Everyone knows you can make bread with zucchini- but what if you have a giant yellow summer squash hiding in the garden?

Both zucchini and yellow squash-- either straightneck or crookneck-- are summer squash, with a similar flavor and texture, and CAN be interchanged in recipes.

My family's favorite quickbread is Lemon Zucchini Bread- so today we got Lemon-SummerSquash Bread.  I no longer shred zucchini -or this squash- for recipes, but puree it instead.  No more strings.  As a bonus, if I'm freezing some for later use, the texture does not change when thawed, unlike shredded squash.  

AND, if you're pureeing the squash, you can have the blender (or food processor) mix all the wet ingredients for you.

This bread is great for breakfast.

The recipe is found over here, though the blender method is below. 
I recently answered a question about how someone could make a Bisquick recipe when he didn't actually have any of the baking mix.  You can make your own mix to have on hand, but that's not necessary either.  Here's one way you can do it. 

Find your favorite Bisquick recipe (one is below), but make your own substitute.  Bisquick is simply a mixture of flour, leavening, shortening/fat, and salt.

The following recipe calls for 2 cups of Bisquick.  To get 2 cups of substitute, do this:

Pull out a one-cup measuring cup. Put in the bottom of it: 2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, and 1/4 cup shortening, coconut oil, or softened butter. Fill the cup the rest of the way with flour, and level off.  Dump this into your mixing bowl and mash with a fork until the butter/shortening is mixed in. Add one more cup of flour. This is your "Bisquick".  Proceed with the rest of the recipe.   You can find a ton of recipes at the Bisquick site.

7-Up Biscuits (especially tender and light)

◦3 Tbsp butter, cut in 3-4 pieces
◦2 cups Bisquick
◦1/2 cup sour cream
◦1/2 cup 7-Up or other lemon lime soda

Preheat the oven to 450 F.   Put the butter in a 9x9 pan and put it in the oven to melt.  Meanwhile, put the Bisquick (or your substitute ! ) in a bowl and stir the sour cream into it.  Stir in the 7-Up.  This dough is soft.   Pull the melted butter out of the oven.   Sprinkle some flour on the counter, dump the dough out on top of it, and sprinkle the dough with a little bit of flour.  Pat it about 1/2" thick.  Cut with a biscuit cutter, a canning jar ring, or the mouth of a drinking glass.  (You can pat it into a square, and cut 9 even squares out of it, instead.)  Put the biscuits in the pan, on top of the melted butter, and baked about 10 minutes, until golden brown.

This recipe came earlier from 
Do you need a quick pizza crust?  This one doesn't require any rising time, which means you could have a fresh-baked pizza in less time than it takes to order out!

You may like this even if you don't have to avoid wheat or gluten.  If you don't these flours and gluten's OK for you,  the recipe can be modified back to a wheat-based crust; just use a total of 2 cups flour.

Gluten-free pizza crust

1 cup brown rice flour
1/2 cup potato starch
1/2 cup tapioca flour/starch (or adjust these 3 ingredients to total 2 cups)
1 Tbsp. baking powder
1/2 tsp. salt
1 Tbsp. sugar
3/4 to 1 cup water or milk, just off boiling (very hot!)

Preheat your oven to 400 degrees F, grease a pizza pan or baking sheet.
Stir together flours/starches, baking powder, salt, and sugar. Stir in the hot water or milk and stir until it forms a dough. Pat about 1/4" thick onto the pan you're using.  Bake until just set, about 10-15 minutes, depending on thickness. Add your sauce and toppings and return the pizza to the oven until cheese is melted. (I like to put it under the broiler for 2 minutes instead, to get browned & bubbling bits on the cheese.)
Do you know the difference between baking soda and baking powder?  

How long have they been around?

