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 flour combined with arrowroot starch and psyllium husk powder makes for a gluten-free tortilla that has flavor and texture.
These unique tortillas come especially in handy for those that can't have flour or corn tortillas.
Jump to:
Why you'll love this recipe
- Great tasting
- Easy recipe
- Simple ingredients
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Brown rice flour - This gluten-free flour has a slightly nuttier flavor than white rice flour.
It's a great choice to have on hand in a gluten-free pantry and perfect for our tortillas. It also works great in these oat crackers!
Arrowroot starch - Also known as arrowroot powder, this helps bind as well as create a lighter texture. If in need of a substitute, corn starch would be your best bet.
Psyllium husk fiber - This acts as our "gluten" and binds the tortilla dough.
Psyllium husk powder is a magic gluten impersonator, especially in baked goods like my bagel recipe, that lack eggs. It is an alternative to xanthan gum and great to have on hand for gluten-free baking.
Avocado oil - A nice neutral oil works best here. Refined coconut oil is a good substitute.
Lemon zest (optional) - Completely optional but adds a bit of flavor.
Step-by-step instructions
Before you start: Have all your ingredients prepped and ready.
Step 1: In a large bowl, add flour, arrowroot starch, psyllium husk powder, salt, and lime zest. Whisk thoroughly to combine.
Step 2: Add your avocado oil, stir to incorporate, and follow by adding your warm water. Stir mixture with a rubber spatula until a dough forms.
Step 3: Use your hands to shape the dough into a ball. Cut ball into 8 pieces. Cover with a damp towel for about 5 minutes.
Step 4: Using a rolling pin, roll dough to about a 5-6 inch diameter circle. Keep remaining dough balls covered with towel as you work.
Step 5: Transfer to the heated skillet or frying pan.
Step 6: 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. Repeat these steps until each of the 8 dough balls has been rolled and cooked.
Tips
- If it's rolled too thin, the tortilla won't peel off in one piece. If that happens, roll it into a ball again and re-roll it.
- Like cooking pancakes, your first couple homemade tortillas won't have the charred marks that the others will.
- Freezing these gluten-free wraps sure comes in handy in our house, never will I ever miss out on taco night!
Storage and reheating
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.
Serving suggestions
There are so many ways to use these gluten-free tortillas. Stuff a warm tortilla with your favorite fillings and these ideas below:
- Tacos, quesadillas, and enchiladas
- Smear of hummus or some avocado for a lazy snack or lunch!
- Use as a wrap for gluten-free chicken salad
- Fill with pinto beans and your favorite salsa or cheesy black bean dip.
- As a tasty wrap with a little avocado lime dressing.
FAQs
You can find brown rice flour in most grocery stores in the baking aisle or gluten-free section. You can also find regular and organic brown rice flour available for sale at online retailers.
Check the product information to ensure there has been no cross-contamination during processing.
These gluten free brown rice tortillas have a wonderful mild nutty flavor and are soft and pliable.
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.
They would go great with this guide on how to make fajita veggies!
More bread recipes
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
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.
Erika
Oh my God! These are GOOD!
And just to give you an idea of how easy they are to make, I'll tell you that my hubby, who does no cooking at all was the one who made them for me because I was in a pinch of time. They came out soooo good. I put them in the fridge, and naturally, they got a bit hard, but then I just put some drops of water in a pan and warmed them up, and just like that, they went back to their initial soft texture. I have tried tons of recipes, lentils, oatmeal, quinoa, almond flour, you name it, and nothing works like this. Either the flavor was bad or they would break so easily. These taste amazing and don't break at all!
I LOVE THEM.
Tessa
I'm so glad!! Thank you, Erika!
Jessica
I’m looking forward to making these. Does it call for a half cup of arrowroot starch or is it a typo?
Tessa
Hi Jessica! A 1/2 cup of arrowroot starch is correct. Thank you!
Ana Wood
I made these - they are so easy and tasty. When rolling I added some rice flour for any stickiness and it worked fine. 😋
Tessa
That's great! Thank you so much, Ana!
Teresa
Olive oil does not contain gluten so I would think that it would be fine to use in this recipe.
Angelica Rojo
Could I use olive oil instead? I buy it in HUGE containers, and would like to avoid having to buy something else.
Erika
Just in case it's helpful.. we used olive oil for ours and they were great!
Tessa
Perfect, thank you!!
Roslia Santamaria
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients :)
Tessa
Thank you! I've been enjoying them immensely, I hope you do too! :)