One of the things I miss most now that I do not eat glutenous things is flour tortillas. I have tried two store-bought brands and they were like eating chewy plastic. Both broke when bent. I also tried making my own once before this recipe and they came out like rubber. But these tortillas are yummy and soft AND they don’t crumble and break when rolled. I followed this recipe with a few changes. I used Pamela’s BREAD Mix instead of the GF flour mix, and I omitted the xanthum gum and sugar as well because they are already in Pamela’s mix.
Note: You will need A LOT of flour for dusting. And I mean A LOT. GF dough is often very sticky. I just used white rice flour. I rolled the dough in it. Flattened it a little with my hands. Flipped, dusted, rolled, dusted, flipped, dusted, rolled, and so on. The cast iron skillet works well.
We are having breakfast burritos tonight!!