Developed by Monica Poole of Debys Gluten Free
2 cups tapioca flour
1 cup Debys gluten-free biscuit mix
2 tablespoons shortening
2 teaspoons xanthan gum
½ cup milk or soy milk
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.