2 cups gluten-free flour mixture
2 tablespoons xanthan gum
1 teaspoon sugar
1 1/4 teaspoons salt
1 teaspoon baking powder
2 tablespoons shortening
Heat cast-iron skillet over medium heat. In large mixing bowl, combine flour mixture, xanthan gum, sugar, salt and baking powder. Cut in shortening. Add 1 cup warm water about 1/4 cup at a time, stirring after each addition, until dough is smooth. Form into balls about the size of tennis balls. Put dough between two sheets of wax paper and use rolling pin to flatten into discs about 1/8 inch thick and 10 to 12 inches across. Use separate sheets of paper for each dough ball. When all dough has been rolled out, remove wax paper from first tortilla and cook on hot skillet about 45 seconds on one side, until cooked side has brown flecks (uncooked side may start to bubble). Flip and cook about 20 seconds on other side. Peek underneath the tortilla to see whether it has brown flecks, a sign it is done.
Servings: 6. Serving size: 1 tortilla. Per serving: 199 calories, 2.5 g protein, 4.4 g fat, 36.6 g carbohydrates, 3.8 g dietary fiber, 582 mg sodium, 2.0 g sugars, 2 mg cholesterol
There are several gluten-free flour mixtures, including commercially prepared ones. If you’d like to make your own, Living Gluten-Free For Dummies suggests you combine two parts (equal amounts) rice flour with 2/3 part potato starch flour and 1/3 part tapioca flour. For example, if you wanted to make 6 cups of flour mixture, you’d use 4 cups of rice flour, 1 1/3 cups potato starch and 2/3 cup tapioca flour.