Crunchy crust tuna fishcakes

The filling for these was leftover mashed potato and canned tuna, livened up with plenty of fresh chilli, ginger, lemon juice, and seasoning. But being on a LoFo brief and no wheat flour being permissible, these juicy little offerings were dipped in egg and then potato flour. They were pretty prone to disintegration until shallow fried, but then developed a crispy/bouncy crust which contrasted quite nicely with the squishy/spicy inside.

Served on this occasion with a tomato and olive salad and some plain sliced radishes, along with a simple caper/yoghurt/mayo sauce. All surprisingly satisfying.

If we make it again I'll try to take pics.

Corn and pumpkin pizza dough base

Yes.

• Boil your peeled pumpkin chunks in salty water until they're very soft. Drain most of the water, but not quite all.
• Mash into a hot liquidy mush. 
• Add enough masa harina until you can fork it together into a yellow tortilla-like consistency. 
• Let rest for 10 mins. 
• Knead until you have a lump of bright orange playdoh. 
• Roll out between plastic to fairly thin, place on baking tray and cut to size. 
• Grill on one side, flip over, and grill on the other until lightly coloured. 

And there, ladies and gents, is your LoFo thin crust pizza dough, ready to receive the toppings of your choice. Enjoy.

Corn Tortillas

• Ratio: 1/1 of masa harina (or maize flour) to boiling water. Maybe a little less water.
• Fork together, leave for 10 mins.
• Knead into a playdoh-like consistency.
• Roll into small golf-balls of bounciness and splat between a tortilla press, always being sure to use some plastic wrap to line the press for easy removal (cut up sandwich bags are just fine).
• Dry fry on a griddle until done.
• Stack, covering with teatowel.
• Turn upside down when serving because the bottom ones will be the softest.

I can't say that experimenting with LoFo foods has been an unmitigated pleasure, but Tortillas are, thank goodness, a tried and tested LoFo option approved by generations of Mexican grannies, not some pea-brained 'health expert' who doesn't know their gluten from their fructan  but insists the former will kill you stone dead. So, enjoy.