Baking soda, sodium bicarbonate is an alkaline powder; when it is mixed with acidic ingredients, the two react and form carbon dioxide bubbles.  The bubbles lift and lighten batter as it bakes; baking must be done right away, before the bubbles dissipate and you lose its leavening power.  Common acidic ingredients include vinegar, buttermilk, sour cream, lemon juice, cream of tartar, brown sugar, and honey.  Baking soda also helps foods brown better, since moderate alkalinity, along with heat,  is a catalyst for the Maillard Reaction (the reason, other than caramelization, that cooked foods turn brown).

Baking powder is a combination of alkaline, acid (cream of tartar), and starch.  You don't need to use acidic ingredients in recipes using just baking powder, since the balance is already there.  Most baking powders are made with two different alkaline powders- one that reacts right away (baking soda), and one that reacts only with heat.  This way you can save some of that leavening power for when the food is actually IN the oven.  The starch is there to help absorb moisture so the powders don't react in the can and to help the powder stay free-flowing.

To use baking soda instead of baking powder, use 1/3 the amount, and make sure there's something acidic in the batter.  For instance, if your recipe calls for 1 Tbsp (which is 3 tsp.) baking powder, you can use 1 tsp. baking soda, and use buttermilk- or sour milk-  instead of regular milk.  Or mix in 1 tsp. cream of tartar.  Or use brown sugar instead of white.  

This works in reverse, too: if your biscuit recipe calls for buttermilk and you only have plain milk, use it but switch that 1 tsp. baking soda for 1 Tbsp. baking powder (or whatever it calls for, keeping that 1:3 ratio).

As far as I can find, baking powder wasn't invented until the 1800's, but leavening powders have been around at least for centuries.  Some of the earlier ones include:

Baker's Ammonia (ammonium carbonate, "hartshorn"; NOT cleaning ammonia!- which is poisonous)- made from powdered reindeer horn.  (Seriously.)  This one actually has characteristics more of baking powder, substitutes 1:1 for it, and makes cookies especially crisp and light.

Potash or pearl ash (potassium carbonate, an alkaline salt)- made by adding water to  the ashes of 'vegetables' or weeds, steeping overnight, then evaporating all the water by boiling.  The fine 'ash' left is used as baking soda.  There's a fascinating article on the process in the 1802 "Domestic Encyclopedia"

Saleratus, or soda ash (sodium carbonate, an alkaline salt)- also known as washing soda... sometimes used also in the boiling water step of making bagels, as it helps them brown better (Maillard reaction!!!).  An interesting bit of chemistry with this one is that when you heat  sodium bicarbonate (baking soda) by itself above about 160 F, you end up with sodium carbonate (washing soda), with byproducts of carbon dioxide and water (which dissipate into the air).  2NaHCO3(sodium bicarbonate) → Na2CO3(sodium carbonate)+ H2O + CO2  (It works fastest at 400 F.)

Baking soda's first large-scale appearance was in 1846, when a factory was built to make this new product, created by doing the opposite of the formula above- dissolving sodium carbonate in water, then pumping in carbon dioxide.  (There's a more efficient method now.)

  Can you believe we've had this useful leavener less than 200 years, and baking powder less than 150?     Boy, are we spoiled in the kitchen nowadays...

Read more:
If you're new to cooking with whole wheat, I recommend you also read Wheat Basics.

If you’re using whole-wheat flour instead of all-purpose flour, there are a couple things to know for successful baking.  Whole grains contain fiber-rich bran and nutrient-rich germ, as well as the starchy endosperm.  Processed white flour contains only the starchy part, not the bran or germ.  Because of this, you'll need to adjust your ingredients a little bit, either reduce the amount of flour by 2-3 Tbsp. per cup used, OR increase liquid by 3-4 Tbsp. per cup used and increase leavening by about 1/3.   Otherwise, your baked goods will be more dense, heavy, and flat than they need to be.   See more on this below.

is the outer protective layer of the kernel, it's very high in fiber and minerals, and vitamins.  That fiber  is very absorbent.  Because of this, whole wheat flour (measured by weight) absorbs about 25% more liquid than processed white flour does.   Bran also makes it harder for gluten to form; its sharp edges tend to cut the tiny gluten strands.  Soaking the dough – mixing at least the flour and liquid, then letting it sit for a few hours or overnight - softens the bran.  That’s one reason European breads have long rise times. The technique works well for pancake batter and cake batter- leave eggs out of the batter until ready to bake, or soak covered in the refrigerator.

