Gluten Free Flour Tortillas Makes about 5
1 cup white rice flour
1 cup tapioca flour
1 tablespoon white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons guar gum
2 tablespoons shortening
3/4 cup water
Mix together the rice flour, tapioca flour, white sugar, baking powder, salt, and guar gum. Mix in the shortening with your fingers until well combined. Add the water and mix well. If the mixture is still dry, add a little more water. Heat an ungreased skillet on medium-high heat. Roll out tortillas quite thin and cook each one on the hot pan until it begins to bubble. Then flip it and cook until the bottom has some brown spots. Stack them on top of each other covered by a dish towel. These keep well in a zip lock bag in fridge. Warm slightly before using. Tip: I have rolled these out on sheets of parchment and then frozen them. They are really easy to take off of parchment and place in heated skillet. I press the tortillas out using my Birds Hill Pie Machine - I just use the flat dies that come with it.
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