Basic Gluten Free Tortillas/Soft Taco Shells
The process of making a proper corn tortilla with masa harina can be difficult to do at home. So, I have developed a simple flour tortilla recipe with ingredients that are easy to find.
This gluten free tortilla recipe is great for tacos so get creative with your toppings!
- 170g Gluten free all purpose flour
- 60g Corn flour
- 1½ tsp Xanthan gum
- ½ tsp Baking powder
- ½ tsp Salt
- 2 tbsp vegetable oil
- 6oz/170ml Water
- Mix all of the dry ingredients together.
- Mix in the oil and water and then kneed for 1 minute and bring the dough together.
- Ideally using a pasta machine, roll out the dough in smaller batches. Begin on the largest setting and end on setting 3 or 4. If you are using a rolling pin roll to about 1mm thickness.
- Cut into circles using a large round cookie cutter .
- fry both sides in a dry pan on medium heat until brown spots appear.
Experiment with different flavours profiles and toppings!
Here I have made pork tacos with an apple salsa, guacamole, pink pickled onions and habanero hot sauce.
About This Recipe
Tacos are delicious! Who doesn’t love them? Here in Scotland trying to get hold of any sort of shop bought gluten free corn tortilla is tricky business. Even trying to find masa harina to home make them is hard. This recipe is for gluten free flour tortillas which can be used (though not authentic) for tacos, or if you make them larger, they can be used as a regular wrap. I will hopefully develop an authentic corn tortilla recipe soon.
This recipe is super simple with basic ingredients that any gluten free cook will have in their cupboard. It is a great recipe to have on hand and it won’t let you down. I really suggest you make this and experiment will all sorts of different toppings!
There are some useful tips to know while making this recipe. Firstly, make sure you roll your dough thin enough, otherwise your tortillas will likely be tough and chewy. Secondly, wrap them up in clingfilm or a tea towel while they are still warm, this will keep them nice and soft. Lastly, wipe your pan every now and again so that a build-up of burn flour doesn’t accumulate.
Question: Can I make tortillas in advance?
- Yes. I often make mine in a large batch and freeze them. You can then just take them out to defrost 2 hours or so before you need them. I also wrap mine in tinfoil and put them in the oven at a low temp while I’m cooking to keep warm. You can also microwave them to heat. It is important your tortillas are warm otherwise they may crack.
Question: How do I stop my tortillas puffing up?
- You don’t want to stop this! This is a good sign. It shows they are cooking evenly and how they should. If your tortillas are not puffing, your pan probably isn’t hot enough yet.
Question: How thin should I roll my tortillas?
- Very thin! About 1-2mm. If you roll them out too think they will be tough and chewy and wont puff up.
If you have any more questions feel free to email me them at firstname.lastname@example.org
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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