Soft, pliable and easy to make, these homemade gluten-free corn tortillas are perfect for making tacos, burritos, or tortilla chips. Totally dairy-free and vegan too. Make a big batch today and freeze to enjoy homemade tortillas anytime!
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Jump to:
- What Are Tortillas?
- Are Tortillas Gluten-Free?
- What is Masa Harina (The Key Ingredient in Corn Tortillas)?
- Learn to Make Homemade Corn Tortillas
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions
- How to Make Corn Tortillas (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Homemade Breads You’ll Love:
- Homemade Gluten-Free Corn Tortillas (Dairy-Free, Vegan)
What Are Tortillas?
Originating from Mexico and Central America, tortillas are basically thin and round unleavened flatbreads.
Tortillas are a fundamental part of Mexican cuisine (just like rice is to Asian cuisine).
Are Tortillas Gluten-Free?
Tortillas are typically made either with a nixtamalized ground corn (known as masa harina), or wheat flour.
Whether tortillas are gluten-free or not will whether the tortillas were made with wheat flour or masa harina.
Wheat tortillas are not gluten-free, since they are made with wheat flour, which contains gluten.
Corn tortillas, on the other hand, are usually only made with masa harina (which is either white, yellow or blue in color), water and salt, and are naturally gluten-free.
What is Masa Harina (The Key Ingredient in Corn Tortillas)?
Masa harina is a very fine instantly-binding flour made from grinding hominy (dried corn kernels which have been cooked and then soaked in limewater). This process is called “nixtamalization”, and the alkaline lime water is what gives corn tortillas their distinctly subtle sour taste.
Depending on the color of the corn kernels used, you can get either white masa harina (which is a pale yellow in color), yellow masa harina (a more saturated yellow), and blue masa harina (which is blue in color).
IMPORTANT: Since the corn used in masa harina flour has been processed with limewater, it CANNOT be substituted with normal corn flour or cornmeal when you make homemade corn tortillas.
Learn to Make Homemade Corn Tortillas
While you can easily buy store-bought tortillas, if you and your family eat a lot of tortillas, it is usually more cost-effective to make your own homemade gluten-free tortillas.
Plus, making these soft gluten-free tortillas from scratch is actually easier than you’d think. And you can easily freeze the corn wraps to enjoy them anytime!
Why This Recipe Works:
- Simple Ingredients: Only 3 ingredients are required for making this homemade corn tortillas recipe, and they are easily accessible at the local grocery store.
- Easy to Make: Preparing corn tortillas at home is actually simpler than you’d think! All you need to do is to knead the ingredients well to get a soft, pliable dough, which you then flatten into a thin circle before cooking!
- Perfect Texture: These gluten-free corn tortillas are soft and flexible, and can be rolled without breaking, which is great for making tacos, burritos or enchiladas.
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this homemade corn tortilla recipe is 100% gluten-free, dairy-free and vegan. This means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a vegan diet can enjoy homemade tortillas without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making soft homemade corn tortillas.
(For exact measurements and quantities, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions
- Masa Harina: Make sure to use masa harina and not regular cornmeal or corn flour for this recipe, as it will give you the best texture and flavor for tortillas. Maseca is a well-known brand of masa harina that is widely available in the USA. It can be found in most grocery stores in the ethnic or Mexican food section. Other brands that can be found in the USA are: Azteca, Golden masa harina, Bob’s Red Mill, Goya, El Milagro, Barilla, Minsa. In Europe, the brands you can use are: La Tortilla Factory, Maizena, P.A.N, Golden masa harina, El Rey and Harina P.A.N.
- Warm Water: Use warm water, not hot water, for the dough as it will help to make the dough more pliable. Adjust the amount of water if you find that the dough is too dry or too sticky.
- Salt: I used fine table salt to add a bit of extra flavor, but feel free to use fine sea salt or fine Himalayan pink salt if you prefer. Alternatively, feel free to leave out the salt if you prefer.
How to Make Corn Tortillas (Step by Step):
1. Combine Masa Harina with Salt
In a large mixing bowl, combine the masa harina and salt (if using).
