Soft Gluten Free Flour Tortillas
Yield: 4 people
Equipment
- 1 Tortilla Press
- 1 Pastry Cutter
- 1 Cast Iron Skillet
Materials
- 1 1/2 Cups gluten free all purpose flour blend
- 75 grams tapioca starch
- 3/4 tsp xanthan gum (omit if blend already has it)
- 1 1/2 tsp baking powder
- 1 tsp salt
- 4 TBSP butter or coconut oil
- 3/4 cup warm water may not need all of the water
Instructions
- Put flour into a bowl. Weigh out your tapioca starch and add it to the same bowl.
- Add in baking powder and salt. Give it all a stir to combine.
- Using a pastry cutter, cut in the butter (or coconut oil) until you have small pea size pieces.
- Make a well in the center of your mixture and pour half your water in. Mix with a spoon, use your hands when needed. Add in water a TBSP at a time until you have the right consistency. Your dough should not be sticky but should not be crumbly. You should have a ball of moist non-sticky dough when you are finished.
- Place dough ball on a cutting board and cover with a wet tea towel for 30 minutes.
- Heat a skillet on the stove (or an electric skillet) until super hot. When you splash water on it, it should sizzle.
- Cut your dough ball in fourths, work with one fourth of the dough at a time, while keeping the rest under the wet towel to stay moist.
- Take the section and make two or three equal pieces. Roll each piece into a ball and using a tortilla press lined with a Ziploc bag with the sides and zipper cut off, press each ball into an 8" tortilla. Your tortillas should be about 1/4" thick.
- One at a time place each tortilla on the hot skillet cooking for about 45 seconds on each side or until each side has golden brown spots.
- Place tortillas in a clean towel and wrap up as you work through the batch. Eat right away!
- If you are making ahead of time in the same day, place the whole towel of tortillas in a Ziploc bag to keep them moist and to eat later that same day. Use a hot skillet to warm them back up before eating. However, if you are making them days ahead, store tortillas in a Ziploc bag in the freezer. Allow to thaw on the counter and reheat on a dry skillet before serving.