Bob’s Red Mill Gluten Free Corn Tortillas
Yield: 12 six-inch tortillas
Use these tortillas in the recipe for Sizzling Coriander Shrimp Tacos with Handmade Corn Tortillas.
Mix salt into the corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about 1 hour, covered.
Preheat a griddle or flat surface. Divide the dough into 2-inch balls. Press dough between 2 pieces of waxed paper or flatten according to tortilla press directions.
Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for a few seconds.