• 1 cups brown rice flour
* 1/2 sprouted amaranth flour
• 1/2 cup arrowroot powder or tapioca flour
• 1/2 teaspoon sea salt
• 1 cup scant boiling water
• ghee or coconut oil, for cooking
• parchment paper
• In a mixing bowl, whisk together the brown rice flour, amaranth flour , arrowroot, and sea salt. Add the water and mix with a plastic spatula or wooden spoon. Knead the dough a little in the bowl, then let it rest for a few minutes while the skillet heats up.
• Preheat a 10-inch cast-iron skillet over medium heat. Divide the dough into 8 equal-sized balls and generously sprinkle some arrowroot or tapioca starch. Press a tortilla ball onto a piece of parchment paper and flatten- turning over and flouring with the starch to keep from sticking. Top the flattened tortilla with a second piece of parchment and give a quick roll with a rolling pin. The tortilla should be almost as thin as a crepe.
* slowly and gently pull back the parchment to reveal the tortilla. Loosely put the parchment back on and turn the tortilla over to unstick the other side
• Add about 1 teaspoon of ghee/coconut oil to the hot skillet. Cook for 1 to 2 minutes on each side. Repeat making tortillas with the remaining dough. Transfer the cooked tortillas to a plate and flip another plate over the top to keep the tortillas warm and soft. You can make a double batch and freeze for up to 4 months.