Gluten free flour tortillas
- 2 c. gluten free flour mix
- 1 1/2 tsp. guar gum
- 1 tsp. pure cane sugar
- 1 tsp. fine ground sea salt
- 1 tsp. corn free baking powder
- 2 Tbsp extra light olive oil
- 1/2- 1 c. warm water* Important: add water slowly until dough is right consistency. Too much water will result in dough that is very sticky. Too little water and your dough won't hold together. Use just enough water to make your dough hold together.
- Add the dry ingredients to a large mixing bowl and whisk together.
- Add the warm water to the bowl (slowly!) and mix into the dry ingredients until a dough forms. I just do this with a big spoon, or my hands. You can also mix this recipe in the food processor, but I find for this dough, it is easier to mix with your hands so you can feel when you have the right amount of water.
- Separate the dough into approximately 10-12 pieces and roll each piece into a ball. Place all but one of the dough balls back into the bowl and cover top of bowl with a towel until you need more dough.
- Sprinkle your work surface with rice flour, or roll dough out on parchment paper or a Silpat. Flatten a dough ball into a roughly circular shape with your hand, then use a rolling pin to roll flat. Try to roll it as thin as you can. It's ok if it doesn't look like a circle, just focus on the thickness and technique first. Later, you can practice making perfect circles. I still can't roll perfect circles, I just cheat and trim the edges with a knife. Tip: small tortillas are much more manageable to roll out, and flip, than large tortillas.
- Set tortilla aside, and repeat with remaining dough balls, placing a slightly damp towel or parchment paper in between rolled tortillas so they don't stick together. People who are really good at rolling tortillas can roll one tortilla while another tortilla is cooking on the griddle. I'm not that fast yet, so I roll all of them first, then cook.
- Place a tortilla onto a hot griddle and let it cook approximately 10-30 seconds – until it starts puffing up and the bottom side starts getting those trademark brown spots. Use a spatula to flip the tortilla and cook the other side approximately 10-30 seconds. It does not take long at all. If you cook them too long, the tortillas will be crispy rather than soft.
Set the cooked tortilla aside and repeat until you’ve cooked all tortillas.
*See this post to learn how to use a tortilla press- also good for flatbreads!