If you’ve been searching for a wholesome and naturally gluten-free alternative to traditional tortillas, then this Brown Rice Tortillas Recipe is about to become your new kitchen obsession. Made with simple pantry staples and bursting with gentle nutty flavors, these tortillas offer a delightful chew and a hint of zest that makes every bite special. Whether you’re rolling up your favorite fillings or dipping into savory sauces, these homemade brown rice tortillas bring warmth, comfort, and a nourishing twist to any meal.
Ingredients You’ll Need
These ingredients are wonderfully basic yet play essential roles in creating tortillas that are soft, pliable, and full of flavor. Each component enhances texture, taste, and even the color, making this Brown Rice Tortillas Recipe a fantastic canvas for your culinary creativity.
- Brown rice flour: The heart of the tortillas, providing a subtle nutty flavor and gluten-free base.
- Arrowroot starch/flour: Adds lightness and elasticity to help the dough hold together beautifully.
- Psyllium husk powder: A natural binder that helps mimic the texture of gluten for perfect pliability.
- Salt: Enhances and balances the flavors in the tortillas.
- Lime zest (optional): Brings a fresh brightness that elevates the flavor profile.
- Avocado oil (or melted coconut oil): Adds moisture and richness for tenderness and a silky finish.
- Warm to boiling water: Hydrates the dough and helps activate the psyllium husk for structure.
How to Make Brown Rice Tortillas Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the brown rice flour, arrowroot starch, psyllium husk powder, salt, and optional lime zest in a large bowl until everything is evenly mixed. This ensures each tortilla will have a consistent texture and flavor from the very first bite.
Step 2: Incorporate Wet Ingredients and Form Dough
Add the avocado oil into your dry mixture and stir it in thoroughly. Slowly pour in the warm water, stirring continuously with a rubber spatula until a dough forms. Don’t hesitate to scrape the edges to make sure no dry flour hides behind. Once the mixture comes together, finish by using your hands to shape the dough into a smooth ball.
Step 3: Portion Out the Dough
Cut the dough ball evenly into eight pieces for uniformly sized tortillas. To keep the dough soft and workable, cover the pieces with a damp towel and let them rest for about five minutes — this little pause makes rolling much easier.
Step 4: Roll Out the Tortillas
Heat up your skillet or griddle to medium temperature. Place one dough ball on a cutting board lined with parchment paper, cover it with another piece of parchment, and gently press. Use a rolling pin to flatten the dough into a circle about 5 to 6 inches in diameter. If any dough sticks, keep your rolling surface lightly floured or use parchment for that perfect release.
Step 5: Cook Your Tortillas
Peel off the top parchment, then carefully lift the rolled dough from the bottom layer and transfer it to your hot skillet. Cook for one minute on each side, watching for little charred spots that bring irresistible flavor and nostalgia. If your tortilla breaks when you try to lift it, simply roll it back into a ball and try again — practice makes perfect!
Step 6: Repeat and Enjoy
Continue rolling and cooking each of the remaining dough balls, layering your cooked tortillas on parchment paper to keep them warm and moist. By the end, you’ll have a stack of beautifully tender brown rice tortillas ready for all kinds of delicious fillings.
How to Serve Brown Rice Tortillas Recipe
Garnishes
Nothing makes these tortillas shine like fresh, vibrant garnishes. Think cilantro leaves, a squeeze of lime, or a sprinkle of crumbled queso fresco to bring brightness and contrast to your wrap or taco.
Side Dishes
Pair your brown rice tortillas with hearty, colorful sides such as grilled vegetables, smoky black beans, or a zesty mango salsa. These accompaniments highlight the tortilla’s mild flavor while adding layers of texture and taste.
Creative Ways to Present
Beyond the classic taco or wrap, try folding these tortillas into little pockets filled with savory beans and gooey cheese, or crisp them lightly on the skillet to make homemade chips perfect for dipping. The versatility of this Brown Rice Tortillas Recipe truly knows no bounds.
Make Ahead and Storage
Storing Leftovers
To keep your tortillas fresh, layer pieces of parchment paper between each one and store them in an airtight container. When refrigerated, they stay soft and flexible for 5 to 6 days, making them a convenient grab-and-go option for busy days.
Freezing
If you want to prepare ahead even further, these tortillas freeze beautifully. Keep the parchment layers between them to prevent sticking, place them in a freezer-safe bag, and freeze for up to 2 to 3 months without sacrificing texture or flavor.
Reheating
When you’re ready to enjoy stored tortillas, simply bring them to room temperature first. Then warm them quickly for about 15 seconds in the microwave or heat briefly on a skillet to restore their fresh-from-the-pan softness and pliability.
