Tuesday, January 18, 2011

Rice Flour tortillas/crackers/pita bread!

I have BREAD! It took becoming allergic to literally EVERYTHING in the world for me to figure it out. This is a great versatile recipe. :-)

1 cup water
1 cup rice flour

Boil water, then dump flour into the water and put on low. DO NOT MIX the flour in. Just let it sit in the boiling water for a minute. Then mix.

Let sit until just cool enough to handle.

Flour a flat surface or board. Sprinkle flour on top of dough and kneed. The more you kneed, the better the bread is. (there will be a point when it gets too sticky to kneed).

At this point, decide if you want tortillas, pita bread, or crackers. If you want tortillas or pita bread, divide into 3 parts. Roll out into a large circle (adding flour to the board and on top liberally to prevent sticking). If you want crackers, roll the whole thing out into a rough square.

Tortillas: Add to a hot skillet individually and cook on medium until just before it browns, but not totally browning. Flip over and heat the opposite side. Remove from skillet/griddle and add butter if desired, to keep it extra flexible (not necessary though), OR, cut into pieces and fry for tortilla chips.

Pita Bread: Place on a pizza stone or baking sheet. Cook at 350 to 400 degrees, watching to make sure they don't get too tough on one side. They should puff up. Flip over periodically, but be careful you do not pop the puff and burn yourself on the steam.

Crackers: Put rolled out dough on baking sheet. Sprinkle oil and salt on top and brush out (the thinner, the better. You can add other spices and cheese and stuff at this point too). Cut with a pizza cutter (that rolls) or a knife (this can be difficult because it is somewhat sticky). Bake at 400 until throughly crispy. This may take a while, so periodic taste tests are required. Cool before breaking apart.

***Adding spices and other flavorings to the water right before the rice would provide a lot of variety and additional flavors, if desired. You can add a bit of baking soda or baking powder to the flour as well for a little extra rising and flavor.


Michelle said...

Thank you, thank you, thank you!!! Your bread recipe is the only one out of many that i've that actually works! My husband is highly gluten intolerent and we are also just about allergic to everything! now we have bread! Yay!!!

jb said...

how much oil? How much baking soda/powder?

Vickie/Alex said...

jb: no oil or baking soda/powder is necessary. If you do put in a bit, less than a teaspoon each.

Anonymous said...

I am excited to be trying this recipe for my son right now! Can you tell me how long the pita or tortillas keep? Thank you for sharing this!

Kayleigh Ayn Bohémier said...

Did you use sweet rice flour or regular rice flour?

kaye said...

My crackers are very hard. What did I miss??

Anonymous said...

Thanks everyone! I'm glad you like the recipe.

In most cases when it cooks, it will be hard, especially if you bake it. It really only keeps for an hour or so, so it has to be eaten right away. Any flour works.... lately I have been mixing rice flour with sorghum or millet (2:1 ratio).

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