- Hide menu

Brown Rice Flour Tortillas | Cooked | Oil-Free | Gluten-Free

LoadingFavoriteAdd to favorites

Today, I created a soft, pliable, flexible, and delicious brown rice tortilla wrap. Well, not just one tortilla but MANY. Not every recipe is a home run on the first try. Some take several renditions to get it right, and this recipe was one of them. I have many demands of my recipes: they must be vegan, gluten-free, nutritious, delicious, and they must function as intended, especially a tortilla/wrap! They can’t be cracking and falling apart. Heck no! They must hold together in order to hold a variety of fillings–this is NOT a small task.

vegan oil-free gluten-free nut-free brown rice tortillas

While I was working out in the studio kitchen making these tortillas, I was singing out loud—loud being the operative word. If I don’t have music playing, I tend to sing made-up songs. Today, I was singing (bellowing more like it, great acoustics in the studio ) a song that I created about Bob. From afar he heard his name and thought I was either dying or calling him, so he came a-running.

As he entered the studio, he said, “Are you okay? Did you call me?”  (looking at my pile of tortillas) “Do you need me to taste test something?” His face went from worried, to quizzical, to hoping I would say yes to the latter question. He caught me off guard as I was just singing. He approached the table, picked up a tortilla, and started waving it in the air. “Yes, yes, please taste-test it,” I snickered. He disappeared into the house and returned with almond butter and jam slathered on it. He scarfed it down and asked for another. Who am I to deny that man?! “Eat them up, just save me enough so I can take some photos!”

Tortilla Techniques

Ingredient Run-Down

When creating this recipe, I found that the combination of all of the ingredients created the best texture and taste. Trust me; I went through quite a few versions, and this one is the winner!

Brown Rice Flour


Psyllium Husk Powder

vegan oil-free gluten-free nut-free brown rice tortillasIngredients

Yields 8 tortillas (5.75″ diameter) + a small sampler for the chef


  1. Whisk the brown rice, arrowroot, psyllium husk powder, and salt together in a mixing bowl.
    • If there are any lumps in the mix, push it through a fine-mesh strainer so the texture is nice and powdery.
  2. Add the boiling water, giving it a good stir.
  3. Once the dough is cool enough to handle, knead with your hands.
  4. Preheat a cast-iron skillet or non-stick pan over medium heat.
    • If you don’t have a non-stick surface to cook on, you will want to add a tiny bit of oil.
  5. Pull off a chunk of dough, about 1/4 cup (don’t measure, you’ll get the feel for it).
  6. Roll out each piece of dough between two pieces of parchment paper.
    • Dust the bottom sheet with rice flour, flatten the dough ball in your hand, and press each side into the rice flour. This step will help prevent the dough from sticking to the paper and rolling pin.
    • Roll out to about 1/8″ thickness. If it’s rolled too thin, it won’t peel off in one piece. If that happens, roll it into a ball again and re-roll it. If it’s any thicker, it can create a gummy tortilla.
    • For perfect circles, use a saucepan lid or a plate that is 6-8″ in diameter to use as a template. Press it on the dough and remove any excess dough from the outer ring.
  7. Place the tortilla in the pan and cook for 1-2 minutes on each side. Small brown spots will form. Don’t overcook or they will get stiff and crack when bent.
    • They will puff up–don’t press the air out, just let them do their thing. As they cool, the air will release, giving them that authentic tortilla appearance.
  8. Transfer the cooked tortilla to a cooling rack and cover with a clean dish towel to keep them soft and warm.

Storing Brown Rice Tortillas

  1. These brown rice tortillas are best served warm, right after cooking.
  2. To store for later, layer pieces of parchment paper between each tortilla in an airtight container.
  3. Tortillas can be stored in the refrigerator for 5-6 days or in the freezer for 2-3 months.
  4. When ready to use stored tortillas, allow them to come to room temperature. They can be reheated briefly on a warm skillet.

Leave a Reply

Your email address will not be published. Required fields are marked *