This is the recipe where you stop being mad about eating dry, crumbly gluten-free corn tortillas forever! These honest-to-goodness soft, flexible, and puffy homemade tortillas are made with masa harina, using an authentic recipe and easy step-by-step photos for perfect results every time.
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Gluten-Free Corn Tortillas That Are Never Disappointing!
I get it. Sometimes swapping in a GF corn tortilla can be a subpar runner up to the experience you were really craving for tender crockpot carne asada or simple weeknight ground beef tacos. I’m here to show you how you can have it all.
This soft, pliable homemade gluten-free corn tortilla recipe is now my preferred way to compliment all my fave Mexican and Tex Mex dishes. They hold up to overstuffed tacos, crispy tostadas, and even the rolling and shaping required for cheesy beef enchilada casserole.
What’s the secret? I’ll walk you through my process with clear explanations and photos below, but basically it boils down two things. Add a touch of oil to the dough to keep it soft and prevent cracking. Then it’s all about adding the “right” amount of water. Bellow I show exactly what your tortilla dough should look like.
After enjoying many gluten-free Belizean dishes on our recent family trip, where I watched a live cooking demonstration making puffy, authentic corn tortillas, I came home inspired. I bought a pretty affordable tortilla press, just like the ones they used in the demo. That was an absolute game changer for me. Talk about easy peasy.
While theirs’ was on cooked on a massive comal, I simply used my cast iron skillet, which worked great. You’ll just need a heavy pan that retains heat evenly throughout, meaning some parts of the pans aren’t hotter then others.
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Super duper simple tortilla dough
You can pick up gluten free masa harina, which is basically corn flour, right at your local grocery store. It will look like the package below and is generally found in the international aisle.
Mix together the masa and salt, then add in the water with oil. Skip the spoon and use your hand to mix it all together until it comes to a soft, pliable ball that isn’t sticky.
If you don’t read anything – READ THIS
Okay, this is crucial. After mixing your ingredients the dough seems spot on, but you won’t really know until you do this test. Roll a small, smooth ball and press down in the center with your thumb. If the edges crack like the pic on the left, work in a smidgen more water, just a small dash, and try again.
You’re looking for the edges to be smooth when pressed. To make soft, puffy corn tortillas it’s all about a well hydrated dough. Smooth edges means you’ve nailed the right amount. 👊
Effortless dough dividing
Yes, you could get out a food scale and make sure each ball is the exact same size, but how about a faster way? While your pan is preheating, roll the dough into a big even ball and cut a cross section so you have four even sections.
Take each of those sections and divide them into three equal pieces. Just eyeball it and once you’re fairly confident, roll each section into a smooth ball.
Place the balls back into the bowl and cover securely with plastic wrap. You want the dough to stay nice and moist while you’re getting ready to cook, so keep them covered!
Press like a pro
Some recipes describe using a gallon ziplock freezer bag, cut along the sides, to make a pocket / nonstick barrier for the press. I’ve done it and it works, but I also find a large piece of parchment paper works just as well.
Fold it in half so the top and bottom of the press are covered. Place the ball in the middle and press down. That’s it. I press one at a time as I’m cooking because it only takes a second, and as to not risk drying out pressed and waiting tortillas.
Secret to cooking puffy corn tortillas 🤫
I became a teensy obsessed with making light, puffed out corn tortillas just like we had in Belize. I went down a TikTok rabbit hole…and…
Here’s the cliff notes. Place the tortilla on a hot, ungreased skillet and let it cook for 20-30 seconds (yes, I kept a timer going). Flip and cook 20-30 seconds. Flip one last time, cooking for 20 seconds, while using your fingers to press down in the center and a couple times close to the edges. Well-hydrated tortillas will start to puff up. It’s very satisfying stuff. 😎
Don’t have a tortilla press? You can still make hand rolled tortillas, they’ll just require a little more time. Roll out the divided balls between two pieces of parchment paper. It may not be a perfect circle, but they will still be equally delish. Shoot for about a 6-inch circle to get the “right” thickness for cooking.
