I’ve never been a fan of store bought corn tortillas, but as they’ve been my only option for the past few years, I can endure them. But then I found this recipe on GlutenFreeda.com for gluten-free flour tortillas and adapted it to what I think really works!
- 1 cup of white rice flour
- 3/4 cup potato starch
- 1/4 cup tapioca starch/flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 cup warm almond milk (original flavor)
- 2 1/2 tablespoons coconut oil
You’ll want to gently mix the dry ingredients and set aside.
Next, in a mixing bowl combine the almond milk and coconut oil (melted to a liquid if solid from cool air) and gently mix. Slowly add in the mixture of dry ingredients while mixing with an electric mixer. Mix on a medium setting for about one minute.
The dough will be dry and fall apart. If you prefer, you can add a bit more almond milk, but it will still be a drier dough.
Gather the dough bits into a ball and wrap this in plastic wrap, refrigerate for about 45 minutes. Once the dough is chilled, using a sharp knife, carefully cut the ball into eight equally sized pieces and roll into balls.
On a rice floured surface place the first dough ball and smash firmly and evenly using something with a flat surface, I used the bottom of a stainless steel storage container for this. Then cover the dough with a sheet of plastic wrap and using a rolling pin (or bottle) roll it flat into about an 8″ sized circle. With the plastic wrap still over the dough, use a bowl to punch out a perfect 8″ circle and set the trimmings aside. If you don’t trim the edges off, they will become brittle and be more likely to break off.
Making sure each tortilla is lightly dusted with rice flour on both sides, place them on a plate and heat a cast iron skillet or griddle to medium-high heat. Use coconut oil to grease the surface, you will need more oil if using a cast iron. Cook tortillas one at a time for one minute or more per side. Once they begin to bubble or brown in some spots you will know that particular side is down. If using cast iron, you will probably need to add more oil after each tortilla.
Place cooked tortillas on a plate and cover with a clean towel to cool.
Once all tortillas are made, you can add a bit of extra coconut oil to the skillet and toss the trimmings in to pan fry into chips. Flip as they turn golden and add salt or seasonings. Cool these on a brown paper bag.