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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
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)
Directions
Step 1
In a mixing bowl, combine the rice flour, tapioca starch, salt, and baking powder. Whisk together to evenly distribute the ingredients.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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
| Serving size | 294 grams (294.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 666 |
| Total Fat 15.20g | 19% |
| Saturated Fat 2.30g | 12% |
| Cholesterol 0mg | 0% |
| Sodium 2585mg | 112% |
| Total Carbohydrate 123.10g | 45% |
| Dietary Fiber 2.70g | 10% |
| Total Sugars 1.00g | |
| Protein 9.50g | 19% |
| Vitamin D 0IU | 0% |
| Calcium 16mg | 1% |
| Iron 1mg | 7% |
| Potassium 79mg | 2% |
Source of Calories