Gluten free flour tortillas
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients | |
| 1 cup | rice flour |
| 1/3 cup | potato starch |
| 1/3 cup | tapioca flour |
| 1/3 cup | fava bean flour |
| 2 teaspoons | xanthan gum |
| 1 teaspoon | baking powder |
| 1/2 teaspoon | sugar |
| 1 1/4 teaspoons | salt |
| 2 tablespoons | vegetable shortening or 2 tablespoons other shortening |
| 3/4-1 cup | warm water |
Directions
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.
Recipe uploaded with Shop'NCook for iPhone.
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