Gluten Free Soft Taco Tortillas
These gluten free soft taco tortillas are made with a combination of masa harina corn flour and an all purpose gluten free flour blend for authentic corn tortilla taste and aroma with the flexibility of a flour tortilla.
Yield: 8 8-inch tortillas
Ingredients
- ¾ cup (105 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends)
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- ¾ cup (90 g) gluten free masa harina or gluten free corn flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 2 tablespoons (24 g) non-hydrogenated vegetable shortening (I like Spectrum brand)
- ½ cup (4 fluid ounces) warm water plus more as needed
Instructions
- In a large bowl, place the flour, xanthan gum, masa harina, salt, and baking powder, and whisk to combine well.
- Add the shortening and cut in with a pastry blender, two knives, or your fingers (it doesn’t need to stay cold, so your hands work fine here) until evenly distributed throughout the dry ingredients.
- Add the water to the mixture slowly, mixing constantly. The dough will begin to come together.
- Depending on the climate in your kitchen, you may need more water than 1/2 cup, and you made need less. After 1/2 cup, add the water sparingly by the tablespoon, kneading well after each addition.
- If the dough is crumbly, it is too dry and needs a bit more water. If it is sticky, it is too wet and could benefit from another teaspoon of masa. Add all ingredients sparingly.
- Knead the dough for about 5 minutes, until smooth and well integrated, cover with a towel, and allow to rest on the counter for 30 minutes.
- Once the dough has rested, divide it into 8 to 10 equal parts (depending upon how large you want your tacos), and roll each into a ball.
- Roll between two either two sheets of plastic wrap or a gallon-sized Ziploc bag, split down the seams and then cut in half. Use a tortilla press (lined with plastic on both sides) if you have one – they’re worth the small investment.
- Cook each round of dough in a heavy-bottom cast iron (or nonstick) skillet over medium-high heat for 20 seconds on one side (pressing the tortilla gently in the center with a wide spatula as it cooks), flip and cook for 10 seconds on the other side.
- The tortilla should be completely opaque and lightly charred in spots.
- Remove the tortilla from the pan, and place either in a tortilla warmer or in a moist tea towel, covered on both sides with the towel. Repeat with the remaining rounds of dough, and serve warm.
Nutrition
Calories: 115kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 172mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg