Gluten Free Corn Tortillas

Classic corn tortillas – gluten free!

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Votes: 20
Rating: 3.6
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Servings 12 people
Prep Time 10 minutes
Cook Time 2 minutes each
Passive Time 1 hour
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 20
Rating: 3.6
You:
Rate this recipe!
Servings 12 people
Prep Time 10 minutes
Cook Time 2 minutes each
Passive Time 1 hour
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Mix salt into the masa harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about an hour, covered with a damp towel.
  2. Preheat a griddle or flat surface. Divide the dough into 2 inch balls. Press dough between two pieces of waxed paper, or flatten according to a tortilla press directions, into 6-inch circles. Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for another minute.
Products Used in this Recipe
Recipe Comments

2 thoughts on “Gluten Free Corn Tortillas

  1. Jason E Chmiel

    I’m looking for suggestions to best hold hot corn tortillas. As of now I use a commercial hot holding unit set at around 5-6 approx. 130-140 degrees. I place twenty freshly made tortillas wrapped with a damp towel in ziplock bags. Any and all feedback would be greatly appreciated.
    Thank You,

    Executive Chef
    Deep South Taco
    Jason E. Chmiel

    Reply
    1. Recipe Specialist

      When holding hot corn tortillas, it’s important to retain moisture and heat. It sounds as if your current method is successful in doing this. You could try keeping them wrapped in a damp paper towel or rag within a tortilla warmer and held in your hot holding unit.

      Reply

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