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    Home / Articles / Gluten Free Advice + Experts

    What’s Your Damage?: Corn | April, Anti-Gluten Activist

    Posted On Dec 19, 2013 · Updated On Dec 19, 2013

    What’s Your Damage?: Corn | April, Anti-Gluten Activist
    Gluten Free Advice + ExpertsRecipes & Techniques by Cooks We Love

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    Article courtesy of: April Peveteaux, Gluten is My B****

    One thing that pops up a bit in the “Yes, we’re special” crowd  is “I’m allergic to corn.” And by a bit, I mean like, quite a bit. I can’t tell you how sorry I feel for you corn- and gluten-free people. I mean, HELL.

    After all, I think of corn and I think of tacos. And I think you all know that I love to talk about tacos. Almost as much as I love to eat them. While I eat the heck out of corn tortillas, I hear SO MUCH about how you people cannot. This makes me sad, as I don’t know how I would be able to be gluten-free 4 life if I could not have corn. Mostly corn tortillas. And chips. And nachos.

    But knowing that so many people have grain issues, I’ve been meaning to try a coconut flour tortilla recipe since I’ve seen them all over the Pinterest, my friend’s blogs, in those Paleo books, and anywhere else I look. Turns out, OMG SO EASY. And so delicious! And you know what else? I could use these as crepes, as wraps, as any type of bread substitute because it’s hella’ delicious, hella’ easy, and YUM.

    Just an FYI – for the BBQ pork innards, I did this super easy thing by taking two pork chops and putting them in the slow cooker on medium with a bottle of gluten-free Stubb’s BBQ sauce for about 3 hours. It falls off the bone, is delicious, and goes fantastically with black beans and cheddar. God, I love tacos.

    So do this, and get your taco on once again.

    Gluten-Free, Grain-Free Tacos (This could also be dairy-free if you did not toss cheese on top)

    Ingredients:

    1 Tablespoon coconut flour
    2 egg whites
    2 Tablespoons coconut milk
    ⅛ teaspoon baking powder
    Coconut oil

    1. Beat egg whites until fluffy. Whisk in coconut flour, coconut milk and baking powder. Mix well until smooth. Add more coconut milk if mixture seems thick. You want it to be thin enough that it pours out easily and spreads to the pan’s edges.

    2. Heat coconut oil on medium heat in skillet (about 2 teaspoons per tortilla). Pour enough batter in that swirls around to the edge. Cook for about 2-3 minutes or until the edges come up easily with a spatula. Flip tortilla and cook 1-2 minutes longer until brown.

    3. Serve with toppings of your choice.

    Makes: 2 tortillas

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    Reader Interactions

    Comments

    1. ana says

      December 20, 2013 at 9:12 pm

      i have seen some gluten free sites questioning the safety of Baking Powder. Is it safe in this recipe?

      Reply
    2. Lori A. says

      December 21, 2013 at 12:36 am

      Ana - Hain Featherweight Baking Powder can safely be used in gluten free/corn free recipes. (Ingredients: Monocalcium phosphate, potato starch, potassium bicarbonate.)

      Reply

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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