GLUTEN-FREE CORN-FREE TACO SHELLS

Well, both of my kids are in school all day now. I have more time on my hands, even if it does go by quickly. I've had this idea for awhile, but just didn't have the time to put in to do it. I miss tacos! I loved blue corn taco shells. I really loved them. So I got a bag of forbidden black rice for the color, and went from there. You will need a taco shell rack/pan.

           

                                                  Forbidden Rice Taco Shells

2 cups cooked forbidden black rice

1 cup tapioca flour

1 cup brown rice flour

4 tablespoons Spectrum shortening or shortening of choice

1 tablespoon sea salt

1 teaspoon baking soda

First I pureed the black rice and shortening,then added baking soda and salt, tapioca and brown rice flour and blended for a few minutes. The dough should be a little sticky but roll up into a ball easily. I used wax paper on top and bottom to flatten the dough by hand or a rolling pin into thin flat disks. Not too thin or they will fall apart and crack while baking. I had a 6 1/2 saucer that I used for a guide and just press the saucer to get your round edge. Carefully peel off the top layer of wax paper. Remove the excess dough around then edge and lay onto rack and peel off the bottom layer. Preheat the oven to 375. Bake on middle rack for 20 minutes. Remove from rack. I made 12 shells, depending on your thickness you could get more or less.