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Rice Flour Tortillas




Source of Recipe


Kathleen Caldwell


List of Ingredients




2 cups GF mix
1 1/2 teaspoon xanthan gum
2 teaspoons sugar
1 teaspoon salt
2 teaspoons nondairy milk powder substitute
1/4 teaspoon canola oil
1 cup warm water

Recipe



IN the bowl of a mixer, blend flour mix, xantan gum, sugar, salt, and nondairy milk powder substitute. Add the oil and water and beat on medium speed for one minute. Remove dough from mixer and form a ball. Divide into 6 or 8 parts and, working on cornstarch-dusted plastic wrap, roll out each piece very thinly until it forms a 10" to 12" round. Roll all the pieces, separating them with plastic wrap or wax paper before cooking. Heat a griddle to medium-hot or hot and cook each tortilla. Be sure not to over cook. I cook them until I see bubbles just starting to form on the first side, then I turn them over and cook for mayber 30 seconds on the other side. Immedietly put on wire racks to cool. Then transfer
to the container they are to be frozen in. They taste best if you freeze them the same day they are made. I usually have to clean-off my griddle a lot in between cooking the tortillas or they start to stick.