce and salsa.  It was great.  And my little guy agreed - he ate two.



For starters they look like flour tortillas.  More importantly they roll like flour tortillas.  When I have experimented with homemade tortillas or when I used some other brands they tend to break when you try to roll them into a soft taco/burrito shape.  Rudi's tortilla have the suppleness to roll without breaking.  And they taste great.

They include the following:  sorghum flour, brown rice flour, corn flour, amaranth flour, quinoa flour, millet flour, teff flour, corn starch, tapioca flour, rice flour, water, canola oil, xanthan gum, cane juice, dextrose and maltodextrin, salt, guar gum, baking powder, malic acid, active dry yeast, apple cider vinegar.

We also make chicken/shrimp enchilladas with a homemade green enchillada sauce - delicious.

Need a lighter version, top with salsa verde, onions and queso fresco.


I also made a taco pizza.  I heated the tortilla flat in the toaster oven until it started to brown.  Then added cheese and meat and cooked until the cheese melted.  Topped with fresh lettuce and salsa.  This was a hit.

How about our quesadillas.  I add 3 cheeses (cheddar, monterey and asiago), diced red onion, diced mango and cilantro. Heat on a skillet to sear both sides and melt the cheese inside.


What would San Diego be without fish tacos.  For these we coat some fish with smoked paprika, cumin, onion powder and chili powder (or use your favorite taco seasoning).  Sear over high heat to blacken but not burn the fish.  Serve with salsa verde, sliced onions, cabbage and queso fresco.



So pick up some Rudi's tortillas.  We found them at Whole Foods and Von's.  They now have a permanent place in our kitchen.

Adios,

The Un-Gluten Guy

1 comment:

  1. Recipe wanted/NEEDED for the ooey, gooey, cheesy enchiladas. How could you not include that? Also, don't forget the homemade sauce! :)

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