Best Gluten Free & Paleo Tortillas! Made with blanched almond and tapioca flour. No eggs or dairy. Can be made in 20 minutes or less. Dough stores well in the fridge for several days. We made wraps, burritos and this is perfect for scooping up stews! These tortillas are soft, flexible and have a great flavor. My kid's like these better than Udi's Tortillas. This is the best gluten free tortilla dough ever!
Basic Recipe: 4 ounces of chocolate (I used semi-sweet) 8 tablespoons butter 1 cup sugar 2 eggs 1 teaspoon vanilla 1/2 teaspoon salt (optional) 1/2 cup tapioca flour MELT Chocolate and Butter together, over stove or in Microwave COMBINE Sugar and eggs in bowl, Mix til silky, adding vanilla MIX Chocolate into sugar mixture Add Flour and mix well Preheat oven to 400 degrees Farenheit Pour into Prepared Pan, put into preheated oven. Bake for 25 minutes, until toothpick inserted comes out clean
This is a rich and decadent homemade tapioca pudding recipe is made with vanilla bean and whipped cream. This delicious tapioca pudding is made from scratch and slow-cooked because it uses pearl tapioca instead of instant tapioca. It is definitely worth the less than 30 minutes it takes to cook and stir this pudding! | pinchmysalt.com
gluten free crepes: 2 eggs 2 tbsp milk or water 1 tsp vanilla 1/2 cup tapioca flour Directions Beat eggs with fork. Beat in water, vanilla and tapioca flour. Batter will appear very liquidy. Let sit for 5 minutes. Cook over medium high heat on a crepe pan or low-sided skillet brushed with oil.