Gluten Free Tortilla Recipe_Soft and Delicious

With Cinco de Mayo  right around the corner, eating out in your favorite Mexican restaurant can be frustrating if you have Celiac disease or are gluten intolerant.  Since eating gluten free I personally miss ordering a big wet burrito, whether it be chicken or red potato filled.

Today I decided to try,  once again, to make a large  thin soft tortilla.   My first attempt tasted good, but was a tad thicker than I preferred. However, persistence paid off. 

Ingredients for Gluten Free Tortilla Recipe:

• 4 Cups of Gluten Free Flour; 1/2 tapioca flour 1/2 All purpose Gluten Free Flour
•  3 tsp Himalayan salt
•  3 tsp baking powder
•  4 tsp xanthan gum
•  1 tsp each; chipotle, cumin, garlic and onion powder
•  4 tbsp Olive Oil
•  1- 1 1/2 cups warm water

Instruction to make Gluten Free Tortilla:

1.  Mix all the dry ingredients.
2.  Add the olive oil and slowly add the warm water until you form a firm soft ball of dough.
3.  Divide into 8 equal balls for larger tortilla, 10 equal parts for smaller tortilla.
4.  Using a floured cutting board, roll one of your balls until thin.
5.  Place in a medium heat cast iron skillet.
6.  Let tortilla rise until bubbles start forming.
7.  Flip over and let the other side brown. 
8.  Don't get distracted or it will brown to quickly.
9.  Place hot tortilla on a plate and cover with a cloth while rolling and frying remaining balls