The germ is also high in vitamins and minerals, as well as protein, some fiber and fat (vitamin E).   Its name comes from the same Latin root as the word "germinate"; germen , which means to sprout or shoot.   The germ is the part of the grain that can grow into a plant.  It is dense and heavy, and therefore you'll need more leavening in the recipe.  The vitamin E, which is an oil, is the reason for whole wheat flour's short shelf life; this type of fat oxidizes quickly, which makes it slightly rancid.  Store fresh-ground flour in the fridge or freezer to prolong its life and vitamin content.  If you leave the flour at room temperature, it's at its best within 24 hours, but is still good (though less nutritious) for about a week.  It won't make you sick after that, just won't give you all the benefits it would have when more fresh.  Neither does it taste as good.  That's why bread made from freshly ground flour tastes so much better than bread made with whole wheat flour from a bag at the store.

To recap:  
either use about 20% less flour (2-3 Tbsp. less per cup used),
or increase water by about 3-4 Tbsp. per cup of liquid and add about 1/3 more of any leavening agent you’re using (1 tsp. more per Tbsp).  

Fresh-ground flour is fluffy and less packed in the cup, so there’s already less there.  For the most accurate measuring, go by weight, not volume.
Once you learn the whole rotating-the-pan trick, crepes are EASY.  It's actually the same batter as for German Pancakes.  How's that for a two-for-one?

I recommend making the blueberry sauce the night before, or not trying to make it until after the crepes are done.  You'll need your full attention on the crepe pans.

3 eggs
1 c. milk
1 c. flour
butter or oil for the pan
Makes about 10-12 crepes, depending on size and thickness.

Put one or two skillets (6" or larger) on the stove; heat over high heat.  I always use two at a time for this.   Nonstick skillets are easiest to work with, since they are lightweight, and will require less-  or no-  butter.  While they're heating, make the batter:

Bowl method: Beat the eggs with half the milk, stir in all  the flour.  Beat in remaining milk, until mostly smooth. 

Blender or food processor method:  add eggs, all of the milk, and all the flour.  Process until smooth.
Cook the crepes (see below).  Leftovers may be stored in a bag or airtight container in the refrigerator for up to a week, or in the freezer for months (as long as they don't get freezerburn).

Blueberry Sauce

1 Tbsp. cornstarch OR 2 Tbsp. flour
1/2 c. sugar or honey
1/4 c. water
2 c. fresh or frozen blueberries, divided
a pinch of salt
1-2 drops lemon or orange oil OR 1/8 tsp. lemon extract, OR 1 Tbsp. lemon juice, optional

In a microwaveable bowl or a small saucepan, stir together the cornstarch/flour and sugar or honey. Stir in the water and half of the blueberries.  Bring to a boil, stirring often if you’re using the stove.  Once it boils and thickens, stir again, then mix in the remaining berries.  Makes about two cups.  Serve warm or cold.  If it's not sweet enough for you, add 1Tbsp. sugar, taste it, and repeat as needed.  If you want it thicker next time, double the cornstarch.  

Keep any leftover covered tightly in the refrigerator.  Leftovers can be thinned with water to make a pancake syrup, added to smoothies, stirred into plain yogurt to sweeten it, used as a topping for cake or cheesecake, as a filling for tarts or pies, or stirred in to muffin batter.

Add a teaspoon of oil to the pan, or a tablespoon if it's nonstick.  Pick up a skillet with one hand, tip it to one side, and pour about 2-4 tablespoons of batter into the hot pan.  Quickly rotate your wrist to make the batter spread in a thin layer completely around the pan.  Put it back on the stove (and pour batter into the second pan, if you're using it). 

