This recipe comes to us from Jack and Laurie Tepe.

Here is the gluten free flour tortilla recipe that I want to eventually use with an electric tortilla press. Thanks to those list members that looked around for one for me in their areas. Currently Im waiting to get one shipped! This recipe is from the Denver Metro/CSA Chapter:

Basic Tortilla Mix:

¼ cup cornstarch
¼ cup tapioca flour
¼ cup potato starch flour
¼ cup white rice flour
¼ cup brown rice flour
1 teaspoon salt
1-½ teaspoon xanthan gum
1 generous teaspoon baking powder
1-½ Tablespoon vegetable oil
½ cup water or more as needed

Measure all dry ingredients in a sealed container and shake to mix. Add oil and water to mix. Let the dough rest 10 minutes for easier handling. Divide dough and roll into 10 to 12 balls. Flatten a ball slightly and place in the press and follow the press instructions. This recipe says to cook 30 seconds on each side, but you need to check and see if your press cooks on both sides at once.

HINTS:

It is suggested that you cook all the tortillas first and STACK them (and perhaps cover with a moist towel) so that they steam up a little and soften, otherwise they come out of the press sort of dry. Use the moistened flour immediately (can make the dry ingredients ahead of time). The recipe doubles well. If the tortillas have been refrigerated you should re-heat them before eating. Should roll tortillas (if desired) while they are warm and pliable. Can use two as bread for sandwiches. Also can use as pizzas or dessert crepes with fruit filling, etc. As always, Celiac.com welcomes your comments (see below).