The Downfalls of Making Gluten Free Flour Tortillas

Yesterday I felt kind of brave and decided to attempt something I usually leave to the aisles of the grocery store…making gluten-free tortillas. I was just in San Diego and spent some time in Old Town where I was able to watch some serious tortilla making pros. These women make the whole process look incredibly easy and the portion of my brain that has an issue with knowing my limits was like yeah I can do that.

So after researching several recipes and making sure I have all the correct ingredients, I set out to make flour tortillas. Here is the thing, a product is only as good as its recipe and recipe is only as good as the person who executes it..I am not completely sure where my experience took a turn..maybe it was my over confidence? I am not sure where things went wrong, however the thing is the tortillas actually tasted pretty good. The problem was they were more of a pita bread consistency AND (this is a BIG and) I am not sure if my skills with the rolling-pin are inadequate or working with gluten-free flour was the issue. The recipe I settled on was Alton Brown’s easy tortilla recipe from food network.com http://www.foodnetwork.com/recipes/alton-brown/flour-tortillas-recipe/index.html
my tortillas looked like some kind of misshapen mess, absolutely nothing like the goodies made on the streets of san Diego.
I wish I had a photo of my attempt but I was so disappointed with my results that I never bothered to even snap a quick shot of that hot mess.
there is a first time for everything and now I need to get back in the kitchen and figure out if the problem was the lack of gluten that gives flour its elasticity, my measurements are off due to the fact that I did not weigh the flour or if it was the recipe itself.
I am now using Pinterest as a source for inspiration and came across a new gluten free tortilla recipe that I am hoping to try..IF I can find the time..

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