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...