Peel your russet potato and cut into 6 pieces. Bring to a boil and cook until tender, about 20 minutes. Drain and put through a ricer (or mash well).
Add the butter and rice milk to the riced potato. Set aside to cool.
Meanwhile combine baking mix, xanthan gum, baking powder, salt and sugar in a small bowl. Add to cooled potato. Mix to combine.
On a well starched area, briefly knead the potato dough. Divide into 6 even pieces (roughly 78 gm each).
On a well starched area, gently roll out each piece into a 5 x 7 rectangle (trimming edge if desired).
Preheat a cast iron pan on high heat. Once it is hot, reduce to medium. Add the dough on to the ungreased pan. Cook for 2 minutes, gently flip with a spatula and cook for another 2 minutes. Repeat with remaining dough.
Add melted butter and cinnamon sugar if desired and roll up.
