Gluten Free Flour Tortillas

Roll while still warm- then let cool and store in zip lock bag

These wraps are much like store bought flour wraps- sturdy enough to hold a filling.  They are quite a bit stronger than my gluten free low carb tortillas made with pysillium husk.  If making extra store in zip lock bag in fridge.  I roll them in a paper towel to absorb moisture before putting in bag.  Warm slightly in micro wave  to make them roll easier.

Gluten Free Flour Tortillas
1/2 cup chick pea flour
1/2 cup white rice flour
1 cup tapioca starch
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons guar gum or xanthams gum
2 tablespoons lard (butter, shortening or coconut oil)
1 cup water
Mix dry ingredients together. Using a fork work the lard into the flour mixture.  Add water a little at a time while mixing with wooden spoon or hands - add enough water until dough is soft but not sticky. Roll out on floured surface into 9" or 10" circles about 1/8" thick or use a tortilla press.  Fry in ungreased cast iron skillet over medium high heat for 1- 2 minutes until bubbles form - flip and do other side.  Do not fry too long or they will not be soft. Remove and roll up - let cool.