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Gluten-Free Tortillas PDF Print E-mail


1/4 cup each cornstarch, tapioca flour, potato starch
1/2 c. brown rice flour
1 tsp salt
1 generous tsp baking powder
1 1/2 tsp xanthan gum
1 1/2 T oil
1/2 cup (more or less) water


Mix dry ingredients; add oil & water.
Let rest 10 min.
Divide into balls. Roll into tortillas and cook on a lightly oiled skillet (I used a dry non-stick skillet and it works great). As you cook, keep them covered with damp paper towels.