These are the hand-rolled tortillas from the first time I made the recipe. I found the smaller size was easier to work with.
2 cups Gluten Free All-Purpose Flour Mix*
1 1/2 tsp xanthan gum
2 tsp sugar
1 tsp salt
1 cup warm water
*All-Purpose Flour Mix:
1 1/2 cups brown rice flour
1 cup soy flour (can substitute garbanzo, fava, sorghum)
3/4 cup potato starch (can substitute corn, arrowroot)
3/4 cup tapioca starch (can substitute corn, arrowroot)
1/2 cup masa harina (can substitute almond meal)
Add dry ingredients to a large bowl, mix well. Add warm water and mix completely, using your hands (this will be sticky!). Separate dough into 8 pieces, and roll each piece into a ball. Store dough balls in a bowl under a damp towel while working with each individual ball.
Cut parchment paper to the same size as the bottom of your tortilla press, and lightly oil paper. Cut a matching piece for the top, and rub the two pieces together to transfer oil.
Place a ball of dough onto the bottom piece of parchment, top with the second piece, and press (or roll out). Immediately cook tortilla on a lightly oiled cast-iron griddle over medium heat. Turn the tortilla before you think you should (it does not take long), and be careful not to overcook, or they will turn out more like chips or crackers than lovely, soft tortillas!
If you are hand-rolling your tortillas, cut two pieces of parchment paper and oil as above. Place a ball of dough onto the bottom piece of paper, cover with the second piece, and, starting in the center of the dough, roll away from you with a rolling pin, turning the paper and dough 1/4 turn after each roll. Rolling the dough in this way should yield a mostly round tortilla of equal thickness throughout. Cook as above.
Recipe Submitted by: Frugally Natural