Not quite a crepe, not quite a tortilla, these yummy, soft flatbreads work perfectly to fill as sandwiches, or even fill with cheese to make a quick quesadilla. No rolling out needed!!! They literally whisk together in a bowl, spread on the pan with the back of your ladle, and then cook up so quickly.  Enjoy! 

Freshly made easy flat breads, ready to fill!

Easy Thin Flat Breads On a Pan

Makes ~6-8 depending on size. Yes, you can easily double this recipe. 

In a bowl, whisk together until smooth: 

1 cup Kristin's Gluten-Free Flour Mix

4 oz liquid egg whites (~4 egg whites)

1/2 cup water

1/4 cup milk (or dairy substitute)

1 tsp oil

1/2 tsp apple cider vinegar (optional, but I find it just adds a little depth to the flavor of my breads)

1/4 tsp baking soda

1/4 tsp salt

Optional herbs you can add, ~1/2 tsp each: (yes, of course, you can use any other herbs! These are just the ones I've tried and enjoy in the flatbreads)

chives

cilantro

garlic powder

To Cook: 

Preheat nonstick frying pan over medium heat.  (No butter or oil needed)  Ladle a scoop of batter onto the pan. Working quickly, spread outward with the back of the ladle in spiral movements. You're aiming to thin out the flatbread quickly and as much as possible. I lift the ladle and spiral outward several times to get it thin and wide.  Cook at medium heat until browned and batter is dry in appearance (like the image below). Flip and cook until browned on the other side. I find these cook up quickly, a minute or two per side.  Remove to a plate - I just stack them up as I'm cooking them until ready to eat.  

After swirling outward with the back of the ladle to flatten, ready to flip. 

Showing the swirled side after browning it. 

You can cook them to a lighter color like this picture, if you plan to do more heating them again, like a quesadilla. Usually I cook the main side to a rich brown like the picture up top. 

You can fill the flat breads as desired. They can be rolled or folded. You can fold and pan fry like a quesadilla. It works great! Delicious alongside homemade chili.  One of our favorites is to have it with homemade tuna salad.  Leftover flatbreads can be covered and stored in the refrigerator. You might have to pop them in the microwave 20-30 seconds to warm them up a little so they'll easily pull apart after chilling. Enjoy! 

Filled tuna sandwich, with a bit of cheese melted onto one side, ready to roll up!

A rolled up tuna sandwich. Yum!

Folded over ham and cheese sandwich. 

Easy Thin Flat Breads on a Pan Recipe by Successfully Gluten Free!

Chicken Tortilla Soup

This is a great, tasty soup to whip up anytime.  It's packed with veggies, too!  I love that it's so full of flavor you can eat it plain, or pile on toppings if you're going all-out.  I like to purchase fresh, roasted chickens at the grocery store (since they don't add anything to them, no spices/oils, etc.), and then freeze extra chicken meat to use in recipes like this one! You can definitely add extra cumin or chili powder if you want a spicier soup, but since I'm feeding kids, I find the spice level as-is works best.   Enjoy!

Topped with shredded cheese and fresh cilantro. Yum!

Chicken Tortilla Soup
Serves 6-8

In a large pot over medium to medium-high heat, cook 3-4 minutes:
2-3 Tbsp olive oil
1/2 onion, diced
1/4 - 1/2 red bell pepper, diced
1/4 - 1/2 green bell pepper, diced

Add an continue cooking, stirring occasionally, just until onion looks softened:
1 small to medium zucchini, chopped

Add an mix in, cooking 1-2 minutes:
1 tsp minced garlic
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt

Add in:
1 can tomato sauce (398 ml/14 oz)
1 can green chilies (127 ml/4 oz)
1 can diced tomatoes (798 ml/27 oz)
2 cups chicken broth or 2 cups water + 2 tsp mushroom seasoning
1 can black beans, drained (398 ml/14 oz)
1 -2 cups cooked chicken, shredded/chopped

Simmer 30 minutes. Then add:
1/2 - 1 cup frozen corn kernels

Cook an additional 10 minutes.

In the pot, ready to be served. Look at all the lovely colors!

Serve with toppings of your choice and enjoy!

Topping ideas: (starred ones are recommended)
*fresh cilantro
*shredded cheese
avocado, diced
sour cream
tortilla chips
salsa

Would you believe my 8 yr old wanted leftovers for his lunch the next day?! Yum!

Corn Flour Tortillas

I have a lovely friend, Laura, who taught me how to make these wonderfully simple corn tortillas.  In addition to costing pennies compared to the store-bought corn tortillas, these taste SO much better!  You buy the Maseca flour, a special corn flour.  If I can buy it up here in Prince Edward Island, you should be able to locate it, too.  It was in the International section of the grocery store.  The tortillas are simple and easy to mix, flatten and fry.  Laura has a great tortilla press, but it works just as well to flatten between two cutting boards.  My 7-yr old can prep and press them all on his own! So fun! Enjoy!

Corn Flour Tortillas

Makes 8 tortillas
 

Set a frying pan over medium-heat.  This mixes together quickly, so you want the pan nice and hot when you’re ready to cook.

Mix together in a bowl, using a spoon or your hands:

1 cup Maseca flour (a special kind of white corn flour, likely sold in your international section)

¾ cup water

Dash of salt (optional, I prefer without)

This is what the Maseca flour bag looks like.

The dough should easily hold together when handled.  Separate into 8 even pieces. 

Roll each piece of dough into a ball and flatten with hands.

 

Using two flat cutting boards (or anything heavy/flat), layer as follows:

flat board, piece of plastic wrap, 1 piece of dough, another piece of plastic wrap, another flat board.  Press down to flatten.  You can even stand on the boards to help flatten the tortilla even more!  Fun!

Prepping to flatten, arranging the cutting boards with plastic wrap, and being flattened by my son.

After flattening, remove one side of the plastic wrap, and use the other to lift the flattened tortilla carefully onto your hand.   You can re-use the two piece of plastic wrap for the remainder of the dough. 

The more you press, the flatter your tortilla will become.  Notice how nicely the plastic wrap peels off the top, allowing you to keep re-using your two pieces of plastic wrap.

To cook: You want to place the tortilla into the warm frying pan.   The tortilla will cook maybe 10-20 seconds, until it easily slides around the pan.  Flip and cook the other side 10-20 seconds.  You will flip and cook the tortilla until you’ve cooked each side 3 times, for a total of about 1 minute per side.   Remove from pan and stack on a plate. 

They fry up so quickly and easily.  I use my fingers (as directed by my friend, Laura) to flip them over again and again. So easy and fun once you get the hang of it!

These are great with any taco-like fillings, like my recipe for regular tacos or pork carnitas tacos. You can use them for quesadillas, enchiladas, or wraps.

Enjoy!

Filled with pork carnitas tacos and topped with lots of veggies and a little cheese! Yum!