If you're allergic to wheat - or if you can't tolerate products containing gluten - rice flour provides a suitable alternative for making foods such as tortillas. You can choose from white or brown rice flour. Although both types have high amounts of protein, brown rice flour contains higher levels of fibre, iron and B vitamins. It also has a nuttier flavour and a rough texture. White rice flour provides a lighter, smoother texture. You can use whichever type you prefer in most recipes involving rice flour.
- Skill level:
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Things you need
- 280 g (two cups) brown or white rice flour
- One teaspoon xanthan gum
- One teaspoon sugar
- 1/4 teaspoon salt
- Two eggs
- 675 ml (3 cups) water
- Two tablespoons olive oil
- Wire whisk or spoon
- Measuring jug and scales
- Non-stick medium pan
- Non-stick spray (optional)
- Plate or tray
Mix the rice flour, xanthan gum, sugar and salt in a bowl. Add the eggs, water and olive oil to the bowl and mix well.
Pour a small amount of the mixture - about 100 ml (1/3 cup) - into a non-stick, medium-sized frying pan. Tilt the pan from side to side and front to back to spread the mixture evenly over the bottom of the pan.
Set the hob to medium-high. Place the pan on the hob and keep it there until the edges of the tortilla start to rise up.
Slide a spatula under the edge of the tortilla, lift it slightly and flip it over in the pan. You can use your fingers to lift up the edge instead, but you'll need to do it quickly and carefully to avoid burning your fingertips.
Turn the tortilla over every two minutes until it becomes puffy. Remove the tortilla from the pan.
Allow the pan to cool slightly before pouring in the next portion of mixture to avoid getting holes in the tortillas. Repeat steps two to five until you've used up the mixture. You should have about 12 tortillas when you're finished.
Leave the tortillas on a plate or tray for 10 minutes to cool. They should flatten out during this time.
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