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.
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.
Brown Rice Tortillas 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’s the major ingredients you’ll need:
- brown rice flour
- arrowroot starch/flour
- psyllium husk powder
- avocado oil (or coconut oil)
- lime zest (optional)
How Do You Make Gluten-Free Brown Rice Tortillas?
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.
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!
More Bread Recipes
Gluten-Free Sweet Potato Cornbread
Brown Rice Tortillas
Ingredients
- 1 cup brown rice flour
- 1/2 cup arrowroot starch/flour
- 1 1/2 teaspoons psyllium husk powder
- 1 teaspoon salt
- 1 teaspoon lime zest optional
- 3 tablespoons avocado oil melted coconut oil works here too
- 3/4 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.
Roslia Santamaria says
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients :)
Tessa says
Thank you! I’ve been enjoying them immensely, I hope you do too! :)
Angelica Rojo says
Could I use olive oil instead? I buy it in HUGE containers, and would like to avoid having to buy something else.
Teresa says
Olive oil does not contain gluten so I would think that it would be fine to use in this recipe.