Ingredients
1/2 cup water, heated to 110°F
1 Tablespoon honey, (or agave syrup) (or sugar)
2 teaspoons instant dry yeast
1/2 cup buttermilk
1 1/2 cups white and/or brown rice flour
3/4 cup potato starch and/or cornstarch, plus more for dusting
2 teaspoons guar gum (or xanthan gum)
1 1/2 teaspoons salt
1/4 teaspoon gluten free baking powder (optional)
1/4 cup cooking oil
2 large eggs
Butter, for tops (optional)
Preparation
Combine warm water, honey, and yeast in a medium-size bowl; and set aside until frothy, about 5 minutes. In a separate, large bowl, add rice flour, starch, gum, salt and baking powder (omit baking powder when making thin tortillas); whisk thoroughly, and set aside. Add buttermilk, oil, and beaten eggs, to yeast mixture; and whisk well. Add dry ingredients to the wet ingredients. Using a rubber spatula, stir until it reaches a soft dough, the consistency of creamy mashed potatoes. Allow the batter to rest for 20 minutes. Place a sheet of plastic wrap on a flat surface. Add up to 1/3 cup of the dough and pat out to a thin patty, using starch-dusted hands. Add additional potato starch, as needed. Preheat a heavy skillet over medium heat, preferably a cast iron pan. Transfer the patty to the skillet using the plastic wrap. Avoid touching the plastic wrap on the skillet. Fry for 1 ½ to 2 ½ minutes on each side and until patches of golden color show up. If desired, using a stick of butter, coat each side and set aside.
