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Gluten-Free Tortillas #2

1-cup white rice flour 
1/3-cup potato starch 
1/3-cup tapioca flour 
1/3-cup fava bean flour 
2-tsp xanthan gum 
1-tsp baking powder 
1/2-tsp sugar 
1 1/4-tsp salt 
2-tbsp vegetable or other shortening 
3/4 to 1-cup warm water 

Combine all of the dry ingredients, then cut in the shortening using a pastry blender
Add the warm water, starting with 3/4 cup and mix well
Continue to add water until a soft, cohesive dough is formed
Heat a griddle to medium heat
Form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round
Using a rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference
Bake one at a time on a hot griddle until the surface bubbles
Turn only once, the first side should have brown flecks
Bake until the second side has slightly browned - should brown in a very short time
Keep warm in a tortilla keeper or wrapped in a cloth until served 

Makes 6 to 8 tortillas. 

Note: Will freeze in a sealed plastic bag for up to three months.