GLUTEN FREE CORN TORTILLAS SOFT AT HOME
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Learn how to make Gluten Free Corn Tortillas at home from scratch, that are fresh, flavorful and the perfect texture. They are made with just 3 ingredients and a tortilla press, easy to make and perfect for taco night.
But you might think why make corn tortillas if I can buy them already done in the shop? Well, the simple and honest answer is they have the taste of real fresh corn and not that horrible taste to dry cardboard. And if you have a bit of time to make them it is well worth it.
Another plus for these Corn Tortillas is that they are gluten-free. If you or any in your family have coeliac disease or intolerance to gluten, these homemade tortillas are perfect to include in your recipe’s repertoire.
What do you need to make these Gluten Free Corn Tortillas?
- Harina Pan (pre-cooked corn flour), I use the brand that is popular in my home country Venezuela, Harina Pan, but the original corn tortillas are made from masa harina, Maseca (from Mexico), I couldn’t find any in my ethnic shop.
- Water, warm
- Plastic zip lock bag or wax paper
- A tortilla press
- A skillet or griddle, I use a frying pan with a look like marble coating.
It is very important to not confuse cornmeal, corn flour, masa harina, and corn starch. They are not the same, while cornmeal, corn flour is made from raw corn that it’s been grinded down. Masa harina is made from raw corn that has been grinded down using a process called Nixtamalization that is soaking the dried corn with an alkaline slaked lime and water solution until soft to grind. Harina pan is cooked corn that has been dried and grinded to refined, pre-cooked corn flour.
On the other hand, corn starch is refined, made by removing the protein and fiber from the corn kernel and leaving only the starchy white powder. This is used mainly to thicken sauces, also it is added into gluten-free bread recipes for a more soft and fluffy result.
This being said, is there any difference between making these Gluten Free Corn Tortillas with masa harina (Maseca) or harina pan (pre-cooked corn flour)? Honestly, I can’t comment on that because I have never used masa harina before. However, the corn tortillas made with harina pan turn out perfect in flavor and texture in my opinion. I’ll update this post if I find masa harina to make the comparison.
How do you make the Corn Tortillas?
First, you combine the flour and the salt, follow by the warm water. Mix with your hands to avoid any clumping, kneading de dough a bit.
You will see the dough texture is like wet sand because there is no gluten. Let the dough rest for at least an hour so the flour hydrate properly. Cover with cling film and this should touch the dough so it won’t dry out. Additionally, cover the bowl with a damp kitchen towel/tea cloth.
When the resting time is up, start forming little balls of 40-50g placing them on a place cover with a damp kitchen towel so they don’t dry out.
Place your iron cast skillet, or comal on the stove and heat up.
Grab your tortilla press and one plastic bag like in the picture or 2 pieces of parchment paper to avoid the raw tortilla dough stick to the press. Also, It makes it easier to peel the tortilla dough with your hand to place in the skillet.
Place the dough ball in the middle of the press in between the 2 plastic or paper and press it down to accomplish a flat thin tortilla.
How to cook the tortillas?
Your comal or iron cast skillet should be hot by now. You do not need to add any oil or butter.
Take the tortilla with one hand and peel the plastic/paper with the other one and place on the skillet, cook for 30-40sec. The edge will begin to dry out and you’ll see a slight change in the colour of the dough. Now flip, cook for 1.30 minutes, you will see some small bubbles/air pockets start forming. Flip again, press with your fingers or a spatula the middle of it, so the tortilla starts to puff up leaving it to cook for an additional 30sec. That steam inside will finish cooking the tortilla inside. For a total of 2.30 minutes.
Place them separately over a kitchen towel and cover for 30 sec to a minute then start to stack them one on top of the other and wrap in a kitchen towel to keep them warm and pliable. Now are ready to eat!
Storing the Gluten Free Corn Tortillas
If you are making the tortillas in bulk, and you would like to freeze them and eat them another day. You will need to let them cool completely and separate them with parchment paper, so it is easy to remove them one at a time or just as you need them. Then place them in a zip lock bag.
How to heat the tortillas up
If the tortillas were frozen you can place 2 at a time in the toaster in defrost mode or wrap them in damp kitchen paper and place them in the microwave for 30sec at a time until they are completely defrosted and warm.
How to eat homemade Gluten Free Corn Tortillas?
