Brown Rice Tortillas Recipe
If you are looking for a healthy and delicious alternative to traditional wheat flour tortillas, then you need to look no further than these amazing brown rice tortillas.
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Servings: 4
Calories: 136kcal
Equipment
- Large Bowl
- Damp towel
- Skillet or griddle
- Cutting Board
- Spatula
Ingredients
- ¾ teaspoon of psyllium husk powder a fantastic natural binding agent that helps give structure to the recipe.
- ⅜ cup of warm to boiling water providing the necessary moisture to bind the ingredients together.
- ½ teaspoon of refreshing lime zest optional, adding a citrusy burst of flavor to elevate the overall experience.
- ½ cup of nutty and wholesome brown rice flour perfect for a gluten-free option.
- ½ teaspoon of savory salt enhancing the flavors and balancing the taste.
- 1 ½ tablespoons of luscious and nourishing avocado oil which brings a subtle richness to the dish. Alternatively, you can use melted coconut oil for a tropical twist.
- ¼ cup of light and airy arrowroot starch/flour ideal for creating a smooth and silky texture.
Instructions
- Start by combining the dry ingredients in a large bowl. Mix together the brown rice flour, arrowroot powder, psyllium husk powder, salt, and lime zest if using (optional).
- Add in 3 tablespoons of melted avocado oil or coconut oil and mix it in until all of the dry ingredients are thoroughly incorporated. Now add in the warm to boiling water and stir with a spoon or spatula until it comes together into a ball of dough.
- Allow the dough to sit for 15 minutes covered with a damp towel so that the psyllium husk can do its job and give structure to the tortillas. Once the 15 minutes are up, split the ball of dough in half and roll each half into a log. Cut each log into 8 equal pieces so that you end up with 16 small balls of dough.
- Preheat a skillet or griddle to medium heat (around 375 degrees F). Place one of the small balls of dough onto a cutting board and roll it out with a rolling pin until it’s roughly 6-7 inches in diameter.
- Place the rolled-out tortilla on the preheated skillet and cook for 1 ½ minutes or so on each side. You may need to adjust the heat based on your stovetop but try to keep it at medium heat for best results.
- Once the tortillas have cooked through, transfer them to a plate and cover them with a damp towel or paper towel while you cook the remaining balls of dough. Serve warm or store in an airtight container in the fridge for up to 5 days.
Notes
- You should always start by preheating your skillet or griddle to medium heat.
- The dough will be a bit sticky so it’s important to liberally flour your work surface when rolling out the tortillas.
- When rolling out the dough, make sure you evenly spread out each ball of dough and roll it until it’s roughly 6-7 inches in diameter.
- Lime zest is optional but adds a nice citrusy flavor to the tortillas.
- Make sure you cook each side of the tortilla for about 2 minutes or until they start to turn golden brown.
