2 cups tapioca flour
1 cup corn starch
1/4 cup white rice flour
1/4 cup flax seed meal
2-1/2 teaspoons gluten-free baking powder
1-1/2 teaspoons xanthan gum
1/8 teaspoon stevia powder
Approximately 7/8 cup water
1/4 cup extra virgin olive oil (cold pressed is the best)
1. Whisk all of the dry ingredients in a bowl.
2. In a separate bowl add 2-1/2 cups of the above dry ingredient mixture.
3. Add 1/4 cup olive oil; stir with a spoon until small pebbles form.
4. Add about 3/4 cup water; stir and then add extra water as needed. (You want to ensure that your dough does not stick to your hands.)
5. Onto a large smooth wooden chopping board or other smooth surface sprinkle white rice flour for rolling the dough.
6. Pre-heat a non-stick frying pan on medium-high to high.
7. Form a small ball from the dough and smash it into a patty onto the rice flour that you sprinkled, ensuring you keep a round from.
8. Rub a bit of rice flour onto a rolling pin and roll the dough out as thin as you can get without causing it stick to the surface.
9. Place a saucer or salad plate, (depending upon what size tortilla you want to make), upside down on top of the rolled out dough.
10. With a paring knife cut around the plate, cutting out an even circle.
11. Place the raw tortilla in the pan and cook on each side for about 1 to 1-1/2 minutes, or until you see the first bubble in the dough.
12. Remove from pan and serve. If you are making them for more than one person, turn an electric burner on the lowest temperature and place a piece of aluminum foil on top. Stack each tortilla in between a sheet of foil until ready to serve. Do not fold the ends of the foil around the tortilla because you need the steam to escape, or you will have soggy tortillas, if you wait too long.
13. Store the left over dry mixture in a sealed container and just add a little oil and water for your next batch. (See Left over ingredients for instructions.)
14. Store any cooked tortillas in the refrigerator. Reheat by placing on a piece of foil atop an electric burner or in a preheated frying pan.
The first batch makes about 14 tortillas 5-1/2″ round. And the left over dry ingredients will make about 7 tortillas 5-1/2″ round.
You will have a little over a cup of dry ingredients left over. The next time you wish to make additional tortillas do the following:
1 cup dry flour mixture
1/3 cup + 1 Tablespoon water
4 teaspoons extra virgin olive oil
Follow steps above after the mixing of the ingredients.
I enjoyed these tortillas more than the mix I had purchased and I did not notice any lack of salt. The texture was the same. They folded nicely without breaking which was the same, but I believe they were a bit sweeter. The raw dough did not dry out while rolling, but I would suggest to cover the unused dough with plastic wrap if you are going to make these slowly. If the dough does dry out on you just add a few drops of water.
Recipe submitted by Carla Spacher of www.glutenfreerecipebox.com