These 2 Ingredient Soft Tostada Shells are reminiscent of some puffy taco shells that we used to get at a place called Tasty Taco in Des Moines, Iowa. Whenever we visit family we always have to make a stop for him when we are in town. The Tasty Taco shells are puffy, but they are also fried. These are puffy, not fried and gluten-free.
I made these and topped them with my Shortcut Refried Beans. The beans are good all on their own, but on these Soft Tostada shells… well – Amazing.
- 1 c GF Self-rising Flour Blend
- 1 c almond yogurt (I like Kite Hill)
Note: You can make your own Self-Rising Flour easily, if you do not have any on hand.
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper/silicone mat. I used a silicone mat. I find it is a little more forgiving when you are shaping the shells.
In a medium bowl mix together the flour and the yogurt with a wooden spoon. It takes a couple of minutes to get the dough thoroughly stirred.
Note: If the dough is too sticky add more flour, 1 tablespoon at a time. I did add one extra tablespoon.
Divide the dough into four mounds onto the silicone mat. Press the dough mounds into a circles about 6 inches across.
Bake for 22 minutes. Serve with desired toppings.