Gluten Free Flour Tortillas

Add the salt to the flour and mix well. Use your fingers to crumble the lard into the flour mixture. Add 1 cup warm water and stir as much as you can with a spoon, then dump onto a work surface and knead into a cohesive ball. Feel free to add another splash of water if it's not combining readily.

A rolling pin is traditionally used for flour tortillas, but without gluten you can just smoosh these as you would corn tortillas. Pull off a golfball sized chunk of dough and roll it between your hands to form a smooth ball. Surround the dough ball with plastic -- I used a Ziploc bag with the sides cut off -- and smoosh it into a thin tortilla using a casserole dish, flat-bottomed skillet, or a tortilla press.

Heat a comal/skillet to medium high temperature. Once heated, add a tortilla to the dry skillet and cook each side for 45-60 seconds, or until light brown spots are forming on the underside.

As one tortilla cooks, roll out the next to expedite the process.