Gluten Free Flour Tortillas: The Ultimate Pliable Recipe

Instructions:

1. Combine Dry Ingredients: Whisk together the GF flour blend, tapioca starch, xanthan gum, and salt in a large bowl.
2. Cut in the Fat: Add the cold shortening. Using your fingertips or a pastry blender, work the fat into the dry ingredients until the mixture resembles coarse sand or small peas.
3. Add Hot Water: Pour the very hot water slowly into the dry mixture while stirring with a wooden spoon or spatula. The heat starts to ‘cook’ the starches immediately.
4. Knead the Dough: Once the mixture is cool enough to handle, turn it out onto a lightly floured surface. Knead gently for 3–5 minutes until the dough is smooth, cohesive, and soft. It should feel slightly tacky but not stick heavily to your hands.
5. Rest the Dough (The Mandatory Tea Break): Form the dough into a single ball, place it back in the bowl, cover it tightly with cling film, and let it rest at room temperature for at least 30 minutes. This allows the flours and starches to fully hydrate and the xanthan gum to bind, which prevents cracking later.
6. Divide the Dough: Once rested, divide the dough into 10–12 equal pieces (roughly 40–45g each).
7. Form Balls: Roll each piece into a smooth ball and keep them covered with a tea towel while you work to prevent drying out.
8. The Rolling Technique: Place one dough ball between two sheets of cling film or parchment paper. Roll the dough out gently and evenly until it is very thin (about 1/16th inch or 1.5 mm). Roll from the center outwards, turning the dough often to maintain a circular shape.
9. Prepare to Cook: Carefully peel the rolled tortilla from the plastic wrap. If the dough tears, gently pinch the tear closed and roll it out once more.
10. Preheat Griddle: Heat your cast iron skillet or griddle over medium-high heat until hot (a droplet of water should sizzle and evaporate immediately). Do not add oil.
11. Cook the Tortillas: Place one tortilla on the hot surface. Cook for 30–45 seconds until small bubbles appear and the underside is lightly spotted gold/brown.
12. Flip and Finish: Flip the tortilla and cook for another 30–45 seconds. The tortilla should soften and puff slightly. Do not overcook, as this is when GF dough becomes brittle.
13. Wrap and Steam: Remove the cooked tortilla and immediately stack it inside a clean kitchen towel (or tortilla warmer). The steam trapped inside the towel is essential for keeping them soft and pliable. Continue cooking the remaining tortillas.