Rice Flour Tortillas
This one is an ongoing experiment. I made rice flour using brown rice and long grain white rice using our new Ninja blender, and I am mediocrely impressed but from what I read, I should be letting it go for likte 5 minutes.. we’ll see where this goes, beautiful souls. I wanted to experiment to see if I worked the dough enough that I could make something like a tortilla, and these are coming along, but they’re so far, more of a hassle than I would like.
You can see from the photo, they do have some flexibility – perhaps what one may expect from a gluten-free store-bought product, so there’s definitely room for improvement but we’re off to a good start with this one. I also recognize there’s different rices that are traditionally used in a rice flour tortilla and I will be looking into that a bit more down the road. For now, I wanted to share what I have done so far and perhaps offer some inspiration for you to take it to the next level.
Mixing about 1c of rice flours and about 3/4 to 1c of very warm water, and kneading and massaging this dough, I was able to create something workable that I could roll out between 2 silicone baking mats and I think it makes a good breakfast flat bread – spread with your favorite nut butter (ie almond butter, peanut butter, sunflower butter, etc.) and some chopped banana or apple and you get a filling, fiber-rich meal. I don’t use gums in my recipes, as in no xanthan gum, guar gum, etc. so it adds a bit of tricky to it. They are OK but I will stick to my chewy, pliable, versatile corn tortillas for meals in the future, off grid or on grid.