xpost: tortillas, was Amy

[Guest guest]

I used this recipe tonight for " flour " tortillas, and they were pretty good,

my Mexican dh said. They folded and everything!

 

GF flour: 1 cup corn starch to 1/2 cup br. rice flour to 1/2 cup potato

starch flour to 2 tsp xantham gum (Thanks to the original poster of this mix,

I love it.)

 

Tortillas:

2 cups gf flour

1/2 tsp salt

1/4 cup shortening

1/2 to 7/8 cup cold water

 

Mix flour and salt, cut in shortening, add water to mix. Use add. corn starch

if needed to get the proper dough consistency and for rolling.

 

Make into 10 balls, and roll them out very thin. I used my Pampered Chef

baking stone to roll on, and it was perfectly easy to lift them off with a

spatula, provided I had enough cornstarch under each.

 

Cook on a hot skillet for ~ 15 to 30 seconds each side. You can wipe flour

out with a paper towel if too much builds up and starts to burn, but it

should be okay without doing so, too.

 

Jo