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Rice Flour Tortillas

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These rice flour tortillas are the best gluten-free tortillas!

The best gluten free tortillas are rice flour tortillas. Just as soft and pliable as flour tortillas. Add your favorite fillings you will love it! Visit thetortiliachannel.com for the full recipe #thetortiliachannel #ricetortillas #glutenfreetortillas #tortillas

Why you might think? Because this recipe only requires 3 ingredients. They are pliable and so tasty. If you do not like other gluten-free flour tortillas like corn tortillas or cassava tortillas this might be your new favorite tortilla. So are you ready to learn how to make rice flour tortillas? Let’s get started!

The best gluten-free tortillas are rice flour tortillas. Just as soft and pliable as flour tortillas. Add your favorite fillings you will love it! Visit thetortiliachannel.com for the full recipe and instructions

I never used rice flour until I tasted the best carrot cake ever that was made with rice flour.

But there are more wonderful rice flour recipes you can make. Especially because it doesn’t contain any gluten so everybody can eat it.

Just like these gluten-free flour tortillas. What is so great about them is that they are just as pliable as flour tortillas.

Even though the texture is different you can still treat them the same way as flour tortillas.

When you bake them in a skillet they even raise up just like a regular tortilla and get brown patches.

The only difference is the tortillas are paler than regular because the flour is totally white.

But that is no reason to stop us. They taste amazing just like soft tacos so take a look down below with all the delicious things you can stuff them with.

The best gluten free tortillas are rice flour tortillas. Just as soft and pliable as flour tortillas. Add your favorite fillings you will love it! Visit thetortiliachannel.com for the full recipe #thetortiliachannel #ricetortillas #glutenfreetortillas #tortillas 

Different Type Of Rice Flour

You may not be aware but there is more than one type of rice flour. There are three types and all of them are gluten-free.

“Regular” rice flour is milled flour and made from long-grain brown and white Japonica rice. The inner kernels are ground into flour.

  • White rice flour – is great to use in gluten-free baking like cake but also batters for pancakes, tempura, or noodles
  • Brown rice flour – works really well to thicken your stew, soup, sauce, or filling.
  • Glutinous rice flour – besides Japonica rice flours you also have glutinous flour also known as sweet rice flour. It is made from a different type of rice. By grinding the cooked and dehydrated kernels of long or short-grain glutinous rice you get glutinous rice flour. This is sticky rice and results in sticky dough or batter. It is used to make dumplings, sweet rice cakes.

To make rice flour tortillas use white rice flour so take a close look when you buy your rice flour that you buy the right rice flour.

The best gluten-free tortillas are rice flour tortillas. Just as soft and pliable as flour tortillas. Add your favorite fillings you will love it! Visit thetortiliachannel.com for the full recipe and instructions

It is really easy to make these gluten-free tortillas. Watch the step-by-step instructions in the video slideshow.

That way you see how easy it is to make these tortillas.

Rice Flour Tortilla Ingredients

To make these gluten-free tortillas you only need 3 ingredients. Have the following ready when you start:

  • White rice flour (Attention: use white rice flour NOT glutinous rice flour)
  • Salt
  • Water
  • Oil for kneading

That is it, that is all you need!

The best gluten free tortillas are rice flour tortillas. Just as soft and pliable as flour tortillas. Add your favorite fillings you will love it! Visit thetortiliachannel.com for the full recipe #thetortiliachannel #ricetortillas #glutenfreetortillas #tortillas

How To Make Rice Flour Tortillas

To make these tortillas start boiling water. Add the flour and salt to a bowl and stir.

Take about a cup of boiling water and add it to the rice flour. Gradually stir the water through the rice flour so add it slowly so you can see the consistency change.

You will get a crumbly consistency. Now cover the bowl with a lid and let it rest for 10 minutes.

Put some oil on your hand and knead the crumbly consistency into a dough.

Shape the dough into a log then cut it into 6 equal-sized pieces about the size of a golf ball.

The best gluten-free tortillas are rice flour tortillas. Just as soft and pliable as flour tortillas. Add your favorite fillings you will love it! Visit thetortiliachannel.com for the full recipe and instructions

Shaping The Tortillas

Then roll each piece of dough into a ball. Shape the tortillas using a tortilla press like this cast-iron tortilla press and use parchment paper to put the dough in between.

You can also make them using a rolling pin. Put the dough between two pieces of parchment and roll into a tortilla.

The dough looks fragile but using parchment paper works really great. Just be careful when you remove the paper and put the tortillas in the skillet to bake.

The best gluten-free tortillas are rice flour tortillas. Just as soft and pliable as flour tortillas. Add your favorite fillings you will love it! Visit thetortiliachannel.com for the full recipe and instructions

Bake The Tortillas

Preheat a skillet to medium-high. You do not need any cooking products when baking the tortillas.

Bake a tortilla for 1 to 2 minutes per side until dark patches appear. Put in a tortilla warmer or in a clean kitchen towel.

Repeat for the remaining 5 tortillas and you are ready to serve.

