Tortillas I

1 c. brown rice flour*
1/4-1/2 tsp. salt
1/2 c. water
*(or buckwheat, oat, rye, barley, teff; or 1 1/4 c amaranth; or 1 1/4 c. quinoa plus 1/3 c. tapioca starch)

Mix flour and salt. Stir in the water. The dough should be soft, but not wet, and should hold its shape when you pinch it. The dough will likely form a ball as you stir it.  (Add more flour or water 1 T. at a time to achieve the proper consistency.) 

Pinch off balls of dough the size of golf balls. Roll in flour to coat well. Knead each ball as you pat or roll it to 5-6" circle that is 1/8" thick.

Heat a heavy skillet or griddle.  Cook in hot pan 3 mins. per side, or until lightly brown and just starting to appear dry.  Longer cooking will make the tortillas crisp.  Wrap in a cotton towel to keep warm, or cool on a rack.  Store in fridge for up to 1 week or freeze. Reheat in a toaster or warm oven.

Can add 1 T. seasonings, of your choice, for different flavors.  For sweet tortillas, add 1/8 tsp. stevia powder and 1/2 tsp. cinnamon.

These turned out a little crispy; good for tostadas.