Rice Flour Tortillas Recipes

RICE FLOUR TORTILLAS

Steps:

• In the bowl of a mixer, blend gluten free mix ingredients, xanthan gum, sugar, salt, and milk powder. Add the water and beat on medium speed for 1 minute.
• Remove dough from mixer and form a ball. Divide into 6 or 8 parts and roll out each piece very thin until it forms a 10" to 12" round. Roll all the pieces, separating them with plastic wrap or wax paper before cooking.
• Heat a griddle to medium-hot or hot and cook each tortilla about 1 minute per side.

TORTILLAS WITH RICE

Steps:

• This ingenious tortilla wrap is a delicious way to enjoy layers of flavor using whatever you like! We've compiled this crunchy version with Carolina® White Rice, cheese, chicken and refried beans with jalapeño. Swap in any of your favorites or save them to garnish at the end for a tasty meal loaded with flavor. Step 1
• Cut one slice in each tortilla from edge to center. Step 2
• Spread 2 tbsp refried beans and 1 tbsp pickled jalapeño over one-quarter of each tortilla. Spoon 1/4 cup rice over another quarter. Sprinkle 1/4 cup Cheddar over another quarter, and chicken over the remaining quarter. Starting with the quarter to the left of the cut, fold each tortilla into triangles, enclosing fillings. Step 3
• Toast in grill pan or skillet for 4 to 5 minutes per side or until tortilla is golden, crisp and cheese is melted. Step 4
• Serve with guacamole, sour cream and pico de gallo for dipping. Recipe Tip For an added kick, substitute Tex-Mex blend for Cheddar cheese, or pickled red onion.

FLOUR TORTILLAS

Steps:

• In the bowl of a heavy duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10 inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes.

FLOUR TORTILLAS

Steps:

• Combine the flour, salt and sugar in a medium bowl. Add the shortening or oil and mix until mealy. Stir in 3/4 cup water to form a dough. Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes. Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes. (Full disclosure: When we're hungry, we skip this step. But letting the dough rest does make it easier to roll these out.)
• Heat a dry skillet over medium heat. Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they're really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn't turn down a 3/16-inch-thick one. Cook them in the skillet on both sides until they're just starting to show some brown spots, 45 seconds to 1 minute per side. Keep warm in a towel until ready to serve.

HOMEMADE FLOUR TORTILLAS

Steps:

• Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
• Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

CHEESY CHICKEN AND RICE TORTILLAS

Steps:

• Mix soup, water, salsa, rice and chicken in slow cooker.
• Cover and cook on low 7 to 8 hours or until done.
• Serve on tortillas.
• Notes: I usually serve this with typical taco accompaniments (tomatoes, additional cheese, shredded lettuce, sour cream, additional salsa, etc.).