I have been scouring the internet to find a good recipe for either gluten free flat bread or tortillas. Some were ok first day and so/so on re-heat day, some were awesome on first day and terrible (truly terrible) on re-heat day.
So this afternoon I thought about the basic ingredients for normal tortillas, yes I use to make them in the old days, and I said: Why make this harder than it needs to be!! I went downstairs, started up some pinto beans on low heat and started my tortilla.
I am terrible about measuring ingredients, I tend to cook by throwing a lot of dashes of this and that in, so here is a close guess on the measurements:
Just under a 1/4 cup of brown rice flour
1/4 teaspoon of xanthum gum
1/2 teaspoon coconut oil
1 - 4 tablespoons water (add slowly)
Mix together well, adding water in slowly as you don't want too much just enough to hold it together. They key to this tortilla is the coconut oil!! I used warm water, next time I will use cold as warm made it too sticky. I own a tortilla press, I started using my rolling pin and that was harder than it needed to be, so I got out the press and pressed it as thin as it would go. A few seconds on medium heat on an ungreased cast iron pan on each side and it was done. This makes one tortilla, which was very delicious and pliable!
To increase the recipe I would use 1 cup of brown rice flour, 1/2 teaspoon xanthum gum, 1/2 to 1 tablespoon coconut oil and slowly add in water.
My next endeavor will be a flat bread, any suggestions are welcome, but I am looking for simple ingredients please.
When I make a larger batch of tortillas and have tweaked the recipe I will upload it to the recipe web site.
and have a great day!!