I hate corn tortillas. Dilemma.
I'm sure they are perfectly lovely for some people but I like my nice soft flour tortillas that don't have the texture of sawdust.
I've tried a commercially sold brown rice version but wasn't that impressed with it's thawing capabilities.
I found this recipe on the Forums. When I first found out about celiac, I pretty much lived on these kinds of forums. Living Without.... Tortilla Recipe
It's about halfway down the page.
This one is from the folks at Living Without magazine I've changed it up a little since I'm not a bean flour girl.
Gluten Free Tortillas
Gluten-Free Flour Tortillas
MAKES 6-8 TORTILLAS.
1 cup brown rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/3 cup sorghum or millet
2 tsp xanthan gum
1 tsp baking powder
1/2 tsp sugar
1 1/4 tsp salt
2 TBs vegetable or other shortening
3/4 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 1/8 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.
One of the posters who has made tortillas forever uses a tea towel to push down on the bubbles that form.
Finally. Tortillas that taste just like flour tortillas. I made one into a quesadilla right away and it was fabulous. I froze them between parchment after this.
Later, we made fajitas and the first two I heated in foil in the oven after a very quick defrost. First one was great, by the time I was ready for the second one, it had kind of hardened again. I tried to heat it back up but it didn't work.
I had to try again. I took one out of the freezer and put it in the microwave, with a little dish of water and then heated it for about 30 seconds.Worked wonderfully this time. It was pliable during filling, eating and then even a few minutes later when I checked the end of it.
I recieved a tortilla press for Christmas and I wasn't sure how that would work since they work best with corn tortillas. I searched out a few websites and saw a note saying that flour tortillas didn't work well with the tortilla press due to the gluten. Well, well, well. Not a problem here. I used a combo of guar gum and psyllium fiber husk and added a little extra brown rice flour so that it wasn't sticky and then I was able to use the press.
It worked beautifully!!