Enchiladas

Enchiladas on a Plate

Enchiladas

Recipe Details:

Reward yourself and your family with this delicious enchilada recipe. This recipe features gluten free flour tortillas. Please check last week’s video for a tutorial on how to make this staple in Mexican cooking. Our recipe features ground beef, but you may substitute chicken, pulled pork, shredded beef, or even vegetables!

TOTAL TIME: 1 hr, 20 min

ACTIVE: 55 min

INACTIVE: 25 min

Makes 8 enchiladas

SERVING: 2 enchiladas

Equipment List

  • Frying pans, baking dish
  • Mixing bowls
  • Cheese grater, wisk

Ingredients:

  • 2 Tbs oil
  • 2 Tbs Bob’s Red Mill Arrowroot
  • 28 oz can of enchilada sauce
  • 2 cups chicken broth
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 pound ground beef
  • 1 onion, finely chopped
  • Diced green chilies
  • 3 cups Daiya non-dairy cheese
  • Cilantro, olives, red peppers for garnish
  • Gluten-free flour tortillas

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients, including the special toppings.

Prep Ingredients

Dice the peppers and onions.

Substitutions

Substitutions include Daiya non-dairy cheddar and Bob’s Red Mill arrowroot.

Cheese Shreds

Grating the cheese just before cooking give a better flavor. The cheese hasn’t oxidized. You may substitute grated non-dairy shreds.

Sauce

Dissolve the arrowroot in a little chicken broth, set aside. Combine the red sauce, remaining chicken broth, salt & pepper. When the sauce is hot, add in the arrowroot.

Ground Beef

Fry the ground beef, but don’t crowd the pan. Better to cook in batches so the beef will brown evenly. Add in the onions.

Tortillas

Warm the tortillas. Gluten free flour tortillas are recommended, but you may substitute corn tortillas.

Assemble

Dip the warm tortillas in the sauce. Fill them with the prepared ingredients. Roll them and place in a baking dish that has sauce in the bottom. Bake at 350F for 20 minutes.

Finishing Touches

Top with dairy-free cheese. Use oven safe plates so you can melt the cheese, about 3 minutes on broil. Garnish with red peppers, olives, and cilantro.

Enjoy

Wow your family with these gluten free flour enchiladas.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Daiya non-dairy Cheese

For Bob’s Red Mill Arrowroot

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Flour Tortillas

Plate of gluten-free tortillas

Flour Tortillas

Recipe Details:

Corn tortillas are good for those with a gluten allergy, but sometimes you just want a flour one. This gluten-free flour tortilla is a wonderful substitute. Great for making enchiladas and tacos.

TOTAL TIME: 45 min

ACTIVE: 45 min

Makes 10 Tortillas

Equipment List

Electric mixer, mixing bowls

Cast Iron Skillet

Tortilla Press (optional)

Ingredients:

  • 270 grams of gfJules Gluten Free All Purpose Flour (2 cups)
  • 4 Tbs non-dairy butter
  • 3/4 tsp salt
  • 3/4 cup warm water

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients

Combine ingredients

Combine the flour, salt, and butter. Pulse.

Add water

Add water to the mixture until the dough forms into a ball.

Divide

Divide the dough into ten pieces.

Weigh

Each piece should weigh 50 grams.

Roll

Roll the ten pieces into balls.

Press

Line the tortilla press with saranwrap. Place the dough ball in the center and press.

Fry

Using a cast iron skillet, fry the tortillas over high heat for 2 minutes each side. Enjoy.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Miyokos Vegan Butter

For gfJules All Purpose Gluten Free Flour

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pecan Pie

Pecan Pie on a table

Pecan Pie

Recipe Details:

This delicious pie combines hazelnuts and pecans, so you may call it a nut pie, if you like. We use a pre-made gluten-free pie crust, so the recipe couldn’t be easier. Mix, bake, enjoy.

TOTAL TIME: 1 hour

20 min

ACTIVE: 20 min

INACTIVE: 1 hour

Makes 1 pie

SERVING: 8 slices

Equipment List

  • Mixing bowl

Ingredients:

  • Pie Crust
  • 3/4 cup corn syrup
  • 2/3 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 Tbs corn starch
  • 1/4 cup non-dairy butter
  • 1 tsp vanilla
  • 3 Tbs flaxseed meal
  • 9 Tbs warm water
  • 1 1/2 cups hazelnuts
  • 1 cup pecans

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients. combine the flax seeds and water. Set aside for 10 minutes.

Chop pecans

Chop the pecans.

Chop hazelnuts

Chop the hazelnuts

Mix ingredients

Mix together all ingredients except for the nuts.

Add nuts

Fold in the hazelnuts and pecans..

Fill pie crust

Pour the filling into the pie crust.

Bake

Bake at 350F for 60-70 minutes. The filling should be bubbly, but still a little liquid.

Rest

Let the pie cool a little, it will firm up as it rests. Then enjoy.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Wholly Wholesome Gluten Free Pie Shell

EarthBalance Non Dairy Butter

Bob’s Red Mill Fax Seed Meal

For Zella fresh roasted Oregon Hazelnuts

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.