Soft Tortilla Shells

  • 2/3 c. brown rice flour
  • 1/2 c. quinoa flour
  • 1 c. tapioca starch/flour
  • 2 tsp corn-free baking powder (Hain brand)
  • 1-1/2 tsp corn-free xanthum gum (Authentic Foods makes one)
  • 1 tsp sea salt
  • 4 tsp raw honey
  • 2/3 c. warm water
  • 6 Tbsp Spectrum palm oil shortening
  • Coconut oil or olive oil for greasing the skillet

Combine the the brown rice flour, quinoa flour, tapioca starch, baking powder, xanthum gum, and salt thoroughly by stirring. Add the honey, water, and shortening and use a mixer to mix until the dough forms around the blades. Wrap the dough ball tightly in plastic wrap and chill for 30-45 minutes.

Divide the dough into 12 equal portions and form each into a round ball. Keep the dough balls tightly covered with plastic wrap as you work so that they don’t dry out. On a lightly floured surface, use a floured rolling pin to roll them into small, round tortillas. This can be tricky. Be sure you have enough flour.

Place them one at a time into a preheated, greased skillet. Cook each side until lightly browned. As you finish each tortilla, place it on a place that is covered by another plate that is inverted to trap the steam in. Steam is an important element in keeping them moist. Serve warm.

These can be stored in the refrigerator for 4-5 days. I store them in a freezer bag laying flat. I reheat them for a few seconds in the microwave.

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Posted on

December 14, 2016