Gluten Free Tortillas - These are soft and wonderful!!!

Gluten Free Tortillas

You will want a tortilla press for these although you can use a cast iron pan with A LOT of muscle.  I bought a cast iron tortilla press online for about $22 – 8 inch.  Makes the job MUCH easier!

This is a tortilla recipe that’s chewy, bendable and tastes great!

Makes about 12 tortillas.

1-1/2 C. white rice flour, plus additional for kneading and rolling

½ C. tapioca starch

2 tsp. Stevia in the raw

1 tsp. Xanthan Gum

½ tsp. baking powder – non-aluminum

½ tsp. sea salt

2 T. coconut oil

¾ C. cold water (more as needed)

Whisk together flour, starch, stevia, xanthan gum, baking powder and salt.  Using hands cut coconut oil into flour with a motion that’s similar to snapping your fingers.  No large pieces of coconut oil should remain.

Add ½ C. water.  Stir into dough with wooden spoon.  Dough will be dry.  Add additional ¼ C. water.  Stir.  When dough begins to hold together stop.  If dough remains dry, add water, 2 T. at a time, until it begins to hold together but isn’t wet.  It’s a good idea to feel the dough as you add water.  It should feel damp, not wet.

Turn dough onto generously white rice floured counter.  Begin to knead until it’s smooth.  It should not stick to your hands.  If it seems too dry add a bit of water.  If dough too wet, add a bit of flour.  To test consistency pinch off a generous tablespoon amount and roll between palms.  It should form a ball easily and not stick to your hands.  Cover the dough with plastic wrap.

Heat a 10-inch skillet over medium heat.  Line a tortilla press with a plastic bag cut open on 2 sides.  Flour the plastic bag with rice flour.  Pinch off about 2 tablespoons of dough and roll into a ball and place into press between the 2 layers of plastic.  Flatten dough in the press.  If tortilla seems too thick remove from plastic, sprinkle with rice flour and roll with rolling pin.

Increase skillet temperature to high.  Heat until it begins to smoke lightly.  Place tortilla in hot skillet and cook for about 3 minutes.  Should be lightly brown.  As your first tortilla cooks, start pressing the 2^nd one.  Flip your tortilla and cook an additional minute or two.  The second side won’t get as brown.  Immediately transfer to a plate.  Cover with a towel.  Repeat process until all dough is used.

Tortillas are best served right away.  They can be stored overnight in a sealed plastic bag.  Heat before serving to soften.

Use as roll up sandwiches, burritos, fajitas and breakfast burritos.  

Cut up the leftover tortillas into triangles and bake in a 250 F oven until crisp.  Store in airtight container and use as crackers for dips, etc.