Two words I’ve been hearing more and more in the past few years are “gluten free.” Restaurant menus highlight their gluten-free dishes, and supermarkets carry gluten-free versions of everything from pizza to blueberry muffins. I haven’t jumped on the gluten-free bandwagon myself, but I’m trying harder to come up with recipes that gluten-free eaters can enjoy.
So when I got the idea for these taco rolls – tasty little bite-sized versions of a taco – I wondered whether there was something I could use in place of the flour tortillas to make them gluten-free. There’s always corn tortillas, of course, but those seem to dry out and crumble when you bake them. I wanted something that would stay soft and roll up smoothly.
- clove of minced garlic
- 1 cup salsa
- 2 cup of shredded cheddar cheese
- Salt and pepper to taste
- Salsa, sour cream and cilantro