I made homemade tortillas with 3 brands of gluten free flour and there was a clear winner for me!
Servings: 6(12-14 tortillas)
Author: Mexican Please
3cupsgluten free flour
3tablespoonslard (or oil)
Add the salt to the flour and mix well. Use your fingers to crumble the lard into the flour mixture. Add 1 cup warm water and stir as much as you can with a spoon, then dump onto a work surface and knead into a cohesive ball. Feel free to add another splash of water if it's not combining readily.
A rolling pin is traditionally used for flour tortillas, but without gluten you can just smoosh these as you would corn tortillas. Pull off a golfball sized chunk of dough and roll it between your hands to form a smooth ball. Surround the dough ball with plastic -- I used a Ziploc bag with the sides cut off -- and smoosh it into a thin tortilla using a casserole dish, flat-bottomed skillet, or a tortilla press.
Heat a comal/skillet to medium high temperature. Once heated, add a tortilla to the dry skillet and cook each side for 45-60 seconds, or until light brown spots are forming on the underside.
As one tortilla cooks, roll out the next to expedite the process.
It can take a few tries to get the heat of the stove right. If you're quickly getting black spots then your temp is too high. If it's taking too long to get brown spots then your temp is too low. I use a tad over medium heat on my stove.