Ingredients (makes about 8 medium tortillas):

• 2 cups gluten-free all-purpose flour blend (with xanthan gum included — if not, add 1 tsp xanthan gum) – I use King Arthur 1:1 gluten free flour

• 1 tsp baking powder

• ½ tsp salt

• 2 tbsp olive oil (or vegetable oil)

• ¾ cup warm water (add more by the tablespoon if dough is dry)

Instructions:

1 In a mixing bowl, whisk together the flour, baking powder, and salt.

2 Add the oil and warm water. Stir until a dough forms. ◦ Dough should be soft but not sticky. If too dry, add a little more water. If too wet, dust with extra flour.

3 Divide dough into 8 equal balls. (Or however many you want, I made mine on the smaller side)

4 . If you have a tortilla press this next step is super easy! I use the Una casa press and it is magical!! Put a piece of parchment paper on the press and place a ball on the bottom a little off center favoring the back. Place a piece of parchment paper on top and press down. You now have a thin tortilla on parchment. If you don’t have a press you will need to use a rolling pin and roll out your circle the best you can! (It’s doable trust me – it just sucks)

5. There are a few ways to cook these tortillas. You can follow the tortilla press directions and cook them directly on the press- you can cook them on a griddle and do 1 minute a side. Or the way I do it is I heat up a pan of oil and take the tortilla and place it into the oil, (if it bubbles around the edge the oil is ready.) Because gluten free tortillas are super thin and breakable I hold the parchment paper and set it tortilla side down into the oil and it will bubble quickly then pull off paper. Cook about 15 seconds per side or until your tortilla looks like a done tortilla. 🤷🏼‍♀️

6. Get a plate and set a paper towel on the plate. Start your stack on the paper towel laying a paper towel in between each tortilla to soak up the grease.

7. Find some people who don’t know they’re gluten free and see their reaction! Otherwise enjoy!!!