Soft, pliable, and chewy, these tortillas are basically allergen free! I have been wanting to make tortillas for a very long time, but I could only find really complex recipe with so many funky ingredient that I have never heard of. These are perfect for making wraps, dipping in hummus, and anything else you may want a tortilla for! They are gluten free, vegan, elimination diet friendly, probably low FODMAP, and possibly paleo, which I think is pretty cool! They are bendy like a flour tortilla and they have no weird after taste. I love these tortillas and I think you will too! Recipe adapted from one on the blog ‘Nourishing Meals’. Enjoy!
Prep Time: < 1 hour
|1 3/8 cup||Brown rice flour (I used Bob’s Red Mill)|
|5/8 cup||Tapioca Starch|
|¼ teaspoon||Sea Salt|
|1 cup||Boiling water|
|As needed||Coconut oil|
Step 1: In a medium sized bowl, whisk together the flours and the salt.
Step 2: Stir in the boiling water until the dough has come together.
Step 3: Turned the dough out onto a lightly (GF)floured cutting board.
Step 4: Knead lightly, until the dough is thoroughly combined. It should be soft, but not sticky.
Step 5: Pat the dough into a disk and slice it into six equal portions.
Step 6: Roll a portion into a ball and then roll it out until it is pretty thin. Repeat with all the tortillas.
Step 7: Heat a large skillet to medium heat. Add about a teaspoon of coconut oil, and when it is melted, carefully add one tortilla. Let it cook until it is lightly browned on the underside, about one minute.
Step 8: Flip it. When it is lightly browned on both sides, remove from the pan. Repeat with the other tortillas. Let them cool completely before storing. They should last at room temperature for a day or two, otherwise, freeze them.