2. Add Warm Water to Get a Dough
Slowly add the warm water to the masa harina mixture, stirring as you go, until a dough forms. The dough should be moist but not sticky.
3. Knead Tortilla Dough
Knead the dough for a few minutes until it becomes smooth and elastic.
4. Divide Dough into Equal Portions and Roll into Balls
Divide the corn tortilla dough into 16 equal pieces and roll each piece of dough into a ball using the palm of your hand.
Cover the dough balls with a damp cloth or plastic wrap to prevent the dough from drying up. Let the balls of dough rest for at least 15 minutes before rolling them out.
5. Place Dough Ball Between Plastic Wrap, Parchment or Wax Paper
Take one dough ball and press it between two pieces of parchment paper, plastic wrap or wax paper to prevent sticking.
6. Flatten the Dough
(A) If Using A Tortilla Press:
If you have a tortilla press, place the dough ball in the center of the press, close the press and apply even pressure to flatten the dough ball into a tortilla.
(B) If Using a Rolling Pin:
If you don’t have tortilla press, you can use a rolling pin to roll the dough ball into a tortilla as evenly as you can.
7. Carefully Remove Tortilla
Carefully remove the raw tortilla from the press.
8. Transfer Tortilla to Skillet and Cook
Place the uncooked tortilla on a dry, hot non-stick skillet or griddle (on medium-high heat). You can use a cast-iron skillet, but if you don’t have one, a non-stick pan will work too.
Cook for about 1-2 minutes on the first side, before flipping the tortilla over and cooking for another 1-2 minutes until the tortilla is lightly browned with dark brown spots on each side and are slightly puffed.
9. Repeat Until All Dough is Used Up
Repeat with the remaining dough balls (Flatten the next dough ball as the previous tortilla is cooking to prevent dough from drying out).
While cooking other tortillas, stack the cooked gluten-free tortillas and wrap them in a clean kitchen towel to keep them warm and soft. You can also place them in a tortilla warmer.
10. Serve Warm and Enjoy
Enjoy these soft corn tortillas warm with your favorite toppings or fillings.
Dish by Dish Tips/Tricks:
- Kneading: Make sure to knead the dough well, until it is smooth and elastic. This will ensure that these homemade corn tortillas cook evenly and have a good texture.
- Size of Dough Balls: When shaping the dough into balls, make sure they are all the same size so that the tortillas cook evenly.
- Tortilla Press: A tortilla press will be the easiest and fastest way to ensure the tortillas are flattened evenly into perfect circles. Alternatively, you may use a rolling pin instead.
- Parchment Paper/Wax Paper: Make sure to place each dough ball between two sheets of parchment paper or wax paper before flattening them (regardless of whether you use a tortilla press or rolling pin). This will prevent the dough from sticking to the press or the rolling pin and ensure you can flatten the dough easily and remove it without issues.
- Keeping Tortillas Warm: While cooking other tortillas, stack the cooked gluten-free corn tortilla wraps and wrap them in a clean kitchen towel to keep them warm and soft. You can also place them in a tortilla warmer which is also known as “tortillero” in Spanish (as shown in the photos).
Recipe FAQs:
Yes you can. Separate the corn tortilla wraps with parchment paper or plastic wrap and place the gluten-free homemade tortillas in freezer bags. Freeze for up to 3 months. Let thaw before using.
Most corn tortillas are made with 3 main ingredients: masa harina (which is naturally gluten-free), water and salt (optional). This means that they should be naturally gluten-free. However, if you are Celiac or gluten-intolerant, make sure to check the package for the ingredients list if you are buying store-bought corn tortillas to ensure there are no gluten-containing ingredients.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintHomemade Gluten-Free Corn Tortillas (Dairy-Free, Vegan)
- Total Time: 50 minutes
- Yield: 16 tortillas 1x
- Diet: Gluten Free
Description
Soft, pliable and easy to make, these homemade gluten-free corn tortillas are perfect for making tacos, burritos, or tortilla chips. Totally dairy-free and vegan too. Make a big batch today and freeze to enjoy homemade tortillas anytime!
