How to Make Authentic Gluten Free Tortillas
Outstanding! Authentic gluten free tortillas made with Flour Farm and organic masa harina corn flour are my family’s favorite tortilla. They taste like the real deal and cook up easy-peasy. You may have a difficult time eating tasteless, (in our opinion,) machine made tortillas again. The best part is that it’s fun to include family and friends on the tortilla making process. Who doesn’t love an excuse for a fiesta on a night other than Taco Tuesday?
Tortilla Tools for Success
The tortilla making process is not a job to shy away from, especially if you have a tortilla press. Our daughter loves to press the dough out! We also follow up with a rolling pin and roll them a bit between the parchment squares as we prefer a thinner tortilla, but this step is optional. If you do not have a tortilla press – no problem! Roll them, press them or have a family contest to see who can most creatively make tortillas. Have fun!
Another tool for success with our tortilla recipe is the cast iron pan. The best surface temperature is 500F. You can tell when your pan is ready without an instant read surface thermometer. Before turning on the heat to low/medium-low, spread a thin layer of oil with a high-heat index such as avocado oil on the surface of your pan. Then turn on the heat. Once the pan starts to barely smoke, turn the heat down a bit to just under smoking. Your pan is ready.
These tortillas are dairy free, and can be vegan if you either omit the honey or substitute it for cane sugar. The purpose of the small amount of sweet is to create a lovely, golden brown hue along with darkened rings or circles that pattern each side of a tortilla.
We want to add a quick note about the gums used in this recipe. It uses both xanthan gum and guar gum together. This combination creates a dough that is easy to press out very thin. If you only have one type of gum, no worries. Tara gum also works very well all on it’s own. Your tortillas will turn out delicious.
Taco Tuesday Every Day
Celebrate! Do you need an excuse? Nope – just dig in and enjoy the process. We hope you enjoy making Authentic Gluten Free Tortillas with Flour Farm and masa harina as much as we do. Please leave a comment and rating in the section below the recipe. We love hearing from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Recipe Inspiration: Cinco de Mayo!
Photos by Dupree Productions; Recipe updated 4.20
Making Tortillas in the Flour Farm KitchenPrint
Bring the fiesta into your kitchen with these gluten free, masa harina tortillas. Use a tortilla press and cast iron pan for best results.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 266 ml (9 fl oz) Filtered Water – room temperature (1 C + 2 T)
- 1 tsp Honey (7g) or 2 tsp Cane Sugar (10g)
- 74 ml (2.5 oz) Oil – we use Avocado Oil (1/4 C + 1T)
- 252g (8.9 oz) Flour Farm Organic Gluten Free Flour Blend (2 1/3 C)
- 85g (3 oz) Tapioca Flour (3/4 C)
- 64g (2.2 oz) Masa Harina Corn Flour (1/2 C)
- 1 tsp Pink Himalayan Salt (6g)
- 1/2 tsp Aluminum Free, Double Acting Baking Powder (2.5g)
- 1/2 tsp Xanthan Gum (2g)
- 1/2 tsp Guar Gum (2g)
- note: If replacing both gums with Tara Gum, use 1 1/4 tsp (4g)
Equipment: Digital scale (preferred), Tortilla press (optional), Rolling pin, Unbleached parchment or plastic wrap, Measuring cups and spoons, Mixing bowl, Cast iron or heavy bottom skillet, heavy spoon, Digital infrared laser thermometer (optional), Tortilla warmer or towel & serving plate
Before You Dive In – Prep: Please Read
- Warm the water (no more than 100 F/38 C)
- Prepare the tortilla warmer or fold a towel into a square shape and place on the serving plate
Step 1: In a liquid measuring cup, dissolve honey or sugar in the warm water. Add the oil and whisk together.
Step 2: In a medium bowl, whisk together the dry ingredients.
Step 3: Pour the wet ingredients into the dry blend. Mix well with a heavy spoon to fully integrate the flour with the liquid.
Step 4: Pat the dough into a ball shape and cover the bowl. Allow the dough to rest for 15-30 minutes. Do not allow the dough to dry out. No need to refrigerate unless making a day ahead.
Step 5: Grease or spray with non-stick spray a cast iron or heavy bottom skillet and heat to 500 degrees Fahrenheit (260 degrees Celsius), or just under the smoking point.
Step 6: Scoop out about 57g (2 oz) of dough and create a ball. The dough should feel smooth, not sticky. Keep the rest of the dough covered in the bowl tightly with plastic wrap or a lid. You may also divide the dough into 12 equal pieces, and roll each into a ball or disk.
Step 7: Work with one dough ball at a time. Use a tortilla press or roll out the dough between two sheets of parchment, (you will not need to flour the surface if you are are using parchment.) The tortilla should peel nicely away from the paper. If not, and the ball feels a bit sticky or damp, dust the surface of both the parchment and ball of dough with masa harina before you press. It helps to press the ball into a disk with the palm of your hand, then dust with flour before pressing or rolling.
Step 8: Place the tortilla in the hot skillet. Cook for about 2-3 minutes. Peek at the underside. The tortilla is ready to flip when the bottom is golden brown and has dark spots or circles.
Step 9: While one tortilla is cooking, press or roll out another tortilla.
Step 10: Invert or flip the tortilla and cook the other side for about 1-2 minutes. Transfer the tortilla to the tortilla warmer or place within the folds of the towel on the serving plate and cover with a lid. Tortillas will soften as they steam under cover.
Step 11: Grease or spray the skillet between each tortilla, if needed.
Step 12: Repeat steps 8-11 for each tortilla.
Step 13: Fill tortillas with your favorite toppings & sauce.
Make Ahead: You can prepare the dough up to 24 hours ahead of time and store covered in the refrigerator. Take the bowl out of the refrigerator at least 30 minutes before shaping. Knead the dough in the bowl a bit before rolling into balls to integrate extra moisture. The bottom of the bowl can get a tad soggy, and you may need to sprinkle a bit of flour to prevent sticky dough.
To store: Place tortillas in an air tight container and store in the refrigerator for up to a week. To reheat, microwave for a few seconds or in a skillet set to low.
To freeze: Place tortillas in a freezer safe container, and freeze for up to one month. Thaw in the refrigerator and reheat in a skillet on low or in the microwave.
The nutrition information provided below is for the recipe as written with avocado oil and honey.
- Cuisine: Mexican
- Serving Size: 1 tortilla
- Calories: 190
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Authentic Gluten Free Tortillas Masa Harina
For more delicious gluten free recipes by Flour Farm, click on this link!