SOFT CORN TORTILLA GLUTEN FREE RECIPES

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GLUTEN FREE CORN TORTILLAS RECIPE - EASY WITH STEP BY STEP ...



Gluten Free Corn Tortillas Recipe - Easy with step by step ... image

Corn tortillas don’t have to be difficult.  With a few tips, a little practice, you can make your own homemade, fresh gluten free corn tortillas using only three ingredients and few simple steps.

Provided by Chrystal

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 3

2 cups Maseca corn flour masa
½ teaspoon salt
1 ½ to 2 cups very warm water

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.

Nutrition Facts : Calories 139 calories, CarbohydrateContent 29 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 1 grams fat, FiberContent 3 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1, SodiumContent 92 grams sodium, SugarContent 1 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat

OUR FAVORITE SOFT CORN TORTILLAS - INSPIRED TASTE



Our Favorite Soft Corn Tortillas - Inspired Taste image

Freshly made corn tortillas are such a treat. Watch our video to see us go through the whole process. If you have never seen a tortilla press, there are some photos in the article to guide you.

Provided by Adam and Joanne Gallagher

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield Makes 8 tortillas

Number Of Ingredients 3

1 cup (115 grams) masa harina, see notes
1/4 to 1/2 teaspoon fine sea salt, optional
1 cup (120 ml) warm water

Steps:

  • Whisk the masa harina and salt together until well blended.
  • Switch to your hands or a spoon. While mixing, slowly pour in the warm water. When the dough is moist and starting to hold together, stop adding water. You will most likely have a little water leftover. If the dough seems dry, add a little water, a few teaspoons at a time or if it seems too wet or is sticky, add a little more masa harina.
  • Knead the dough for a few minutes or until there are no dry or powdery spots left. Kneading the dough helps the masa flour to rehydrate. You are looking for a dough that resembles playdough. It should be moist, but not tacky. When you press your finger into it, you should not feel any dough stick to it.
  • Divide the dough into 8 equal pieces and roll into balls. Keep the balls covered with a damp towel while you press, and then cook each tortilla. It is important that the dough does not dry out, working quickly and keeping them covered helps with this. If you notice that the balls are starting to dry out, spritz them with a little water.
  • Heat a wide, heavy-bottomed skillet over medium-high heat. As you cook the tortillas, you might find that you need to reduce the heat slightly. If you notice that tortillas are browning too quickly, turn the heat down to medium.
  • While the skillet heats up, cut two pieces of parchment paper into the shape of the surface of the tortilla press. You can also cut a plastic freezer bag into two sheets and use that.
  • Open a tortilla press and lay one piece of parchment paper or plastic down onto the press. Add a ball of dough and gently press it down with your fingers. Cover the dough with the second piece or parchment paper or plastic. Close the tortilla press and press down until the dough has spread into a thin disk, about a sixteenth-inch thick. Watch us do this in our video. (Check the tips section for an alternative method using a baking dish.)
  • Carefully remove the tortilla from the parchment or plastic and place onto the hot skillet. Cook the first side for 10 seconds, flip and cook the second side for about 1 minute. Flip again and cook until the tortilla starts to puff and is cooked in the middle, 30 to 60 seconds more. If the tortilla is cracking or looks too dry, spray with a little bit of water.
  • While the tortilla finishes cooking, press the next tortilla.
  • Transfer cooked tortillas to a tortilla warmer or bowl lined with a clean dishtowel. Keep the tortillas in the warmer or wrapped with towel until ready to serve. Fresh tortillas are best when enjoyed fresh, however, you can store them in an airtight container for a few days. Reheat on the stovetop — if they are a bit dry, spritz or brush them with a little water.

Nutrition Facts : ServingSize 1 tortilla, Calories 51, FatContent 0.5g, SaturatedFatContent 0.1g, CholesterolContent 0mg, SodiumContent 73.4mg, CarbohydrateContent 10.9g, FiberContent 0.9g, SugarContent 0.2g, ProteinContent 1.2g

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