Rice Flour Tortillas Recipes
HOMEMADE FLOUR TORTILLAS
Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.
Provided by LaDonna
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 16 g, Cholesterol 1 mg, Fat 1.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 138.4 mg, Sugar 0.1 g
RICE FLOUR TORTILLAS
Based on a recipe from Bette Hagman's, The Gluten-free Gourmet cookbook. She says, "Finally! A flour tortilla for those who can't have wheat. These are made in the traditional way by flattening and rolling, then cooking on a hot griddle. Use them for enchiladas, burritos, or fajitas. These keep well in the refrigerator or freezer." You can either use 2 cups of GF Mix recipe #470769 #470769 or use the approximate measurements included in the recipe below under GLUTEN FREE MIX. Nutrition info per serving: calories 190, fat ½ g., carbohydrate 44g, cholesterol 0g., sodium 5 mg., fiber 1 g, protein 2g.
Provided by mersaydees
Categories Breads
Time 45m
Yield 6-8 tortillas
Number Of Ingredients 8
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.
Nutrition Facts : Calories 177.9, Fat 0.8, SaturatedFat 0.3, Cholesterol 0.9, Sodium 399.4, Carbohydrate 39.2, Fiber 1.6, Sugar 2.2, Protein 3.1
TORTILLAS WITH RICE
Start off with a rice base and pick three other ingredients to enjoy a delicious meal any night of the week with this fully loaded Tortilla Wrap.
Provided by Carolina® Rice
Time 40m
Yield 4
Number Of Ingredients 9
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.
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- Using your hands, cut in the shortening. Do this by using a snapping-like motion with your fingers. No large pieces of shortening or lard should remain.
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