Combine wet ingredients and add them to mixed dry ingredients. Let dough set a few minutes and it will thicken a bit. Form into two 6-inch discs. (Mine always come out somewhat larger). Sprinkle lightly with additional rice flour. Using a long knife, cut a diagonal grid pattern on top of each flatbread, making three 1/4 inch deep cuts each way. Bake in a preheated 400 degree oven until golden brown and crusty, about 25 minutes. Be sure to bake on parchment paper or some other non-stick surface. I usually make a double batch of this and shape into 4 or 5 flatbreads.
These slice best when allowed to cool a bit. You may also wish to brush the tops with butter and eat whole.