Gluten-Free Flour Tortillas |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Holy smokes, I just ate a wrap. Boy was that nice. What I like most about it is that I will be able to take sandwichs to work again, since these are good warm or cold. Ingredients:
1 cup rice flour |
1/3 cup potato starch |
1/3 cup tapioca flour |
1/3 cup fava bean flour |
2 teaspoons xanthan gum |
1 teaspoon baking powder |
1/2 teaspoon sugar |
1 1/4 teaspoons salt |
2 tablespoons vegetable shortening or 2 tablespoons other shortening |
3/4-1 cup warm water |
Directions:
1. Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
2. Add the warm water, starting with 3/4 cup and mix well.
3. Continue to add water until a soft, cohesive dough is formed.
4. 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.
5. Dust a work surface with corn starch and, esing 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.
6. Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
7. Bake until the second side has slightly browned - should brown in a very short time.
8. Keep warm in a tortilla keeper or wrapped in a cloth until served.
9. Note: Will freeze in a sealed plastic bag for up to three months.
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