2 Cups Tapioca Flour (same as starch)
1 Cup Gluten Free Bread Mix (I used the Pamela's Gluten Free Bread Mix & Flour Blend)
2 rounded tsp of xanthan gum (important to make the dough elastic)
2 Tbs Shortening (I used Spectrum)
1 1/3 cups Whole Milk (mine was Raw Milk)
You will need sweet rice flour for rolling out the dough to keep it from sticking to the rolling surfaces.
Blend all the dry ingredients together. Cut in the shortening. Add the milk and mix well. Take the dough out of the bowl and place on a floured counter. Kneed until well blended and you are able to put into a ball. Place the ball back in the bowl and cover with plastic wrap. Let the dough sit for an hour.
After an hour remove the dough and roll it into a snake as shown below:
Roll the dough out on a counter that is sprinkled liberally with sweet rice flour. Use a mixing bowl to cut around the dough to make a circle.
This is what your circle dough will look like.
Place the dough in a flat bottom heated pan - medium / high - that has been lightly oiled with olive or coconut oil. My pan is cast iron 10" skillet. Heat the tortilla on each side for approximately 30 seconds.
Store them in a ziploc bag in the fridge or freeze them until you are ready to use them.
That's all there is to it! Looks pretty easy huh? No they do not fall apart either. It wasn't as bad as I thought it would be.
My next project is to make burrito sized tortillas. I am guessing I will get 6 tortillas out of this batch for the larger sized tortillas.
One more gluten free obstacle conquered!
To your health.... naturally.