Gluten-Free Flour Tortillas - cooking recipe

Ingredients

1 cup rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/3 cup fava bean flour
2 teaspoons xanthan gum
1 teaspoon baking powder
1/2 teaspoon sugar
1 1/4 teaspoons salt
2 tablespoons vegetable shortening or 2 tablespoons other shortening
3/4 - 1 cup warm water

Preparation

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.
Dust a work surface with corn starch and, esing 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.