Rice Flour Tortillas

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rice flour tortillas
Oksana Charla
Prep time: 10 mins
Cook time: 20 mins
Calories: 237

These delicate rice flour tortillas can be rolled into wraps or used as flat tortillas. For a hearty breakfast, serve them with Huevos Rancheros Filling. For dinner, serve them with grilled steak, chicken or shrimp for fajitas.

NOTE: These tortillas cook quickly. Do not over-cook them or they will harden.

Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).

Yields 10 tortillas

Ingredients

  • ¾ cup white rice flour
  • ¾ cup sweet rice flour
  • ¾ cup millet flour
  • ½ cup potato starch (not potato flour)
  • 1 tablespoon brown sugar
  • 2½ teaspoons baking powder
  • 2 teaspoons xanthan gum
  • ¾ teaspoon salt
  • 6 tablespoons organic shortening
  • 1 cup hot water

Directions

1In a large mixing bowl, place white rice flour, sweet rice flour, millet flour, potato starch, brown sugar, baking powder, xanthan gum and salt. Whisk until ingredients are completely combined.

2Using a hand-held mixer, beat shortening into flour mixture until crumbly. Add hot water, a little at a time, until mixture is smooth and can be easily pressed into a ball. Cover with plastic wrap and let rest while preheating a skillet.

3Set a dry cast iron or other heavy skillet over medium heat. Pull off about 1/4 cup of dough (a golf ball-size piece). Roll it into a ball and place it on a sheet of parchment paper. Top with a piece of plastic wrap. Using a rolling pin, roll the dough into a circle about 1/8 inch thick. Remove the plastic. Tear a piece of parchment paper and place it over the top of the dough. Place one hand under the bottom sheet of parchment and lift the dough, turning it onto the smaller sheet of parchment.

4Flip the dough into the center of warm skillet, pressing gently so that all the dough is touching the hot pan. Remove parchment. (If dough is not even, smooth it back into a circle before removing parchment.) Cook tortilla 45 to 60 seconds. Flip and cook 15 seconds longer. Don’t overcook or tortillas will not be as pliable or tasty.

5Remove tortilla from pan and stack on a warm plate. To keep warm, cover with a clean tea towel while making remaining tortillas.

1 tortilla contains 237 calories, 8g total fat, 4g saturated fat, 0g trans fat, 0mg cholesterol, 194mg sodium, 38g carbohydrates, 2g fiber, 2g sugars, 3g protein.