Rice tortillas become a sensible addition to a “no-wheat” diet, but as good as the idea sounds, “What do you really do with them?” They don’t roll up like conventional tortillas and they break easily. We found the solution in tasty crackers. Using vegetable oil of your choice gently brown them in a cast iron pan, flipping them often so as not to burn. Once they have turned golden brown and crunchy, salt them on both sides. Remove them from the pan and break into cracker size pieces after they have cooled. They keep well in a reclosable bag. We often hide them so they don’t get eaten too quickly 🙂
