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Monday, June 29, 2015

Gluten-free Corn-free Forbidden Rice Taco Shells

I got a CucinaPro electric tortilla press. It has saved me so much time! I have refined my forbidden rice taco shells to be thinner and tastier. I press and cook them on the electric press, then lay them on a taco rack and bake them to make them crunchy.

  First I cook the Forbidden rice, I prefer Lotus brand rice. One cup dry cooks 3 cups. I cook 1 cup with 3 cups of water. This is very important! It is different from the package instructions. This is so it gets really mushy and will puree into a dough without killing my food processor. I let it sit about 30 minutes after it is done so I don't burn myself! So after that you add it into a food processor and puree it into a sticky dough. 

Take the Forbidden rice dough and add in:

2 cups black bean flour
2 tsp. salt
8 TBS olive oil

Mix everything into a sticky dough but you should still be able to handle it. If it is too dry it will crack. Your ball should be about the size of a golf ball.
Spray both side of the electric press after it is ready to cook on.  Quickly press the ball and lift up quickly. 
 Let it cook for a minute and then flip it! 
 Cook for a few minutes, then remove.
These will lay onto the taco rack, but be careful and do not bend them or they will crack. If you let them sit for too long they will cool and crack when you try to put them on the taco rack. So cover the plate with another plate to keep them warm.
Cook for 10 minutes in a preheated oven. 400 degrees. 

These tacos are a lot of work! But if you can't have corn and you have Celiac disease they are well worth the work. I changed a lot of the recipe from my original because of experimenting and getting my new best friend, the electric tortilla press. Do not hold the press down or you will explode the dough and then it is ruined. So press it quickly and raise it back up to let the steam out. If you hear the sound of a million dying souls, lift it up! 

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