Gluten Free Corn Tortillas | Video recipe

Gluten free corn tortillas are so easy to make at home. Even if you haven’t done it before, I’ll guide you with my step-by-step video tutorial and I promise, you’ll be making the best mexican tortillas in no time.

Corn tortillas (tortillas de maíz) are sold in every latinoamerican food store but making them from scratch at home are definitely a lot more delicious.

Gluten free corn tortillas on a basket.

Mexican corn tortillas

I don’t think I need to explain how important are tortillas de maíz for us Mexican people. Is pretty much well know by now that they’re a basic food and that our gastronomy is entirely based in this type of bread. Read this detailed article about corn tortillas.

But, true to be told. There are still many misinformation about how exactly are those corn tortillas made.

A close up of corn tortillas texture.

Corn Tortillas vs Flour Tortillas

For instance, it’s pretty common to confuse wheat flour tortillas with corn tortillas but actually they’re completely different, made with different ingredients and even with different techniques.

Flour tortillas are delicious for sure, but they’re not an option for people who have gluten intolerance. In the other hand, gluten free corn tortillas are perfect for anyone who don’t want or can have wheat flour in their daily diet.

Mexican corn tortillas, piled.

If you want to know how to make wheat flour tortillas, just click on the link. But if you’d like to know how to make gluten free corn tortillas at home, keep reading because I’ll reveal all my “secrets”.

What do you need

  • Nixtamalized corn flour – Not cornmeal, not polenta flour and definitely, not wheat flour. This flour is also called masa-harina and you can find it at any Latino American food store or in Amazon.
  • Water – Regular water at room temperature. Not need for hot water.
Masa harina and water for corn tortillas.

How to shape corn tortillas

Nowdays, the most easy way to shape tortillas de maíz is by using a tortilla press. There are some types availables at the latinoamerican stores or Amazon. There are also some tortilla makers (some sort of pasta machines) that are amazing because you can make them more faster.

But, you don’t really need a press or any machine to make tortillas. In some places in Mexico, tortillas are shaped by hand. It can be tricky and requires a lot of practice but there are other ways -a lot easier- to make tortillas.

Don’t forget to check out our video below to see how to easily shape tortillas.

Using a rolling pin: You just need to place the dough between two pieces of plastic, to avoid the dough from sticking to the working surface. Roll the dough into a 17 cm (7″) thin circle.

Pin rolling a corn tortilla.

Using a heavy dish: Again, use two sheets of plastic or and then press with a heavy plate to shape the tortilla (see video).

How to make perfect round shaped tortillas

Take a plate or anything with a rounded shape a little bit smaller than the tortilla you just pressed (I use a container cover). With a knife, cut around the edges. Peel off the tortilla carefully, as shown in the video.

Shapping tortillas with a round plastic cover.

The excess of dough around the cicle with remain stick to the plastic, you don’t have to discard it, just incorporate it again to the rest of the dough and make more tortillas.

Can you freeze tortillas?

Absolutely. Let them cool completely, then wrap them tightly with cling film and freeze for up to 3 months. You can also place them in a zipper bag.

To thaw them, place them in the fridge over night, next day tortillas will be defrosted and you can heat them up before eating.

Tacos al pastor (pork tacos) served on corn tortillas and various toppings.
Tacos al Pastor (spiced pork tacos) with corn tortillas.

Heating corn tortillas

  • On a cast iron skillet or a comal. Over medium heat, for about half a minute each side or until soft.
  • On the microwave. Wrap tortillas in a clean kitchen towel, then put them in a microwave container or a plastic bag and heat them for about 1 minute.

Troubleshooting

  • Little cracks around the edges of a tortilla means the dough need more water.
  • In the other hand, if you see it’s hard to take the uncooked tortilla with your hands because the dough will stick on your fingers or it will break when you place it on the skillet; means the dough have too much water.
  • If the tortilla doesn’t puff while cooking means you need to knead the dough a little more longer. Also, you can press a little bit with your hands (carefully) or with a spatula to make it puff.
Tortillas made with masa harina.

