JR’s Gluten-free Tortilla Recipe

​JR’s Gluten-free Tortilla Recipe
It's so easy to prep, cook, and eat this tortilla. It can be toasted to a good crunch or left soft and pliable. They rarely break as a taco.
I cook them, four at a time, on a 14” flat steel comal and a thin blade spatula, and a silicone spatula as a spreader. A griddle may work. Stainless steel didn’t work for me.
Half cup cassava flour
Half cup buckwheat flour
Half cup almond flour
Quarter cup olive oil
2 tablespoons thyme
Three-quarter teaspoon salt.
About 1 ¾ cup of water.
Mix the flours with a whisk. Combine water and oil and mix into a thin pourable batter. Pour 3” puddle and spread to 4-5” flat. Cook until firm enough to flip with a thin blade spatula. Continue to cook until desired; firm, opaque or crunchy. Try several of each. Makes about a dozen.
Enjoy with butter or JR’s Chorizo, or a veggie taco. 

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