We love making these tortillas with kids! If you don't have a tortilla press, no worries! Just roll it out with plenty of tapioca flour in-between plastic wrap and let your kids use cookie cutters to form the 'tortillas'.
1 teaspoon xanthan gum *(If flour has xanthan gum, use only 1/2 tsp)
1⁄2 teaspoon baking powder
1 teaspoon salt
4 TBSP butter, or Spectrum Organic Shortening (Gf alternative...lard)
3⁄4 cup ice water, plus more as needed
Circle cookie cutter or tortilla press
In a medium bowl, whisk together gf flour, tapioca starch, baking powder, xanthan gum, and salt. Cut in the ‘butter/shortening’ either by hand, or with a potato masher. Be sure no large pieces of ‘butter’ remain.
Add 1⁄2 cup cold water. Stir with spoon until combined. (Dough will be dry.) Add another 1⁄4 cup water. Stir. Feel the dough. If it starts to hold together and feels moist, stop adding water. If the dough feels dry, add another two tablespoons of water. Repeat until dough is moist, but not wet.
Line a cutting board or baking sheet with plastic wrap. Generously sprinkle tapioca flour on top. Turn dough out onto counter. Flour your hands lightly, gather dough into a ball. Knead the dough until smooth. If the dough is too wet, knead additional tapioca flour into it. If the dough feels dry, knead a splash more water into it. You want the dough to be easy to work with in your hands. Pull off a little. Roll it between your palms. It should not stick or fall apart. It will feel like play-doh.
Heat gluten-free cast-iron skillet or regular skillet over medium heat. While skillet heats ... Sprinkle dough generously with tapioca flour and cover with plastic wrap. Roll out dough and then use cookie cutter to get desired shape. Or use a floured & lined tortillas press. Pinch off about 2 TBSP of dough and roll into a ball. Place the dough ball into the press and close to flatten. (If too thick, dust with flour and roll out a little in the bag.)
Increase the heat under the skillet to medium-high or until it smokes a little. Place the tortilla on the skillet. If regular sized tortilla, cook about 3 minutes, or until the tortilla is golden brown. (As your first tortilla cooks, begin pressing out the next tortilla.) Flip. Cook an additional minute. If using mini size, cook 2 minutes, flip. Cook an additional 45 seconds on the other side.
These can be placed in the freezer! Just heat for 20-30 seconds when ready to reuse.