Gluten-Free Dairy-Free Flour Tortillas (Edit recipe)

Mochi Dough

1. In a large microwave-safe bowl, add plant milk, glutinous rice flour, and salt. Stir with a fork until smooth.
2. Place in microwave for 45 seconds. Take out of the microwave and stir until cooked parts are mixed with the running batter.
3. Continue until the mixture looks like a very sticky mochi and turns dark and opaque.
4. Set aside.

Flour Mixture

1. 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.
2. Add cold water and continue to pinch dough until it sticks together. The dough will be flakey and dry.

Combine and Make Tortillas

1. Carefully grab the mochi dough (this can be done with a fork) and stretch it to remove steam. We want to cool down the dough.
2. Add butter and flour mixture to the bowl with the mochi dough. Pinch and knead until the two doughs combine.
3. Lightly dust a clean surface with excess Bob's Red Mill 1:1 Gluten-Free Flour and knead dough into a ball.
4. Divide the ball into 4 even sections using the knife. Roll each section into a ball and divide into 4 even sections again, creating a total of 16 small balls. Roll each section into a ball.
5. Grab one of the small balls and roll out into 1/8 inch thick (we want these tortillas thin). Place rolled dough on top of parchment paper square. Continue with remaining balls of dough.
6. Place rolled dough on hot pan for 20ish seconds until small bubbles appear, then flip. Remove remove from pan after approximately another 20 seconds and repeat with remaining dough,
7. Serve warm and enjoy!