Here is a Corn and Gluten Free tortilla recipe. Makes 6 top 8 tortillas.
1 cup sweet rice flour
.33 cup potato starch
.33 cup tapioca flour
.33 cup teff flour
2 Tbsp Xanthan Gum
1 Tbsp baking powder
½ tsp salt
½ tsp sugar
1 cup hot water
Heat black iron griddle to medium hot.
Combine all dry ingredients, then cut in fat using a pastry cutter. Add hot water, starting with 3/4 cup and mixing well. Continue adding water until a soft, cohesive dough is formed. It should be neither dry or wet feeling.
Bake on a hot griddle, turning only once when the edges of the tortilla start curling up and the surface on top looks dry. The second side browns rather quickly.
Place all tortillas in a cold oven directly on rack. When you are ready to serve them turn on the oven to 300 and when the tortillas are warm remove from oven, wrap in cloth napkin and take to the table. They will be hot when the oven is almost preheated.