Homemade Gluten-Free Corn Tortillas

These authentic Homemade Corn Tortillas are soft, foldable, fresh, and naturally gluten-free! This 3 ingredient recipe for gluten-free corn tortillas is ready in minutes and only requires masa harina, hot water, and salt! Vegan and allergy-friendly, these healthy yellow corn tortillas are perfect for taco night or your next Mexican feast!

When you only need 3 ingredients for the freshest, most delicious, authentic corn tortillas, why wouldn't you make them from scratch? These naturally gluten-free corn tortillas will be a staple in your household after you try this recipe! Another flatbread recipe that doesn't require any baking, just a few seconds on a hot skillet, these tortillas are easy enough for even the most beginner cook!

Are All Corn Tortillas Gluten-Free?

Corn tortillas are generally considered gluten-free. Most traditional fresh corn tortillas are gluten-free since they are made with masa harina, water, and salt. However, when it comes to store-bought, always check the package ingredients as some manufacturers may add wheat flour or other preservatives that contain gluten. It's also important to check for cross-contamination as many manufacturers may be using the same equipment to process wheat and corn tortillas or products.

Why Make Homemade Gluten-Free Corn Tortillas?

Making corn tortillas from scratch will give you peace of mind that your tortilla is the freshest possible, gluten-free, and free from cross-contamination. Plus, they're so budget-friendly, fun, and easy to make! These corn tortillas are:

• Gluten-Free
• Vegan & Vegetarian
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Coconut-Free)
• Sugar-Free & Oil-Free
• Whole Grain
• Quick, Easy, Just 3 Simple Ingredients
• Kid-Friendly
• Make-Ahead & Freezer-Friendly
• Perfect For Tacos, Quesadillas, Enchiladas, & More!

Ingredients For Homemade Corn Tortillas

• Masa Harina: Masa harina is Spanish for corn flour. Make sure you are not using cornmeal or American cornflour (finely ground cornmeal). These are different things and not the same as Mexican masa harina which is made with nixtamalized corn from maíz (corn) and hydrated lime. You can however find and use different color varieties such as yellow, white, and blue!
• Hot Water: Some count water as an ingredient, some do not, but hot water is used to hydrate the dough and the amount needed will vary by brand and amount of masa harina that you use.
• Salt: Unless you want super bland corn tortillas, a pinch of salt is used to bring out the natural corn flavor and sweetness. You'll use about ½ a teaspoon per 2 cups of masa.
• Lime: A squirt of lime juice is optional and can be used to add a bright zing to your fresh tortillas!

Which Masa Harina Is Gluten-Free?

When purchasing masa harina (corn flour) to make gluten-free corn tortillas, it's important to look for brands that are labeled as gluten-free or certified gluten-free to ensure that the product is free from cross-contamination due to its processing as a grain-based ingredient (similar to oats). Feel free to use yellow, white, or blue masa harina. Every color will yield an equally delicious and gluten-free result!

Some popular brands of gluten-free masa harina include:

• King Arthur Gluten-Free White Masa Harina
• Maseca Blue Masa Harina
• Maseca Yellow Masa Harina
• Gold Mine Organic Gluten-Free Yellow Masa Harina
• Masienda Heirloom White Corn Masa Harina
• Masa Brosa Blue Masa Harina

How To Make Homemade Corn Tortillas

1. In a large mixing bowl, combine the masa harina and salt; whisk them together.
2. Slowly add the hot water, starting with 1.5 cups. Use a fork to mix in the hot water until an evenly mixed dough begins to form. *You may need a few extra tablespoons or fewer tablespoons of water depending on your masa.

3. When the dough begins to clump, knead the dough with your hands for 2-3 minutes until it smooths out and you can form a firm, smooth, springy-to-the-touch dough ball.
4. The dough should feel similar to Play-Doh, not too wet and sticky, not too dry and clumpy. Add masa if it's too wet or more hot water if it's too dry. Let the dough rest under a damp towel while your prep your tortilla press.

5. Using your hands or tablespoon-sized cookie scoop, form golf ball-sized balls of masa dough. They should be about 2 tablespoons, give or take, but can be smaller, 1 tablespoon, for street tacos!
6. Line a tortilla press with plastic wrap or parchment paper. This will prevent your tortilla from sticking to your press and helps with easy cleanup.

