Recipe for Health - Gluten Free Flour Tortillas

Since cutting down on my gluten intake, I have been severely limiting myself on one of my favorite go-to quick snacks - a peanut butter and jelly tortilla wrap. They worked for breakfast, lunch, dinner and everything in between for a quick, portable, fiber and protein fix. When I tried to find gluten free tortillas in the grocery stores, I either a) couldn't find them or b) wasn't willing to pay $5/bag for them. So.... I started experimenting at home.

My first attempt ended in a not-unpleasant, but not tortilla-like, crepe. They were okay-ish, but a little eggy. The second, egg-free attempt, was perfect!

Gluten Free Flour Tortillas
1 1/2 C Trader Joe's Gluten Free flour
1 1/2 t xanthan gum (I had to go to Whole Foods for this. Warning:  it was expensive, but you need very little of it at a time in gluten free baking, so it lasts awhile.)
1 t baking powder
1/2 t salt
3 T coconut oil
2/3 C warm water

Directions:  Mix all the dry ingredients together. Add oil and use hands to incorporate; texture will be lumpy at this point. Add warm water and mix. The dough will be VERY sticky and look like the picture on the right. Once mixed, let the dough rest for 5 minutes, during which the water will be absorbed and the dough loses some of the tackiness. Put a pan or griddle on high heat.

Use your hands to roll the batter into 8 separate balls (about golf ball size). Place one ball between two pieces of plastic wrap, flatten with your palm, and then roll out until very thin. The pre-cooked tortilla will be very fragile. Carefully remove from plastic wrap and place on hot griddle for 10-15 seconds each side. Remove and cool. Repeat for the rest of the dough.