Making Gluten Free Tortillas

A few weeks ago, while looking through several cookbooks, I came across one that looked interesting. Interesting because of my struggle with eating as clean as possible, without chemicals or preservatives. 

My family has always loved tortillas, but I have always been bothered by something: what causes store bought tortillas to last months and months in their plastic bags? They never seem to grow mold or stale. And of course with my household trying to get rid of wheat, I saw a recipe cookbook: Against the Grain that basically uses just tapioca flour for making tortillas...so I bought the cookbook and a tortilla press.

This recipe turned out wonderful and I now keep these in our freezer, ready to microwave for 10 seconds and fill. They are soft, stretchy and roll without cracking. 

Flour Tortillas
2 3/4 tapioca starch {the original recipe called for only 1 3/4 cups of tapioca starch, but it was too runny and I could not make it work)
1/4 cup canola oil
1 teaspoon salt
3 large eggs
3/4 cup almond milk (the original recipe called for milk, but since we are going dairy free, this was a good substitute)

1. In a food processor, combine the tapioca starch and salt.
2. In a medium saucepan, bring the milk and oil to a full boil, stirring constantly to keep the mil k and oil in solution. Pour the hot mixture into the food processor and pulse until the mixture is fully moistened and grainy. Allow the mixture to rest and cool for 15 minutes.
3. Add the eggs, one at a time, and pulse the batter until it is fully blended. The batter will have the consistency of thick pancake batter. Pour the batter into a medium bowl and set it next to your tortilla press as it preheats according to the manufacturer's instructions.
4. Pour approximately 1/4 cup of batter onto the center of the press. Press down lightly with the lid,then release it. Within seconds (about 3) the bottom will be cooked enough that you can spin the tortilla with your fingers 90 degrees and press down again. Let the bottom cook for a few more seconds and then flip the tortilla over. Be careful not to overcook the tortilla or it will get too crisp. A done tortilla should be light and stretchy and have any brown spots. Making perfect tortillas takes a bit practice, but once you get the hang of it, they become quite easy.

I freeze these between parchment paper. They reheat quickly in microwave for 10 second.