GF Tortillas

This is my first attempt at tortillas, ever, but GF always brings an extra level of challenge.

I am giving this recipe, just as I made it, but next time, I will either reduce the flaxseed meal or leave it out, completely. It gives it a distinct flavor. We liked them broken into chips and want to try them with hummus.

The pizza version was better, in my opinion, than the regular tacos. I did forget to buy refried beans and sour cream, though! >_<  Also, my camera got smeared, at some point. heh. Sorry.

Here's the recipe:

2 c GF all-purpose flour blend (3 c white rice flour, 2/3 c potato starch, 1/3 c tapioca starch)
1/2 c flaxseed meal
1/2 c sorghum flour
3/4 t xanthan gum
1 t salt (would like to reduce this, in the future)
2 t baking powder
1 + 1/4 c warm water
1/3 c shortening
1 egg
Cornstarch for "flouring" the surface

Heat the water. Warm to hot is ideal.

Blend sorghum and flaxseed meal. Add 1/2 c. of hot water, and set aside.

Mix together the  GF all-purpose flour, xanthan gum, salt, and baking powder, until well-blended.

Add the sorghum/flaxseed meal mixture to the flour mixture, stirring until large crumbs form.

Add the shortening to 1/2 c of the water, and allow to melt. Add to the crumb mixture and mix well, until dough ball begins to form. Mine needed more liquids at this point.

Add the 1/4 cup of water to the same container used for melting the shortening so that any residual shortening is mixed with the water. Add a little of the water to the dough, about half.

Add egg white to the dough, and mix with hand. If you're using a mixer, use the dough hook for all. I ended up adding the whole egg. It was VERY sticky.

Allow to rest for a couple of minutes. By the time you wash your hands, it should be ready to form into balls. I used a 1/8 cup measure for consistent results. This makes a small tortilla. A 1/3 cup measure would make a large tortilla, but the large ones I made were unmeasured.

Lightly dust the rolling surface with cornstarch, and roll out, very thin. Shape the edges, but gently pressing them back

If the dough dries out, use the remaining water to dampen fingers and knead the dough. If you get it too wet, let the dough ball rest, and it will absorb the water. If the dough breaks, you can also dampen your fingers to touch up the area.

Place in skillet, on medium heat, and cook until top is bubbly, and bottom is lightly browned.

Alternate: If you leave out the flaxseed meal, your dough may be less "thirsty." Add 1/4 cup of water, as needed, AFTER the egg, or leave out the egg.

Makes 16.