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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.