This tortilla recipe was created by my dear friend, Kendel Milburn.
They take a bit of work, but they are delicious–and well worth the effort if you can’t have gluten in your diet. I like to add a touch of garlic powder to the dough, but then, I like to add garlic to almost all of my non-dessert recipes!
Makes 8 small tortillas
- 1 C long grain, whole white rice, cooked
- 1/4 C water
- 1 TBS + 1 tsp olive oil
- 1 to 1 1/4 C white rice flour
- 1/2 tsp salt
- waxed paper
- extra oil
Preheat a skillet.
Put cooked rice, oil and water in a blender, and blend until creamed.
Spoon into a bowl. Add rice flour and salt, and mix to make a soft dough.
Pinch off a small ball of dough (about the size of a ping pong ball). Put between two well-oiled sheets of wax paper, and roll out to about 1/8″ thick.
Carefully remove top paper, and turn upside down onto hot skillet (so that the remaining piece of wax paper is now on top of the cooking tortilla). Cook for about a minute, then remove the other piece of paper and flip the tortilla to cook the other side.
Repeat with remaining dough.