For the past few weeks I have joined my friend Kristen from Mix Wellness to participate in her Lose Weight, Feel Great Program. It has been awesome! I’m only a few weeks into her 8 week program and I have already lost 12 lbs. And my metabolism is slowly improving as well. Her program includes dietary changes, focusing on temporary elimination of many allergens, including gluten. Typically I eat soaked, or soured grains and don’t worry about the gluten. Which has made this diet a little difficult, and offered a few challenges for preparing meals that I can eat and that my family will enjoy.
So, I took the challenge and created this soaked rice tortilla recipe. And let me tell you, they are hard to stop eating. My husband loved them. My kids loved them. And my dear friend who has severe food allergies, could not stop eating them.
Although this is a relatively simple recipe, there a few tricks that will make them better:
- Make sure your spatula stays clean from the sticky rice. Either wash it between flipping, or oil it so you can flatten the tortilla.
- Don’t try to flatten the tortilla all at once. It needs to get oily so that things don’t stick and then fall apart.
- Part 1 - Soak the Rice
- 2 C. Brown rice
- 4 Tbs. Whey (to make this recipe casein/dairy free, use lemon juice or apple cidar vinegar in place of the whey)
- 4 C. Warm filtered water
- Part 2 - Cook the Rice
- 2 1/2 C. Water or broth (how to make broth)
- 1 1/2 tsp. Sea salt (like this)
- 2-4 Tbs. Butter, ghee or coconut oil (like this)
- Part 3 - Make the Tortillas
- 2 C. Water
- 1 C. Arrowroot powder or potato starch or tapioca starch (like this)
- Part 4 - Cook the Tortillas
- Coconut oil to cook tortillas (like this)
- Part 1 - Soak the Rice: Add part 1 ingredients to a pot. Place lid on pot. Let sit for 8 hours or overnight.
- Part 2 - Cook the Rice: Strain liquid off of rice. Save in fridge for future batches. Add water or whey to rice. Bring to a boil, skim, reduce heat, stir in salt and butter and cover tightly. Without removing lid, cook over lowest possible heat for about 45 minutes.
- Part 3 - Make the Tortillas: Add cooked rice and 2 cups of water to high power blender or food processor. Blend until rice becomes paste like. Add arrowroot powder and mix until combined.
- Part 4 -Cook the Tortillas: Melt small dollup of coconut oil in frying pan. Add a large scoop of rice paste to pan (about 1/2 cup). Let cook in ball form for about 1 minute. Flip with spatula. Flatten with spatula. Let cook 1 minute. Flip again and repeat. When rice is in tortilla shape let cook until desired crispiness. Remove from pan and serve. To save for later, let cool then place in plastic bag. Keep in refrigerator.
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