Modified by Wardee Harmon
from a recipe by Erin T., from the T2CHK Message Board
*I have found that buckwheat flour works best in this recipe. You may use other gluten-free flours instead, but be aware that they behave differently. For instance, brown rice flour gets gummier and should be used in a smaller quantity. Conversely, sorghum flour doesn't gum up enough and causes the tortillas to be crumbly.
**Whenever I have them, I use recycled paper bags, cut up into tortilla size sheets (see top photo).
Corn Tortillas -- Gluten-Free, Batter Style https://traditionalcookingschool.com/food-preparation/recipes/corn-tortillas-gluten-free-batter-style/