This month we’re going Mexican. Tortillas and Bean topped tortillas both from The Yeast Connection Cookbook. We know it’s hard to find ethnic recipes to fit your food plan, but these recipes were especially created with your diet restrictions in mind. Enjoy.




1 1/4 Cup flour (not starch): amaranth, buckwheat, corn, millet, milo, oat, quinoa, rye
1/4 teaspoon salt
1/2 cup water, room temperature
1/2 - 1 teaspoon oil, optional (use especially with quinoa and millet)

Whisk l cup of flour and the salt together in a bowl. Make a “well” in the center and pour in the oil and water. Stir several strokes with a fork until the dough clumps together in a ball.

Preheat a large griddle or skillet. Scatter the remaining 1/4 cup of lfour on a bread board or piece of wax paper ( Note: wax paper may contain traces of corn starch, avoid if you are sensitive to this.) Break off balls of dough the size of a golf ball. Roll them in flour. Flatten with your hand, turning often to keep them floured. Roll each tortilla thinner with a rolling pin, check both sides to see they’re well floured and then bake them on the hot griddle. Use no oil.

Bake about 3 minutes on each side. Put the baked tortillas on wire racks or lay them on cotton towels.



4 tortillas, baked (see above recipe)
1 tablespoon olive oil
3/4 cup chopped onions, optional
1 clove garlic, minced, optional
1/2 small jalapeno pepper, more or less to add spicy hot taste
2 cups of pinto beans with their liquid
1 avocado
1-2 tablespoons lime juice, if you are eating fruit
1/8-1/4 teaspoon vitamin c crystals, unbuffered, corn-free dissolved in 2 tablespoons of water
1/2 cup onion, chopped
l large red, yellow or green bell pepper

Put two tortillas on each plate and set aside. In a large skillet sauté the 3/4 cup onions in olive oil over medium heat for about 5 minutes. Add the garlic and jalapeno; cook few minutes longer. Before the veggies brown, add the beans and their liquid.

Using a fork or potato masher mash about half the beans. Stir occasionally while they simmer. In 15-20 minutes the beans become thick enough to spread.

Meanwhile mash the avocado and season it to taste with the lime juice or c crystals in water. Have ready the 1/2 cup chopped onions and slice the bell pepper into thin rings.

To assemble: Spread the bean mixture on the tortillas. Top each with a dollop of mashed avocado, 2 tablespoons chopped onion and 2 pepper rings. Ole!


The Yeast Connection Cookbook

William G. Crook M.D.; Marjorie Hurt Jones, R.N.

The first 100 pages of this book were written by Dr. Crook and include a discussion of yeast - related problems, diets and the important role proper diets play in helping people control yeast. The second part of the book is written by Marjorie Hurt Jones, R.N., an experienced cook and an authority who has written a number of other books which deal with diet, including a popular book, The Allergy Self-Help Cookbook published by Rodale Press on food allergies, and Baking with Amaranth.
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