When the edges curl up a little and/or turn brown, work a spatula underneath the crepe and flip it to the other side.  This first side should take 30-60 seconds to cook. 

The second side is even faster; once it's completely set, with just a few golden spots, slide or flip it out of the pan onto a waiting plate.  (see next photo)

You don't need to add butter to the pan every time, only if the crepes start sticking.

When all the batter has been cooked, cover with a clean kitchen towel to keep warm.

You can fill crepes with a thin layer of something strong (like jam, lemon curd, or cream cheese), or with about 1/4" cup of any filling. 
Some ideas:
-Bananas (sliced, whole, cooked, or raw) with a little brown sugar or caramel
-Apples, sauteed or microwaved until soft- add brown sugar and cinnamon to taste
-Pie filling- blueberry, apple, cherry, apricot, or whatever else
For savory crepes, use the crepes are manicotti shells, tortillas, or egg roll wrappers.  Fill with anything you'd put in those.  Or make a sandwich wrap with them.

Pumpkin-Orange Muffins- made using essential oils!

Recipe is at the bottom of this page.

My friend's sister sells essential oils, and has had a lot of people ask how much to use if they want to cook with them.  She asked if I would play around with the oils if she provided them,  and come up with some guidelines and recipes.  Here's the start of that.  As I add more recipes, I'll add them to an indexed pdf so they're easy to access.   (More on that another time.)

First of all, please make sure that you're using pure oils that don't have any chemical residues or other nasty things.  In other words, use Grade A/Therapeutic Grade oils, or Grade B/Food Grade oils.    The label should tell you what grade it is.  There are four grades, see here for more on this.  Several sources say not to ever ingest essential oils, see more about why I disagree with thathere.

Second of all, realize this is not going to be an exact science.  Several things will affect how much oil to use in a recipe:
-What brand you use- some are better quality than others
-How old the oil is (they lose potency over time; these are strongest when under a year old)
-What the growing season was like that year for the plants
-How big your bottle is- see below for an explanation
-And how strong of a flavor YOU prefer!

I've discovered that your bottle size makes a huge difference on the size of the drops that come out.  The 15mL bottles I have require only 16 drops of oil to equal 1/8 teaspoon.  The dram-sized bottles (the kind with a stopper and a little hole in the middle of it) give out teeny-tiny drops- it takes about 64 of these drops to fill 1/8 teaspoon!  (Yes, I did crazy things like measure all of this....) If you're going to cook with your oils, I actually recommend putting your cooking-herb oils in this smaller size; so little is needed that the smaller drops are perfect.  Oils in this category would include oregano, thyme, coriander, rosemary, lavender, and marjoram.  To get a drop out, tip the bottle over the food you're adding it to, and gently rap the bottom of the bottle once.  Watch closely; it's hard to see when it comes out.  A little goes a LONG way!  The oils I've been using are from doTERRA. 
Below are the general guidelines I've learned.

When your recipe calls for herbs:
1/2 tsp. dried herb leaves =  1 1/2 tsp. (1/2 Tbsp.) fresh herb = 1/4 tsp. powdered herb = 1 tiny drop essential oil
1/2 tsp. powdered herb leaves = 1 tsp. dried herb leaves = 1 Tbsp. fresh herbs= 2 tiny drops essential oil
1 tsp. powdered herb = 2 tsp. dried herb leaves = 2 Tbsp. fresh herbs = 2 tiny drops, or 1 regular-sized drop

Using citrus oils:
1 tsp. lemon extract = 1/8 tsp. lemon essential oil = 16 drops
1 Tbsp. lemon zest = 1/16 tsp. lemon essential oil = 8 drops

So if your favorite spaghetti recipe calls for 2 tsp. powdered oregano, you can use one regular-sized drop of essential oil instead, or 4 tiny drops.

