|Roll while still warm- then let cool and store in zip lock bag|
These wraps are much like store bought flour wraps- sturdy enough to hold a filling. They are quite a bit stronger than my gluten free low carb tortillas made with pysillium husk. If making extra store in zip lock bag in fridge. I roll them in a paper towel to absorb moisture before putting in bag. Warm slightly in micro wave to make them roll easier.
Gluten Free Flour Tortillas
1/2 cup chick pea flour
1/2 cup white rice flour
1 cup tapioca starch
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons guar gum or xanthams gum
2 tablespoons lard (butter, shortening or coconut oil)
1 cup water
Mix dry ingredients together. Using a fork work the lard into the flour mixture. Add water a little at a time while mixing with wooden spoon or hands – add enough water until dough is soft but not sticky. Roll out on floured surface into 9″ or 10″ circles about 1/8″ thick or use a tortilla press. Fry in ungreased cast iron skillet over medium high heat for 1- 2 minutes until bubbles form – flip and do other side. Do not fry too long or they will not be soft. Remove and roll up – let cool.