3/4 c. brown rice flour
3/4 c. millet flour
1/4 c. sweet rice flour
1/4 c. potato starch
1 Tb. xanthan gum
2 tsp. sugar
1 tsp. unflavored gelatin
1/4 tsp. salt
1 large egg
6 Tb. butter (or 8), melted (I used salted butter)
1/4 c. + 1 – 2 Tb. milk (or 1/4 c. only)
Combine the dry ingredients in a mixing bowl. Using a fork, beat together the milk and egg. Add the milk mixture and melted butter to the dry ingredients and stir with a fork. It will look crumbly, but everything should be wet. If needed, add a little more milk.
Now use your hands to form the dough into a ball and work it a little until it is smooth. The dough is now ready to be rolled out or can be wrapped in plastic wrap and stored in the refrigerator. Roll the dough out on a silicone mat, pastry mat or piece of parchment paper. Use a piece of plastic wrap on top of the dough to keep it smooth.
Experiment with thickness. Rolling it very thin makes it more likely to break when folding or transferring. About 1/16 – 1/8 of an inch works well. The things I've made with this have been baked at 350 degrees for 15 - 20 minutes.
Recipe from www.glutenfreehomemaker.com