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.

1 cup glutinous rice flour
1 cup white rice flour
¼ cup tapioca flour
¼ cup brown rice flour
¼ cup corn flour (yellow ground flour from the Middle Eastern Store)

*If you dont keep corn flour on hand, add something else! I dont consider the flour mix critical -- whatever you like and works for you.

1 Teaspoon salt
a little sugar
1 heaping teaspoon baking powder
1 ½ Teaspoon oil or shortening
¼-½ cup water as needed

Mix all together minus the water. Add the water a little at a time until the dough holds together. Make a bunch of little balls using a teaspoon Load up the tortilla maker with one of the little balls. The machine will squash the little ball into a perfect circle and cook it. Cooking time is about 15-30 seconds for doughy pancakes that roll up easily. Cool longer if wish to brown and then re-heat in the microwave to make pliable again. Cooking a minute or longer makes a flatbread cracker that doesnt bend (but is still good slathered with butter). If wish crepes for dinner, add more sugar. Can add xanthan gum if you are lucky enough to have it on hand. Im experimenting with adding an egg and making pancakes. If you boil the water, you get perfect pancakes for Peking Duck (which you can sometimes get from carryout in Virginia!) or other Chinese food. You could also fry them and make egg rolls.

1/3 cup light bean flour
½ cup cornstarch
2 tablespoons tapioca flour
½ teaspoon salt
½ cup liquid egg substitute, or 2 eggs, or 3 large egg whites
1 ½ cup water
oil for brushing skillet

In a medium bowl place the bean flour, cornstarch, tapioca flour, and salt. Whisk together. Add the egg and beat together until smooth. Slowly beat in the water. Let rest in refrigerator for at least 20 min. heat 9 skillet or frying pan over high heat, brushing the pan lightly with oil. Be sure it is hot enough for water to dance on before starting to cook the tortillas. Spoon in about 4 tablespoons of batter or enough to just cover the bottom of the skillet. Cook until the bottom of the tortilla is golden brown and the edges curl up and the top seems dry. Turn and barely cook the other side. Slip onto wax paper. repeat. Store separated by wax paper in a plastic bag in the refrigerator or freezer until ready for use. reheat in microwave before filling. Makes about 8.

Recipe for Green (Verde) Sauce:
Puree in blender/food processor: 2 cups tomatillos (Mexican green tomatoes), 1 small garlic clove, 8 to 10 sprigs or fresh cilantro, and a tiny piece of Serrano raw green chili or jalpeño, ¼ cup diced white onion, and 1 teaspoon salt. Cook sauce for several minutes in a small pot with a teaspoon of oil until it changes color.

Recipe for Red Enchilada Sauce:
1 cup chopped onions
2 cups canned tomatoes
1 - 8 ounce can tomato sauce
2 garlic cloves, minced
Pinch of cayenne pepper
10 drops hot sauce (Tabasco)
½ tablespoon plus 1 tsp. chili powder
1 tablespoon honey
¼ teaspoon cumin

Sauté the onion until translucent. Add the rest of the ingredients and simmer uncovered 30 minutes.

To make the Enchiladas:
Heat corn tortillas by quickly passing through hot oil and then pass them through the sauce. Fill the tortillas with shredded chicken or cheese. Fold/roll and place in baking dish. Cover with remaining sauce. Top with a layer of Monterey Jack cheese. Bake in oven on 350F, until hot and cheese browns slightly.

Ingredients:
1 ½ cups diced peeled pineapple
1 cup diced peeled jicama
½ cup diced red onion
¼ cup chopped fresh cilantro
¼ cup fresh lime juice
1 to 2 Serrano chilis, seeded, chopped
¼ cup olive oil
2 teaspoons chili powder
3 small zucchini, each cut lengthwise into 5 slices (about 10 ounces)
1 pound halibut or orange roughy fillets
4 5- to 6-inch corn tortillas

Directions:
Prepare barbecue (medium-high heat). Mix first 6 ingredients in medium bowl. Season salsa with salt and pepper.