Ingredients
- 2 cups masa harina (280 grams)
- 2/3 cup warm water (150 grams)
- 1 teaspoon fine salt (optional)
Instructions
- Combine Masa Harina with Salt: In a large mixing bowl, combine the masa harina and salt (if using).
- Add Warm Water to Get a Dough: Slowly add the warm water to the masa harina mixture, stirring as you go, until a dough forms. The dough should be moist but not sticky.
- Knead Tortilla Dough: Knead the dough for a few minutes until it becomes smooth and elastic.
- Divide Dough into Equal Portions: Divide the corn tortilla dough into 16 equal portions and roll each portion into a ball. Cover the dough balls with a damp cloth or plastic wrap to prevent the dough from drying up. Let the dough balls rest for at least 15 minutes before rolling them out.
- Place Dough Ball Between Plastic Wrap: Take one dough ball and press it between two sheets of plastic wrap or wax paper to prevent sticking.
- Flattening Dough with Tortilla Press: Place the dough ball in the center of the tortilla press, close the press and apply even pressure to flatten the dough ball into a tortilla.
- Flattening Dough with Rolling Pin: If you don’t have tortilla press, you can use a rolling pin instead. Place the dough ball between two sheets of parchment paper or wax paper (this will prevent the dough from sticking to the rolling pin and the surface), and roll the dough ball into a tortilla.
- Transfer Tortilla to Skillet: Carefully remove the tortilla from the press, and place it on a hot and dry skillet or griddle (on medium heat).
- Cook Tortilla: Cook for about 1-2 minutes on one side, before flipping the tortilla over and cooking for another 1-2 minutes until the tortilla is lightly browned with dark brown spots on each side and are slightly puffed.
- Repeat Until All Dough Used Up: Repeat with the remaining dough balls (Flatten the next dough ball as the previous tortilla is cooking to prevent dough from drying out). While cooking other tortillas, stack the cooked tortillas and wrap them in a clean kitchen towel to keep them warm and soft. You can also place them in a tortilla warmer.
- Enjoy! Enjoy the corn tortillas warm with your favorite toppings or fillings.
Notes
Masa Harina: Make sure to use masa harina and not regular cornmeal or corn flour for this recipe, as it will give you the best texture and flavor for tortillas. Maseca is a well-known brand of masa harina that is widely available in the USA. It can be found in most grocery stores in the ethnic or Mexican food section. Other brands that can be found in the USA are: Azteca, Golden masa harina, Bob’s Red Mill, Goya, El Milagro, Barilla, Minsa. In Europe, the brands you can use are: La Tortilla Factory, Maizena, P.A.N, Golden masa harina, El Rey and Harina P.A.N.
Warm Water: Use warm water, not hot, for the dough as it will help to make the dough more pliable. Adjust the amount of water if you find that the dough is too dry or too sticky.
Salt: I used fine table salt, but feel free to use fine sea salt or fine Himalayan pink salt if you prefer.
Kneading: Make sure to knead the dough well, until it is smooth and elastic. This will ensure that the tortillas cook evenly and have a good texture.
Size of Dough Balls: When shaping the dough into balls, make sure they are all the same size so that the tortillas cook evenly.
Tortilla Press: A tortilla press will be the easiest and fastest way to ensure the tortillas are flattened evenly. Alternatively, you may use a rolling pin instead.
Parchment Paper/Wax Paper: Make sure to place each dough ball between two sheets of parchment paper or wax paper before flattening them (regardless of whether you use a tortilla press or rolling pin). This will prevent the dough from sticking to the press or the rolling pin and ensure you can flatten the dough easily and remove it without issues.
Keeping Tortillas Warm: While cooking other tortillas, stack the cooked tortillas and wrap them in a clean kitchen towel to keep them warm and soft. You can also place them in a tortilla warmer which is also known as “tortillero” (as shown in the photos).
- Prep Time: 20 mins
- Resting Time: 15 mins
- Cook Time: 15 mins
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
Grace Lim says
Hello Felicia,
I have not made any tortillas before but your recipe looks simple and easy and I am tempted to try doing some soon.
Have a blessed day ahead!
Felicia Lim says
Hi mummy! yes, maybe you can try making homemade tortillas one day!