Tortillas

Since we eat so much Mexican food, tortillas have always been a staple in our house. Luckily Jake is pretty flexible and doesn't mind corn tortillas for tacos and such, though generally I prefer flour tortillas most of the time, except in enchiladas. The problem is, GF tortillas are a bit of a pain, in my opinion. But this recipe that I found here is pretty good, so it's worth it every once in a while.

I added a little oil to the recipe myself. I recently came across another tortilla recipe I have yet to try that has quite a bit of shortening that looks like it might be easier to work with than this sticky dough (I'm hoping--I'll let you know).
2 c. Gluten Free All-Purpose Flour Mix
1 1/2 tsp. xanthan gum
2 tsp. sugar
1 tsp. Salt
1 c. warm water

1 t. olive oil

Add the dry ingredients to a large mixing bowl and mix the ingredients thoroughly. (I do this with my hand) Add the cup of warm water and the olive oil to the bowl and mix the dry goods into the water with your hand. Just squish it all up until all of the dry ingredients are no longer dry.

Separate the dough into 8 pieces and roll each piece into a ball. Place all but one of the dough balls back into the bowl and cover with plastic wrap until you’re ready to work with them.
Sprinkle a clean, flat surface with a bit of rice flour and then roll you dough ball into a roughly circular shape. Get is as thin as possible.
Throw the tortilla onto a hot griddle (I use a cast iron griddle on medium heat with just a smidge of shortening or oil) and let it cook approximately 1 minute – or until it has started puffing up and the bottom side is developing those lovely brown spots. Flip the tortilla and cook the other side until is toasty as well.Slide the cooked tortilla onto a waiting plate and repeat from step 4 until you’ve cooked all 8 tortillas. I generally roll one tortilla out while another is cooking, so that there’s is always a tortilla on the griddle.

I've tried following her instructions, but the incredible stickiness of GF dough is so annoying to me, and once I got it rolled out, peeling it off the counter would ruin the tortilla. So I got myself a tortilla press and have made parchment paper my friend. I put parchment paper on both sides of the tortilla, sometimes with a little cooking spray on it, then squish it to the right thickness in my tortilla press.

If the parchment paper comes off, I pull it off, then throw it on the griddle. If not, I throw it on the griddle for a minute or so until it's slightly cooked and easier to pull the parchment paper off.

Then finish cooking it, but not so much that it's crunchy--just enough that it's still nice and pliable.

The tortillas themselves are quite tasty and actually pliable, and a much nicer texture in my opinion than the brown rice tortillas you can buy at Sunflower Market. They're worth all the work every once in a while.

Edit: I tried the other recipe and it was WAY easier to work with than this dough--held together way better (I didn't use the full cup of water). Try it out!