Name: Brown Rice Tortillas
Prep time: 10 min
Cook time: 30 min
Ingredients: 1/2 cup Brown rice flour; 1/2 cup Arrowroot flour or starch; 1/2 tsp Salt; 1/3 cup Water (boiled and hot); 3 tbsp Avocado or coconut oil; 1/2 tsp Psyllium husk powder

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Brown rice flour is a staple in Mexican cooking for several reasons. The most obvious of these reasons is its use by Mexican cooks in combination with maize, chiles, and beans. It’s also used in the making of tortillas. Brown rice flour is also an important ingredient in many Asian dishes, including stir-fries, soups, and noodles. However, it is not always available in American grocery stores, so you’re sometimes forced to buy it online.

Although rice tortillas aren’t typically thought of as a tasty alternative to corn tortillas, they actually have quite a bit in common with the beloved Mexican dish, tortilla soup. The most common variation on this superb soup is to use brown rice instead of yellow corn tortillas, but if you are in a hurry or don’t have time to make the traditional version, you can still enjoy the rich taste of the brown rice tortillas.

Brown rice tortillas are one of the most popular Mexican dishes, so they are also one of my most popular recipes. Brown rice is my favorite type of rice to eat, so I have always included it in my recipes. It’s really important for me to have brown rice in my diet because I know that it is a good source of carbohydrates, fiber, and healthy fats.

When making brown rice tortillas, you’ll need some day-old brown rice, a cast iron skillet or cast aluminum pan, some tinfoil pieces, ingredients like corn, dried onion, etc. Brown rice has been growing in popularity for decades but is it really as healthy as people say it is? The answer depends on who is saying it. While most people think brown rice is healthier than white rice, is it really as easy as it seems?

How to Make Brown Rice Tortillas

The Brown rice tortillas recipe is the most convenient, quick, and easy to prepare the way to enjoy tortillas. Brown rice is softer than white flour. The tortillas are less expensive than white flour tortillas, but taste the same in all ways. There are no preservatives, so these tortillas can be used for years.

Ingredients

Brown rice flour, ½ cup
Arrowroot flour or starch, ½ cup
Salt, ½ teaspoon
Water (boiled and hot), ⅓ cup
Avocado or coconut oil, 3 tablespoons
Psyllium husk powder, ½ teaspoon

Instructions

Step 1

Mix brown rice flour powder, arrowroot flour or starch powder, and salt in a bowl.

Step 2

Pour the water into the bowl, then add the oil. Mix the ingredients together to create a dough. Mix it well until a smooth texture forms. Make sure you do not over-knead it.

Step 3

Make smaller balls from the smooth dough by dividing it into four or five pieces. On the working surface, sprinkle loose flour. Roll out each dough into smooth and thin tortillas with a rolling pin.

Step 4

Put parchment paper on both sides so they won’t stick. Heat up a dry skillet on low medium heat. Cook each tortilla in the skillet one at a time. It is not necessary to use any extra oils or moisture.

Step 5

Top with your favorite toppings. The soft taco shells you can make with it are amazing. Cut the tortillas into manageable chip sizes if you’d like to eat them with salsa.