How to Make Authenic Gluten-Free Corn Tortillas at Home

• Vegan
• Gluten free

• Baking & Spices

  • 1 tsp Kosher salt or sea salt
  • 2 cups Masa harina corn flour, gluten-free

• Liquids

  • 1 1/2 cups Water, HOT

Found on glutenfreecooking.about.com

Description

Ingredients

• 2 cups (232 grams) gluten-free Masa Harina corn flour (Bobs Red Mill Gluten Free Masa Harina used in this recipe)
• 1 teaspoon (5 grams) Kosher salt or sea salt
• 1 1/2 cups (350 milliliters or 12 ounces) hot water

Directions

• Preparation Put gluten-free masa harina and salt in a large bowl. Pour in about 1 cup of the hot water and mix with a large spoon. Add more water, about 1 tablespoon at a time until you are able to form a soft ball of dough. You may not need the entire amount of hot water to form a ball of dough that's soft, pliable and easy to shape.Place the ball of dough on a clean surface and divide into 12 to 16 equal pieces. Roll into small balls and cover with a damp towel while you flatten each ball into a flat tortilla. I like to make thinner tortillas when I plan to use them to make homemade tortilla chips. Heat a cast iron griddle or heavy safe non-stick skillet over medium heat. Don't add any fats or oil to the griddle.Shape tortillas and then, one at a time, place each tortilla on the hot griddle and cook. Flip after about 1 minute or when the tortilla just begins to brown. This should take about 2 minutes. Stack cooked tortillas and wrap in a towel or place in a tortilla bowl to keep them warm until serving.Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.Masa Harina Nutritional NotesMasa harina is made from dried corn that has been soaked in a special water solution called lime water. Soaking ground corn in lime water makes masa harina more digestible than plain cornmeal. The lime water, which contains calcium hydroxide significantly improves the nutritional value of corn flour.  A very important nutritional feature of masa harina is that the niacin, or vitamin B3 is more easily absorbed than when it's bound in cornmeal that isn't soaked. Cultures that eat a diet high in untreated corn are at high risk for developing a severe niacin deficiency disease called pellagra.Use Homemade Gluten-Free Corn Tortillas in these RecipesYour fresh tortillas can be used to make crunchy homemade tortilla chips, tacos, tostadas and Mexican tortilla soup. Tortillas are incredibly versatile.Gluten-Free Tacos with AvocadosGluten-Free Fish TacosHomemade Crunchy Corn Tortilla ChipsChicken Tortilla SoupMore Gluten-Free Tortilla RecipesGluten-Free Flour Tortilla Recipe from Living Without MagazineEasy Does It Soft Tacos from Gluten-Free on a Shoestring