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

Introduction

These rice tortillas are a delightful gluten-free alternative to traditional flour wraps. Made with sushi rice and cooked to a tender, pliable texture, they are perfect for creating healthy wraps and tacos without any gluten. Enjoy them warm with your favorite fillings for a fresh, homemade meal.

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. Step 1: Rinse the rice thoroughly under cold water until the water runs almost clear. Transfer the rinsed rice, fresh water, and salt to a saucepan and bring to a boil.
2. Step 2: Once boiling, reduce the heat to a simmer and cook the rice uncovered for 15-16 minutes.
3. Step 3: Remove the pot from heat, cover with a lid, and let the rice sit for 10-15 minutes to absorb any remaining liquid and become tender. Then allow it to cool completely with the lid off.
4. Step 4: Transfer the cooled rice to a large bowl and mash it well using a potato masher for 1-2 minutes. Alternatively, pulse it gently in a food processor. If the rice is too wet, add a small amount of rice flour to help.
5. Step 5: Lightly oil your hands and shape the mashed rice into a round disk. Cut it into 8 equal pieces (about 60-65 grams each) and roll each into a ball. Cover them with a damp cloth and set aside.
6. Step 6: To form the tortillas, lightly oil two layers of wax or parchment paper. Place a rice ball in the center of the bottom layer, cover with the top layer, and press down evenly with a wooden board or skillet until it’s flattened into a wide tortilla shape.
7. Step 7: Preheat a medium skillet over medium-high heat. Carefully peel off the top layer of paper from a tortilla and flip it into the skillet.
8. Step 8: Cook each tortilla for 1-2 minutes on one side, then flip for another minute. They should develop a few crisp spots but remain pliable. Adjust cooking time for crispier tortillas if desired.
9. Step 9: Place cooked tortillas on a plate covered with a kitchen towel to keep warm. Repeat with remaining rice balls, then serve immediately with your favorite toppings.

Tips & Variations

• Be careful not to use too much water when cooking the rice, as overly mushy rice is difficult to shape. If the mixture feels too wet, mixing in a bit of rice flour can improve handling.
• Use short grain rice like sushi rice for the best texture; other types may not bind as well.
• For extra flavor, add herbs or spices to the rice before shaping.
• These tortillas work great for wraps, tacos, or as a base for small pizzas.

Storage

Store leftover rice tortillas wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. Reheat gently in a dry skillet or microwave to soften before serving. Avoid storing for too long as they may become dry and less pliable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for these tortillas?

Short grain rice like sushi rice is best because it becomes sticky and holds together well. Long grain or basmati rice tends to be drier and less cohesive, making it harder to shape tortillas.

Can I make these tortillas ahead of time?

Yes, you can prepare the rice balls in advance and keep them covered in the refrigerator. Shape and cook the tortillas just before serving for the best texture and flavor.

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

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★★★★★

4.6 from 135 reviews

These Rice Tortillas are a simple, gluten-free alternative to traditional flour wraps, made using sushi rice and water. Soft yet slightly crisp, they are perfect for anyone seeking a grain-based wrap without gluten. The tortillas are cooked on the stovetop, resulting in pliable wraps that can be used for various fillings and toppings.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 rice tortillas 1x
• Category: Wraps and Flatbreads
• Method: Stovetop
• Cuisine: Gluten-Free
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Rice Tortillas

• 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 rice thoroughly until the water runs almost clear to remove excess starch. Transfer the rinsed rice along with fresh water and salt into a saucepan and bring it to a boil. Once boiling, reduce heat to a simmer and cook uncovered for 15-16 minutes. Remove from heat, cover with a lid, and let it sit for 10-15 minutes until all water is absorbed and rice is tender. Let the rice cool completely before proceeding.
2. Shape the gluten-free tortillas: Transfer the rice into a large bowl and mash thoroughly with a potato masher for 1-2 minutes. Alternatively, pulse in a food processor until the rice breaks down. If the mixture feels too wet or sticky, add a small amount of rice flour to help bind. Lightly oil your hands and shape the rice dough into a large round disk. Place on an oiled plate and cut into 8 equal pieces (about 60-65 grams each). Roll each piece into a ball and cover with a damp cloth to keep moist.
3. Flatten the rice balls: Lightly oil two sheets of wax or parchment paper (about 23×30 cm). Place a rice ball in the center of the bottom sheet, cover with the top sheet, then use a wooden board or skillet to press down evenly, flattening into a wide, thin tortilla shape.
4. Cook the rice tortillas: Preheat a medium skillet over medium-high heat. Peel the top wax paper from the flattened tortilla and flip the tortilla carefully into the hot skillet. Cook for 1-2 minutes, then flip and cook for an additional minute on the other side. This method produces tortillas with slight crispness and dark spots but still pliable. For a crispier texture, increase cooking time or heat. Stack cooked tortillas on a plate covered with a kitchen towel to keep warm. Repeat with remaining rice balls and serve warm.

Notes

• Do not use too much water when cooking the rice; excess water can cause the tortillas to become overly sticky and difficult to shape.
• If the rice dough feels too wet, adding a small amount of rice flour can improve handling and texture.
• Use lightly oiled hands and plates to prevent sticking while shaping tortillas.
• Cook tortillas on medium-high heat to achieve a balance of pliable texture and slight crispness.

Keywords: rice tortillas, gluten-free wraps, rice flatbread, no flour tortillas, gluten-free cooking, stovetop tortillas