Gluten Free Flour Tortillas

• 1 14 cups gluten-free flour, blend (store bought or I think I will use white rice flour and tapioca starch in half the amount)
• 12 cup tapioca starch
• 13 cup sorghum flour (or brown rice flour, finely ground to be corn allergy free)
• 2 eggs
• 2 tablespoons vegetable oil (or canola oil to be soy free)
• 1 12 teaspoons xanthan gum (or other gum, 2 tsp if using a GF flour blend that does not contain xanthan gum already)
• 1 teaspoon salt
• 34 cup warm water (plus or minus)

1. Preheat griddle to 375F.
2. Mix dry ingredients together and set aside.
3. Combine eggs, oil, water and whisk to blend.
4. Add to dry ingredients and mix well until dough forms a ball.
5. Dough should be soft and pliable but able to be rolled out w/out sticking to everything.
6. (Too sticky?
7. Add a bit more flour.
8. Too dry?
9. A bit more water.
10. ).
11. Knead on floured surface until smooth.
12. Divide into equal pieces and roll out in a circle very thinly.
13. Place on hot griddle and cook 1-3 minutes on each.
14. Will brown slightly and bubble up.
15. Set aside on a towel and cover.
16. (The steam from the hot bread will help make each one softer.)
17. Repeat until all pieces are cooked.
18. Let cool for a few minutes and then wrap around whatever youd like!

flour, tapioca, sorghum flour, eggs, vegetable oil, xanthan, salt, warm water

Taken from www.food.com/recipe/gluten-free-flour-tortillas-456386 (may not work)