Gluten Free Tortillas

MAKES 6-8 TORTILLAS

1 cup white rice flour

1 tsp baking powder

1/3 cup potato starch

1/2  tsp sugar

1/3 cup tapioca flour

1 1/4 tsp salt

1/3 cup fava bean flour

2 TBS vegetable or other shortening

2 tsps xanthan gum

3/4 to 1 cup warm water

Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
Add the warm water, starting with 3/4 cup and mix well.
Continue to add water until a soft, cohesive dough is formed.

Heat a comal, tapa or griddle to medium heat.
Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.

Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks. Bake until the second side has slightly browned – should brown in a very short time.

Keep warm in a tortilla keeper or wrapped in a cloth until served.

Note: Will freeze in a sealed plastic bag for up to three months.