One of the foods I have missed the most since going gluten free is soft flour tortillas. I have yet to find a brand of gf ones that taste good! Most are too doughy or flimsy and just aren’t that great! So I decided to tackle making them myself. Let’s just say… it’s harder than you think. These TASTED great. But they were a pain in the you know what to roll thin enough and cook without ripping or falling apart. They would actually work GREAT as large tortilla chips though and I think next time I will cut them into triangles and do that!
3 cups gluten free flour (I LOVE the Measure for Measure flour by King Arthur)
1 tbsp. baking powder
1 tsp salt
1/2 cup vegetable oil
1 cup hot water
In a stand mixer with the bread hook attachment, combine all the dry ingredients. Add in oil and hot water and knead until a soft dough forms. Continue to hand knead on a floured surface to create a dough ball. Pick off a portion for each tortilla (about a 3 inch ball). Press each ball flat (I used parchment paper to help transfer to the pan) and roll out into a semi circular shape.
Cook in a non-stick pan for 2-3 min each side until lightly browned. Look for small bubbles on the top side as an indicator when to flip! Or cut them into wedges and make your own giant chips!
They are GREAT with these Crockpot Chicken Tacos!