FAQs
Can I use other flours instead of brown rice flour?
Brown rice flour gives the best texture and taste for this recipe, but you can experiment with other gluten-free flours like sorghum or oat flour, though results may vary slightly in softness and flavor.
What does the psyllium husk powder do?
Psyllium husk acts as a binder and moisture retainer, giving these flour tortillas their flexibility and preventing them from crumbling or breaking apart when folded or rolled.
Is lime zest necessary?
Lime zest is optional but highly recommended for a subtle, fresh zing that complements the earthiness of brown rice flour, making each bite taste more vibrant.
How do I make sure my tortillas don’t crack?
Keeping the dough well hydrated and resting it covered before rolling helps a lot. Also, avoid rolling them too thin, and handle the tortillas gently when transferring to the skillet.
Can I make these tortillas vegan and keto-friendly?
Yes, the recipe is naturally vegan using plant-based ingredients. For keto, brown rice flour has too many carbs, so this particular recipe wouldn’t fit keto guidelines.
Final Thoughts
This Brown Rice Tortillas Recipe is a delightful find for anyone seeking a nourishing yet delicious bread alternative that feels both comforting and wholesome. I encourage you to dive in, roll up your sleeves, and make these tortillas your own—they’re sure to bring a whole new level of joy and flavor to your meals!
Print
Brown Rice Tortillas Recipe
- Total Time: 25 minutes
- Yield: 8 tortillas
- Diet: Gluten Free
Description
These Brown Rice Tortillas are a delicious gluten-free alternative to traditional wheat tortillas, made with brown rice flour, arrowroot starch, and psyllium husk powder for perfect texture and pliability. They are easy to make with simple ingredients and cooked on a skillet for a soft, slightly chewy finish with a subtle hint of lime zest. Perfect for wraps, tacos, or any dish requiring a hearty, wholesome tortilla.
Ingredients
Dry Ingredients
- 1 cup brown rice flour
- 1/2 cup arrowroot starch/flour
- 1 1/2 teaspoons psyllium husk powder
- 1 teaspoon salt
- 1 teaspoon lime zest (optional)
Wet Ingredients
- 3 tablespoons avocado oil (melted coconut oil can be used as a substitute)
- 3/4 cup warm to boiling water
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the brown rice flour, arrowroot starch, psyllium husk powder, salt, and lime zest thoroughly until evenly mixed.
- Add Wet Ingredients and Form Dough: Pour in the avocado oil and stir to combine. Gradually add the warm water while stirring with a rubber spatula until a dough forms. Scrape down the bowl edges to ensure all dry ingredients are incorporated.
- Shape and Rest Dough: Use your hands to shape the dough into a ball, then cut it into 8 equal pieces. Cover the dough pieces with a damp towel and let rest for about 5 minutes to hydrate.
- Preheat Cooking Surface: Heat a skillet or griddle over medium heat in preparation for cooking the tortillas.
- Roll Out Tortillas: On a cutting board, place a piece of parchment paper. Take one dough piece, roll it into a ball, place it on the parchment, then cover with another parchment piece. Roll the dough with a rolling pin into a circle about 5-6 inches in diameter, keeping remaining dough balls covered to prevent drying.
- Transfer to Skillet: Remove the top layer of parchment, use a spatula to gently lift the flattened dough from the bottom parchment, and carefully transfer it to the preheated skillet. If the dough breaks while peeling, re-roll the dough ball and try again.
- Cook Tortillas: Cook each tortilla for 1 minute on one side, then flip and cook for an additional 1 minute. Early tortillas may lack char marks but will improve as you continue cooking.
- Repeat Cooking: Continue rolling and cooking all 8 dough pieces following the previous steps until all tortillas are done.
- Store Tortillas: For later use, layer cooked tortillas separated by parchment paper in an airtight container. They can be refrigerated for 5-6 days or frozen for 2-3 months.
- Reheat Tortillas: When ready to eat, bring refrigerated or frozen tortillas to room temperature and reheat in a microwave for about 15 seconds or briefly on a warm skillet for best results.
Notes
- Ensure the skillet is properly preheated to medium heat to achieve even cooking and slight char marks on tortillas.
- If tortillas break when peeling from parchment, the dough may be too thin; re-roll to achieve sturdiness.
- Lime zest is optional but adds a refreshing citrus flavor that complements the earthiness of brown rice flour.
- Store tortillas with parchment paper layers to prevent sticking.
- Use warm water to hydrate the psyllium husk efficiently, ensuring good dough elasticity.
- Substitute avocado oil with melted coconut oil for a different but complementary flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Gluten-Free
