a simple real food recipe :: soaked tortillas :: allergen free options

It’s taco night!So I started playing around with tortilla recipes a couple years ago. I love the convenience of a sprouted tortilla, but when you are on a tight budget – it just can’t be justified. Especially when it is so easy and cost effective to make them yourself!Take a peek at the ingredients in a regular run of the mill tortilla package. Ah! Crazy! Not good.

Sprouted tortillas are made of grains (either corn or wheat usually) that have been sprouted making them digest easier and are easier on the gut lining. These are fantastic, and if you can afford them, I say go for it!

My tortillas are soaked to break down the phytic acid in the grain and make them digest easy. They are super delicious and work great! I have tried *multiple* grain free tortilla recipes. If you are grain free I encourage you to google them  – there are quite a few. They were never my favorite but they worked when I was grain free for a period of time. Since we digest grains just fine, I opt for whole wheat, spelt, or brown rice flours. If you are gluten free stick with the brown rice flour obviously.This recipe makes enough for a couple nights of taco night for us. I make some of the tortillas “toddler sized” and some of the “Daddy sized” 😉 Play around with the servings to your choosing!

You’ll need:

3 cups whole wheat, spelt, or brown rice flour (If gluten free use brown rice flour)

½ tsp aluminum free baking powder

1 tsp sea salt

¾ cup filtered water – add more if it feels dry

¼ cup apple cider vinegar

¼ cup melted butter

1. Combine everything well in a mixing bowl and knead slightly.
2. Cover the bowl with a tea towel and put a dish over the top so it doesn’t dry out as much. Let the bowl sit in a warm spot in your kitchen for 12-24 hours. This soaking process breaks down the phytic acid in the grain making it more digestible.
3. After soaking, pinch off palm sized balls, roll into a ball, and roll out with a rolling pin as thin as you can.
4. Fry in coconut oil, lard, or butter about 30 seconds to a minute on each side. Don’t overcook or it will get too crispy.
5. After the tortillas are done cooking keep on a plate under a towel to keep warm and moist or they will harden with too much air. Store moist tortillas in air tight container or bag so they stay pliable and soft.

Kitchen Tips:

1. Store leftovers in freezer bag or air tight container. To re-heat the next day you can “steam” in a fry pan with a lid on and a small amount of water.
2. I have never frozen these believe it or not (Queen of freezer batches here!). This batch is enough for 2-3 taco nights and that is usually how much of the taco leftovers we have – so we’ll go through it. If we don’t use the rest for tacos we’ll use them for breakfast burritos or lunch refried bean wraps. I try rotating our grains daily or weekly so I don’t like to have a lot hanging around 🙂
3. I usually make the dough before I go to bed, roll out and cook the tortillas in the morning or at the girls’ naptime for taco night that night, OR make the dough in the morning quick when I get up (only takes a few minutes), roll out and cook tortillas before I go to bed for taco night the next day.
4. Don’t forget to try using the for breakfast burritos, or other “wraps”!
5. Come back Wednesday to see how I batch up DIY taco seasoning, and Thursday for easy delicious refried beans!

YOUR TURN!

Let me know what  you think if you try it!

This post was shared at Real Food Forager’s Fat Tuesday, and The Polikva Family’s Family Table Tuesday!