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Rice Tortillas (No Flour, Gluten-Free Wraps) Recipe

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3.8 from 67 reviews

These Rice Tortillas are a delicious gluten-free alternative to traditional flour tortillas, made from sushi rice and water. They are soft, pliable, and perfect for wraps without any flour, ideal for those on a gluten-free diet. Easy to prepare on the stovetop, they can be served warm with your favorite fillings or toppings.

  • Total Time: 40 minutes
  • Yield: 8 tortillas

Ingredients

Rice Tortillas Ingredients

  • 1 cup (190 g) sushi rice (or any short grain rice)
  • 2 cups (480 ml) water
  • ½ tsp salt
  • Oil for shaping and cooking

Instructions

  1. Cook the rice: Rinse the sushi rice thoroughly until the water runs almost clear. Transfer the rinsed rice, fresh water, and salt to a saucepan and bring to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for 15-16 minutes until water is mostly absorbed.
  2. Rest the rice: Remove the pan from heat and cover with a lid. Let the rice sit for 10-15 minutes so it fully absorbs the remaining liquid and becomes tender. Then remove the lid and allow the rice to cool completely.
  3. Shape the rice dough: Transfer the cooled rice to a large bowl and mash it thoroughly using a potato masher for 1-2 minutes. Alternatively, use a food processor for a smoother texture. If the mixture feels too wet, add a small amount of rice flour to firm it up.
  4. Form dough balls: Lightly oil your hands and shape the mashed rice into a round disk on an oiled plate. Cut the disk into 8 equal pieces (approximately 60-65 grams each). Roll each piece into a ball and cover them with a damp cloth to rest.
  5. Flatten the tortillas: Lightly oil two layers of wax paper or parchment paper (about 23×30 cm/9×12 inches). Place one rice ball in the center of the bottom layer, cover with the top paper layer, and press evenly using a wooden board or skillet to flatten it into a tortilla shape.
  6. Cook the tortillas: Preheat a medium skillet over medium-high heat. Carefully transfer a flattened rice tortilla to the skillet, peeling away the top wax paper. Cook for 1-2 minutes on one side, then flip and cook for another minute until the tortilla develops a few dark spots but stays pliable. Adjust cooking time for crispier tortillas.
  7. Keep warm and serve: Place cooked tortillas on a plate covered with a kitchen towel to keep warm. Repeat the flattening and cooking process with the remaining rice balls. Serve the warm tortillas immediately with your preferred fillings or toppings.

Notes

  • Do not use too much water when cooking the rice, as excess water makes the rice overly mushy and difficult to shape into tortillas.
  • If the rice dough is too wet or sticky, adding a small amount of rice flour can help firm it up for easier shaping.
  • Using wax paper or parchment paper prevents the rice dough from sticking to pressing surfaces.
  • For softer tortillas, cook for a shorter time; cook longer or at higher heat for crispier wraps.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Wraps
  • Method: Stovetop
  • Cuisine: Gluten-Free
  • Diet: Gluten Free

Find it online: https://flavorhug.com/rice-tortillas-no-flour-gluten-free-wraps-recipe/