Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine dry ingredients in a mixing bowl. cut in shortening. make a well in the center and add water, a small amount at a time, to form a dough. knead dough in bowl until smooth and elastic. cover and set aside for ten minutes. form dough into egg-sized balls and flatten between palms. with rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick. cook on preheated ungreased skillet over medium high heat, apprx. two min. per side, until tortilla looks slightly speckled. cover with a clean towel to keep warm and soft until served. the tortillas may be cooled and stored in plastic bags in the freezer for later use.

Target recipe: in the bowl of a mixer, blend gluten free mix ingredients, xanthan gum, sugar, salt, and milk powder. add the water and beat on medium speed for 1 minute. remove dough from mixer and form a ball. divide into 6 or 8 parts and roll out each piece very thin until it forms a 10” to 12” round. roll all the pieces, separating them with plastic wrap or wax paper before cooking. heat a griddle to medium-hot or hot and cook each tortilla about 1 minute per side.