The herb ratios also seem to hold true for spices like cinnamon and ginger.  I especially love the flavor of cinnamon oil- it's a pure, clean flavor reminiscent of red hots.  I put two tiny drops in a half-pint of cream, along with 2 Tbsp. sugar and a bit of vanilla,  before whipping it-  Cinnamon Whipped Cream- delicious!  We had it on pumpkin pie, for breakfast.   The pumpkin pie itself also used essential oils for its spices.

Pan-Fried Fish

For 1 lb. boneless fish (I used tilapia):
Cut the fish into serving-sized chunks.  if there are any thin ends, tuck them under.  Pat dry with a paper towel, prinkle lightly with salt and pepper.

Breading: Combine on a plate:
2/3 c. flour, breadcrumbs, cornmeal, crushed potato chips, potato flakes, or whatever!  (I used 1/3 c. each flour and cornmeal)
1/2 tsp. salt
1/4 tsp. pepper

Dipping mixture: combine in a wide dish:
1 egg, beaten
2 Tbsp. buttermilk, yogurt, or mayonnaise
1 Tbsp. mustard (either Dijon or regular is great)
1/4 tsp. garlic powder, or 1 tiny drop garlic essential oil
1/8 tsp. cayenne pepper
1/2 tsp. thyme, or 2 tiny drops thyme oil- I used rosemary instead
4 regular drops any citrus oil, optional (lemon, lime, orange, or grapefruit)

Heat a 12" skillet over medium-high heat.  Add oil; at least 2 Tbsp. or up to 1/2 " deep, depending on how "fried" you want this.  While it's heating, drop a piece of fish into the dipping mixture; turn to coat.  Lift out, then put it in the breading.  Flip it over with a fork to coat it, then put it in the hot oil.  Repeat with other pieces until the pan is fairly full, but pieces are not crowded or touching.  Fry 2-4 minutes, until bottom is dark golden brown.  Flip, and cook other side until the thickest piece is opaque inside and starts to flake when poked open.  Serve hot, with tartar sauce or lemon wedges.

I always have leftover breading and dipping mixture.  Instead of throwing it out, I turn it into Hushpuppies:  To however much breading is left, add that much fresh flour (breading is very salty!) If you now have a cup of this dry mixture, add 1 1/2 tsp. baking powder.  If you have less or more flour/breading, use less or more baking powder!  Add whatever dipping mixture is left.  Add water if you need, to be able to get a soft dough that more or less holds its shape.  Drop by spoonfuls into the hot oil.  Fry until golden ( a couple minutes), turning them over once.

Pumpkin-Orange Muffins- makes 12
2 c. flour (I used whole wheat)
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon, or 1 regular-sized drop cinnamon essential oil
3/4 c. sugar (or 1/2 c. honey)
1 c. buttermilk or sour milk
8-16 drops orange essential oil (1/16 to 1/8 tsp.)- this is distinctly orange-flavored!
1 c. pumpkin puree
1 beaten egg
1/4 c. oil or melted butter
1/2 c. chopped pecans, optional

Preheat oven to 375 degrees.  Grease 12 muffin cups, or line them with cupcake papers.  Mix together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and sugar.  Add the wet ingredients all at once: buttermilk, orange oil, pumpkin, egg, and oil.  Stir just until combined.  Spoon into muffin tins, then sprinkle with the nuts.  Bake about 16-18 minutes, or until lightly golden and the top of a muffin springs back when touched. 

What better meal for a chilly, rainy, end-of-the-garden kind of day?

Picture warm, smooth, bright-flavored cream of tomato soup; tender, flavorful bacon and cheese biscuits with a crispy exterior.

The recipes are simple, and definitely beat store-bought for flavor and aroma!  I'll be teaching a class on this, with variations, next week (see Classes), and the recipes and variations come from my cookbook, The Chameleon Cook.