Read These Tips! (Pretty Please)
I know I told you earlier you only had to read one crucial thing, but if you’re shooting for the best gluten free tortillas, let’s cover all the bases.
- As you’re cooking the dough may become drier and cease puffing during cooking. If this happens I very lightly wet my hand and just work a bit more moisture into the ball before pressing.
- Don’t care about puffy tortillas? Skip the pressing with your fingers on the last cooking part.
- After they’ve cooked you have a couple options. To keep warm before serving, stack them in a lint-free dish towel, a tortilla warmer, or tortilla pouch. If not enjoying right away, lay them in a single layer on a cooling rack. Once they are cool completely they can be stacked and stored as described in the recipe notes below.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Actually Great Gluten-Free Corn Tortillas (Soft!)
Ingredients
- 1 ½ cups masa harina , certified gluten free
- ½ teaspoon salt
- 2 tablespoons vegetable oil or olive oil
- 1 cup hot water , more as needed
Instructions
- Combine the masa and salt in a large bowl. Add the oil and water and mix with your hand until the dough comes together into a soft ball that isn't sticky.1 ½ cups masa harina , ½ teaspoon salt, 2 tablespoons vegetable oil or olive oil, 1 cup hot water
- Pinch off some dough and roll into a smooth ball. Press down on the center with your thumb. If the edges of the dough crack, it's too dry. Add just a dash of water and mix again. If the edges are smooth, it's just right. See the images in post. If you add too much water, add a bit more masa harina.
- Preheat a heavy cast iron skillet or comal over medium-high heat. Meanwhile start to divide the dough into even balls.
- To divide the dough evenly, shape into one large round ball and cut into a cross section so you have four even sections. Divide each section into three equal-sized pieces and roll each of those into smooth balls, making 12 total. Place them back in the bowl, covered securely with plastic wrap, so they don't dry out. It's important to keep the dough soft and moist.
- Fold a sheet of parchment paper in half so each side covers the top and bottom of the tortilla press. Place a dough ball in the center and press down. Gently peel the tortilla off the paper. You will use the same piece of parchment for all the dough, or you may need to switch it out halfway through if it becomes too wrinkly.
- Cook the tortilla, 1 or 2 at a time, depending on the size of your skillet. Place it on the ungreased skillet and let it cook 20-30 seconds, flip and cook 20-30 seconds more. Flip one last time, cooking for 20 seconds. If you prefer puffy tortillas this is when you use your fingers to press down on center of the tortilla and a couple places around the edges.
- Stack cooked tortillas in a clean, lint-free dish towel to keep warm while you proceed cooking the rest. Serve immediately. See recipe notes for storing, freezing, and reheating.
Notes
Storing, Freezing, and Reheating
To store, lay the tortillas in a single layer on a wire rack to cool completely. Once cooled, stack in a ziplock bag and refrigerate up to 7 days. To freeze, I recommend placing a small square of parchment or wax paper between the tortillas, so you can pull off what you need easily. Wrap the stack in plastic wrap transfer to a ziplock freezer bag. To reheat either refrigerated or frozen tortillas, I really love tortilla pouches. You put them in to reheat and keep warm. Wrapping in a slightly damp paper towel also works. They don’t need long, just about 15-30 seconds, depending on how many you are reheating at once.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
i am so anxious to try this! i dont have a tortilla press so im gonna use my Krumkake iron to press them! wish me luck!
Hi Cheryl,
I think that press should work just as well. Let me know how they turn out!
Best,
Melissa
Hi!
I get them at natural food stores.
The brand is “Food for Life”
In your research, did you come across how to make sprouted corn tortillas? I find them easier to digest! I haven’t looked into how to make them yet….I have just bought them.
Hi Zion,
No, but I’m intrigued! Where do you find them at?
Best,
Melissa
Sprouts, Whole Food, Natural Grocers.
Frozen section
Thanks!
Hi Melissa I’m the Italian girl who just made your delicious gl free tortillas. I’m anxious now to make these masa tortillas!!
Yes! I want to hear about all the recipes you make!
Best,
Melissa