Being from Texas I guess you could say I am a fan of Mexican food. More specifically, Tex Mex. I could eat Tex Mex for breakfast, lunch, and dinner and never get sick of it. Also, having a gluten sensitivity, Mexican food is actually something that is easy for me to eat and not have to sacrifice on flavor. These easy gluten free corn tortillas are a staple in our household. Micah got me a tortilla press for Christmas one year and by far it is probably the most used gift I have received. We now make homemade tortillas multiple times a week. I have to say the best thing about these is that they do not fall apart and actually absorb liquids. I have always hated store bought corn tortillas because they are too thin and seem to break in half every time I eat them, leaving a mess on my plate and me very frustrated. For these gluten free corn tortillas I use Maseca corn flour. You can find it at most grocery stores and it is cheap so you will definitely get your money’s worth 🙂
These gluten free corn tortillas are easy because they are only three ingredients and it only takes about two minutes to make each tortilla. If you do not have a tortilla press that is okay! Just use a rolling pin to roll the dough flat! Here are some ways we have used them in our household. You can use these as a side for fajitas, breakfast tacos, shredded chicken tacos (pictured above), or for some yummy quesadillas! Honestly, you can just eat them plain. They are that good. I hope you enjoy these as much as we have! I can assure you we will never be buying tortillas again.
How to Make the Easy Gluten Free Corn Tortillas
Step 1: Combine the flour and water in a bowl. I usually just mix it with a spoon. The dough at this point should stick together and not be crumbly. Should should be able to mold it easily.
Step 2: Roll the dough into a ball. I usually do about a golf ball size but you can do any size. Obviously the more dough you use the larger your tortilla will be.
Step 3: Put plastic wrap on your tortilla press. **Don’t skip this step. It will protect your tortilla press and make it a lot easier to transfer to your pan. I usually just cut off a rectangular piece of plastic wrap and fold it in half to cover the press.
Step 4: Place your ball of dough in the center of the tortilla press and press down firmly. You really do not have to press too hard!
Step 4: In order to easily get the tortilla off the press I will take the plastic wrap off and flip the tortilla into my hand and then flip it back into the pan. This way you are not trying to peel the tortilla off of the plastic. If you do this it will probably break.
Step 5: Cook each side for about one minute. I normally know it is ready to flip when I can move the tortilla around easily on the pan.
I hope you guys love these gluten free corn tortillas as much as we have!! They truly are so yummy, so easy, and so much better than store bought. If you are having a taco night make sure to try my guacamole recipe with these!
Ingredients
Method
- combine corn flour and salt into small bowl
- add water and mix until sticky dough has formed (add water as needed)
- roll dough into small ball (about the size of a ping pong ball)
- put plastic wrap on either side of the tortilla press
- put ball in middle of tortilla press and press down (adjust how hard you press depending on how thin you want your tortilla)
- put tortilla on a hot skillet
- cook each side for about one minute – depends on how dark you want each side
- Enjoy!! The beauty of these tortillas is that you have freedom to make them your own! Don't want salt? Then don't add any. Want them to be browner? Then cook them longer! completely up to you 🙂
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