Gluten-Free Flour Tortillas

“Holy smokes, I just ate a wrap! Boy was that nice. I found this recipe on the Living Without website. What I like most about it is that I will be able to take sandwichs to work again, since these are good warm or cold.”
READY IN:
30mins
SERVES:
6-8
YIELD:
6-8 torillas
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
  2. Add the warm water, starting with 3/4 cup and mix well.
  3. Continue to add water until a soft, cohesive dough is formed.
  4. 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.
  5. 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.
  6. Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
  7. Bake until the second side has slightly browned - should brown in a very short time.
  8. Keep warm in a tortilla keeper or wrapped in a cloth until served.
  9. Note: Will freeze in a sealed plastic bag for up to three months.

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