Gluten Free Flour Tortillas Recipes

Steps:

• 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.
• Dust a work surface with corn starch and, esing 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.
• Note: Will freeze in a sealed plastic bag for up to three months.

Steps:

• Mix dry ingredients together.
• Add coconut butter or oil and blend until crumbly.
• Add half a cup of the hot water and knead.
• Gradually add more of the hot water, a little at a time until you can knead the dough into a ball.
• Split into 8 or 10 small balls. Cover with a damp paper towel or cloth.
• Roll out each ball into tortillas, about 6" (15 cm) wide. For a neat tortillas cut around a small plate with a sharp knife.
• Gently place on to a hot skillet for a few seconds until bubbles appear and then flip over. Cook for a few more seconds.

Steps:

• Mix first 5 ingredients in bowl.
• Using mix master or stand mixer with paddle attachment (or a good wooden spoon with elbow grease), mix, adding water in small amounts just until soft dough is formed and well blended. Cover and let rest for 10 minutes.
• Cut two gallon-size zip-loc bags in half on parallel sides so that they open up into two rectangular sheets. Lightly sprinkle some brown rice flour on one of the ziploc bag halves.
• divide tortilla dough into 8 equal pieces. shape each piece into a ball and place it on the floured bag.
• Place the other ziploc bag on top of the ball and flatten it with the bottom of a small, heavy saucepan. Then roll flattened dough out using rolling pin, rotating to maintain a circle-shape tortilla. If dough seems to be sticking, gently peel off the top piece of bag and dust with flour. Replace bag, flip over, and repeat on the other side. Continue until the dough is about 1/8 inch thick.
• Heat non-stick skillet. Make sure the heat is high. Place one rolled tortilla dough onto hot skillet surface. Cook for a minute or less. Turn over for a few seconds.
• Continue until tortilla shells are cooked. Keep covered until serving. To keep tortillas warm, wrap them in a damp towel in an oven on low heat or quickly microwave.

Steps:

• First mix all the dry ingredients into a bowl.
• Add the wet ingredients and mix well.
• Pour 1/3 a cup of the mixture into a good nonstick medium sized frying pan (I have also made these on a griddle but that requires picking up the griddle and tilting it to make larger rounds). Tilt the pan in alternating directions to cover the bottom of the pan.
• Cook on medium-high heat until the edges begin to pull up from the pan. You will need to pull up on the edge (fingers work better than a spatula - but be careful) and flip the tortilla. If the tortilla breaks try cooking it longer before flipping or you may need to use non-stick spray on the pan.
• Flip the tortilla ever 2 minutes or so until it puffs up like a balloon. After each tortilla you will need to let the pan cool down a little before starting the next one(Otherwise you get holes in the tortillas - you can use 3 pans and alternate between them).
• Let the tortillas cool for 10 minutes or so and they will become flimsy.