Tastes just like wheat tortillas! ( They are very flexible)
1/4 cup each cornstarch, tapioca flour, potato starch, white rice flour and brown rice flour
1 tsp salt
1 1/2 tsp xanthan gum
1 generous tsp baking powder
1 1/2 tablespoon oil
1/2 cup water, more if needed
Mix dry ingredients and add water. Let rest 10 minutes. Divide into balls, roll into tortillas, and cook on a hot oiled skillet until it starts to bubble. Flip and cook on the other side. Makes 4 - 6 largish tortillas.
Some tips we learned from the people on Delphi and from making this recipe a lot:
-- You can roll the tortillas out using a rolling pin. It helps a lot to put the dough between parchment paper because it is very sticky. We bought a tortilla press, so we now put a ball of dough in the press between two pieces of parchment paper, then roll it out some more to get the tortillas really thin.
-- If the dough is a little sticky when you roll it out, dust it with white rice flour.
-- As each tortilla is finished, put it into a zip lock plastic bag while you are cooking the rest. It keeps them moist and flexible.
-- I like to have a wrap for lunch in school, but it takes too much time to make the dough in the morning. We've made the dough and rolled it out the day before and stored it in the refrigerator in between damp paper towels in a plastic bag. It only takes a couple of minutes in the morning to fry the tortilla and make a wrap. (I wrap the whole wrap in aluminum foil so it doesn't fall apart.)
-- If you like the recipe, you can mix up several batches of the dry ingredients and store in plastic bags. Then, when you want to make the tortillas, just add the oil and water and you are ready to go.