Rice Flour Tortillas

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Based on a recipe from bette hagman’s, the gluten-free gourmet cookbook. She says, “finally! A flour tortilla for those who can’t have wheat. These are made in the traditional way by flattening and rolling, then cooking on a hot griddle. Use them for enchiladas, burritos, or fajitas. These keep well in the refrigerator or freezer.” you can either use 2 cups of gf mix recipe #470769 #470769 or use the approximate measurements included in the recipe below under gluten free mix. Nutrition info per serving: calories 190, fat ½ g., carbohydrate 44g, cholesterol 0g., sodium 5 mg., fiber 1 g, protein 2g.

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Steps

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In the bowl of a mixer , blend gluten free mix ingredients , xanthan gum , sugar , salt , and milk powder.

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Add the water and beat on medium speed for 1 minute.

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Remove dough from mixer and form a ball.

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Divide into 6 or 8 parts and roll out each piece very thin until it forms a 10 to 12 round.

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Roll all the pieces , separating them with plastic wrap or wax paper before cooking.

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Heat a griddle to medium-hot or hot and cook each tortilla about 1 minute per side.

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Ingredients

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rice flour, potato starch, tapioca flour, xanthan gum, sugar, salt, powdered milk, warm water