• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Salted Plains
  • Home
  • About
  • Recipes
    • Breakfast & Brunch
    • Breads & Muffins
    • Cookies & Bars
    • Pies, Cakes, & Tarts
    • Ice Cream & Sorbet
    • Treats & Confections
    • Custards & Puddings
    • Drinks & Cocktails
    • Appetizers & Snacks
    • Entrees
    • Dairy-Free
    • Vegan
    • Savory
    • Travel Adventures
  • #14092 (no title)
  • Recipes
menu icon
go to homepage
  • Home
  • Winter Recipes
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Winter Recipes
    • Recipes
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Salted Plains » Recipes » Breads & Muffins

    Brown Rice Tortillas (Gluten-Free, Vegan)

    Published: May 3, 2019 · Modified: Jan 3, 2023 by Tessa · This post may contain affiliate links · 8 Comments

    Jump to Recipe Print Recipe

    Brown Rice Tortillas made with brown rice flour and arrowroot starch are a simple way to have homemade gluten-free tortillas. Use them for tacos, quesadillas, and more! Dairy-free, vegan.

    Brown rice tortillas layered across a piece of parchment paper.

    I've been avoiding eating corn for awhile now. As an experiment to see if I felt better without it, I've come to find that theory holds true.

    I haven't sworn it off forever, but finding alternatives for corn-related recipes has been my goal for the time being.

    Tortillas are probably the #1 culprit. When you go gluten-free, corn tortillas feel like a savior.

    When that is not an option, well, things get a little trickier.

    Jump to:
    • Ingredients
    • Instructions
    • More bread recipes
    • 📖 Recipe
    Brown rice tortilla dough cut into eight wedges.

    Ingredients

    Brown rice flour combined with arrowroot starch and psyllium husk powder make for a gluten-free tortilla that has flavor and texture. Psyllium husk powder is a magic gluten impersonator, especially in baked goods like my bagel recipe, that lack eggs.

    For these gluten-free brown rice tortillas, here are the major ingredients you'll need:

    • brown rice flour
    • arrowroot starch/flour
    • psyllium husk powder
    • avocado oil (or coconut oil)
    • lime zest (optional)
    Tortillas dough being rolled into a ball by hands.
    Tortilla dough rolled into a flat circle on top of parchment paper.

    Instructions

    Have all your ingredients prepped and ready and the tortilla-making process is really quite easy. You'll want to have parchment paper, a rolling pin (or something that works as one!), and a skillet or griddle on hand.

    Combine your dry with your wet ingredients, form your dough, and roll out your tortillas.

    A minute on each side in the skillet and you've got homemade tortillas.

    Fresh brown rice tortillas on a blue surface.

    Think of all the tacos, quesadillas, and enchiladas in your future. Or as I often do, a smear of hummus or some avocado for a lazy snack or lunch!

    If you are in need of some taco inspiration, my friend Kelly over at Nosh and Nourish has several fantastic taco recipes to choose from.

    Store your tortillas in the fridge for up to a week or freeze some to use later. Just place a small sheet of parchment paper between each tortillas to avoid sticking. Frozen tortillas will keep well for two to three months.

    Freezing these wraps sure comes in handy in our house, never will I ever miss out on taco night!

    But once you've made your tortillas, they can be used in so many ways. They would go great with this guide on how to make fajita veggies!

    Fresh brown rice tortillas stacked on a white plate.

    More bread recipes

    • Vegan Brazilian Cheese Bread (Gluten-Free)
    • Gluten-Free Bagels (Vegan)
    • Gluten-Free Sweet Potato Cornbread
    • Healthy Sweet Potato Bread (Gluten-Free)

    Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!

    📖 Recipe

    Brown Rice Tortillas

    Brown Rice Tortillas

    Brown Rice Tortillas made with brown rice flour and arrowroot starch are an EASY way to have homemade gluten-free tortillas. Use them for tacos, quesadillas, and more! Dairy-free, vegan.
    5 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 8 tortillas
    Calories: 149kcal
    Author: Tessa

    Ingredients

    • 1 cup brown rice flour
    • ½ cup arrowroot starch/flour
    • 1 ½ teaspoons psyllium husk powder
    • 1 teaspoon salt
    • 1 teaspoon lime zest optional
    • 3 tablespoons avocado oil melted coconut oil works here too
    • ¾ cup warm to boiling water

