These tortillas are easy to make and closely resemble corn tortillas in texture and flavor. A tortilla press works great, but you can delicately use a rolling pin instead. They take about four minutes each to cook thoroughly, so I suggest using a griddle or large comal to cook more than one at a time.
Makes: 18-20 tortillas
Prep time: 10 minutes // Rest time: 30 minutes // Cooking time: 4 minutes each
- 3 cups Gluten-Free 1 to 1 flour. (450g)
- The brand I use is made of: Brown rice flour, tapioca starch, white rice flour, potato starch, sorghum flour, arrowroot starch, guar gum, sweet rice flour and rice bran.
- 1 tsp. baking powder.
- 1 tsp. kosher salt.
- 5 TBL grapeseed oil.
- Any vegetable oil will work. I chose grapeseed for its high smoke point and neutral taste.
- Approximately 10 oz. (1.25 cups) hot water.
- A large mixing bowl, or a stand mixer with a dough hook.
- A tortilla press.
- You’ll need plastic wrap for the press.
- A large skillet or comal, heated to medium-low (3-4 on an electric stove).
- Tortilla warmer or clean kitchen towels.
Make the dough:
Add about 3 oz. hot water and mix with a fork or with the dough hook on a stand mixer to moisten the dough. Add another 3 oz. water and mix to incorporate before adding the rest of the water. Mix until the dough starts to come together and knead into a smooth ball.
NOTE: DON’T OVERWORK THE DOUGH!
Put the dough ball into a clean bowl and cover with plastic wrap. Let the dough rest for at least 30 minutes.
Press the tortillas one at a time:
Cook the tortillas
Keep the skillet at medium low to avoid scorching the tortillas!
Serve hot! Once fully cooled, the tortillas can be put in a plastic zippered storage bag and kept in the refrigerator for up to a week.
Reheat for 15 seconds in the microwave wrapped in a damp paper towel, or for a few minutes in a warmed skillet.
Cook with love, and everything will taste wonderful!-El Panadorito