Flour TortillasThey taste just like wheat flour tortillas |
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Ingredients: |
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11/2 cups rice flour 11/2 cups tapioca flour 2 tablespoons baking powder 2 teaspoons xantham gum 1 teaspoon salt 2 tablespoons shortening (or Earth Balance Soy Free Buttery Spread) 1 cup water |
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Combine all dry ingredients into a bowl and mix well.
Add shortening and water and mix well.
If the mix is a little dry, add just enough extra water so you can roll dough into a ball and knead thoroughly.
Cover tightly with plastic wrap and let rest for one hour.
Remove from plastic wrap and roll into balls.
Then roll balls with a rolling pin between parchment or wax paper or on a floured board until very thin.
To avoid cross-contamination, I cut two of the seams of a gallon size plastic bag and roll the dough in between the folded sheet.
Try to keep the tortillas round and smooth.
Carefully transfer the tortilla to a dry preheated nonstick pan on medium-high heat.
Cook 30-45 seconds on each side.