Rice & Lentil Tortillas

I found a recipe for these gluten free tortillas and gave them a try, they make really great tortillas which are easy to work with to make tortilla wraps.


11/2 cup rice

1/2 cup yellow lentils

water and salt

oil (optional)

egg (optional)

cumin (optional – and also good to improve digestion of lentils)

“Combine the lentils and rice in a large bowl. Rinse them, then cover with water and let soak overnight. In the morning, drain the soaking water, reserving a little bit for grinding. Grind the mixture to a paste in batches in a blender or food processor, adding enough of the soaking water to make a grainy paste. The goal is to have the paste be as smooth as possible, but it will be a little grainy (at least mine is) – this is okay.

Next, heat a non-stick skillet . When the oil is hot, ladle some batter into the skillet and swirl it into a thin pancake with the back of a spoon.
Cook until bubbly on top and golden brown on the bottom. Flip and cook until golden on the other side. Remove from the pan and repeat. “
When I remove my tortillas from the heat I place them into bread bags which I bought through facebook which keep bread fresh, this also makes them moist and easy to work with later, as I read on one of the gluten free blogs…
The first time I made those I made my own mayonnaise which was really easy and also some homemade shawarma for the stuffing.

After wrapping, to make them crispy, use the sandwich grill to squeeze them.

After that, you can cut them by half and store them in airtight containers in the freezer ready to microwave :). So you can have lots of ready gluten-free sandwiches for your kids’ lunchboxes (or yours)..


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