Cream of Tomato Soup
1 Tbsp. butter
1/2 medium onion
1/2 one carrot
1/2 one celery stalk
1-2 Tbsp. flour
1 lb. fresh, or 14 oz. can stewed, tomatoes
2 sprigs fresh parsley, 1 Tbsp. fresh basil, or 1 tsp. dried basil
1 c. chicken broth, or 1 c. water and 1 bouillon cube
1 c. evaporated milk, half-and-half, or cream
salt and pepper to taste

Cheesy Biscuits
1 cube butter, melted and cooled
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. sugar
1 cup cold buttermilk or sour milk
1/2 -1 cup shredded cheese
2 slices bacon, crumbled (optional)

If you're making both, start by turning on your oven to 475 degrees Fahrenheit. 

Chop half a medium onion, half a carrot (or 3-4 baby carrots), and half of one celery stalk. Cook over medium-high heat with 1 tablespoon butter or oil.  Stir once in a while, until the vegetables are tender, about ten minutes (depending on the

While the vegetables are cooking, start the biscuits.  Melt one stick of butter; set it aside to cool.  In a medium-sized mixing bowl, combine 2 cups flour, 2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, and 1 tsp. sugar. 

Stir one cup of very cold (right out of the fridge) buttermilk or sour milk into the butter.  As you stir, the butter should start to form clumps.  This is good; it gives you the same effect as "cutting in" the butter with the flour, but much quicker.   Pour all but about a tablespoon of it into the flour mixture, add 1/2 to 1 cup shredded cheese (the milder the cheese, the more you need), and a couple tablespoons cooked & crumbled bacon (optional).  If you like, you can also add 1/8 tsp. cayenne pepper and/or 1/2 tsp. mustard to accent the cheese flavor.  Stir just until combined.

Put big spoonfuls on an ungreased cookie sheet.  If you want a more structured biscuit shape, use a greased 1/4 c. measuring cup as a scoop. 

Dip a pastry brush into that last little bit of milk/butter; dab some on the tops of all the biscuits.  Put them into the oven to bake, then check on your vegetables.  These will take about 12-14 minutes to cook- you want the tops crusty golden, and the insides just set.

When the vegetables are tender, add 1-2 tablespoons of flour depending on how thick you want your soup. Cook and stir for one minute, to brown the flour a little. 

Put 1 pound of fresh tomatoes (or use one 14-oz. can of stewed tomatoes) in the blender or food processor.  Add the vegetables, one cup of chicken broth (or water and bouillon), and blend until smooth. 

Pour back into the saucepan.  To catch any little lumps or bits of tomato skin, set a fine-mesh sieve over the pan as you pour. (optional)  Add a couple sprigs of fresh parsley, a tablespoon of fresh basil, or a tespoon of dried basil.  Simmer for 10-20 minutes, to blend the flavors.

Stir in one cup of half-and-half, cream, or evaporated milk.  Add salt and pepper to taste; about 1/2 tsp. salt and 1/4 tsp. pepper. 
Serve hot, with those biscuits to dunk in it!

Now let that wind blow and rain patter against the windows!

Different pies and piecrusts.  The card only covers cream pie varieties, but has a few different crusts.

Did you want to see closer?

This one is chocolate-peanut butter cream pie.

Apple Cider Syrup is YUMMY.  We use the recipe to make many flavors.  Our latest favorite is made using mango juice.

Crunchy on the outside, velvety on the inside, simple Drop Biscuits.  The batch pictured uses about half whole-wheat flour.

Craggy, crisp, and hearty- use the Drop Biscuit recipe to make Drop Scones.  Here, I swapped some oats for some of the flour, and stirred in chopped figs and toasted nuts.

Miscellaneous card 1 apple cider syrup, basic syrup, easy jam, cooking grains, 5-min marmalade

Miscellaneous card 2 granola, granola bars, home remedies, seasoned salt, seasoned flour, spice chart 

Pies  cream pie filling, shortbread crust, meringue, crumb crust, pat-in-pan crust, traditional crust

Quick Breads card 1  drop biscuits, English scones, biscuit mix, soft breadsticks, rolled biscuits, shortcake, biscuit dough ideas

Oregano volunteer between flagstones.  The garden started itself, hooray!  This one needs moved since it gets tall.

