Gluten Free Tortillas I

A few weeks ago, Lance and I tried some store bought gluten free tortillas that really fell flat. I appreciated that they were vegan, but they didn't tolerate being used as a wrap and would shred, leaving us with a big mess. Fresh made tortillas are worth the little bit of extra effort and tolerate being used as a wrap much better. I have a few different tortilla variations, but this has been my husband's favorite so far - probably because they are the closest to wheat flour tortillas he is used to.

Tortilla with guacamole, mac sour creme, and portabello fajita filling

Tortillas I
makes six 5" tortillas
1/4 c Potato Starch
2/3 c Amaranth Flour
1/3 c White Rice Flour
1 tsp Salt
2-3 TB palm oil (Spectrum Shortening is what I use)
2 Tb Water

Thoroughly combine the dry ingredients with a whisk. Potato starch has a tendency to clump, so be sure to pay special attention. Add the palm oil and combine with a fork or your hands. I find it works better to get in there with my hands to make sure things are combined evenly. Add a little bit of water at a time. What you want is a consistency that sticks together but does not stick to your hands.

Take a 1 1/2" ball of dough and put it on a rolling surface dusted with white rice flour. Dust the top of the ball of dough as well so it doesn't stick to your rolling pin. Roll the ball of dough out into a thin disk and carefully put the disk into a pre-heated frying pan (at medium heat). It will blister up a bit when it is ready to flip (after around 4 minutes). Don't worry, those will disappear once you flip it over.

Cook another 2-3 minutes on the other side.

Ideally, these should be cooked as the rest of your taco meal is nearly finished. My husband helped with the macadamia sour creme and guacamole as I cooked the portabello fajita filling along side the tortillas. It was a lot of multi-tasking, but the meal was quite good if we do say so ourselves. I need to work on the portabello marinade a bit before it's blog worthy.