1 1/2 c. gluten free flour mix
1/2 c. corn meal
1 tsp xantham gum
2 tsp sugar
1 tsp salt
3/4 to 1 c. room temp. water
Whisk dry ingredients together. Form a well in the center of the dry ingredients and add about 1/4 c and mix with your hands. Continue adding water 1/4 c. at a time to achieve consistency.
Due to flours reacting differently (absorption wise) to liquids, you will need to adjust liquid depending on what's used. Dough should just leave the sides of the bowl.
Separate the dough into 6-8 balls, then place dough in between two sheets of parchment or cling wrap and roll out thinly. Dust with rice flour as needed. Heat skillet or griddle and gently lay out the tortilla in the pan. Cook for approx. 1-2 minutes on each side. Your looking for them to just barely develop little brown spots, once both sides have them your tortilla is done.
**** These do not make good leftover tortillas, so only make what you need. I have however heard of mom's rolling these out and freezing them in between wax paper but have not tried this myself. ****
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