NO FLOUR! RICE-ONLY RECIPE. Healthy Rice Tortillas

Easy Gluten-Free Rice Tortillas

These simple tortillas are a fantastic gluten-free alternative to traditional flour or corn tortillas. Made with just rice, they are incredibly pliable and perfect for tacos, wraps, or even soft-shell quesadillas.

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes

• Servings: Makes 8-10 small tortillas

Ingredients:

• 2 cups of long-grain white rice, raw

• 3 cups of water

• 1 tsp of fine sea salt

• Optional but recommended for pliability: 1 tbsp of Psyllium Husk Powder OR 2 tsp of Xanthan Gum

Equipment:

• Large pot with a lid

• High-speed blender or food processor

• Large bowl

• Tortilla press (optional, but helpful)

• 2 sheets of parchment paper or plastic wrap

• A non-stick skillet or cast-iron pan

Instructions:

1. Cook the Rice: Rinse the rice thoroughly under cold water until the water runs clear. Combine the rinsed rice, water, and salt in a pot. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15-18 minutes, or until the water is completely absorbed. Remove from heat and let it steam (covered) for another 5 minutes.

2. Blend the Dough: While the rice is still very warm (the heat is key to making the starch sticky), transfer all of the cooked rice to a high-speed blender. Add the optional psyllium husk or xanthan gum at this stage. Blend on a medium-high setting for 1-2 minutes. Stop to scrape down the sides as needed. You are aiming for a very smooth, sticky, dough-like paste with no visible rice grains remaining.

3. Knead and Rest: Carefully transfer the dough from the blender to a clean, slightly oiled surface or a large bowl (be careful, it will be hot). With lightly oiled hands, knead the dough for a minute until it’s uniform. Form it into a log and divide it into 8-10 equal-sized balls. Cover them with a damp towel to prevent them from drying out. Let them rest for 10 minutes to cool slightly.

4. Press and Shape:

   • With a Tortilla Press: Place one dough ball between two sheets of parchment paper or heavy-duty plastic (like a cut-open Ziploc bag). Center it in the press and gently press down to form a thin, even circle.

   • Without a Tortilla Press: Place the ball between the parchment sheets and use a heavy-bottomed pot or a rolling pin to press or roll it out into a thin circle. The edges might be slightly uneven, which is part of its charm.

5. Cook the Tortilla: Heat a large non-stick skillet over medium-high heat. Carefully peel the top layer of parchment/plastic off the tortilla, flip it onto your open palm, and then peel the bottom layer off. Transfer it to the hot skillet.

6. The Toasting Phase: Cook for about 30-45 seconds. The tortilla should start to release steam and small bubbles will form on the surface. Flip it over. Cook for another 30-45 seconds. The tortilla is done when it’s soft, flexible, and has light brown toasted spots, just like in the picture.

7. Store and Serve: Stack the cooked tortillas on a clean towel or in a tortilla warmer to keep them soft and warm until ready to serve. Repeat with the remaining dough balls.

Pro-Tips:

• Keep It Warm: The dough is easiest to blend and work with when it's hot. If the dough gets too cold, it may lose its stickiness and become crumbly.

• The Power of a Binder: While "rice only" is a popular tagline, using psyllium husk powder or xanthan gum ensures that the tortillas hold their shape without cracking when you roll them.

• Make it Fresh: These tortillas are best served immediately. For leftovers, reheat them quickly in a dry pan or microwave (wrapped in a damp paper towel) for just a few seconds to restore their pliability.