I found this recipe on food.com. I made a couple substitutions because I didn't have fava bean flour or vegetable shortening and I don't like to use white rice flour. In any case, these are delicious with brown rice flour (Bob's Red Mill) and either olive oil or lard as the shortening. Even though these have xanthan gum, I can't taste it at all - just really yummy tortilla goodness.
Next time, I'm going to try using all tapoica starch to reduce the carbs further.
1 cup brown rice flour
1 Tbsp rice bran (optional, but lowers glycemic index)
1/3 cup tapioca
1/3 cup potato starch
1/3 cup garbanzo bean flour
1 tsp baking powder
1 1/2 tsp salt
1/2 tsp sugar
2 tsp xanthan gum.
2 1/2 or 3 Tbsp olive oil or shortening/lard
3/4 cup warm water (plus a little extra)
Mix all dry ingredients well, then cut add the oil or shortening. If you're using oil, you can drizzle it in as you stir the dry ingredients. Otherwise cut shortening in.
Finally add the water and stir/knead until you get a good soft dough.
These can be cooked for a short time in a very hot pan (500+ degrees) or longer in a cooler pan. They will bubble up, but wait until there are brown spots on the bottom before you flip. Flip once and cook until there are brown spots on the other side too.
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