Ingredients:

  • 2 cups (280g) high-quality gluten-free flour blend (with xanthan gum)
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3 tbsp refined coconut oil, lard, or shortening
  • 3/4 cup boiling water
  • 1 tbsp chickpea flour (optional for protein and color)

Instructions:

  1. In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, and fine sea salt until well combined.
  2. Add the solid refined coconut oil (or preferred fat) to the dry ingredients. Use a fork or pastry cutter to 'cut' the fat into the flour until the mixture resembles fine crumbs.
  3. Pour the boiling water directly over the flour mixture. Immediately stir with a sturdy silicone spatula until the starches gelatinize and a cohesive, smooth dough ball forms.
  4. Divide the dough into 8 equal-sized balls. If the dough is too hot to handle, let it rest for 2 minutes.
  5. Place a dough ball between two sheets of parchment paper and use a tortilla press or heavy rolling pin to flatten into a thin, 6-inch circle.
  6. Preheat a cast iron skillet over medium-high heat. Carefully peel the tortilla from the parchment and place it in the dry pan.
  7. Cook for 1 minute <strong>until bubbles form and the bottom has golden spots</strong>.
  8. Flip and cook for 30 seconds <strong>until the tortilla puffs slightly</strong>.