Make your own brown rice tortillas

By Bailey1_

Ingredients

• 1 1/2 cups brown rice flour
• 1/2 cup arrowroot powder or tapioca flour
• 1/2 teaspoon sea salt
• 1 cup boiling water

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from hayliepomroy.com

Preparation

Step 1

Make your own brown rice tortillas | Haylie Pomroy

Make your own brown rice tortillas

Brown rice tortillas are great for Phase 1 of the Fast Metabolism Diet. They’re the perfect wrapper for sandwiches and for leftovers. But they can be hard to find in stores. Make your own! It’s super easy, with just a few ingredients and a good nonstick pan. You might never go back to store-bought.

Makes six 6-inch tortillas for Phase 1

1 cup boiling water

In a mixing bowl, whisk together the brown rice flour, arrowroot, and sea salt. Add the boiling water and mix with a wooden spoon. Knead the dough a little in the bowl, then let it rest for a few minutes while the skillet heats up. Add more water, 1 tablespoon at a time, if the dough feels too dry.

Preheat a cast-iron skillet over medium heat. Divide the dough into six equal-sized balls. Place a piece of parchment paper on the bottom of a tortilla press, place one of the balls in the center, cover with a second sheet of parchment, and press to form a thin, round tortilla.

Gently remove the top sheet of parchment, place the tortilla face-down into the skillet, then remove the second sheet of parchment. Cook for about 2 minutes on each side (turn down the heat if necessary to prevent burning; the tortillas should be golden brown in spots on the outside and cooked through).
Repeat making tortillas with the remaining dough. Transfer the cooked tortillas to a plate and flip another plate over the top to keep the tortillas warm and soft. Let them sit for about 20 minutes inside the plates; this way they will be nice and pliable for serving.