Oh yes. I. did! It's the holy grail people! They don't just bend. They ROLL. You could make those thin little taquitos out of these. And they're
soft. I'm so EXCITED! You're not going to believe it. If you try these let me know what you think.
My decision to start developing this recipe began when I tried a GF flour tortilla recipe that turned out really good, but there were some problems. I wanted to see if I could make them better. I did a lot of research into what the traditional techniques were, as well as the ingredients. I watched YouTube videos with people showing how to make tortillas; everything from chefs to grandmas being filmed by their grandkids. All of that information helped me make a little change here and a little change there and I ended up turning it into a whole new recipe.
I've tested this recipe using shortening, lard and coconut oil. Every one of them works great. So no matter what you prefer to use, you're going to be able to make these.
The equipment I used that you may not have in your kitchen are a pastry cutter (you can use a fork), a griddle and a tortilla press. I only bought the tortilla press because it's faster when you're testing recipes. Rolling them out with a rolling pin was working fine.
To cook them I used my electric griddle and cranked it all the way up. Mine goes up to 400F. I cooked them right on the hottest part of the griddle. Right where the pancakes always burn. It worked perfectly.
Also, the damp towel seems to be one of the pieces of magic that makes these tortillas so soft and pliable. I'm sure it's the steam from all the heat in there after they're cooked. So don't skip that part.
Just to show you guys how good these are, I've made a little video. The only tortilla press I could find around here was a little six inch press. That's the only reason the tortilla is so small. I was making much bigger ones when I was rolling them with a rolling pin and they came out just as good.
Absolutely Perfect Gluten Free Flour Tortillas
1-1/4 tsp baking powder
1/2 tsp salt
4 tbsp lard, shortening or coconut oil
1 cup very hot water
Whisk the gluten free flour, baking powder and salt together to combine thoroughly. Add the shortening. Combine with a pastry cutter or fork until it resembles coarse crumbs. Add the hot water a bit at a time until combined into a workable dough. Wrap the dough in plastic and let it rest for half an hour.
Unwrap the dough and evaluate the texture. If the dough is too dry, add more water, a bit at a time. If too moist, add more flour. I good way to check the texture is to roll a pecan-sized piece into a ball and then squash it with your thumb. If it pretty much stays together, you're good. If it sticks to your hands it's too wet. If it crumbles apart and doesn't want to stay together, it's too dry.
Divide the dough into 12 equal pieces and roll into balls. Cover loosely with plastic to keep them from drying out.
Take a resealable, gallon-sized plastic bag and use scissors to cut off the top and down the sides, so you have a rectangular sheet. Put a dough ball on the plastic sheet, folding the other end of the plastic over the top of the dough ball.
If using a rolling pin, flatten the dough ball with your hand, then use a rolling pin to roll it out.
If using a tortilla press, place the plastic-covered dough ball into the press, a bit off center and press.
Peel one side of the plastic off the tortilla and invert it onto your hand. Slowly and carefully, peel the plastic off the other side of the tortilla.
Place the tortilla on a very hot griddle. Cook on one side just until bubbles start forming throughout the surface of the tortilla. Flip it over and cook that side about the same length of time. Flip it back and forth every 20-30 seconds or so until you get a bit of browning on the bubbles.
Cover your finished tortillas with a damp towel as they come off the griddle.
Enjoy!
