½ cup potato starch flour

½ cup tapioca flour

1 ½ teaspoon sugar

1 ½ teaspoon salt

1 ¼ teaspoon baking powder

2 1/3 tablespoons vegetable shortening

1 cup warm water

 

Mix white rice, potato starch, and tapioca flours, sugar, salt and baking powder together in a bowl. Cut shortening into flour mixture with two knives or a pastry blender to create small pieces of shortening spread throughout the flour mixture. Stir flour mixture while pouring warm water slowly into bowl. Stir until dough is smooth. Form balls of dough the size of tennis balls and flatten them on a tapioca floured surface until they are 1/8 inch thick and about 11 inches in diameter. Heat a non-stick griddle on medium heat and when hot place a tortilla on the griddle to cook. Cook on first side until small bubbles appear in tortilla or the side touching the griddle has brown flecks. Flip tortilla over and cook other side until brown flecks are visible on that side also. Remove from heat and allow it to cool.