I decided I had to come up with a tasty recipe for a pliable gluten free tortilla shell. I have been working on this recipe for a bit now and I am finally pleased at how this turned out. You can use coconut oil instead of the bacon fat if you like but the flavour is much nicer with the bacon fat.
Make sure you handle the shell gently when flipping it over into the pan or it will crack.
1/2 cup lukewarm water
1/2 cup white rice flour
1/4 cup potato flour
2 tablespoons tapioca flour
1 teaspoon xanthan gum
1 teaspoon sugar
1/2 teaspoon salt
1/2 tablespoon bacon fat plus more for cooking
Sift all the dry ingredients together in a bowl.
Add the water and bacon fat and mix with a sturdy wooden spoon.
Divide the dough into 2 portions and shape them into a ball.
Place a ball between two sheets of parchment paper or wax paper.
Flatten the dough out with your hands and roll this out into an 8” circle with a rolling pin.
Remove the top layer of paper and cut away the rough edges to form a nice circle.
In a large skillet over medium-high heat, melt just enough bacon fat to cover the bottom of the skillet.
Gently flip the shell over, dough side down, onto the pan, carefully remove paper.
Cook on each side until they are a nice golden brown.
Repeat for the next shell.These only keep for a couple of days in the refrigerator.