We’ve all been there, you order the cheapest food, then realize you can’t make the last meal because you forgot to put it in the freezer or forgot to cook.
It’s not always a cake walk, but sometimes it can be a bit tricky.
Here’s how to get started:1.
Make a Gluten Free Snack Shack Menu:The best way to make the best gluten free snacks is to use the same recipe for both sides of the menu.
This means using a gluten-free flour tortilla, and a gluten based flour tortiller and then adding some cheese to the flour tortillas.
This is a great recipe for a snack shack, because you can eat your snack with a fork.2.
Add Cheese:This recipe comes with the same ingredients as the Gluten-Free Snack Shacks above, but it also adds cheese.
If you have the time, make the cheese yourself, and then eat the whole thing!
If you don’t have time, I’d recommend you skip the cheese and just eat it right away.
The flavor will be more pronounced on a baked cheese than a crumbly, cheesy one.3.
Cut the tortillas:Cut the dough into a rectangle, or even a pie crust, then cut each half into strips.
Cut each strip into pieces of at least 2 inches.
For the filling, slice the tortilla strips into thin strips and then lay them on top of each other.
Wrap each strip in plastic wrap and then refrigerate for at least 1 hour.4.
Roll the tortillas:Put the tortigas into a bowl with at least 3 cups of water and let them soak for at most an hour.
Then, when the water is gone, place the tortillo strips in the water.
When they are cool enough to handle, drain off the water and place them on a baking sheet lined with parchment paper.5.
Bake them:Place the dough on a sheet pan lined with foil, and let it sit at room temperature for about 20 minutes.
Remove the foil and place the dough onto a baking tray.
Heat up your oven to 350 degrees F. Bake the dough for about 10 minutes.
When the crust is done, turn it out onto a sheet of parchment paper to cool for 10 minutes, and carefully cut the crust.
Once the crust cools completely, turn the dough out onto paper towel to dry.
The crust will shrink a bit during baking, but the filling will not.6.
Let the dough cool for another 30 minutes.
Place the tortine strips on a parchment lined baking sheet and bake for 15 minutes.
You can also let them cool on a wire rack for an additional 5-10 minutes before cutting.7.
Once your dough has cooled and cooled completely, place it on a plate and enjoy!
I hope this helps!