Are you itching to grow a garden this year?  Whether you're planning big, or starting small, here's some great information.  When you buy seeds, keep any you don't use.  They will be good next year if you take good care of them- cool, dry, and  dark.  They will last at least a few years if you store them properly.   I usually get a good four or five years out of my packets.   After that, not as many of the seeds germinate.  Edibles look good in your flower beds!  Planting a few of those in existing beds is an easy way to get started.
For more information, click on this link,
Gardening 101:
choosing a garden spot
-preparing your soil
-choosing seeds
-saving seeds you grow
-when to plant them
-helpful links
-an area-specific freeze chart for SLC, Utah (USDA Zone 5)

See Gardening On A Dime for some cheap ways to help you garden.
To get a chart showing what you can do each month in your garden, see Glover Nursery's excellent  month-by-month planting guide.

Happy gardening!

Flour Tortillas-
makes 12
3 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
about 1 cup warm water

The simple instructions:  mix dry ingredients, add water and knead til smooth.  Form 12 balls, let rest covered, flatten with hands, roll thin, and cook in a hot pan, flipping once.  Cover with a kitchen towel.

If you want more details:   Stir together flour, baking powder, and salt.  Gradually stir in the water, then mix with your hands until it holds together.  If it's very tough, add another teaspoon or two of water.  If too sticky, add a little flour.  Knead until smooth.  Divide into 12 balls.  Cover with plastic wrap or a damp cloth and let rest 10-15 minutes to let the gluten relax.  Flatten a ball with your hands until it's about 4 inches across, then roll with a rolling pin, working from center out, until very thin and about 9 inches across.  It helps to use very little flour on the counter and a little more on the top of the tortilla so the rolling pin doesn't stick.  Cook over med-hi heat in an ungreased skillet.   When top is covered in blisters, flip it over and cook until the other side bubbles up too.  The blisters should be golden brown. Each side should take a minute or less.  When each tortilla is done, put it in a plastic bag or on a plate; cover with a towel to keep them warm and moist. 

If you're saving them for the next day, they stay soft but not soggy in a plastic bag with a paper napkin inside to absorb the excess moisture.

To make tortilla chips, cut into triangles and deep fry, or spray with Pam and bake at 375 degrees for about 7-10 minutes, until crisp.

Make tortilla bowls by either baking or frying, too.  Baking- drape over an upside-down ovensafe bowl, spray or brush lightly with oil, bake until golden.  Frying- make a few holes around the bottom of an empty 10-oz soup can, heat oil 2" deep to 375 degrees, put a tortilla on the hot oil, and immediately press down on it with the soup can.   Cook about 30 seconds or until crisp.  Lift out, draining off extra oil.  Set on paper towels.  

Simple Gluten-Free Tortillas-makes 8
2 cups oat flour (I use whole oat grouts, and grind them into flour with my wheat mill. You can also use rolled oats and grind them in a blender)
1/4 teaspoon salt
1/2-3/4 cup warm water (using warm or hot water allows the oats to act 'glutinous', no xantham gum needed.)
Mix dry ingredients. Add water slowly and mix evenly with a fork til moistened. Gather dough into a ball, adding more water if needed. For pliable tortillas, I've found it's important for the balls to be moist(not sticky once kneaded, though). Knead well. Split into 8 sections, then form balls with each section. Cover for 10 min. You may want to cover with moist towel to keep them moist.

Shape into tortillas 7 - 8 inches diameter. Cook on hot griddle or medium-high heat frying pan(heat these first), for 1 -2 min per side. Stack on plate and cover with a dish towel. Serve warm. These will toughen quickly when reheated.

The basic recipe can also be rolled out and baked for crackers.  For more details on that, go to