Corn Tortillas

We learned how to make gluten free tortillas on a family trip to Mexico. A great stand in for bread.

Corn Tortillas

  • Servings: “16
  • Difficulty: medium
  • Rating: ★★★★★
  • Print


  • 2 cups Maseca Flour
  • 1 cup water (plus more as needed to reach right consistency)
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • waxed paper


  1. Combine the two cups of flour with the salt, water, and oil. The best way to combine this is to use your hands and squeeze it together as you would playdoh. If it is dry, add more water by tablespoons until it reaches a playdoh like consistency.
  2. Roll the dough into approximately sixteen round balls. Cover with a moistened towel so the flour will not dry out.
  3. The easiest way to make these is with a Cast Iron Tortilla Press, 8-Inch. Cut waxed paper into circles roughly the same size as the press. Line the tortilla press with waxed paper. Coat the wax paper with a tiny amount of oil. Place a dough ball on the waxed paper in the press and press until flattened into a disk.
  4. Alternatively, press a dough ball by rolling out the dough with a rolling pin between two sheets of waxed paper.
  5. Brush a little bit of oil on the tortilla, then cook on a griddle or skillet on medium-high heat. Cook until browned, then flip and cook the other side. They cook very quickly.
  6. Keep warm until you served.
  7. Store in the refrigerator for a day or two and warm before serving.

You can order Maseca Instant Yellow Corn Masa Flour from Amazon following the link above.

Order the 8 inch Cast Iron Tortilla Press from Amazon through this link.


Published by picketfenceartstudio

Artist/Photographer/Traveler/The Original GFMom

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