Rice Tortillas (No Flour, Gluten

By Ela on 6. August, 2023 | Leave a Comment. This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

How to make rice tortillas with cooked rice OR rice flour. These simple gluten-free wraps are soft, pliable, and versatile (roti, tacos…) + wheat-free, yeast-free, dairy-free, and vegan!

As someone who consumes a gluten-free, vegan, and sometimes keto diet, I’ve had plenty of fun experimenting with simple ingredient swaps to recreate some of my kitchen favorites. Just considering tortillas alone, I’ve already shared recipes for spinach tortillas, lentil tortillas, keto almond flour tortillas, and regular gluten-free tortillas. Now it’s the turn of these easy rice tortillas.

Rice tortilla wraps require just a few ingredients (three of which are salt, water, and oil), with no specialty ingredients (like xanthan gum or starches). Plus, unlike many rice tortillas recipes, I’ve actually made these with cooked rice. However, I’ve included the more common method of using rice flour in the FAQs, too – so you can use whichever you have on hand.

Better yet, these gluten-free tortillas are still wonderfully soft and pliable, with no risk of cracking or falling apart. They also have a neutral enough flavor to pair with sweet and savory fillings/dishes and enjoy as a versatile rice flatbread, rice roti, tacos, enchiladas, burritos, wraps, and more!

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

Alternatively, use a food processor to break it down. If it’s a little too wet, then adding a small amount of rice flour to it can help.

This will ensure they’re a little crisp with a few dark spots but still pliable. If you’d prefer them to be crispier, cook them a little longer and/or increase the heat.

Enjoy these rice-based gluten-free tortillas either as:

Refrigerator: Allow the gluten-free wraps to cool, and store any leftovers in an airtight container with parchment paper between each wrap (to stop sticking) in the fridge for 2-3 days (up to 5 days if using rice flour).

Freezer: Stack the rice tortillas with pieces of parchment paper between each one (to avoid sticking) and freeze them in a Ziplock for 2-3 months.

Reheat: Either gently reheat the wraps either in the microwave, on the stovetop, or wrapped in foil in the oven (at 350F/175C until warm – about 10-15 minutes).

To make rice tortillas with rice flour, you’ll need to use equal parts boiled water and rice flour (white rice flour or even brown rice flour but not glutinous rice flour) with the salt, mix well, and leave it to sit covered for 10 minutes for the flour to hydrate.

Then knead the dough, adding an extra teaspoon of water at a time, until it kneads without lots of cracks. Then shape and cook.

For more pliable rice flour tortillas, replace some rice flour with arrowroot starch/ tapioca flour (experiment with using around 2-3 tbsp per 1 cup of rice flour).

Yes, these wraps are pliable and tender while warm (and if not cooked for too long).

I haven’t tried it, though it may work. Cooked rice tends to dry out as it sits, though, so I think you’d need to gently reheat it with a splash of water to steam it.

If you try this easy vegan, gluten-free rice tortillas recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.

Nutrition information is an estimate and has been calculated automatically