Gluten-Free Dairy-Free Flour Tortillas

(If using cast iron pan) Preheat pan on low-medium heat on stove.

In a large microwave-safe bowl, add plant milk, glutinous rice flour, and salt. Stir with a fork until homogenous and smooth.

Place in microwave for 45 seconds. Take out of the microwave and stir until cooked parts are mixed in the runny batter.

Repeat previous step until the mixture looks like a very sticky mochi and turns dark and opaque.

Set aside.

In the other large bowl, add Bob's Red Mill 1:1 Gluten-Free baking flour, vegan butter, and salt. Pinch the mixture with clean hands until a dry crumble begins to form.

Add cold water and continue to pinch dough until it sticks together. The dough will be flakey and dry.

Carefully grab the mochi dough (this can be done with a fork) and stretch it to remove steam. Repeat until the dough it cool enough to handle.

Add butter and flour mixture to the bowl with the mochi dough. Pinch and knead until the two doughs combine. This will take a couple minutes, but eventually the doughs will coincide.

Lightly dust a clean surface with excess Bobs Red Mill 1:1 Gluten-Free Flour and gently knead dough a couple times until it forms a ball.

Using the knife, divide the dough into four even sections. Roll each section into a ball and divide each ball 4 even sections. Roll each section into a ball, creating a total of 16 small balls.

Grab one of the small balls and roll out into about 1/8 inch thick (we want these tortillas thin). Place rolled dough on top of parchment paper square. Place an additional parchment square on top and continue with remaining balls of dough. Eventually, you should have a stack of rolled out dough alternating with parchment sqaures.

Peel top layer of rolled dough from the stack by peeling the parchment. Peel dough from the parchment and place of preheated pan for 20ish seconds until small bubbles appear, then, flip. Remove remove from pan after approximately another 20 seconds and repeat with remaining dough.

Serve warm and enjoy!