STEP 1
In a medium bowl, whisk together the dry ingredients.
STEP 2
Reach right into the bowl and work the shortening into the flour with your hands. A snapping motion of your fingers accomplishes this task quickly.
STEP 3
Add EVO and the water. At first, just half a cup cold water. Stir it into the flour mixture.
Add 1/4 cup additional water. Stir. If the dough just begins to hold together, stop adding water! If the dough remains dry, add another tablespoon or two of water.
STEP 4
Generously white rice flour your counter. Pinch off a piece of the dough. Roll it between your palms.
STEP 5
Slip the dough ball between two pieces of floured parchment paper. Then use a heavy skillet and “squish” down the dough ball. Slide the tortilla–still in the bag– off the press. Gently pull the plastic bag off the tortilla. Go slow. Hold the tortilla in your hand.
STEP 6
Heat your cast iron skillet until it smokes lightly. Add the tortilla. Cook the first side for about three minutes.The second side doesn’t cook as long nor will it get as dark.
As soon as the tortilla comes out of the pan, place it on a plate under a clean, dry towel. Cover. The steam will soften the tortilla.
Source www.glutenfreebaking.com