CORN TORTILLAS GLUTEN FREE RECIPES

Steps:

• Stir the corn flour and salt in a mixing bowl. Pour 1 ½ cups very warm water over the masa and mix till combined. If it is too dry add a little more but don’t add the entire amount unless needed.
• Mix the masa and water well and let sit for 10 minutes. It is important that the masa soaks up the water and this will bind the tortilla together.
• Kneed the masa for several minutes till dough is nice and pliable and a nice ball is formed. Begin by pinching off a piece of dough and rolling it into large golf ball sized masa balls.
• Place balls on a plate and keep covered with a towel. (Should make between 14 and 16 balls.)
• Cut a piece of plastic (I use a gallon size ziplock bag, cut into 2 pieces the size of the press) into 2 pieces.
• Heat a skillet or cast iron skillet over high heat.
• Using a tortilla press (you can roll them out with a rolling pin), place one piece of plastic down, place one masa ball on the plastic and cover with the second plastic piece. Press down. May need to turn the masa and press down again.
• If using a rolling pin, place the masa ball between the two pieces of plastic and roll it out into a circle shape.
• Gently remove the plastic and place the tortilla on the hot skillet.
• Cook 30 seconds each side. They may puff up as they cook.
• Remove from the skillet and place in a tortilla warmer or under a towel.
• Serve immediately or place in a ziplock bag in the refrigerator and reheat to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir almond four, coconut flour, eggs, oil, and salt together in a bowl. Divide dough into 8 evenly sized balls. Put one ball at a time between two sheets of parchment paper and press flat with a tortilla press or roll into a 6-inch circles using a rolling pin. Arrange tortillas on a baking sheet.
• Bake in preheated oven until lightly browned, 6 to 8 minutes.