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Gluten Free Flour and Corn Tortillas

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

Ingredients

Instructions

  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