Gluten-free Flour Tortillas Tutorial

Gluten-free Flour Tortillas Tutorial

Make these easy tortillas for tacos, fajitas, or burritoes!

First, gather your ingredients together. You will need:

Mom's Best Flour Blend  (this is as a staple product, and can be used if you need to add additional flour to increase the dough ability if it is too sticky)  Flour Tortilla Mix, coconut oil or shortening and water. Also the Silicone Mat with Measures is really helpful. You can get yours Here. You will also need either Mom's Place Gluten Free Tortilla Press or a good rolling pin.

 Ease in half the hot water into the entire mix, using a hand mixer. Add oil and then continue to add water to the mix until a soft dough is formed. You may need to add some more water to get the correct consistency of the dough. Keep stirring until dough forms a ball.

   The best dough will be the consistency of clay. It should hold together with out falling apart and crumbling, it should also not be too sticky to work with.
 Divide your dough into golf ball sized balls. It will roll out into about 8 inch tortillas. You can adjust the ball size of dough to make smaller or larger tortillas, depending on your preference. Refrigerate the dough balls for approximately 30 minutes.

 You will then use either the tortilla press or a rolling pin. You may also choose to place the dough between 2 pieces of waxed paper (not pictured). Sprinkle mat with Mom's Place Gluten Free Flour Blend. Then sprinkle dough with flour and start to shape it into a flat circle.
If using a rolling pin, roll from the center out and work it with your hands. Roll it out until you can see through the dough. The thinner the dough, the softer the tortilla will be (because it will cook through quicker).

You can use a medium sized plate for taco shells, a large plate for burrito shells and a small plate for small tortillas. Using a butter knife trace the edge of the plate for a perfectly round tortilla. After some practice of rolling them out you can get fairly round ones that work just as well.

Choose a skillet. We prefer a cast iron model, as they hold heat really well and cook evenly. But if you don't have one, a non-stick skillet works just as well. They may cook a ittle uneven, so watch them closely.
Heat your pan on medium/high heat (from here it goes really fast, so be prepared). You don't need to grease your pan. Once your pan is hot, place your tortilla in the pan and watch it. It will start to bubble just like regular tortillas do. Cooking the tortillas usually only takes 30 seconds to a minute on each side with a really hot pan. Cook on the first side until you see brown flecks and then flip it over and continue to cook it on the other side until it is slightly browned. If you feel that one side is not done enough you can flip it back over, although it is recommended you only flip once. This takes a little practice to feel confident in getting them cooked through without burning them.
TIP: If they taste a little beany then they are not cooked all the way. Store between a folded towel to cool. It will let them cool without drying the tortillas out, and help keep them soft.  Note: you can freeze the tortillas in a sealed plastic bag for up to three months.