1 lb Glutenous rice flour ( different from evil wheat gluten)
1 lb regular rice flour
2 TBS baking powder
1/2 tsp salt
3 1/2 c warm water
1/4 c oil ( I used olive)
I used Flours from Talin, my local Asian store, $1.25 lb.
Mix dry ingredients VERY well in BIG bowl. Mix oil and water. Add liquid to bowl and mix well w fork. Let sit for half an hour. Knead for 5 minutes.
Roll into 2" balls and dust cutting board w rice flour. Roll out to 1/4 " thick. This is tricky, as dough is not as elastic as wheat.
Heat skillet (I used cast iron, it's the best!) and oil lightly (I used coconut oil). Carefully lift tortilla (spatula helps) and lay on skillet. Cook till brown spots appear then flip n cook other side. Enjoy!!!
Step 5: Yum
Here it is w my 3 Sisters Stew (hominy, beans, and squash w elk n red chile for good measure). I'm working towards a wheat free and affordable dough for fry bread, which is contributing to diabetes in most Native American communities. These were yummy but tricky to handle at first. I'll try a greater ratio of sticky rice flour next time cuz if it can hold up under chili and toppings its a keeper.