We’ll credit this recipe to Bobbie Coughlin, over at the Delphi Celiac group. She thinks it came from a support group in Texas, but I was unable to find this recipe on any of the Texas groups’ websites. I have made this a few times and we really like them.
1/4 cup each cornstarch, tapioca flour, potato starch, white rice flour and brown rice flour
1 tsp salt
1 1/2 tsp xanthan gum
1 generous tsp baking powder
1 1/2 tablespoon oil
1/2 cup water, more if needed
Mix dry ingredients and add water and oil. Let rest 10 minutes.
Divide into balls, roll into tortillas, and cook on a hot skillet.
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