Day 258 – I Miss Flour Tortillas

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Tonight for dinner my husband is having something he has frequently: hamburger burros.

Since flour tortillas contain wheat and therefore gluten, I do not eat them.

What I usually have is taco salad. But that means cutting lettuce, washing it, spinning it dry, peeling and dicing a cucumber, etc., etc.  I was up at 4:30 this morning, and am ready for bed already.  I'm tired.

I don't feel like I got anything done today, and it's my last weekend before we leave on vacation.

I have come to the realization that I am not going to get much sleep next weekend.  Thankfully I will tolerate it much better on GAPS.  I know I will tolerate it better because when I don't get enough sleep, and have to work the next day, I'm able to get through the day quite well.

Prior to GAPS when I felt tired I would drink 1/2 cup coffee [affiliate link] with 2 sugars and 2 creams to perk myself up. I needed to, or else I'd be falling asleep at my desk.  I like coffee if it's sweet and creamy.  But since coffee isn't good for my adrenals, and fake creamer and sugar isn't allowed I stopped drinking it at all when I went on GAPS back in December.  And in spite of not having that little perk me up available, I'm able to cope when I get less sleep. That is a blessing all by itself.

Today I started another batch of beef jerky, and this time I wrote down the recipe and took photos so I can share what I did.  I also used the FoodSaver Vacuum Food Sealer my boss gave me a couple of months ago (she is just too sweet to me sometimes) to vacuum seal the blueberries, almonds [affiliate link], bananas and apple slices that I've dried.

Tomorrow I'm going to soak cashews and start them drying, along with more blueberries.

Did I tell you about the blueberries?  My hubby was doing some work for one of his customers and they got in a shipment of blueberries and gave him two cases.  Twenty four pints in all.  I wasn't sure what to do with them but then I realized I could dry them.  That's too many for us to eat before they go bad, and no one uses them once they are frozen. I used to have fruit and kefir smoothies, but I'm not on dairy and trying to avoid fruit much of the time.

I'm beginning to get excited about our trip.  I will be packing after work on Tuesday, so I hope to have everything ready by then.

I'm sorry I haven't been posting regularly!   This upcoming vacation just seems to be taking away a lot of my posting opportunities.

How is your GAPS journey?

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1 comment to Day 258 – I Miss Flour Tortillas

  • Jen

    You may like this idea – it calls for black beans and guar gum and other starch and pressure cooker.. Ok. So not the greatest recipe – but I bet you could convert it and make bean tortillas. I’ve been thinking about experimenting and haven’t had the chance to do so yet.

    1 cup bean flour= 3 cups cooked beans.

    The beans need to be soaked overnight and then sprouted (the technically correct term for this is “germination”) for about three days or until a “tail” emerges to about the length of the bean. I run these through the pressure cooker for a mere two minutes once pressure has been reached. After a quick trip through the food processor, I mix in a spoonful of sourdough starter and leave in the fridge for a day or two.

    Black Bean Tortillas

    1 1/2 cups bean paste
    1/2 – 3/4 cups tapioca starch flour
    2-5 T melted lard
    2-3 t guar gum
    1 t salt
    Extra lard for cooking

    In mixer, using a dough hook (one of the rare times that gluten free baking requires a dough hook), mix the dry ingredients with the melted lard and slowly work in the water until incorporated. The dough should be dry enough to work with your hands. Break off a ball of dough and roll into a ball. Using sheets of baking parchment or wax paper, flatten in a tortilla press or roll out with a rolling pin.

    In cast iron skillet over medium low heat, melt more lard. Place tortillas one at a time into the skillet, browning for a minute or so until it starts to brown and bubble. Flip tortilla and cook the other side for another couple of minutes.

    Best eaten warm, but these can be frozen and reheated later.

    (Forgive me for not saving the recipe’s author!)

    Let me know if you have any success with these!

    [Reply]

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