When you increase servings, the avocado oil amount doesn’t change. We love these so much!!

May I ask where are the instructions?

I don’t think the metric units convert correctly. I used it and it didn’t turn out well. Also, no matter how thin my tortillas were they wouldn’t bubble up. I got some of them so thin I could almost see through them and they still didn’t bubble. I had my heat on medium high and had to cook for 1.5-2 min for them to get brown.

Always impressed by how durable these are. I also freeze extras and thaw at room temp for later use.

I have the OG cookbook and it says to use melted tallow vs avocado oil. Do you find the AO works better?

Can I use olive oil instead of avocado oil my husband is allergic to avocado anything and if so do I need to use an extra light or can I use extra virgin olive oil? Thank you!

When you increase the number everything changes except the avocado oil.

Have you experimented with fresh milled grains/flour for these yet? I’m trying to use fresh-milled more and more than 1:1 these days.

Felt discouraged while cooking, because I was getting these babies sooo thin and they still weren't puffing up! Felt dry after cooking, but I stacked them and the residual heat/steam made them softer. I also weighed them exactly 4oz and only got 8 tortillas, so it was an all-around journey 😂 But the feel of the dough was great, and they were super easy to work with! Made some creamy chicken enchiladas with half of them, and I cannot express the literal JOY of being able to eat an actual enchilada instead of just a bowl of filling. Dreaming of the leftovers tomorrow. So grateful for delicious and sturdy GF tortillas!!

What can I do if the dough is very sticky? Does it need more flour? Thank you!!

They even work to use for enchiladas without getting soggy!!

Taste and texture are good. My husband who’s not gluten free likes them better than regular tortillas. I can’t seem to get them to bubble up like I see yours does but they still turn out nice!