The best gluten-free tortillas are rice flour tortillas. Just as soft and pliable as flour tortillas. Add your favorite fillings you will love it! Visit thetortiliachannel.com for the full recipe and instructions

How To Store These Tortillas

These tortillas taste best when served straight away. As it doesn’t take a lot of time to make that is recommended.

You can make them ahead of time and store them:

  • Fridge – put them when completely cooled in an airtight container or ziplock bag. You can keep them for a day or two
  • Freezer – you can also store them in the freezer after they are completely cooled. Store them separated with parchment paper then also them in an airtight container or ziplock bag

The best gluten-free tortillas are rice flour tortillas. Just as soft and pliable as flour tortillas. Add your favorite fillings you will love it! Visit thetortiliachannel.com for the full recipe and instructions

Favorite Tortilla Fillings

These tasty gluten-free tortillas go great with a lot of fillings like:

The best gluten free tortillas are rice flour tortillas. Just as soft and pliable as flour tortillas. Add your favorite fillings you will love it! Visit thetortiliachannel.com for the full recipe #thetortiliachannel #ricetortillas #glutenfreetortillas #tortillas

Have fun trying the best rice flour tortillas!

If you like to try other kinds of tortilla recipes then check out our ultimate guide on how to make tortillas.

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The best gluten free tortillas are rice flour tortillas. Just as soft and pliable as flour tortillas. Add your favorite fillings you will love it! Visit thetortiliachannel.com for the full recipe #thetortiliachannel #ricetortillas #glutenfreetortillas #tortillas

Rice Flour Tortillas

Serves: 6 Prep Time: 10 minutes Cooking Time: 12 minutes

The best gluten-free tortillas are rice flour tortillas. Just as soft and pliable as flour tortillas. Add your favorite fillings. Try it!

Ingredients

  • 1 cup of rice flour
  • ¾-1 cup of water
  • ¼ teaspoon salt
  • Oil to grease hands

Instructions

  1. Boil water. Add the flour and salt in a bowl and stir
  2. Add ¾ of boiling water slowly to the rice flour. Slowly stir the water through so you can see the consistency change. Add more water if needed
  3. You will get a crumbly consistency. Cover the bowl with a lid and let it rest for 10 minutes
  4. Put oil on your hand and knead the crumbly consistency into a dough
  5. Shape it into a log. Cut into 6 equal-size pieces the size of a golf ball
  6. Roll each piece of dough into a ball. Shape the tortillas using a tortilla press and use parchment paper to put the dough in between
  7. Preheat a skillet to medium-high without a baking product
  8. Bake a tortilla for 1 to 2 minutes per side. Put in a tortilla warmer or in a clean kitchen towel
  9. Repeat for the remaining 5 tortillas and you are ready to serve

Notes

The dough looks fragile but using parchment paper works really great. Just be careful when you remove the paper and put the tortillas in the skillet to bake You can also make them using a rolling pin. Put the dough between two pieces of parchment and roll into a tortilla

Nutrition facts

Calories: 117; Fat: 3g; Carbs: 21g; Protein: 2g

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19 Comments

  • Reply
    B
    May 18, 2020 at 8:22 pm

    Hi there, I am trying to make these right now, and the dough is sticking to the parchment paper after flattening it with the tortillas press!! Do you have any suggestions?

  • Reply
    B
    May 18, 2020 at 9:14 pm

    I also tried dusting it with additional rice flour AND also tried wax paper. Its sticking everywhere. Would love to know how you got your tortillas to look perfect without any issues!

    • Reply
      Mireille
      May 18, 2020 at 9:51 pm

      Hi B,

      Always difficult to determine why things do not work. It can be you used to much water when making the dough. What is important is to use boiling water when you stir it through the rice flour. You have to stir it through slowly not all in one go that way you can determine if your dough is very sticky. Also to let it sit for 10 minutes before you move on to the next step.

      I use oil on my hand to knead the dough, not flour to shape it into a log but my dough is not really sticky. Further, I put the dough ball in between parchment paper. I remove the top piece of parchment paper very slowly and take the second piece of when I put the tortilla in the skillet.

  • Reply
    Maria Gomez-Hernandez
    June 20, 2020 at 6:03 pm

    Hi Mireille

    I just tried making these, and they are yummy! You do have to be careful with the water/flour proportion as you mentioned, because 1 cup of flour only needed 3/4 cup of water for me… I poured it in quite slowly and a bit at a time, and it went really well.
    Also I added 1 tbsp of chia seeds and 1 tbsp of flax seeds to add proteins to it! Loved it!!
    Maria

    • Reply
      Mireille
      June 20, 2020 at 6:20 pm

      Hi Maria,

      So good to read you love this recipe and your rice flour tortillas turned out great. It is indeed a delicate recipe but I love these tortillas as well. What a great idea to add flax and chia seeds!

  • Reply
    Michele
    June 30, 2020 at 7:06 am

    Hi Mireille, I’m excited to make these rice tortillas for my son, who has several severe food allergies. Do you make these with white rice flour (like the Mochiko brand) or with glutinous rice flour? Thanks so much! Michele

    • Reply
      Mireille
      June 30, 2020 at 9:30 am

      Hi Michele,

      I use white rice flour from the brand Sunlee, you can see the bag in one of the images under the heading rice flour ingredients. I hope you are able to make these rice flour tortillas for your son.

