Ingredients

• 1 cup sorghum flour
• 1/2 cup sweet rice flour
• 1/21 cup tapioca flour
• 1/2 tsp. salt
• 3/4 tsp. baking soda
• 1 tsp. xanthan gum
• 1/4 cup palm shortening or cold butter
• 1 cup gluten-free sourdough starter
• 1/4 - 1/3 cu milk, depending on the hydration of the starter and the humidity of your environment

Directions

1. In a medium bowl, whisk together the flours, salt, baking soda, and xanthan gum. Cut the palm shortening or cold butter into the flour mixture. Pour in the gluten-free sourdough starter and 1/4 cup of milk and stir to combine. Mix together with clean hands. If the dough is still crumbly or does not completely come together, add additional milk, one Tbsp. at a time, up to 1/3 cup total.

2. Moisten hands with water and knead dough for 2-4 minutes or until it is well-mixed and smooth. At this point the dough can be made into tortillas straight away or it can be fermented for 6-24 hours, depending on your preference.

3. To prepare tortillas, heat a large griddle or skillet over medium heat. Pull off ping pong ball-sized pieces of dough to roll or press. Dust with sorghum flour

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