Gluten Free Tortillas

About a month ago, after being pushed to the limits by my beloved oldest child, I sat out on the journey of finding "good" gluten free tortillas. I browsed through many more recipes than I could ever count on Pinterest.  I FINALLY found one that I was going to attempt. On the first attempt, they turned out pretty good, but rolled them all out by hand. That took awhile to do. In the mean time, I ran to eBay and quickly ordered a tortilla press.  This was one of the smartest things that I have ever done!

Gluten Free Flour Tortillas

2 C. Betty Crocker Gluten Free All Purpose Flour
2 tsp. granulated sugar
1 tsp. xanthan gum
1/2 tsp. baking powder
1/2 tsp. salt
2 T. lard or vegetable shortening
3/4 C. cold water, plus more as needed

Whisk together the flour, granulated sugar, xanthan gum, baking powder, and salt. Cut shortening into flour with a pastry blender, your hands, or 2 forks. No large pieces of shortening should remain.
Add 1/2 cup water. Stir into dough using a spoon. Dough will be dry. Add additional 1/4 cup water. Stir. If the dough begins to hold together, stop adding water. If the dough remains dry, add a little water at a time, until it beings to hold together, but isn't wet. The dough should feel damp, not wet.
It should not stick to your hands. If the dough seems dry, add a tablespoon of water. If the dough is too wet, add in additional flour. To test the consistency, pinch off a generous tablespoon and roll it between your palms. The dough should form a ball easily and not stick to your hands. 

Heat a skillet or griddle over medium heat. Line a tortilla press with a plastic bag (that you've cut open on two sides) or wax paper. I used wax paper. Pinch off about two tablespoons of dough. Roll into a ball and place in tortilla press. Flatten dough in the press. Remove. If dough seems thick, peel back the plastic bag from the tortilla, dust with a little additional white rice flour, cover and roll out slightly.

Increase heat to high. Heat until skillet or griddle begins to smoke lightly. Remove tortilla from plastic bag/wax paper. Place in hot skillet. Cook for about three minutes. Tortilla should be lightly brown. (As your first tortilla cooks, begin pressing out the next tortilla.) Flip and cook an additional minute or two. Second side won't get as brown. Immediately transfer hot tortilla to a plate. Cover with a towel. Repeat process until all dough is used.

Tortillas are best served right away. However, they can be stored overnight in a sealed plastic bag. Heat before serving to soften.
Adapted from: Gluten Free Tortillas