Ingredients:

  • 2 cups (260 g) Gluten-Free All-Purpose Flour Blend
  • 1/2 cup (60 g) Tapioca Starch or Potato Starch
  • 1 teaspoon (5 g) Xanthan Gum (do not omit)
  • 1 teaspoon (5 g) Fine Sea Salt
  • 1 teaspoon (5 g) Baking Powder
  • 1/4 cup (60 g) Cold Solid Vegetable Shortening or Lard, cut into cubes
  • 3/4 cup (180 ml) Very Hot Water (near boiling)

Instructions:

  1. Combine Dry Ingredients: Whisk together the GF flour blend, tapioca starch, xanthan gum, salt, and baking powder in a large bowl. Ensure the xanthan gum is evenly distributed.
  2. Cut in the Fat: Add the cold shortening/lard cubes. Use your fingers or a pastry blender to cut the fat into the flour until the mixture resembles coarse sand and small pea-sized lumps remain.
  3. Activate the Binders: Gradually pour the very hot water over the mixture while stirring continuously with a wooden spoon or spatula. The heat activates the starches and gum.
  4. Form and Knead: Once the mixture is cool enough to handle, turn it onto a lightly floured surface (using GF flour). Knead gently for about 3 to 5 minutes until the dough comes together in a smooth, slightly sticky ball.
  5. Rest (The Crucial Bit): Place the dough back into the bowl, cover it with a damp tea towel or plastic wrap, and let it rest at room temperature for a minimum of 30 minutes. This rest allows the xanthan gum to fully hydrate.
  6. Divide the Dough: Divide the rested dough ball evenly into 12 equal pieces. Roll each piece into a neat ball. Keep the balls covered while you work.
  7. Set Up Rolling Station: Place one ball of dough between two sheets of cling film or parchment paper to prevent sticking.
  8. Roll Thin: Using the rolling pin, roll the dough out to an even circle, roughly 6 inches (15 cm) in diameter and very thin (about 1/16th inch / 1.5 mm). Thicker tortillas will be stiffer.
  9. Stack: Peel the tortilla off the plastic wrap and stack them between small pieces of parchment paper to prevent sticking while you finish the rest of the batch.
  10. Preheat the Pan: Heat a cast-iron skillet or griddle over medium-high heat until hot (Do not add oil).
  11. Cook the Tortilla: Place one tortilla on the hot, dry pan. Cook for about 30–45 seconds per side. Flip when small bubbles form, and cook the second side until light golden-brown spots appear (Total cook time per tortilla should not exceed 90 seconds).
  12. Keep Warm: Transfer the cooked tortilla immediately to a tortilla warmer or a basket lined with a clean tea towel. Serve immediately or store.