When you and both of your kiddos struggle with food allergies finding foods everyone can enjoy safely becomes a struggle.
With wheat, tree nuts, and eggs currently out of the picture finding ways to make dough based foods can be tricky.
Fortunately in my search for alternative ways to eat and restore gut health I recently stumbled upon Dr. Gundry’s book The Plant Paradox and his recommendation to use Millet.
So I ordered a 2lb bag off of Amazon and decided to try introducing this particular grain to see if all three of us could tolerate it.
A quick Pinterest search turned up a few Millet recipes, however most of them included eggs and or nut flours, in addition to millet, so they were a no go.
Fortunately I did find a recipe for Millet Flour Baja Roti from Book Of Yum.
I decided to start to try out her method to see if we could make a suitable tortilla for tacos.
To say it was a success would be an understatement. Both kiddos devoured their tacos and then proceeded to ask for seconds and thirds, which never happens.
Millet Flour Tortillas
Equipment
- cast iron skillet or griddle
- pot
- tortilla press, rolling pin, or additional cast iron skillet
- silicon mat, parchment paper, or plastic bag with side seams cut
Ingredients
- 2 cups fresh ground millet
- 2 cups filtered water or subsitute stock for additional flavor and nutrition
- salt to taste (I always forget to add it and they turn out great anyway
- 1 tbps Pastured Lard for frying. Add additional lard to skillet as needed
Instructions
- If using salt stir into two cups of millet (I always forget this step and they still taste great)
- Add in two cups of millet, Do Not Stir, turn down heat and let simmer 2 minutes.
- Remove from stove, stir until a soft dough ball is formed. Transfer to a bowl and let stand until cool enough to handle. Depending on your tolerance for heat this can take anywhere from 5-20 minutes.
- Once dough is cool enough to handle roll into balls and press into tortillas. If you have a tortilla press, line it with your chosen lining, wax paper or a cut up ziplock bag both work well and press out tortillas. If you do not have a tortilla press you’re welcome to use my method. I simply place a ball of dough in between two sheets of waxed paper, and press flat using my 12in cast iron skillet. If you don’t own a cast iron skillet, get creative and use something similar, or grab your rolling pin.
- Heat a large cast iron skillet on medium heat with enough lard to cover the surface. The larger the skillet the more tortillas you can cook up at once, which is time saving. I use my 19in Lodge for this.
- As tortillas are pressed add them to the skillet. They’re ready to turn over when the upper side starts to look dry. Usually about 1-2 minutes. Flip and fry other side.
- As tortillas finish transfer to a plate and cover with a towel, they will continue to steam and soften
- If you're in the mood for more of a tostada simply add more lard to your skillet and refry each finished tortilla until crisp
- Fill with your favorite toppings and Enjoy!
The Results
To say these tortillas were a success would be an understatement. Both kiddos devoured their tacos and then proceeded to ask for seconds and thirds, which never happens.
We’ve made them multiple times since and tacos are now regularly on the menu for both lunch and dinner.
While these may not be the fastest tortillas to make, they are extremely satisfying, and now that I’ve got the method down pat, it takes less then 30 minutes to get them on the table.
If you’re gluten intolerant or struggling with lectins I highly recommend giving these tortillas a try. They won’t disappoint and are relatively inexpensive compared to store bought alternatives.
Happy Eating!
P.S. I’m working on a Pizza Crust next