For this recipe it’s not necessary for a tortilla press, you can use a zip lock back and a rolling pin.

1 3/4 gluten-free flour blend

1/4 cup mesquite flour or teff flour

1/2 teaspoon salt

1 1/2 tsp xanthan gum

1 1/2 tsp baking powder

2 1/2 tbsp olive oil

1/2 cup cold water

Brown rice

Mix together flour, salt, xanthan gum and baking powder.  Use a mix master fitted with a paddle, mix dry mixture and some of the water on low speed, adding just enough water until a soft dough forms.  Cover and let rest for 10 mins.

Cut two zip lock bags (gallon size) inhalf on parallel sides so that each open up into a rectangular sheet.  Lightly sprinkle with some brown rice flour on one side of the zip lock bag halves.

Divide tortilla dough into 8 equal pieces.  Shape each piece into a ball and place it on the floured zip lock bag.  Place the other zip lock bag on top and flatten dough out as round as possible using a rolling pin.  If dough seems to thick gently peel off the zip lock bag and dust with more flour.  Replace the piece of zip lock bag, turn over and do the same to the other side.  Continue rolling until the dough is about 1/8 inch thick.

Heat a non-stick skillet.  Make sure the heat is high on  high.  Place one rolled tortilla dough onto hot skillet.  Cook for a minute or less.  Turn over for a few seconds.  Continue until tortilla shells are cooked.  Keep covered until ready  to use.

To reheat wrap them in a damp in a low oven or quickly in a microwave.