Soft, flexible, and full of that toasty corn flavor, these homemade gluten free corn tortillas are pure comfort. All you need is flour, water, and a little love. Press, cook, and stack ’em high.
Gluten Free Corn Tortillas
Makes: 16 tortillas
Ingredients:
- 2 cups corn flour (precooked white or yellow corn flour, e.g. PAN)
- 1 ½ to 2 cups warm water
- 1 tsp salt (optional)
Equipment needed:
- Mixing bowl
- Tortilla press (or rolling pin/chopping board and parchment paper)
- Non-stick skillet or griddle
Method:
- In a large bowl, mix the precooked corn flour and salt.
- Gradually add warm water, mixing with your hands until a soft, smooth dough forms. It shouldn’t be sticky — just pliable and moist.
- Divide the dough into 10–12 equal balls (golf ball size). Cover with a damp cloth so they don’t dry out.
- Press each ball into a flat circle using a tortilla press (or place between two sheets of parchment paper and flatten with a rolling pin or chopping board). Aim for 2mm thickness.
- Heat a dry skillet over medium-high. Cook each gluten free corn tortilla for about 40–60 seconds per side until slightly golden with a few brown spots. Don’t overcook — they should stay soft!
- Stack the cooked tortillas in a clean kitchen towel to keep them warm and flexible.
Tips & Tricks:
- If the dough cracks when you press it, add a splash more water.
- You can also make these gluten free corn tortillas ahead of time and reheat them wrapped in foil in a warm oven or briefly in a skillet.
Put these gluten free corn tortillas to the test with Luke Hines Breakfast Tostadas recipe.