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