Gluten-Free and Flour-Free Tortillas Made with Cooked Rice
If you’re looking for a delicious gluten-free and flour-free tortilla recipe, these rice tortillas made from leftover cooked rice are the perfect solution. Soft, pliable, and easy to make, they’re great for tacos, wraps, or as a side for your favorite meals. This recipe uses only cooked rice, making it an excellent way to use up leftovers while keeping things simple and gluten-free.
Why You’ll Love This Recipe
These rice tortillas are not only gluten-free but also flour-free, making them ideal for anyone with dietary restrictions or looking for a healthier alternative to traditional tortillas. The recipe is easy to follow, using simple ingredients you likely already have at home. Plus, they are naturally starchy and sticky, which helps in binding without the need for added flours or binders.
INGREDIENTS:
(For 12 Tortillas)
Round Rice: 1 cup (200 g)
Water: 2 cups (480 ml)
Salt: A pinch
Note: If using leftover cooked rice, ensure it has not been rinsed with cold water after boiling, as it’s best if it is starchy and sticky.
Step-by-Step Instructions:
1. Rinse the Rice
Rinse Thoroughly: Place the rice in a fine mesh strainer and rinse thoroughly under cold running water. Repeat the rinse and drain process once more to remove excess starch from the surface of the rice grains.
2. Cook the Rice
Boil Water: In a medium saucepan, bring the 2 cups of water to a boil over medium heat. Add a pinch of salt to the boiling water.
Add the Rice: Once the water is boiling, add the rinsed rice to the pot. Stir the rice briefly to prevent sticking.
Cook the Rice: Reduce the heat to medium and cook the rice until the water is almost completely absorbed, about 20 minutes. Stir occasionally to ensure even cooking and prevent the rice from sticking to the bottom of the pan.
Cool the Rice: When there is almost no liquid left, remove the pot from the heat. Cover it with a lid and let the rice cool completely. Cooling helps the rice become sticky and easier to mash into a dough.
3. Prepare the Dough
Mash the Rice: Once the rice is cold, transfer it to a bowl. Using a potato masher or a food processor, mash the rice until it forms a smooth, cohesive dough. The goal is to break down the rice grains into a sticky, pliable mixture.
Form the Dough Ball: With oiled hands and using an oiled spatula, gather the rice dough and form it into a single large ball.
Divide the Dough: Divide the dough into 12 equal portions. Roll each portion into a small ball and place them on an oiled dish to prevent sticking.
4. Shape the Tortillas
Prepare Plastic Sheets: To flatten the tortillas, cut open a plastic bag meant for freezing. The thicker plastic is ideal as it won’t wrinkle easily, which helps prevent the tortillas from breaking.
Flatten the Dough Balls: Place a dough ball between two pieces of the cut-open plastic bag. Press down slightly with your hand, then use a flat object, like a plate or a tortilla press, to flatten the tortilla until it’s about 2 millimeters thick. Avoid making them as thin as traditional corn tortillas to prevent breaking.
5. Cook the Tortillas
Heat the Pan: Preheat a thick-bottomed frying pan or griddle over high heat until it’s hot.
Transfer the Tortilla: Carefully place the first tortilla into the hot pan. To prevent the tortilla from sticking to your hands when transferring, you can:
Oil the surface and your fingers lightly.
Lightly flour the surface of the tortilla.
Use reusable baking paper to help lift and place the tortilla directly in the pan.
Cook the Tortilla: Cook the tortilla on high heat for about 30 seconds until the first side is sealed and can be flipped without breaking.
Flip and Continue Cooking: Flip the tortilla and cook for 1 minute on the other side. Flip once more to brown the first side slightly. When the tortilla has golden spots, it is done.
Keep Warm: Remove the tortilla from the pan and place it on a plate. Cover with a cloth to keep warm while you cook the remaining tortillas.
Repeat: Continue with the remaining dough balls, repeating the cooking process.
6. Serve
Serve the tortillas immediately while warm. These tortillas are perfect for wrapping your favorite fillings, serving with grilled meats, or simply enjoying as a side with soups and stews.
These gluten-free, flour-free rice tortillas are not just easy to make but also a versatile addition to your meal planning. They’re light, yet satisfying, making them ideal for those looking to avoid gluten or processed flours.
Pro Tips:
Stickiness is Key: For the best results, ensure the rice is starchy and sticky. If using leftover rice, avoid rinsing it with cold water after cooking.
Avoid Over-Handling: Handle the tortillas gently when transferring them to the pan to avoid breaking.
Storage: Leftover tortillas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot pan before serving to restore pliability.
Enjoy these unique and healthy rice tortillas with your favorite fillings or simply as a gluten-free alternative to traditional wraps and flatbreads. Bon appetit!
Nutritional Information:
Serving Size: 1 tortilla
Calories: 40 kcal per serving
Total Fat: 0.1 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 15 mg
Total Carbohydrates: 9 g
Dietary Fiber: 0.5 g
Sugars: 0 g
Protein: 1 g