Gluten Free Flour Tortilla Recipe

Gluten Free Flour Tortillas

2 c. Mary’s gluten free flour mix
1 1/2 tsp. xanthan gum
1 tsp. salt
1 c. hot water
3 Tbsp. coconut oil

Fat options: butter, lard (the real stuff that has to be refrigerated), shortening, EarthBalance

Mix the dry ingredients together and the fat if you’re using a solid fat. Cut the fat into the flour until the pieces of fat are very small. If you’re not using a solid fat, then add the fat with the water, which you should do now. Knead the dough until it is smooth and forms into a ball.

The dough should be neither wet or dry and crumbly. It is better for it to be a little too wet, than a little too dry, so if it does seem dry, feel free to add a bit of water.

Separate the dough into 14 pieces and roll each into a little ball in the palm of your hand. Cover the balls with a damp kitchen towel and let the dough rest for at least 15 minutes. Then use a rolling pin to roll the dough out into tortillas that are 6 1/2″ to 7 1/2″ in diameter.

Heat a large skillet or griddle (this is what I use) over medium heat. (Do not add any fat to the skillet – it should be dry). Lay one tortilla on the griddle, cook if for 30 seconds. If the heat is correct, then the tortilla should have light brown spots on the underside and should have started to puff a bit. Flip the tortilla at this point (or cook until the brown spots show up) and cook for an additional 30 seconds on the 2nd side. Flip the tortilla again and gently run your spatula over the tortilla to encourage it to puff some more. Cook for an additional 15 – 30 seconds and you’re done.

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