A Mom’s Guide to AIP – Autoimmune Protocol
A Mom’s Guide to AIP…Autoimmune Protocol Recipes for the family.
I was diagnosed with Celiac Disease in 2011. I thought I was dying and so did some of the doctors because they thought I had cancer. Luckily it was “only” Celiac Disease. I say that and then laugh. People think that because gluten free (GF) is the latest fad and GF products are readily available it is easy to live GF. Well it isn’t. Most of us suffer from other ailments besides just Celiac Disease. Many suffer from Hashimotos, Rheumatoid Arthritis, Diabetes, and many other autoimmune diseases as well. These diseases wreak havoc on your body especially your immune system, which ultimately lead to leaky guts and other food intolerances. This is what happened to me. I had a baby…there went the dairy tolerance. I had a stressful job with lack of sleep…there went nightshades, legumes, nuts, seeds, etc So here I am eating AIP and feeling the best I have in awhile. I don’t have the swelling, the aches and pains, the bloating, the gas, the constipation, the bleeding, etc.
I will say, it isn’t easy but hopefully some of these recipes will help you and your family eat well and enjoy food again. Good Luck! Enjoy and happy eating.
Nicole’s AIP Tortillas (all rights reserved)
***You may share this recipe with other people, but please do so by copying the link to this article***
Makes about 8 tortillas or 12-14 street taco sized tortillas
Prep Time: 5 minutes
Cook Time: 2-3 minutes
Total Time: 8-10 minutes
1 cup cassava flour
1/2 cup arrowroot
1/2 tsp cream of tartar
1/2 tsp baking soda
Mix all dry ingredients well in a large bowl.
Meanwhile in 3/4 cup hot water dissolve 1/2 tsp sea salt (or to taste…I like it salty!). Add to water/salt to flour mixture once all of the salt is dissolved. Mix well it will still be dry don’t worry.
Melt 1/2 cup of desired fat (I use palm shortening) and add to mixture. Now if the dough still seems dry add hot water as needed!
Time to make the dough balls. Roll dough into desired size and press (use tortilla press or if you don’t have a tortilla press place dough in between two pieces of parchment paper and squish with a class bowl).
Trouble shooting tips:
- Too sticky = too much water or oil
- Too dry = not enough water or oil
- Too thick = more water or oil is needed
- Too thin = less water or oil next time