Rice Flour Tortillas Food

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RICE FLOUR TORTILLAS



Rice Flour Tortillas image

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

Provided by Mireille

Yield 6

Number Of Ingredients 4

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

Steps:

  • Boil water. Add the flour and salt in a bowl and stir
  • 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
  • You will get a crumbly consistency. Cover the bowl with a lid and let it rest for 10 minutes
  • Put oil on your hand and knead the crumbly consistency into a dough
  • Shape it into a log. Cut into 6 equal-size pieces the size of a golf ball
  • 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
  • Preheat a skillet to medium-high without a baking product
  • Bake a tortilla for 1 to 2 minutes per side. Put in a tortilla warmer or in a clean kitchen towel
  • Repeat for the remaining 5 tortillas and you are ready to serve

Nutrition Facts : Calories 117; Fat

FLOUR TORTILLAS



Flour Tortillas image

Provided by Alton Brown

Time 1h46m

Yield 8 tortillas

Number Of Ingredients 4

1/3 cup lard
1/2 cup cool water
9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling
1 teaspoon kosher salt

Steps:

  • Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
  • Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
  • Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
  • Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
  • Heat an electric nonstick griddle to 375 degrees F.
  • Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.

HOMEMADE FLOUR TORTILLAS



Homemade Flour Tortillas image

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

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 ½ cups water

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

FLOUR TORTILLAS



Flour Tortillas image

Provided by Rick Martinez

Categories     side-dish

Time 2h

Yield 16 tortillas

Number Of Ingredients 5

1 cup plus 2 tablespoons milk
1/3 cup rendered lard, duck fat, vegetable shortening or unsalted butter
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 3/4 teaspoons kosher salt

Steps:

  • Heat the milk in a small saucepan over medium heat until tiny bubbles start to form around the edges of the pan (the milk should be 180 degrees F), 4 to 5 minutes. Immediately remove from the heat and stir in the lard until melted. Let cool for 15 minutes.
  • Meanwhile, whisk the flour, baking powder and salt in a large bowl until completely combined. Pour in the warm milk mixture and stir with a rubber spatula until a shaggy dough forms.
  • When cool enough to handle, knead the dough in the bowl until almost completely smooth, about 3 minutes; do not overwork, the dough should be soft and only slightly elastic and not sticky. Wrap in plastic and let rest at room temperature for 1 hour to relax dough.
  • Divide the dough into 16 balls about a scant 3 tablespoons each (or 46g.). Arrange the balls on a rimmed baking sheet and cover with a damp kitchen towel until ready to use.
  • Working with one dough ball at a time, roll out on a lightly floured surface to a 7-inch round.
  • Heat a medium cast-iron skillet or large griddle over medium-high heat.
  • Working with one at a time (unless using a large griddle), cook the tortillas, reducing the heat if they are getting dark too quickly, until air bubbles form on the surface and the bottom is brown in spots, about 30 seconds. Poke any large bubbles with a fork to release steam, flip the tortillas and cook until brown in spots on the other side, about 30 seconds. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat rolling and cooking the remaining dough balls.

AUTHENTIC HOMEMADE FLOUR TORTILLAS



Authentic Homemade Flour Tortillas image

This authentic homemade tortilla recipe will bring you to old Mexico. They take a little time, but the flavor is well worth it. Fresh, Hot & Delicious.

Provided by Culinary School Dro

Categories     Mexican

Time 40m

Yield 2 tortillas, 12 serving(s)

Number Of Ingredients 7

4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons baking powder
2 tablespoons lard or 2 tablespoons margarine
1 1/2 cups water
garlic, Herbs, Sun Dried Tomato etc

Steps:

  • In a mixing bowl, whisk together flour, salt, and baking powder. Mix in the lard/margarine 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 very 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.
  • Store in ziplock bag and re-warm in microwave or oven. If using microwave, wrap tortillas in moist (not wet) paper towel to steam them back to life.

RICE FLOUR TORTILLAS



Rice Flour Tortillas image

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

1 1/4 cups rice flour, white
1/2 cup potato starch, flour
1/4 cup tapioca flour
1 1/2 teaspoons xanthan gum
2 teaspoons sugar
1 teaspoon salt
2 teaspoons powdered milk (or 2 teaspoons nondairy substitute)
1 cup warm water

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

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