1 cup white rice flour 1 tsp Mexican seasoning Ĺ cup water 2 tsp vegetable oil
In a small bowl, mix the flour and Mexican seasoning. Stir in water, then evaluate the consistency. The dough should be soft, but not wet, and mold easily into shapes. The dough will easily form a ball as you stir it. If necessary, add a bit more flour or water to achieve the proper consistency.
Pinch off balls of dough the size of golf balls. Roll them in additional flour to coat well. Knead each ball a bit as your pat or roll it into a flat circle thatís about 1/8" thick and 5" - 6" across. Repeat with all dough.
Heat a heavy frying pan or griddle. Use no oil. Place each tortilla in the hot pan, and cook for a few minutes on each side. Tortillas should become lightly brown and start to appear dry. Cool on wire racks.
Store in the refrigerator up to 2 weeks, or freeze. Reheat in a toaster or warm oven.
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