Gluten Free Tortillas From Scratch (GF, V)

How To Make Corn Tortillas from Scratch - Recipe | Kitchn


  • 2 cups of masa harina flour
  • 1 1/2 tablespoons of vegetable or olive oil
  • 1/2 teaspoon of salt
  • hot water


Mix together the flour, oil, and salt in a kitchenaid ( or if you don’t have one, a large mixing bowl. Heat 1 cup of water in a kettle or a microwave until it is hot but would not burn you. Add it little by little while mixing until you get a soft dough. If it is sticky, add more flour. Knead it for about 2 minutes and let it sit in a bowl with a towel over it for 30 minutes. Next, cut a large ziploc bag to make 2 plastic sheets. Roll your dough into 35-45g balls. To flatten them, put one between the two sheets of plastic. Use a rolling pin to flatten it to about 1/4 or less inch thick. heat a pan to medium to high heat with any kind of oil. Carefully peel away the plastic from the tortillas and put them into the pan. Flip them when they start to harden. You may have to flip each one more than one time.

Pro tips

For extra fluffiness, flip the tortillas when vapor rises up from the edges. They will be softer and more likely to fall apart, so I don’t reccomend donig this until you have had some practice. Also, instead of using a rolling pin, you can use this tortilla press to make it easier and faster.


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