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Just Like Wheat Tortilla Recipe (Gluten-Free)
http://www.celiac.com/articles/993/1/Just-Like-Wheat-Tortilla-Recipe-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
Developed by Monica Poole of Debys Gluten Free Ingredients: 2 cups tapioca flour 1 cup Debys g

Developed by Monica Poole of Debys Gluten Free

Ingredients:
2 cups tapioca flour
1 cup Debys gluten-free biscuit mix
2 tablespoons shortening
2 teaspoons xanthan gum
½ cup milk or soy milk

Separate for rolling: ½ cup Asian sweet rice flour

Directions:
Combine dry ingredients except rice flour into a bowl. Add ½ cup of milk or soy milk. Stir milk and flour together, blending well. Mix will be somewhat moist, but not runny.

Sprinkle sweet rice flour liberally on a flat surface and knead dough to a smooth ball. Completely wrap in plastic wrap and let rest for about an hour.

Remove from plastic. Divide into 10-12 portions and roll into balls. The less balls you make, the thicker the tortillas will be. Cover them with a damp cloth to keep them from drying out while rolling.

Liberally sprinkle wooden cutting board or counter with sweet rice flour. Roll each ball of dough to a 10 inch round. Wood will release the dough easily, use wax paper or plastic if it sticks to your counter. You can also use a tortilla press to start the flattening process. Use a rolling pin to make a very flat and smooth tortilla.
Cut into a circle with a knife by hand, or use a cooking pan lid that is the desired diameter, like you would a cookie cutter.

If not cooking tortillas immediately, stack with wax paper or plastic in between the tortillas and store in an airtight container or baggie.
Caution- leaving dough or tortillas exposed to the air will very quickly dry them out.

Cook on a hot surface for about 30 seconds on each side. Use immediately, or store in a tightly sealed plastic bag.

Reheat on a hot surface. DO NOT MICROWAVE. Keep unused tortillas in a sealed plastic bag in the refrigerator.

These tortillas are the best! They fold and roll like wheat without cracking or crumbling.