Gluten Free Tortillas



1 cup brown rice flour
1/2 cup tapioca flour
1/2 cup sorghum flour
2 tsp. xanthan gum
1/2 tsp. baking powder
1 tsp. honey
1 tsp. salt
2 tbsp. oil
3/4 to 1 cup hot water
splash of lime juice (optional)

How to Make It:
Combine all the dry ingredients and oil together.
Add the lime juice (if using) and hot water and beat well. Dough should be moist but not sticky.
Pinch off a plum sized piece and roll out very thinly on a floured board or pastry mat.
You can either shape them into a circle by hand or use a large circle cutter or bowl to cut them into a more uniform circle shape.
Heat up a griddle or pan until very hot.
Place tortillas on griddle and bake on each side until air pockets form and brown spots occur, this should take no more than 30-45 seconds on each side if your griddle is hot enough.
Put the cooked tortillas between a paper towel, tea towel, or foil to let steam come into the tortillas if not serving immediately.
Best when cooked fresh and served warm.

Dinner, Lunch, Recipes

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