Homemade Flour Tortillas

Homemade Flour Tortillas

Ingredients:

• 1 cup (136g) Bob’s Red Mill Gluten Free All Purpose Flour

• 2 Tbsp Psyllium Husk

• 1 tsp xanthan gum

• 1 tsp kosher salt

• ¾ cup warm water

• 1-2 Tbsp neutral oil (for lubricating the tortilla press)

Yields 4 medium or 8 mini tortillas

Prep Time: 15 minutes

Cook Time: 15 minutes

Note: For best results, a tortilla press is highly recommended for this recipe.

In a large bowl or standing mixer, combine the Bob’s Red Mill Gluten Free All Purpose Flour, psyllium husk, xanthan gum, and kosher salt until thoroughly homogenous. Gradually begin adding the warm water, and kneading the dough vigorously until a firm and slightly sticky dough is formed (about 5-7 minutes).

Preheat a large pan or skillet over medium heat. Amply grease your tortilla press with oil (or line with parchment paper). Portion your dough into your desired size, place in the center of the tortilla press, press the dough until the tortilla is your desired thinness (noting that overpressing may cause the tortilla to tear), and reserve. Repeat this process, greasing the press before each tortilla to prevent sticking.

Place the tortillas in the hot skillet and cook 2 minutes per side until slightly golden. Use the tortillas for tacos, quesadillas, or whatever recipes you’d like. Keep in an airtight bag or container, refrigerate or freeze, and reheat for best leftover results. They will keep for up to 4 days in the refrigerator and up to 3 months in the freezer.