This recipe comes to us from Sally Lopez.
1 cup glutinous rice flour
1 cup white rice flour
¼ cup tapioca flour
¼ cup brown rice flour
¼ cup corn flour (yellow ground flour from the Middle Eastern Store)
1 Teaspoon salt
a little sugar
1 heaping teaspoon baking powder
1 ½ Teaspoon oil or shortening
¼-½ cup water as needed
Mix all together minus the water. Add the water a little at a time until the dough holds together. Make a bunch of little balls using a teaspoon Load up the tortilla maker with one of the little balls. The machine will squash the little ball into a perfect circle and cook it. Cooking time is about 15-30 seconds for doughy pancakes that roll up easily. Cool longer if wish to brown and then re-heat in the microwave to make pliable again. Cooking a minute or longer makes a flatbread cracker that doesnt bend (but is still good slathered with butter). If wish crepes for dinner, add more sugar. Can add xanthan gum if you are lucky enough to have it on hand. Im experimenting with adding an egg and making pancakes. If you boil the water, you get perfect pancakes for Peking Duck (which you can sometimes get from carryout in Virginia!) or other Chinese food. You could also fry them and make egg rolls.