Ingredients:

2 cups sorghum flour
1/2 cups tapioca flour
1 teaspoon sea salt
1 cup water, rice milk kefir or rice milk
1 tablespoon lard or shortening (optional)

Mix all ingredients, except lard/shortening. Cut in the shortening/lard with a pastry knife or a fork. Pat or roll into 3-4″ flat cakes. Fry at medium heat, with the oil of your choice until golden brown.