Making your own gluten-free brown rice flour tortillas is so simple! With just a few ingredients you can make healthier tortillas at home. My recipe is egg-free and xanthan-free as well. I use a cast iron tortilla press to quickly press all of the tortillas, and then I cook them in a hot cast iron skillet on my stovetop. My children love to help with the entire process of making homemade tortillas too…otherwise I probably would not make them very often! Use this recipe during Phase 2 and Phase 3 of our Elimination Diet!
If you don't own a tortilla press you can roll the dough in between two pieces of parchment paper using a rolling pin. I've made so many versions of this recipe to try to figure out the best method for getting flexible tortillas. I've found that using boiling water works far better than cold or warm water. It makes a BIG difference in how pliable the tortillas are after cooking so don't skip this step! Beyond the boiling water, you can vary the amount of arrowroot powder to brown rice flour. More arrowroot equals really flexible tortillas, but they end up on the chewier side.
I'd love your feedback! So please let me know what ratio of brown rice flour to arrowroot you used and how they turned out for you in the comments section below. Thanks! :)
Gluten-Free Brown Rice Flour Tortillas
I use organic sprouted brown rice flour (from Planet Rice) in these tortillas (you can also use regular brown rice flour). I buy it in 25 pound bags from Azure Standard. You can also buy gluten-free sprouted brown rice flour from To Your Health Sprouted Flour Co. Sprouted flours are easier to digest and more nutritious. The recipe below is my favorite way of making brown rice flour tortillas, but you can also try this variation (which is really flexible): 1 cup of brown rice flour and 1 cup of arrowroot powder (salt and water stay the same).
1 1/2 cups brown rice flour
1/2 cup arrowroot powder or tapioca flour
1/2 teaspoon sea salt
1 cup boiling water
virgin coconut oil, for cooking
In a small mixing bowl, whisk together the brown rice flour, arrowroot, and sea salt. Add the water and mix with a wooden spoon. Knead the dough a little in the bowl, then let it rest for a few minutes while the skillet heats up. Add more water, 1 tablespoon at a time, if the dough feels too dry.
Preheat a 10-inch cast-iron skillet over medium heat. Divide the dough into six equal-sized balls. Place a piece of unbleached parchment paper on the bottom of a tortilla press then place one of the balls in the center, cover with a second sheet of parchment, and press to form a thin, round tortilla.
Add about 1 teaspoon of coconut oil to the hot skillet. Gently remove the top sheet of parchment, place the tortilla into skillet, then remove the second sheet of parchment. Cook for 1 to 2 minutes on each side. Repeat making tortillas with the remaining dough. Transfer the cooked tortillas to a plate and flip another plate over the top to keep the tortillas warm and soft. Let them sit for about 20 minutes inside the plates; this way they will be nice and pliable for serving.
Yield: about 6 tortillas
|Using a tortilla press|
More Vegan & Gluten-Free Recipes:
Sprouted Brown Rice Flour Bread
Buckwheat Cinnamon-Raisin Bread
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