Gluten free corn tortillas recipe

In a medium bowl add masa-harina and a pinch of salt. Start adding water and mixing with your hands until combined. Then knead until a no-sticking dough forms.

Masa ready on a bowl.
  • Divide dough in 8 portions (about 50-55 gr each). Form balls and cover with a damp kitchen towel to avoid from drying.
  • Heat a cast iron skillet or a comal over medium heat. Also, prepare a clean kitchen towel to wrap tortillas as you cook them to keep them warm.

Place a dough portion over a sheet of plastic (10″x10″/25×25 cm). Press it a bit with your fingers to make a patty.

Cover with another plastic sheet with the same size and roll until you have a 0,5 cm / 0,20 inch thick tortilla.

Shapping tortillas with a rolling pin.

Take off the sheet on top, then, carefully place the tortilla in your hand with the dough touching your palm, close to your fingers.

Tortilla placed on hand while peeling the sheet on top.

Peel off the remaining sheet and place the tortilla on the hot skillet. Cook for about 40-45 seconds, then flip it up and cook for another 45 seconds.

Turn the tortilla over again and cook for another 15 seconds, until the tortilla begins to puff.

Cooking tortillas on a comal.

Place the tortilla between a kitchen towel to keep it warm. Repeat the steps with the remaining dough.

How To Use Corn Tortillas:

Watch How To Make It

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Gluten free corn tortillas | Step by step recipe

Gluten free corn tortillas are so easy to make at home. Even if you haven't done it before, I'll guide you with my step-by-step tutorial and I promise, you'll be making the best mexican tortillas in no time.
PREP 10 minutes
COOK 15 minutes
TOTAL 25 minutes
5 from 1 vote
Print Pin Rate
Servings: 8 tortillas

Ingredients 

  • 1 ½ cup masa harina (about 170 gr)
  • water at room temperature (about 1 ⅛ cup /260 ml)
  • pinch of salt salt (optional)

Instructions

  • In a medium bowl add masa-harina and a pinch of salt.
  • Start adding water and mixing with your hands until combined. Then knead until a no-sticking dough forms.
  • Divide dough in 8 portions (about 50-55 gr each). Form balls and cover with a damp kitchen towel to avoid drying.
  • Heat a cast iron skillet or a comal over medium heat. Also, prepare a clean kitchen towel to wrap tortillas as you cook them to keep them warm.
  • Place a dough portion over a sheet of plastic (25×25 cm). Press it a bit with your fingers to make a patty.
  • Cover with another 25x25cm sheet and roll until you have a 0,3 cm (0,12 inch) thick tortilla.
  • Take off the sheet on top, then, carefully place the tortilla in your hand with the dough touching your palm, close to your fingers.
  • Peel off the sheet and place the tortilla on the hot skillet.
  • Cook for about 40-45 seconds, then flip it up and cook for another 45 seconds.
  • Turn the tortilla over again and cook for another 15 seconds, until the tortilla begins to puff.
  • Place the tortilla between a kitchen towel to keep it warm. Repeat the steps with the remaining dough.

notes

  • Little cracks around the edges of a tortilla means the dough need more water.
  • In the other hand, if you see it’s hard to take the uncooked tortilla with your hands because the dough will stick on your fingers or it will break when you place it on the skillet; means the dough have too much water.
  • If the tortilla doesn’t puff while cooking means you need to knead the dough a little more longer. Also, you can press a little bit with your hands (carefully) or with a spatula to make it puff.
Nutrition
Calories: 69kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 50mg | Fiber: 1g | Vitamin A: 41IU | Calcium: 26mg | Iron: 1mg
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One Comment

  1. 5 stars
    I could finally made puffy tortillas thanks to your video. Thank you so much! The texture of the masa is definitely the key for puffy and soft tortillas. I have seen so many recipes where the edges are cracked and that is a clear sign of dry masa.

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