Riceflourtortillas Recipes

Steps:

• In the bowl of a mixer, blend gluten free mix ingredients, xanthan gum, sugar, salt, and milk powder. Add the water and beat on medium speed for 1 minute.
• Remove dough from mixer and form a ball. Divide into 6 or 8 parts and roll out each piece very thin until it forms a 10" to 12" round. Roll all the pieces, separating them with plastic wrap or wax paper before cooking.
• Heat a griddle to medium-hot or hot and cook each tortilla about 1 minute per side.

Steps:

• Combine the flour, salt and sugar in a medium bowl. Add the shortening or oil and mix until mealy. Stir in 3/4 cup water to form a dough. Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes. Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes. (Full disclosure: When we're hungry, we skip this step. But letting the dough rest does make it easier to roll these out.)
• Heat a dry skillet over medium heat. Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they're really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn't turn down a 3/16-inch-thick one. Cook them in the skillet on both sides until they're just starting to show some brown spots, 45 seconds to 1 minute per side. Keep warm in a towel until ready to serve.

Steps:

• Combine flour and salt in a large mixing bowl.
• Heat lard (or shortening) and water in a small saucepan over low heat until lard has just melted.
• Allow mixture to cool for a few minutes, then gradually stir it into the flour mixture.
• Form into a dough by hand (or if you have a stand mixer, turn on low speed until well combined, scraping down the sides of the bowl).
• The result should be a dough that is neither wet nor dry and crumbly. ~NOTE~ If too wet, add a little more flour; if too dry, add a little more water. I normally don't have to add anything at this point.
• Knead dough briefly by hand or mix with stand mixer until dough starts to wrap up the bread hook.
• Place dough on a lightly floured surface and divide dough into 12 pieces.
• Roll the pieces of dough into little balls between the palms of your hands and place on a flat surface such as a baking sheet.
• Cover with a slightly damp towel, and allow to rest for at least 10 minutes (or up to 1 1/2 hours).
• Using a rolling pin, roll dough into thin rounds about 6-7 inches in diameter.
• Preheat a large, heavy skillet or griddle over medium-high heat.
• Place a dough round on the cooking surface; within about 30 seconds the dough should start to bubble, and some little brown spots should begin to form on the bottom.
• Flip tortilla, and cook another 30 seconds on the other side.
• The tortilla will puff up, at this point, I usually mash them down with a spatula, but it itsn't necessary.
• Once the tortilla has turned white with little brown spots on it, it is done.
• Remove from heat and place on a dinner plate. Use another dinner plate inverted to act as a lid to keep tortillas warm.
• You might need to adjust heat, as necessary, as you cook remaining tortillas.

Steps:

• Mix and knead for 5 minutes.
• Let rest a few minutes.
• Pinch off about a half-dollar size piece and, on a floured surface, roll flat with a rolling pin until 1/8" thick.
• Hint: Each time you roll the pin over the tortilla, gently pick it up and turn it; this gives it the roundness.
• Also, make sure you are working on a floured surface and keep your rolling pin floured.

Steps:

• Sift flour into large bowl.
• Add shortening and rub with fingertips until consistency of coarse meal.
• Dissolve salt in warm water and add to flour in steady stream, using fingertips to blend.
• Knead in bowl until dough forms ball.
• Turn out onto lightly floured surface and knead about 3 mins; dough will not be smooth.
• Cover with a towel and let rest at room temperature for 1 hour.
• Knead dough on work surface about 1 minute.
• Cover and let rest at room temp for 10 minutes.
• Pinch off dough in 1 1/2 inch pieces.
• Roll on lightly floured surface into 7-inch circle (roll outward from center but do not get edges too thin).
• Stack between pieces of wax paper.
• Heat a cast iron skillet over med-high heat.
• Cook tortilla, turning occasionally until light brown spots appear on the surface, about 2 minutes.
• Transfer tortillas to a plate and cover with cloth napkin or towel to keep warm.
• Repeat with remaining dough.
• Just before serving, wrap tortillas in foil and reheat in a 250 degree oven or steamer about 5 mins.

Steps:

• Put flour, salt, and baking powder into a mixing bowl.
• Mix the shortening or oil into the flour mixture until it forms pea-size balls.
• Add the lukewarm water, a little at a time, until the dough is soft and pliable.
• On a floured surface, knead the dough until smooth, for 1 to 2 minutes.
• Place in a bowl, cover with a clean dish towel, and let it"rest" for 30 minutes.
• Knead dough and form 8 to 10 balls.
• Roll them out as thin and round as possible.
• Preheat an ungreased griddle or cast-iron frying pan.
• Cook tortillas on griddle one at a time, flipping when a bubble forms (less than a minute).
• Put cooked tortillas in a plastic bag until ready to serve, to keep them warm and soft.

Steps:

• Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
• Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.