Gluten-Free Flour Tortillas


1 cup white rice flour
⅓ cup potato starch
⅓ cup tapioca flour
⅓ cup fava bean flour
2 tsps xanthan gum
1 tsp baking powder
½ tsp sugar
1¼ tsp salt
2 TBs vegetable or other shortening
¾ to 1 cup warm water

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. Using a bollilo or rolling pin, roll into a round disk about ⅛ 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. Note: Will freeze in a sealed plastic bag for up to three months.

Reprinted courtesy of The Jane Boutel Cooking School, Alberquerque, New Mexico.
Each tortilla contains approximately 146calories, 4g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 66mg sodium, 24g carbohydrate, 1g fiber, 3g protein

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