1. Dissolve the yeast and sugar in a bowl. Cover the rice flour with salt. Mix all ingredients

2. As each rice flour has a different moisture content, add the milk little by little while mixing.

3. Next, add the olive oil. Stir until well integrated.

4. Let the dough ferment in a warm place until it has doubled in volume.

5. The mixture will have many bubbles, stir them to eliminate the gas.

6. Place a 20cm frying pan over medium heat and heat it for a few seconds.

7. Grease the pan with cooking oil. Pour the batter and tap the pan to distribute it over the entire surface.

8. Next, place a lid of aluminum foil over the pan and let it ferment again for 20-30 minutes.

9. Replace the lid and turn on low heat.

10. Let cook for 10-13 minutes. If the top of the bread is hardened, tip the bread onto a plate and return it to the pan.

11. Cook the back over low heat for 5 or 6 minutes. And ready!