Rice Flour Tortillas
Discover the simplicity and versatility of homemade Rice Flour Tortillas, a naturally gluten-free alternative that's soft, pliable, and perfect for wraps, tacos, or as a bread substitute. Made with just six ingredients, including rice flour, tapioca starch, and a hint of baking powder, these tortillas come together in under 30 minutes using warm water and a touch of neutral oil for a smooth, rollable dough. The stovetop cooking method produces golden brown spots and a slightly chewy texture that pairs wonderfully with an array of fillings. Whether you're looking for a gluten-free option or a fun twist on traditional tortillas, this recipe is a quick and easy way to elevate your meal game!
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Recipe Information
Ingredients
- 120 grams Rice flour
- 30 grams Tapioca starch
- 1 teaspoon Salt
- 0.5 teaspoon Baking powder
- 120 milliliters Warm water
- 1 tablespoon Neutral oil (e.g., vegetable or avocado oil)
Instructions
In a mixing bowl, combine the rice flour, tapioca starch, salt, and baking powder. Whisk together to evenly distribute the ingredients.
Gradually add the warm water to the dry ingredients, stirring constantly. Once the dough starts to come together, add the oil and mix until a smooth, pliable dough forms. If the dough feels too dry, add a teaspoon of warm water at a time until it comes together.
Divide the dough into 6 equal portions and roll each into a ball. Cover the dough balls with a damp cloth to prevent them from drying out while you work.
Lightly dust a clean surface with rice flour. Using a rolling pin, roll out one dough ball into a thin, round tortilla about 6-7 inches in diameter. Repeat with the remaining dough balls.
Heat a non-stick skillet or griddle over medium heat. Once hot, place one tortilla onto the skillet. Cook for about 1-2 minutes on the first side, until bubbles form and the edges start to lift. Flip and cook for an additional 1-2 minutes on the other side, until golden brown spots appear.
Remove the cooked tortilla and place it on a plate lined with a clean kitchen towel to keep warm. Cover with the towel while you cook the rest of the tortillas.
Serve the tortillas warm as wraps, taco shells, or as a gluten-free bread substitute. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat before serving.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2213 mg | 96% | |
| Total Carbohydrate | 123.0 g | 45% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.1 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