Homemade Corn tortillas are by far the best option for your tacos, quesadillas, taquitos, enchiladas, huevos rancheros, tortilla chips, chilaquiles, and more. They are easy to make, and the flavor has no comparison to store-bought. As well as you are controlling the amount of salt and fat in them.
Check my Homemade Taco Seasoning it has the best flavour and nothing to be jealous of the store-bought one.
Tips for Homemade Gluten Free Corn Tortillas
- Warm water. This is very important otherwise the dough will be clumpy and not smooth.
- Kneading. It is very important to aerate and hydrate the dough making it smooth and soft.
- Leave the dough rest. By leaving the dough rest for an hour will help the dough to have a better texture.
- Press the dough ball thin. You are making tortillas so they need to be thin but not transparent.
- Dough troubleshooting. If the tortilla sticks to your fingers when pulling it out from the plastic/paper wax you put too much water and if the tortillas when pressed are cracked at the edges of the dough it is too dry, add water 1 tbsp at a time until you get the consistency.
- Dough sticking. If the tortillas are sticking to the skillet/pan it’s either because you didn’t lightly grease it or theirs is too much water in the dough. Or you are turning the tortilla too soon, they aren’t cooked enough yet.
- When cooking. If the skillet/pan is too hot will char the tortillas and not cooking them. If the temperature is too low will dry out the tortillas before they are cooked, and they won’t be pliable and soft.
- Be Careful not to overcook. They’ll dry out completely.
- The Tortillas don’t puff up. If your tortillas do not puff, you need to knead the dough a bit longer and better. Also, you can try to press down the tortilla with a spatula while it is in the final cooking to force the puffing.
Making tortillas is a matter of practice. Keep practicing, hang in there.
Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.
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This is my recipe for Gluten Free Corn Tortillas. If you like the recipe then consider sharing it with other Mexican food lovers on social media.
HOW TO MAKE GLUTEN FREE CORN TORTILLAS AT HOMECourse: RecipesCuisine: MexicanDifficulty: Easy
These Homemade Corn Tortillas are easy to make with only 3 ingredients perfect for taco night or enchiladas and they are soft and pliable
240g Harina pan (pre-cocked corn flour) or masa harina
400g Water, warm
½ tsp Salt
- In a medium/large bowl combine the flour and the salt, follow by the warm water. Mixing with your hands to avoid any clumping, kneading the dough a bit. Don’t leave dry pockets of flour and form a ball.
- Place cling film over and touching the dough, and a damp kitchen towel over. Leave it to rest for an hour.
- Preheat a cast-iron skillet on medium heat. This needs to be hot and ready to go when you start pressing the tortillas.
- When the resting time finish, knead the dough again, feel the dough if need more water add 1 tbsp at a time. Form balls of 40-50g each.
- Place the plastic bag or parchment paper on each side of the press. Place the dough ball in the middle and between the two plastic pieces and press to form a round tortilla.
- Open the tortilla press, peel the top plastic off. Lift the tortilla from the tortilla press holding it from the bottom part with the plastic facing the palm of your hand.*
- Place the dough in your hand closer to your fingers and carefully peel the plastic off the dough.
- Place the tortilla on the skillet or comal and cook for about 30 -40 seconds. The edge will begin to dry out and you’ll see a slight change in the colour of the dough. Now flip, cook for 1.30 minutes, you will see some small bubbles/air pockets start forming. Flip again, press with your fingers or a spatula the middle of it so the tortilla starts to puff up leaving to cook for an additional 30sec, that steam inside will finish cooking the tortilla on the inside. Cook for a total of 2.30 minutes.
- Place them separately over a kitchen towel and cover for 30 sec then start to stalk them one on top of the other and wrap in a kitchen towel to keep them warm and pliable. Also, place them in a weave basket (optional)
- Enjoy warm!
- *If the dough is too dry, the edges of your tortilla will look cracked and you will need to add a little water.
- **If the dough sticks to your finger and doesn’t come off easily when trying to peel it off from the plastic, the dough is too wet. You need to add more flour to the dough and mix again until it becomes easy to handle.
- Please refer to the post above for more tips on how to make, cook and store the gluten free corn tortillas.
15 servings per container
- Amount Per ServingCalories59
- % Daily Value *
- Sodium 79mg 4%
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Protein 1g 2%
- Calcium 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.