Ingredients:

1 TSP. salt	2 C. Gluten Free All-Purpose Flour Mix
2 TSP. sugar	1 1/2 TSP. xanthan gum
1 C. warm water

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1. Add the dry ingredients to a large mixing bowl and mix the ingredients thoroughly. (I do this with my hand
2. Add the cup of warm water to the bowl and mix the dry goods into the water with your hand. Just squish it all up until all of the dry ingredients are no longer dry. And then keep mixing a minute longer
3. Separate the dough into 8 pieces and roll each piece into a ball. Place all but one of the dough balls back into the bowl and cover with plastic wrap until you’re ready to work with them.
4. Sprinkle a clean, flat surface with a bit of rice flour and then roll you dough ball into a roughly circular shape. Get it as thin as possible.
5. Throw the tortilla onto a hot griddle (If you have a cast iron griddle on medium heat with just a smidge of shortening or oil) and let it cook approximately 1 minute – or until it has started puffing up and the bottom side is developing those lovely brown spots. Flip the tortilla and cook the other side until is toasty as well.
6. Slide the cooked tortilla onto a waiting plate and repeat from step 4 until you’ve cooked all 8 tortillas. I generally roll one tortilla out while another is cooking, so that there’s is always a tortilla on the gridle.

Cook’s Notes: If you’re allergic to soy, ubstitute Fava/Garbanzo flour for the soy flour with success. If you’re allergic to corn, try tapioca starch instead of the corn starch and almond meal instead of the masa harina Gluten Free Flour Tortillas (makes 8 tortillas that are gluten free and casein free)