MAKES 6-8 TORTILLAS

1 cup white rice flour                                                       1     tsp baking powder
1/3 cup potato starch                                                     1/2  tsp sugar
1/3 cup tapioca flour                                                    1 1/4 tsp salt
1/3 cup fava bean flour                                                 2      TBS vegetable or other shortening
2 tsps xanthan gum                                                      3/4   to 1 cup warm water

Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand. Add the warm water, starting with 3/4 cup and mix well. Continue to add water until a soft, cohesive dough is formed. Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round. Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.

Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.

Bake until the second side has slightly browned – should brown in a very short time.

Keep warm in a tortilla keeper or wrapped in a cloth until served.
Note: Will freeze in a sealed plastic bag for up to three months.