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I used white rice flour, brown rice flour and potato flour. It was simple to put together although somewhat sticky even with the minimun amount of water. I added more white rice flour while I prepared the dough for pressing. The shape looked like a tortilla, the flavor was good, but it was almost more like a corn tortilla in texture. The tortillas don't roll or bend but we used them for lunch with Queso Flameado and just put the cheese/meat combination on top. My husband, who is on a wheat free/gluten free diet says to hold them and he'll have as flat breads for dinner.