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Brown Rice Tortillas Recipe

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4 from 15 reviews

  • Author: Molly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat Cooking Surface: Heat a skillet or griddle over medium heat in preparation for cooking the tortillas.
  5. 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.
  6. 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.
  7. 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.
  8. Repeat Cooking: Continue rolling and cooking all 8 dough pieces following the previous steps until all tortillas are done.
  9. 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.
  10. 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

Find it online: https://recipeglimpse.com/brown-rice-tortillas-recipe/