A dang food blog

Making: Today I am going to experiment with making gluten-free cheese flat breads using Bobs Red Mill paleo flour. Prep time: 30 minutes  Bake temp and time: 350 for 10 minutes  Here's what I have: 1 cup Paleo flour  3 tbsp Coconut flour  2 tsp Xanthan gum  1/4 tsp Kosher salt  2 tsp Apple cider vinegar  1 Egg  3 tsp Water  1/4 cup Extra sharp cheddar cheese  1 tsp Bacon butter  2 tsp Garlic bread spice blend Not pictured: 1 tbsp Heavy whipping cream  Preparation: The dry ingredients were all mixed together in a separate bowl including one teaspoon of the garlic bread spice blend.  The wet ingredients were all mixed well after this in a separate large mixing bowl and in the dry ingredients for added bit by bit until well Incorporated. I ended up adding the heavy whipping cream because the mix was a bit too dry. During the last part I added the cheese and needed the dough until well ...

Making: Gluten-free/keto taco boats Original recipe:  Here Here's what I have: Almond flour Coconut flour Xantham gum Baking powder  Kosher salt  Apple cider vinegar  Egg Water Preparation: Preheat oven to 375. I mixed the wet ingredients in a tall Tupperware bowl and the dry ingredients in the square bowl until they were well mixed.  Once done I began adding the dry mix to the wet mixture bowl stirring with a butter knife until the dough formed. Per instructions in the original recipe I wrapped the wet mix in saran to rest for 15 mins. Once the dough finished resting I cut it into 4 pieces and flattened the sections.  There's were draped over a popover pan. These were baked in the oven for 10 minutes because I made the tortillas thick. I then removed them from the popover pan and baked an additional 5 mins.  Here are some of the boats in the finished dish.  These were a great low carb option for thi...