INGREDIENTS
1 cup gluten free all-purpose flour (I used Bob's Red Mill)
1/4 tsp xanthan gum
1/2 tsp kosher salt
1/2 cup warm water plus an additional 1-3 tablespoons, if needed
1 tbsp canola oil or avocado oil
INSTRUCTIONS
1. In a large bowl, combine the flour, xanthan gum, and salt.
2. In a measuring cup, combine the 1/2 cup water and oil. Pour the liquid ingredients into the mixing bowl.
3. Use a spatula to moisten the dough, then mix with your hands to form a soft, uniform dough ball. You may need to add more water, 1 tablespoon at a time, if the dough is too dry.
4. Divide the dough into 8-10 golf ball-sized balls on a plate or work surface. If you want to make larger wraps, divide it into about 4 pieces. Cover the dough balls with a dishcloth while you work.
5. Take one piece of dough at a time and place it between two pieces of parchment or wax paper. Lightly spraying the parchment paper with oil or cooking spray will make it easier to peel off the tortilla. Use a heavy skillet or a rolling pin to flatten the dough into a circle roughly 4 to 5 inches in diameter.
6. Heat a lightly greased or cast-iron skillet over medium heat. When hot, add as many tortillas as will fit comfortably and cook for 30 seconds to 1 minute per side, until browned in spots and cooked through, but still pliable. Keep cooked tortillas under a towel to keep warm. Enjoy right away.
7. If you want crisp tostada shells or taco shells, cook them for a little longer, about 2 minutes per side. Then let cool flat for tostada shells or fold over or place between the wells of an upside-down muffin pan to form a taco shell shape. They will get crispy as they cool.
credit: cupcakesandkalechips.com