Large Gluten-Free Homemade Tortillas
It can be very hard to find larger corn tortillas when you're gluten free. When you can't eat wheat and you're craving a burrito it can be pretty frustrating. Why? Because most places don't make large gluten-free tortillas!
Don't worry, though, because now you can make a bunch of large gluten-free tortillas at home. This recipe is perfect for a hearty quesadilla, breakfast burritos (if you use a tortilla press), or paired with slices of avocado for an afternoon snack.
6 ½ inch Gluten-Free Corn Tortillas // Makes 10
- 4 cups gluten-free Maseca masa harina (corn flour)
- 1 tbsp salt
- 3 cups water
Mixing the Masa:
- Mix the masa harina, salt, and water in a large bowl.
- Knead the dough until it becomes smooth and malleable like Silly Putty.
- If the dough is crumbly and dry, gradually add 2 tablespoons of water (repeat if needed) until it becomes pliant.
- Cover the bowl with plastic wrap, set it aside, and let it rest for 15 minutes.
Making the Tortillas:
- Grab about 2 handfuls of masa and roll it into a ball. It should look similar to the size of a baseball.
- Use saran wrap to cover each side of your tortilla press. If you don't have a tortilla press, use an 8-inch in diameter plate or bowl. If you use a plate, make sure to cover the bottom with a piece of plastic. This will ensure your dough doesn't stick.
- Flatten the dough using your tortilla press or the plate.
- Place the flattened dough (it will look like a pancake), on a large cast-iron skillet on medium heat until you start to see the tortilla puff up and char (15-30 sec.) Flip the tortilla and cook for another 15 sec.
- Wrap your tortillas in a cloth napkin and set aside to cool.
Thick, flakey, and authentic, but most importantly BIGGER and better - I guarantee you will love these gluten-free tortillas. Feel free to let me know what you think in the comments below!