Gluten-Free Brown Rice Flour Tortillas
By sarahbettine
Making your own gluten-free brown rice flour tortillas is so simple! With just a few ingredients you can make healthier tortillas at home. 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.
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Ingredients
- 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
Details
Servings 6
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a small mixing bowl, whisk together the brown rice flour, arrowroot, and sea salt.
Step 2
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.
Step 3
Preheat a 10-inch cast-iron skillet over medium heat. Divide the dough into six equal-sized balls.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Let them sit for about 20 minutes inside the plates; this way they will be nice and pliable for serving.
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