7. Press down on the tortilla press to flatten out the dough ball until you get a 4 to 5-inch flat tortilla. You can keep your tortillas slightly thicker or make them thinner, depending on your preference.
8. When the tortilla is formed, heat a non-stick skillet or cast iron skillet over medium-high heat. Do not add oil! Cook the tortilla for about 45-60 seconds per side, flipping it with a wide spatula once speckled brown spots begin to appear on the bottom of the tortilla. The tortillas will likely bubble up slightly while cooking, especially on the second side. Once the tortilla is cooked, transfer the tortilla to a tortilla warmer or a bowl wrapped in a clean damp kitchen towel, so that the tortillas do not dry out.
9. Repeat this process for the rest of your tortillas. You should be able to create a nice workflow of pressing the next tortilla as another is cooking on the skillet.

How To Make Corn Tortillas Without A Tortilla Press

While I 100% recommend buying a tortilla press (it's not a big investment!), with a little more work, you can make corn tortillas without a tortilla press! Follow all the same steps until step #6. Then, on a hard flat surface, flatten each ball of dough between two sheets of plastic wrap or parchment paper, using a rolling pin or another flat object (like a heavy cast iron skillet). Flatten the dough into a thin, round disc, about 4-5 inches in diameter; continue with the same cooking process steps.

Tips & Tricks For Perfect Corn Tortillas

• Be sure to use warm water when mixing the masa harina to help the dough come together more easily.
• Knead the dough well: Knead the dough thoroughly until it's smooth and pliable. This helps to activate the gluten-free proteins (hemicellulose) in the masa harina, which gives the tortillas their elasticity and structure.
• Keep the dough balls covered with a damp towel or moist paper towel to prevent them from drying out while you're making the tortillas.
• You can cut a plastic freezer bag apart at the seams to press your tortillas if you don't have plastic, parchment, or wax paper.
• If you are rolling the tortillas, do not dust your surface with flour or masa. This will make your tortillas dry and stiff.
• You can make thicker or thinner tortillas. If the tortillas are thicker, then will take slightly longer to cook, and thinner will cook quicker.
• To prevent the tortillas from sticking to the skillet, make sure it's well heated before adding the dough. Don't flip the tortilla too soon either. Wait until it releases easily from the skillet before flipping it.
• Keep the tortillas warm by placing the cooked tortillas loosely wrapped in a clean towel or tortilla warmer until ready to serve. This helps to keep them soft and pliable.

How To Store Fresh Corn Tortillas

Allow the tortillas to cool completely after cooking and then stack them on top of each other, separating each layer with a piece of parchment paper or wax paper before wrapping the entire stack in foil. Place the foil stack in a ziplock bag or container and store them in the fridge for up to 7 days.

How To Freeze

To freeze the corn tortillas for longer storage, stack the cooled tortillas with parchment paper in between each layer and wrap them tightly in aluminum foil. Place the wrapped tortillas in a freezer-safe container or ziplock bag, and store them in the freezer for up to 6 months. Thaw the frozen tortillas in the refrigerator overnight before reheating.

How To Reheat Leftover Corn Tortillas  

There are several ways to reheat corn tortillas without drying them out! Choose whichever method works best for you and the time you have.

1. Microwave: Place the tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for about 30 seconds per tortilla or until they're heated through.
2. Oven: Wrap the tortillas in aluminum foil and heat them in a preheated 350°F (175°C) oven for about 10 minutes or until they're warmed through.
3. Stovetop: Heat a skillet or griddle over medium-high heat. Place the tortillas on the skillet and cook for about 15 seconds on each side or until they're heated through. Alternatively, you can lightly brush the tortillas with oil or butter and cook them for a slightly crispy texture.
4. Steam: Stack the tortillas and wrap them in a damp kitchen towel. Place them in a steamer basket and steam over boiling water for about 1-2 minutes or until they're heated through and softened.

Ways To Use Your Corn Tortillas

These corn tortillas are perfect for loaded-up tacos, crispy tostadas, enchiladas or enchilada casseroles, taquitos, homemade tortilla chips (even vegan Doritos!), chilaquiles, or nachos!

More Gluten-Free Mexican Recipes:

• 'Pastel de Elote' Sweet Mexican Corn Cake
• Mexican Street Corn Salad
• Creamy Vegan Nacho Cheese Sauce
• Pinto Bean Tamales
• Cranberry Bean & Pepper Tacos
• Authentic Guacamole

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Once you make corn tortillas from scratch...you'll never go back to store-bought!

So tell me:

+ Do you like flour or corn tortillas more?

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