Soft Flour Tortillas {Gluten Free}

It's been since before October since I've had a flour tortilla. I've had those GF brown rice tortillas, but they just crack and turn kind of hard. I finally gave in and tried out a recipe I had found a while ago. WHY did I wait? These were great. I made grilled chicken fajitas to celebrate my soft flour tortilla. The tortilla was soft and pliable and lasted through every bite. Now I don't know how they'd hold up for enchiladas, but they work great for tacos and maybe a sandwich wrap to eat right away.

Soft Flour Tortillas {Gluten Free}

adapted from Gluten Free Cooking School

(makes 8 tortillas, but I made 6, 8"ish size)

2 C. Gluten Free All-Purpose Flour Mix

1 1/2 tsp. xanthan gum

2 tsp. sugar

1 tsp. salt

1 C. warm water

Combine all the dry ingredients into a food processor. Once combined, add the warm water streaming in until all is combine and processed. Pulse it until a soft dough ball forms and "cleans the sides of the bowl". Remove and let rest 10 minutes. Cut into 6 or 8 equal sized pieces. Cover the dough balls with a damp towel.

Heat a large skillet on medium, may use a little non-stick spray as you cook each tortilla.

Take 1 dough ball and lay between two pieces of plastic wrap, then roll out the ball into a somewhat uniform thin circle. (if you have a tortilla press, that'd work great too).

Carefully peel away the plastic wrap from flattened tortilla and cook 1 minute in hot skillet, you may see little bubbles forming, flip and cook for another minute or so until brown spot start to appear. Set aside covered with foil in a warm oven as you cook the rest.

Freeze leftovers in layers of plastic wrap for later use.

(for hand mixing directions and commentor tips, see her blog)

cell pic

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enjoy,