Whisk oil and chili powder in small bowl. Arrange zucchini, fish, and tortillas in single layer on large baking sheet. Brush chili oil on both sides of zucchini, fish, and tortillas. Sprinkle zucchini and fish with salt and pepper. Grill until fish is cooked through, zucchini is tender, and tortillas begin to crisp, about 3 minutes per side for fish and zucchini, and 2 minutes per side for tortillas. Divide zucchini among tortillas. Cut fish into strips and place atop zucchini. Top with salsa and serve. Test-kitchen tip: The heat level of chiles can vary widely; be sure to taste and adjust the quantity of chiles to your liking.

Makes 4 servings.

2 green bell peppers, diced (2 cups)
1 small onion, chopped
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon black pepper
1 can (14.5 oz.) diced tomatoes
1 small can gluten free tomato sauce
1 tablespoon cilantro, chopped
1 whole chicken cooked, boned, shredded (about 3 cups)
1 tablespoon lime juice
1 jar salsa (16 oz)
6 corn tortillas
1 cup shredded Monterey Jack cheese (4 oz)

Gluten-free sour cream, jalapenos, cilantro

Preheat oven to 350F. Coat a large skillet with oil; heat over medium heat. Add peppers, onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add tomatoes, 1 cup, tomato sauce and cilantro. Cook for 5 minutes.

In large bowl combine chicken with lime juice; stir in tomato mixture. Spread ½ cup salsa in un-greased 13"x 9" baking dish; top with 3 corn tortillas (break in pieces to fill gaps). Top with chicken mixture; sprinkle with ½ cup cheese. Top with remaining tortillas. Spread with remaining salsa; sprinkle with remaining cheese.

Bake until cheese is melted, 15 minutes. Garnish with sour cream, jalapenos and more cilantro.

Serves 6. Kitchen time 35 minutes.

Ingredients:
One pound boneless, skinless chicken breasts cut in two to three pieces each.
Two teaspoons (or more) taco seasoning mix
Two thirds cup bottles salsa OR one can Ro Tel diced tomatoes with green chilies partially drained
Two thirds cup shredded cheddar jack cheese
One-four ounce can diced green chilies (can use less)
Sour cream
Sliced black olives

Directions:
Combine chicken and seasoning mix in bowl and toss. Heat skillet with cooking spray and cook chicken until browned. Arrange chicken in a dish coated with spray. Top with salsa or tomatoes, cheese and chilies. Bake at 450F for approximately eight minutes or until done.

Top with sour cream and black olives.

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.

This recipe serves 3 to 4.

Ingredients:
3 or 4 chicken thighs, simmered in salted water until very tender (about 40 minutes)
6 soft corn tortillas
1 - 12-oz jar salsa Verde (green salsa, I used La Victoria brand)
3 or 4 ounces crumbled or shredded white cheese (white cheddar, Monterey Jack or goat cheese)

Directions:
Bone chicken and slightly shred meat with two forks. Stir in about 1/3 of the salsa to moisten and season the chicken. Spread a little dab of salsa on the bottom of a 2 quart casserole dish. (An oblong casserole dish with rounded ends works best.) Put a couple tortillas in the bottom of the pan over the salsa. Spread half the chicken mixture on top of that. Sprinkle with a little cheese. Add a couple more tortillas, the rest of the chicken mixture and a little more cheese. Lay on the last two tortillas, spread with remaining salsa and the rest of the cheese. Bake at 350F until heated through and a little bubbly (about 30 minutes).

Ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle of gluten-free beer OR water
2 (10 ounce) cans diced tomatoes with green chilies
1 (1.25 ounce) package gluten-free taco seasoning
3 whole skinless, boneless chicken breasts
Shredded cheddar cheese
Gluten-free sour cream
Crushed tortilla chips

Directions:
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer OR water, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

This recipe comes to us from Carrie Faith.

2 cans Heinz beans in tomato sauce
2 cans Heinz Chili style Kidney beans
1 can Hunts-Wesson tomato sauce
1 can tomatoes
1 small Imagine Tomato soup (if you can find this, just add extra tomato sauce)
Extra lean hamburger
1 green pepper, diced
1 red pepper, diced
1 onion, diced
1 cup corn
2-4 tbl Chili powder, McCormick or Club house (add as much as you want)

Cook hamburger and vegetables until done. Add everything in a big pot and heat.