This has become a favorite recipe using the gluten-free sourdough starter, so I thought I should record it for posterity.

Ingredients:

• 1 cup gluten-free sourdough starter
• 2 cups gluten-free one to one flour
• 1/2 cup gluten-free oat milk
• 2 tablespoons olive oil (plant butter or ghee)
• 1 teaspoon baking powder

For grilling:

• 1 tablespoon kosher salt
• 1/2 bunch fresh cilantro, chopped
• 3 large cloves of garlic, chopped fine
• olive oil, plant butter, or ghee

Mix ingredients well. Separate into eight balls of dough. Set aside and cover in a warm place to rest and rise for 1-2 hours.

Preheat cast iron skillet or tortilla grill on high. Using hands covered in olive oil flatten each of the dough balls to about 1/4 – 1/2 inch thick. Sprinkle a little kosher salt, fresh cilantro, and garlic onto one side. Pan fry in oil or grill one at a time until golden brown on both sides. Serve warm. These can be reheated as needed.