This is one of the most useful gluten-free recipes you’ll want to learn. It’s been circulating online for quite some time (hence the free post), but I think it still doesn’t get the attention it deserves.
This type of dough is perfect for making tortillas, burritos, wraps, or quesadillas.
It’s really important to watch the video to understand the process and to see how it’s possible to achieve an elastic, workable dough using just one type of flour (which, as we know, is rare in gluten-free baking).
The rice flour is added directly to boiling salted water, briefly mixed with a spoon, and then kneaded by hand. Once a smooth dough is formed, you can start rolling it out and cutting it into your preferred shape. (In the video, I show you my trick for getting perfect rounds every time.)
Ingredients for 4/5 tortillas:
2 cups rice flour (300 g)
1,5 cups water (350 g)
1 tbsp extra-virgin olive oil (optional, it makes the dough more elastic)
half tsp salt (optional)
Few things I didn’t mention in the video:
Optionally you can add spices or finely chopped herbs to the dough (think paprika, rosemary, garlic powder…).
Once you've cut out the round shapes, you can re-knead the leftovers of dough to make another tortilla.
If you make these ahead of the time, make sure to store them tightly wrapped in wrap paper and in the fridge.
