Gluten Free Flour and Corn Tortillas

September 18, 2014

These gluten free flour tortillas with GF flour and Masa Harina are a fantastic vegan flatbread to serve with Mexican food and other savory dishes.

These gluten free flour tortillas with GF flour and masa harina are a fantastic vegan flatbread to serve with Mexican food and other savory dishes.

I get constant requests for good gluten-free vegan flatbread recipes, and I’m really excited to share these amazing gluten-free flour tortillas with corn from Silvana Nardone’s new book, Silvana’s Gluten-Free and Dairy-Free Kitchen.

Silvana follows up her first successful book, Cooking For Isaiah with this new cookbook full of amazing gluten-free and dairy-free recipes.

For those of you who haven’t used masa harina before, it’s cornflour or “dough flour” made from corn kernels that have been cooked and soaked in limewater, which is ground into masa. Bob’s Red Mill has a variety that is widely available. We enjoyed these tortillas with some curry the other night, and they were amazing.

After being the founding editor of Everyday with Rachael Ray, working in the Food & Wine test kitchen, being writer and editor at various culinary magazines, owning her own bakery, and cooking for a son with gluten and dairy intolerances, Silvana shares her wealth of knowledge about gluten-free flour combining, and creating amazing dairy-free alternatives.

Silvana opens the book briefly sharing her pantry staples and favorite store-bought products, and then jumps right into the amazing recipes for mainstream eaters – everything from breakfast, lunch, dinner, snacks, and desserts. Silvana’s gluten and dairy-free baked goods are famous in the food allergic community, and with good reason – they’re fabulous.

There’s something for everybody in this book. There are amazing main meals for meat eaters and vegetarians. But, Silvana’s talent really shines in her baked goods. There are some incredible gluten-free breads for all occasions, and her gluten-free baking mixes at the back of the book (used in all of the recipes) will serve you well with your own recipes, too. There’s a gluten-free all-purpose flour, pancake, waffle, and biscuit mix, sandwich loaf and pizza mix, bagel and pretzel mix, seasoned four, and bread crumbs.

I would buy the book just for the dairy-free basics, which are super easy and amazing. There are recipes for cashew milk, almond milk, dairy-free buttermilk, condensed milk, whipped cream, dulche de leche, bechamel, sour cream, instant yogurt, traditional yogurt. ricotta, grated parmesan, goat cheese, cheesy fondue, mayonnaise, nacho cheese sauce, and ranch dressing. If you’ve living with dairy allergies, these staples will become regular favorites in your house.

In terms of vegan recipes, there’s a lot on offer, too. Try the maple nut granola clusters, dulce de leche coconut corn flake crispies, apple and granola yogurt parfaits, banana-chocolate oat cookies, English muffins, multigrain lavash, cheesy spinach-artichoke dip with garlic bechamel, loaded nacho potato skins with homemade refried beans, eggplant teriyaki, icebox quinoa macaroni salad, avocado gazpacho with peaches and corn, smoky split pea soup with mustard croutons, creamy kale-cannellini soup with garlic chips, nachos mac-and-cheese, pasta caponata, eggplant lasagna with bechamel sauce, sweet almond-raisin rice pilaf, spanakopita rice, mushroom veggie burgers, moo shu vegetables with sesame pancakes, and these amazing gluten-free flour tortillas.

Get your copy of Silvana’s’ Gluten-Free and Dairy-Free Kitchen. 


Gluten Free Flour and Corn Tortillas

These gluten free flour tortillas with GF flour and Masa Harina are a fantastic vegan flatbread to serve with Mexican food and other savory dishes. 

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 tortillas
Author Tess Masters



  1. In a large bowl, whisk together the flour, masa harina, baking powder, and salt. Add the shortening and, using your fingers or a fork, blend together until course crumbs form. Add the lukewarm water and stir with a fork to combine. Working on a piece of parchment paper, knead the dough until smooth. Divide into 12 pieces, shape loosely into balls and cover with plastic wrap. 
  2. Heat an un-greased cast-iron skillet over medium heat. On a piece of parchment paper, cover 1 dough ball with a piece of plastic wrap and flatten with a glass pie plate, pressing down gently and evenly in a circular motion to form a circle. Place the tortilla in a hot skillet and cook, turning once, until slightly charred, about 45 seconds on each side. Repeat with the remaining dough. To keep the tortillas warm and soft, stack them and cover with a clean dish towel. For tacos, fold them while they're still warm. (The cooled tortillas can be stored in a resealable plastic bag between sheets of parchment for up to 3 days).

Recipe Notes

Recipe from Silvana's Gluten-Free and Dairy-Free Kitchen © 2014 by Silvana Nardone. 
Photo by Trent Lanz and styling by Alicia Buszczak


Comments 2

    1. Jessica, I haven’t frozen these particular tortillas, but I have frozen many others with great results. I place them in a zip lock bag, then I place them in a sealed container to avoid freezer burn. They keep for about a month, and then they get mealy and hard.

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