This gluten-free tortilla wrap recipe is as easy as it can be. Only two ingredients and a simple process to have your tortillas ready in a few minutes. No xanthan gum or commercial blends of flour involved, just rice flour and water.
These vegan dairy-free wraps are ideal to make burritos or to wrap up for a quesadilla.
This tortilla / gluten-free wrap is really elastic and perfect to wrap your burritos. The best way to cooke them is to dry fry each tortilla one minute per side, then wrap your burritos and re-heat on the skillet again for a few minutes.
Gluten-free, dairy-free tortilla step by step notes
When you first mix the flour with the boiling water, don’t worry too much about the lumps. They are totally normal and will disappear when you will knead the dough by hand right after .
Dust well the surface and the rolling pin before rolling out the dough. Help yourself with a dough scraper. Otherwise, you can roll the tortilla between two sheets of parchment paper.
Can I freeze these rice tortillas?
Absolutely, better to do it before cooking them! My advice is to roll them out, let them cool down and freeze them by placing a piece parchment paper between each one and the other. Then you can defrost and cook them in the pan as normal!
Gluten-free tortilla wraps
4
servings5
minutes10
minutes1
hour10
minutesKeep the screen of your device on
Ingredients
300 g / 2 cups rice flour
350 g / 1,5 cups water
1 tbsp extra-virgin olive oil (optional, it makes the dough more elastic)
half tsp salt (optional)
How to
- Bring all the water to boil in a pot.
- On medium heat, add half a tsp of salt and one tbsp of olive oil to the water.
- Fold all the flour at once in the water. Mix with a wooden spoon until all the water is absorbed.
- Transfer the crumbly mixture to a clean surface and knead with you hand until you get a smooth dough. Divide in 4 parts.
- Dust the surface with some rice flour and roll out each piece of dough to a very thin thickness and in the desired shape. Don’t stack uncooked tortillas on top of each other or they will stick together.
- Heat a large, non-stick pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Place one dough circle into the pan and allow to cook 2-3 minutes or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. Flip to other side and cook for 2 more minutes. The tortillas should be nice and soft but have a few small brown spots on the surface.Â
- Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.Â
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Other gluten free wraps easy to make and with very simple ingredients
Take a look at one of the favorite recipe of the blog: the 1 ingredients buckwheat wraps, with buckwheat flour only. Likewise, you could appreciate the 100% quinoa wraps or the chickpea ones.
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It’s a great recipe. I’ve used it half a dozen times and it works beautifully. I suspect that people are trying to use large pieces for wraps and not rolling thin enough. I cut them out into smaller circles for tacos and they hold up well after filled with meat and sauce.
Thank you Alison for the advice, it’s great to hear it’s a useful recipe for you!
The dough came out beautifully, but when I fried them they turned into crackers. Were actually really nice as crackers but definitely not tortillas
Did you fry them in oil? This is a recipe for dry-fry tortillas, meaning that you cook them on a hot non sticky flat pan.
All I got was a sticky mess. I tried kneading with more flour, then rolling with oiled parchment. The “dough” just stuck permanently to the parchment and I threw it out.
I saved the last two balls and just flattened them as much as I could by hand with flour and put the on the flat top, turning dozens of times until mostly cooked through. They weren’t horrible but definitely not tortillas or wraps. Help!
Hi Ben, I’m sorry to hear this. Was the water boiling hot? If yes, then the only reason can be the type of rice flour you used. Make sure to use a regular rice flour or brown rice flour (not super fine, not glutinous rice flour, not rice starch).
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When making these do you have to keep the pan on the hob whilst stirring in the flour? As I added flour to boiling water off the heat and ended up with a sloppy wet mess. I tried adding more rice flour but it was still very sticky.
Yes it’s better to give the initial stir on the hob, then transfer to knead by hand. It’s ok if it’s sticky, that’s why it must be roll out between two parchment papers. You can refer to this video to see the process: https://www.instagram.com/p/CcOLbgxlq21/
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Any ideas for a wrap.. Actually I want to use it as a thin crust pizza base. Vegan and free of nuts, rice, lentils
I would go with these wraps, they only include buckwheat flour : https://www.martainthejar.com/sides/2-ingredients-buckwheat-wraps/
Maybe for a pizza base you want it to make them a little bit thicker! Let me know how it turn out 😉
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