Rice flour tortilla is a gluten-free tortilla. These tortillas are soft and can be used anywhere you would use a flour tortilla. For example, burritos, tacos, wraps, and fajitas taste yummy in rice flour tortillas. Rice flour tortillas are a great option if you are allergic to gluten and want to try other than corn and tapioca flour tortillas.
A rice flour tortilla is a simple recipe with only rice flour and water. My tortilla was 6 inch where you can use for tacos and quesadillas. For burritos, go with a large (10 inches), which will be easy to wrap veggies, rice, beans, and sauces. However, tapioca starch and xanthan gum are used in gluten-free cooking, but here, you can use plain rice flour.
Table of Contents
Food for the thought
The happiness of your life depends upon the quality of your thoughts: therefore, guard accordingly, and take care that you entertain no notions unsuitable to virtue and reasonable nature.
Marcus Aurelius
Benefits of the ingredients (source)
Rice flour: Studies show that they are high in beneficial fiber and gluten-free.
Video for the rice flour tortilla
Steps for preparing rice flour tortillas
- Dry roast the rice flour on a medium flame.
- Boil the water and add salt and oil.
- Add the rice flour, allow it to cook for 3 minutes, and switch it off.
- Allow it to cool. Use your hands or a processor to make a soft, pliable dough.
- Shape them into balls. Take the dough balls and flatten them using a rolling pin or tortilla press.
- Use a cake tin or lid to shape them into any specified inch.
- On a heated pan, add the rice tortilla and cook on both sides.
Variations
Rice flour: There are different types of rice flour. Brown rice flour, white rice flour, and sweet rice flour. Brown rice flour and white rice flour work great for preparing tortillas. The sweet rice flour is glutenous flour which will be more sticky and gooey, which doesn’t help to make tortillas.
Oil: I have used coconut oil. If you don’t like the flavor of coconut oil, you can use any type of oil.
Related recipes
Beet tortilla
Amaranth flour tortillas with avocadoes
Questions/Tips for gluten-free tortillas
Why should I roast the rice flour?
Roasting the rice flour makes the tortilla doesn’t break. If you do not roast, there will be cracks all over the tortillas.
Can I use a tortilla press or a rolling pin to make my tortillas?
You can use the tortilla press or the rolling pin. Tortilla press gives you a thicker version of the tortilla. I personally love working with my rolling pin. You can use the dough as you like.
Why is my rice flour dough too dry?
Rice flour absorbs more water. The tortilla will crack and become flaky if there is no moisture in the dough. If it happens, add 1 tbsp of hot/warm at a time, make a soft dough, and work on your tortillas.
Should my dough balls be covered all the time?
Always cover the dough with a damp cloth, paper towel, or cling wrap.
How to get a perfectly shaped tortilla?
To get a perfect shape tortilla, use an 8/10-inch cake tin. If not, you can use the sharp-edged lids from a pot or pan. Remove the scraps and combine them with the remaining dough.
Should I use oil for the tortilla?
No, the pan should be dry. Remove the tortilla from the pan. You may grease it as you like.
What pan is ideal for cooking tortillas?
The cast iron pan works fantastic for the tortilla, whereas it produces the same amount of heat. If not, use a nonstick pan over low-medium heat.
Meal prep/ How to store rice flour tortillas
You can prepare tortillas in bulk and store the. It can be refrigerated for a week and wrapped tightly with cling wrap or a Ziploc bag. To freeze, cool the tortillas, stack them one on top of the other and wrap them tightly.
To defrost, keep the tortillas in the refrigerator overnight and bring them to heat them in a hot skillet one by one to make them soft or wrap them in a damp paper towel and microwave for 30 seconds.
Recipe card for rice flour tortilla
Rice flour tortilla
Ingredients
- 1 cup rice flour
- 1.25 cups water
- 1 tbsp coconut oil
- salt to taste
Instructions
- Dry roast the rice flour on a medium flame. Make sure you do not burn the flour. Keep stirring. Set aside.
- Boil the water and add salt and oil.
- When it comes to rolling boil add the rice flour and mix well. Cook for 2-3 minutes covered. Switch off the heat.
- Allow the dough to cool. Once cool use hand or the processor to make a soft pilable dough.
- Add 1 or 2 tbsp of warm water if necessary.
- Cover the dough with a damp cloth or paper towel till use.
- Divide the dough into six equal balls. Roll the dough balls into a 6 – inch tortilla using a rolling pin or a tortilla press.
- If you want to have a perfect shape use a cake tin or the sharp lids of the pan. After trimming the edges mix it with the remaining dough.
- All keep the dough covered.
- On a heated pan, place the tortilla and cook on both sides for 30 seconds.
- Repeat for all the tortillas.
Notes
- The rice flour dough will become dry when you keep it outside.
- Ensure the dough is always wrapped in a damp cloth or paper towel.