Greetings my fellow gluten feeders! I have for you today a new recipe for gluten free flour tortillas. They're pretty much the easiest form of bread to make in the whole wide world and they're great for everything from tacos and quesadillas to egg salad. Plus, unlike other gluten free tortillas, these do not break, crack, or crumble.
First you just make your dough. I was making a double or quadruple batch or something here, so ignore the quantity.
The dough should be soft, not sticky.
Roll it out nice and thin on a surface lightly dusted with corn starch or tapioca flour. If you have one of these nifty lifter things, that's a plus.
I think it's called a cake lifter, though I would never try lifting a cake with that.
Your tortilla will now be thin and floppy.
So you shall flop it right onto a hot, ungreased pan.
Once it starts bubbling, flip it. Then when the other side has some nice brown spots, it's done.
Now you have tortillas that are bendable...
...and tear just like a regular tortilla.
I was gonna say they're tearable, but, well... that sounds terrible.
Gluten Free Flour Tortillas
Makes about 5 big tortialls
1/2 cup white rice flour
1/2 cup brown rice flour
1 cup tapioca flour
1 tablespoon white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons xanthan gum
2 tablespoons shortening
3/4 cup water
Mix together the rice flours, tapioca flour, white sugar, baking powder, salt, and xanthan gum. Mix in the shortening with your fingers until well combined. Add the water and mix well. If the mixture is still dry, add a little more water. Heat an ungreased skilled on medium-high heat. Roll out tortillas and cook each one on the hot pan until it begins to bubble. Then flip it and cook until the bottom has some brown spots. They're the best if you stack them on top of each other as they come out (this softens them up a bit). You can also throw a slightly damp towel over the top one. These keep pretty well in a plastic bag in the cupboard.
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