Can you use corn starch instead of flour for totillas?

Here's why:

* Texture: Cornstarch is primarily used as a thickener and doesn't have the same gluten structure as flour. It will not create the pliable, doughy texture needed for tortillas.

* Flexibility: Tortillas require a dough that's flexible enough to be rolled out and cooked without breaking. Cornstarch dough would be too brittle.

* Flavor: Cornstarch lacks the distinct corn flavor that traditional tortillas are known for.

If you want to make gluten-free tortillas, you can use a blend of gluten-free flours like:

* Rice flour

* Tapioca flour

* Potato starch

* Almond flour

Here's a recipe for gluten-free corn tortillas using a blend of flours:

Ingredients:

* 1 cup white rice flour

* 1/2 cup tapioca starch

* 1/4 cup potato starch

* 1/2 teaspoon salt

* 1/4 cup water (more as needed)

Instructions:

1. In a large bowl, whisk together the rice flour, tapioca starch, potato starch, and salt.

2. Gradually add the water, stirring until a dough forms. You may need more or less water depending on the humidity.

3. Knead the dough for about 5 minutes until smooth and elastic.

4. Divide the dough into 12 equal portions.

5. Roll out each portion into a thin circle, about 6 inches in diameter.

6. Heat a large skillet or griddle over medium heat.

7. Cook the tortillas for 1-2 minutes per side, or until golden brown and slightly puffy.

8. Serve immediately or wrap in a clean towel to keep warm.

Enjoy your delicious gluten-free corn tortillas!