Gluten-Free Flour Tortillas

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Gluten-Free Flour Tortillas

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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

 

 

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.

 

Then, 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.

 

Makes 6 to 8 tortillas.

 

Note: Will freeze in a sealed plastic bag for up to three months.

 

Reprinted courtesy of The Jane Boutel Cooking School, Alberquerque, NM.

800-472-8229