  • Reply
    Mab
    October 2, 2020 at 6:37 pm

    Hi Mireille
    I also tried making these.. Used oil on my hands – had to keep adding as the dough was very sticky.
    Used wax paper to roll them – I spray n cooked it and was still a bit sticky… so sprayed lots more.. gently peel it off the paper turn the other paper over into the pan, and gently peel off again. 1 cup of rice flour only made 3 tiny ones (a little bigger than a side plate) even though they were thinnly rolled out. and on the last one… I wasn’t quick enough to take the paper off – and with all the oil and hot stove nearby – the paper caught light! fortuntely, I managed to get it under water quick enough.
    The other 2 still tasted nice. You obviously have more experience in making these and I am sure with lots more patiences and pratice, it would become eaiser.. They did taste yummy.

    • Reply
      Mireille
      October 2, 2020 at 8:03 pm

      Mab,

      So sorry to hear that you run into some trouble making these tortillas.

      It is really difficult to tell what went wrong. I add the water to the flour slowly so I can see the consistency change. When the dough comes together I leave it for 10 minutes covered by a lid. Then I only use a little bit of oil on my hands to pat the dough together and put it on a cutting board.
      As you can see in the pictures the dough log is not wet or sticky. I do not use cooking spray on the parchment paper. I put the rice ball in between two pieces of parchment paper and then press it with a tortilla press.
      The top piece of parchment I peel away carefully and slowly like I would a bandaid (so not in one go but gradually). Then I put my hand on the uncovered tortilla turn it upside down (so the tortilla rests on the palm of my hand) and then I remove the second piece of parchment paper again like slowly removing a bandaid. Then on the skillet and bake like a regular tortilla.

      It indeed becomes easier when you do it more often but that is with all tortilla recipes. It is good to read the tortillas tasted yummy and I hope you will give it a try again in the future.

  • Reply
    Karen
    October 27, 2020 at 7:10 pm

    So excited to find this recipe!! I’ve made these a few times and really love them. Being gluten & corn-free, it’s challenging to find tortillas I can eat.
    Sometimes I add dried spices to the rice flour before adding the water. Garlic, onion, cumin, coriander, chives, za’atar, etc…everything works well here.
    This recipe also works as a simple pizza base if you make the dough a little thicker.
    This is a game changer!! Thanks so much for sharing this recipe, Mireille.

    • Reply
      Mireille
      October 28, 2020 at 8:46 am

      Hi Karen,

      So nice to read your comment and how much you like these rice flour tortillas! Such great ideas to add some spice or use it as a pizza base.

  • Reply
    Shay Smith
    December 10, 2020 at 1:11 am

    Mine turned out like stiff boards that crack when I try to fold them. Any suggestions?

    • Reply
      Mireille
      December 10, 2020 at 8:45 am

      Shay,

      There are a number of things that can cause this and can happen with any type of tortilla. If the tortilla is stiff when they come out of the pan you may have left them in the pan too long or baked them too hot. That way all the moisture is out of the tortilla.
      When they turn stiff before you want to use them you may have left them uncovered. As soon as the tortilla is done and you take it out of the skillet, wrap it in a clean kitchen towel or tortilla warmer. That way the warmth and moisture stay inside the tortilla. Stack the next tortillas on top and keep them covered by the towel.
      You can revive hard tortilla by sprinkling water on the tortilla, wrap them in aluminum foil, and warm in the oven at 325-350℉ for 5 minutes. You can also warm them in the microwave. Wet two pieces of paper towel and put a tortilla in between. Warm in 20-second bursts.
      Hope this helps.

  • Reply
    Lauren
    July 6, 2021 at 10:40 pm

    Can these be made with brown rice flour ?

    • Reply
      Mireille
      July 8, 2021 at 12:42 pm

      Lauren,

      I never make them with brown rice flour but think this recipe should work with brown rice flour.

      • Reply
        Cynthia
        April 6, 2022 at 5:15 am

        We made them with brown rice flour tonight and they came out great. In fact so great my husband made me a sope with some of the dough. Thank you for the recipe.

        • Reply
          Mireille
          April 6, 2022 at 8:37 am

          Cynthia,

          How wonderful the rice flour tortillas came out great using brown rice flour and your husband loves them as well!

  • Reply
    Tia
    March 3, 2022 at 5:02 am

    I have been so excited to try this recipe for MONTHS! I finally did it today – and am so disappointed with the results. I followed the recipe to a T. The dough stuck to everything. I managed to get one tortilla into the pan. The result was a cardboard-like consistency rice cake. I will just buy rice tortillas next time.

    • Reply
      Mireille
      March 4, 2022 at 7:42 pm

      Tia,

      So sorry to hear that. When your dough is very sticky it might be caused by the type of rice flour. You have rice flour which can be used as a substitute for regular flour and glutinous rice flour which is very sticky and used in sweet recipes or to make dumplings. As my rice flour dough is not sticky like you mention I think you may have used glutinous rice flour.

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