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Recipe

Tortillas

These tortillas are good served hot or cold.

Ingredients

  • 3/4 cup plus 2 tablespoons tapioca starch, or cornstarch, or potato starch, or arrowroot starch
  • 3/4 cup millet flour, or garbanzo bean (chickpea) flour, or unflavored pea protein powder, or buckwheat flour, or fine corn flour
  • 1/4 cup brown rice flour, or white rice flour, or almond meal, or buckwheat flour, or pure rice bran
  • 2 tablespoons confectioners’ (powdered) sugar
  • 2 teaspoons xanthan gum
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 3/4 cup warm water, divided
  • 2 tablespoons pure olive oil

Method

  1. In airtight container, combine tapioca starch, millet flour, brown rice flour, confectioners’ (powdered) sugar, xanthan gum, baking powder, and sea salt; place on lid; shake vigorously to combine; pour into mixing bowl.
  2. Add 1/4 cup warm water; stir to form dough; add additional water as needed to form dough, up to an additional 1/2 cup water; work dough with hands to form a large ball.
  3. Divide dough ball in half; continue halving into 8 balls; cover balls with slightly damp paper towel.
  4. Cover work surface with parchment paper; place 1 ball on surface; cover with parchment paper; using rolling pin, roll ball very thin; carefully peel off top parchment sheet; flip tortilla over; carefully peel off bottom sheet; lay tortilla on slightly damp paper towel; cover with slightly damp paper towel; repeat until all dough has been rolled into tortillas.
  5. Place large, heavy-bottomed skillet over medium heat; bring skillet to temperature – drops of water “skittle” across the surface and readily evaporate when correct temperature is reached.
  6. Place a tortilla carefully onto dry skillet; cook about 1 minute; flip to brown other side; remove to dry paper towel; roll up in paper towel to keep warm; or place in layers, alternating with dry paper towels.

Serve immediately, or cool completely; place stack into plastic bag; store in refrigerator up to 3 days. Servings: 8 tortillas. Preheat: Medium. Prep Time: 20 minutes. Cooking Time: 2 minutes each.

Enjoy cold, or place cold tortilla in dry, hot skillet to reheat.

Note

To make personal thin-crust pizza: reduce confectioners’ (powdered) sugar to 1 tablespoon; place cooked tortilla onto small baking sheet; top with 1 teaspoon sauce, cheese of choice, and 1 tablespoon topping of choice; place on top rack of preheated 425°F oven; bake until toppings are bubbly and cheese is melted, about 5 minutes (check often to prevent excessive browning).

To make apple pie treat: place cooked tortilla onto small baking sheet; top with 2 tablespoons applesauce, cheese of choice (optional), 1 teaspoon light brown sugar, and 1/4 teaspoon ground cinnamon; place on top rack of preheated 425°F oven; bake until toppings are bubbly, about 5 minutes (check often to prevent excessive browning).