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    Gluten-Free Flour Tortillas


    Source of Recipe


    Laurie (lau123)

    Recipe Introduction


    Origins Unknown

    List of Ingredients




    1 cup white rice flour
    1/3 cup potato starch
    1/3 cup tapioca flour
    1/3 cup fava bean flour
    2 tsps xanthan gum
    1 tsp baking powder
    1/2 tsp sugar
    1 1/4 tsp salt
    2 TBs vegetable or other shortening
    3/4 to 1 cup warm water

    Recipe



    Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.

    Add the warm water, starting with 3/4 cup and mix well.

    Continue to add water until a soft, cohesive dough is formed.

    Heat a comal, tapa or griddle to medium heat.

    Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.

    Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.

    Bake one at a time on a hot griddle until the surface bubbles.

    Turn only once, the first side should have brown flecks.

    Bake until the second side has slightly browned - should brown in a very short time.

    Keep warm in a tortilla keeper or wrapped in a cloth until served.

    Note: Will freeze in a sealed plastic bag for up to three months.

 

 

 


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