the way flour tortillas are meant to be.

When I was preparing for the Gluten Free Ratio Rally post earlier this month, I ran across Gluten Free Girl's recipe for homemade flour tortillas. Her tips about making the tortillas are extremely helpful. Adapting from that post, I created my own version. These are thick, soft, small tortillas, and the cast-iron skillet makes them awesome! However, let me advise one tip: Turn the stove fan on high before you start cooking the tortillas, or you will have smoke all through your house from the cast iron skillet (yes, I speak from experience)!

Homemade Flour Tortillas

2 oz. almond flour (57 g.)
2 oz. sorghum flour (55 g.)
2 oz. brown rice flour (58 g.)
2 oz. potato starch (58 g)
0.5 oz. (10 g./ 1 T.) psyllium husk powder
3/4 t. baking powder
1 t. sea salt
1.2 oz. (33 g/ 2 T.) coconut oil, not melted
4 oz. warm water

Measure and mix all dry ingredients.
Work in the coconut oil with hands till evenly mixed and crumbly.
Add warm water and knead in with hands until it forms a ball (dough may still be slightly sticky).
Cover bowl with a wet paper towel and let dough rest for 30 min. at room temperature.
Grease cast iron skillet with olive oil. Heat on high.
Divide dough into 8 pieces (it will divide fairly easily--no gluten). 
Get a 2" ball of dough, and roll between your hands.
Roll out like pie crust into a thin circle between 2 pieces of parchment paper.
Remove parchment paper, and carefully transfer to the preheated skillet. 
If the dough sticks to the parchment paper, only remove top piece, and turn the tortilla onto the skillet. The parchment paper is easily removed now.
Cook each tortilla for about 30 seconds on one side. Flip and cook for about 10 more seconds.
They should have char marks, but be careful not to burn them!

These tortillas are great with hummus, or scrambled eggs, or just eaten plain (yum!).
They are best when served immediately.
Makes 8 flour tortillas.

Shared on Gluten-Free Fridays.