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A stack of warm corn tortillas on a plate.

How to Make Gluten Free Corn Tortillas From Scratch

Sandi Gaertner
I share all of my tips and tricks to make the best corn tortillas from scratch. They turn out soft, pliable, and totally delicious!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Meal Recipes
Cuisine Mexican
Servings 14 tortillas
Calories 59 kcal

Ingredients
  

  • 2 cups corn masa * see notes
  • 1 ½ cups water
  • ½ teaspon salt

Instructions
 

  • Add the masa and salt to a large mixing bowl. Use a whisk to blend them together. Add the water to the bowl of masa and mix into a soft dough.
  • Prep a large quart-sized plastic baggie! Use sharp scissors to cut off the zipper seal edge and then cut up along each side of the baggie. Cut all the way up so it will open easily. Dust the inside of both the top and bottom halves with masa.
  • Preheat your skillet over medium-high heat.
  • Place the cut plastic bag on the tortilla press and open the baggie. Break off a piece of the dough and place it on the masa-dusted baggie. Dust a little more masa over the dough and pull the top piece of plastic bag over the dough ball.
  • lose the lid of the tortilla press and fold the press arm over the round top. Press down on the lever.
  • Open the tortilla press and carefully peel up the top layer of plastic.
  • Carefully place the uncovered tortilla side in your hand and use the other hand to peel the last side of the plastic wrap. Place the tortilla onto the hot skillet.
  • Cook for 3-4 minutes until you notice a few char marks on the underside of the tortilla, then flip it over. I cook no more than two tortillas at a time so they all cook evenly.
  • Use a metal spatula to flip the corn tortilla over. Often when flipped the tortilla will puff up with air. This is normal. Cook for 3-4 minutes until the underside is charred.
  • Move the cooked tortillas to a tortilla warmer or large plate. Repeat the process until all of the masa dough is cooked. 

Notes

  1. Be sure the masa you use is gluten free. King Arthur Masa and Maseca brands are gluten free.
  2. Store in an airtight container in the refrigerator for up to 4 days. You can also freeze these homemade corn tortillas in a freezer-safe freezer zip bag. I recommend adding a piece of wax paper between each tortilla so they don't stick together.
Tips For Sucess:
  • Do NOT use wax paper to line the tortilla press. The corn tortilla dough will stick and it will be a mess.
  • Dust the plastic bag in masa. You do not need to dust a lot of masa, but a little on both the top and bottom is important. You will need to do this a few times until the bag has a slight coating.
  • Be sure your cast iron pan or skillet is hot.
  • Do not use a lot of oil in your skillet. My cast iron skillet has a little oil on it that I put on after washing it to prevent rust. I do not add more oil than this.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1tortillaCalories: 59kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 16mgPotassium: 43mgFiber: 1gVitamin A: 35IUCalcium: 23mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.