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Homemade Gluten-Free Corn Tortillas

stack of fresh gluten-free corn tortillas on plate

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5 from 2 reviews

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!

Ingredients

Scale

Instructions

  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 if making 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.
  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.
  9. 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.
  10. 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.

Notes

How To Make 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.

Storage: 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.

Freezing: 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.

Reheating:

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.

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.

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.

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.

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