Via Nancy Silverton's Pastries from the La Brea Bakery - adapted by Isabelle
138 g (1 cup) sweet rice flour (also known as glutinous rice flour)
100 g (3/4 cup) tapioca starch
65 g (1/2 cup) sorghum flour
200 g (1 cup) maple flakes
5 ml (1 teaspoon) baking soda
4 ml (3/4 teaspoon) salt
100 g (7 tablespoons) unsalted butter, cut into 2,5 cm (1-inch) cubes and frozen
80 ml (1/3 cup) maple syrup
75 ml (5 tablespoons) milk
30 ml (2 tablespoons) pure vanilla extract
In the bowl of a food processor fitted with a steel blade, combine the flours, maple flakes, baking soda, and salt.
Pulse on low to incorporate.
Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal.
In a small bowl or liquid measuring cup, whisk together the maple syrup, milk and vanilla.
Add to the flour mixture until the dough barely comes together.
Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick.
Wrap in plastic and chill until firm, about 2 hours, or overnight.
Divide the dough in half and return one half to the refrigerator.
Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick.
The dough will be quite sticky, so flour as necessary.
Cut into 4 by 4 inch squares.
Gather the scraps together and set aside.
Place wafers on one or two parchment-lined baking sheets.
Chill until firm, about 30 to 45 minutes.
Repeat with the second batch of dough.
Adjust the rack to the upper and lower positions and preheat oven to 350°F(180°C).
Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking.