Customer Reviews

Authentic Foods Tapioca Flour

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Gluten-Free Flour Tortillas
MAKES 6-8 TORTILLAS

1 cup white rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/3 cup fava bean flour
2 tsps xanthan gum
1 tsp baking powder
1/2 tsp sugar
1 1/4 tsp salt
2 TBs vegetable or other shortening
3/4 to 1 cup warm water

Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
Add the warm water, starting with 3/4 cup and mix well.
Continue to add water until a soft, cohesive dough is formed.
Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
Bake until the second side has slightly browned - should brown in a very short time.
Keep warm in a tortilla keeper or wrapped in a cloth until served.
Note: Will freeze in a sealed plastic bag for up to three months.

Reprinted courtesy of The Jane Boutel Cooking School, Alberquerque, New Mexico.

I used my original pie crust recipe but substituted part tapioca flour and part gluten free bread flour for a pumpking pie. Those family members that ate the pie made with the gluten free products and the traditional pie could not taste any difference between the two.