Ingredients
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1/2 cup Anthony's Brown Rice Flour
-
1/2 cup Anthony's Arrowroot Flour
-
1/2 teaspoon salt
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1/2 to 3/4 cup boiling water
Instructions
In a mixing bowl, mix together the rice flour, arrowroot, and salt. Stir in the hot water until a smooth dough forms. May need to knead the dough a few times. (Pun intended!) Divide the dough into 4-5 balls and roll them out very thin on a floured surface. Cook in a dry skillet until bubbles form and the tortillas are cooked through, a couple minutes per side. Best served immediately with your favorite topping! (Like almond butter and bananas!)
It's so hard to find a gluten-free tortilla that actually tastes like.. well - a tortilla! A little crisp on the edges and deliciously soft; perfect for wrapping anything from chicken salad to chocolate hazelnut spread. It's time for a real gluten-free tortilla!
Making this recipe is way easier than you'd think. The dough is very easy to handle and rolls out beautifully. Exacting chefs: use a tortilla press. For the rest of us, a rolling pin will do nicely!
Taco night (and enchilada night, and tortilla pizza night, and.. you get the idea) is back!
Brown Rice Flour Tortillas
Brown Rice Flour Tortillas
- 1/2 cup Anthony's Brown Rice Flour
- 1/2 cup Anthony's Arrowroot Flour
- 1/2 teaspoon salt
- 1/2 to 3/4 cup boiling water
- In a mixing bowl, mix together the rice flour, arrowroot, and salt.
- Stir in the hot water until a smooth dough forms. May need to knead the dough a few times. (Pun intended!)
- Divide the dough into 4-5 balls and roll them out very thin on a floured surface.
- Cook in a dry skillet until bubbles form and the tortillas are cooked through, a couple minutes per side.
- Best served immediately with your favorite topping! (Like almond butter and bananas!)
