(11 votes, average: 3.36 out of 5)
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Because the majority of commercial taco seasonings contain flour, dairy, or onion powder or garlic (all three of which all of the Poes are allergic to in some combination ), this recipe was created by Naomi to allow her boys their weekly Taco fix, without sickness marring the joy. Feel free to add Onion and Garlic Powder (amounts are listed here, in case you want to add them) or to reduce the ground red pepper in the recipe. This recipe makes enough for 4 pounds of taco meat.
COST ANALYSIS We estimate this mix to cost you between $.47 and $1.14 per serving as of the date of this post, depending on whether you buy Better Batter flour and/or spices in bulk or already have on hand in the pantry.
1/2 cup Better Batter Gluten Free Flour
1 Tbsp salt
1 Tbsp ground cumin
1 Tbsp smoked paprika (regular will do, as well)
1 Tbsp chili powder (mild or hot)
2 teaspoons ground red pepper
2 teaspoons sugar
2 teaspoons onion powder (optional)
1/4 cup dried onion flakes (optional)
1 Tbsp garlic salt (optional)
Combine all ingredients and store in an air-tight container.
Notes: To make taco meat, brown 1 lb ground beef in skillet; drain. Add contents of seasoning mix and 3/4 cup of water. Bring to a boil then reduce heat. Simmer uncovered, 10 minutes, stirring occasionally.
I love Better Batter Flour, but have a hard time making gravy using this flour without lumps. I have tried everything I know and still get lumpy gravy, sauce, etc. Any suggestions.
I make gravy all the time – have you tried the following tips
1) you can try whisking well into cold water before pouring into the hot broth? you may need to smoosh lumps with your fork/fingers/whisk to get it smooth
2) blend together even amounts of better batter flour and butter or df margarine until smooth and whisk this into the hot gravy
3) Make a roux of equal parts butter or margarine and flour and cook it before pouring the hot broth into the mixture
all three of these will prevent lumps