So, I called my brother on Sunday to see how he was and how his St. Patrick's Day went. He told me he had been hung over till about an hour before I called him (which was at 4:30pm mind you). He and his roommate had thrown a party, but a small party. Only one keg.
hmmm... keg? meaning beer. beer=wheat=bad.
Oh boy! but no! I asked him about it and he said he had bought sorghum based beer. A six pack for $7. Not too badly priced. I asked him how it was and he said it was pretty tasty. I asked him if he had tried the new Anheuser Busch brand of GF beer.
He had.
My brother is just so on top of things! Recently Anheiser Busch came up with a line of gluten-free beer called Redbridge.
photo courtesy of celiacchicks.com
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I assume everyone knows the texture and taste difference between corn tortillas and flour tortillas. Frankly, flour tortillas are way better (in my opinion anyhow). However, flour tortillas are derived from wheat. So why should we have to suffer?! No longer, today's recipe is:
Flour Tortillas
Ingredients:
2 cups gf flour
1/4 teaspoon salt
1-1/2 teaspoons baking powder
3/4 cup warm milk
2-1/2 Tablespoons vegetable oil
Directions:
In a medium bowl, combine the gf flour with salt and baking powder. In a separate bowl, combine the warm milk with the oil. Using an electric mixer, beat the flour mixture low speed. Gradually add the warm milk and oil mixture until all the liquid is absorbed. Increase the mixer speed to medium and continue to beat for about 1 minute.
Gather the dough into a ball and place in a lightly greased bowl; cover and let sit for 45 minutes.
Cut the dough into 8 equal portions. (Keep remaining dough covered while working with each piece.) Roll out one piece of dough on a gf floured surface until it is about 6-8" in diameter. Place a plate on top of the dough and cut around the outer edges. This will give you a nice round tortilla shape. Continue with the remaining pieces of dough until you have 8 tortillas. Cover the tortillas with a clean dishcloth.
Heat a large skillet or griddle over medium-high heat. Lightly grease the pan with vegetable oil. Place one tortilla on the hot skillet and cook for 1 minute. When the tortilla begins to bubble in places, flip and continue to cook for 1 additional minute or until it slightly bubbles and browns in places. Place finished tortilla’s under a clean, damp dishcloth.
mmmmm
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The mold used for blue cheese is grown on bread.
Blue cheese, blue cheese dressing, etc. is not gluten-free.
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