    Instructions

    • In a large bowl, add brown rice flour, arrowroot starch, psyllium husk powder, salt, and lime zest. Whisk thoroughly to combine. 
    • Add your avocado oil, stir to incorporate, and follow by adding your warm water. Stir mixture with a rubber spatula until a dough forms. Scrape the edges of the bowl and make sure all dry ingredients are incorporated. 
    • Use your hands to shape the dough into a ball. Cut ball into 8 pieces. Cover with a damp towel for about 5 minutes. 
    • Preheat a skillet or griddle to medium heat. On a cutting board or pastry board, place a piece of parchment paper. Take one piece of dough and roll it into a ball, then place on board and put another piece of parchment paper over the dough and press down slightly. 
    • Using a rolling pin, roll dough to about a 5-6 inch diameter circle. Keep remaining dough balls covered with towel as you work. 
    • Peel off the top layer of parchment. Then, with the help of a spatula to lift edge, gently peel the flattened dough off the bottom layer of parchment and transfer to the heated skillet. 
    • If it's rolled too thin, it won't peel off in one piece. If that happens, roll it ito a ball again and re-roll it.
    • Allow the tortilla to cook for one minute, then flip with a spatula and cook for one minute more. Transfer cooked tortillas to a large piece of parchment paper. Like cooking pancakes, your first couple tortillas won't have the charred marks that the others will. 
    • Repeat these steps until each of the 8 dough balls has been rolled and cooked. 

    Storing Brown Rice Tortillas

    • These brown rice tortillas are best served warm right after cooking. To store for later, layer pieces of parchment paper between each tortilla in an airtight container. Tortillas can be stored in refrigerator for 5-6 days or in the freezer for 2-3 months. 
    • When ready to use stored tortillas, allow them to come to room temperature. They can be reheated for 15 seconds in the microwave or briefly on a warm skillet. 

    Nutrition

    Calories: 149kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 58mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    Brown Rice Tortillas
    « Gluten-Free Cowboy Cookies (Vegan)
    Vegan Lemon Poppyseed Snack Cake »

    Share this post:

    Share on PinterestShare on FacebookShare on TwitterShare on Email

    Reader Interactions

    Comments

    1. Jessica

      November 24, 2022 at 8:21 pm

      I’m looking forward to making these. Does it call for a half cup of arrowroot starch or is it a typo?

      Reply
      • Tessa

        December 06, 2022 at 12:25 pm

        Hi Jessica! A 1/2 cup of arrowroot starch is correct. Thank you!

        Reply
    2. Ana Wood

      March 17, 2022 at 4:58 pm

      5 stars
      I made these - they are so easy and tasty. When rolling I added some rice flour for any stickiness and it worked fine. 😋

      Reply
      • Tessa

        March 21, 2022 at 5:02 pm

        That's great! Thank you so much, Ana!

        Reply
    3. Teresa

      March 10, 2021 at 5:45 pm

      Olive oil does not contain gluten so I would think that it would be fine to use in this recipe.

      Reply
    4. Angelica Rojo

      September 11, 2019 at 3:41 am

      Could I use olive oil instead? I buy it in HUGE containers, and would like to avoid having to buy something else.

      Reply
    5. Roslia Santamaria

      May 13, 2019 at 12:20 am

      This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients :)

      Reply
      • Tessa

        May 19, 2019 at 4:56 pm

        Thank you! I've been enjoying them immensely, I hope you do too! :)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

    More about me →

    Winter Recipes

    • Curried Broccoli Cauliflower Soup (with Coconut Milk)
    • Healthy Vegan Hot Chocolate
    • Dairy-Free Chicken Broccoli Alfredo Bake
    • Healthy Gluten-Free Banana Bread

    Popular Recipes

    • Corn Flour Pancakes with Strawberry Compote
    • Healthy Chewy Granola Bars (Gluten-Free)
    • How to Make Berry Infused Vodka
    • Gluten-Free Brownies (Dairy-Free)
    • Vegan Brazilian Cheese Bread (Gluten-Free)
    • Old Fashioned Bourbon Thyme Cocktail
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter

    Footer

    ↑ back to top

    About

    Privacy Policy

    Newsletter

    Sign Up! for emails and updates

    Contact

    Services

    Contact Me

    As an Amazon Associate, I earn from qualifying purchases that won’t change your price but will share some commission.

    Copyright © 2022 Salted Plains