Gluten-Free Corn Tortillas Recipe

Ingredients:

• 2 cups gluten-free masa harina (certified GF, such as Bob’s Red Mill or Maseca)
• 1/2 to 3/4 teaspoon salt (adjust to taste)
• 1 1/2 to 2 cups warm water (start with less, add more as needed)

Instructions:

1. In a large bowl, mix together the gluten-free masa harina and salt.
2. Gradually add in the warm water, stirring continuously until the dough comes together. It should be firm and springy, not sticky or dry. Adjust the water as needed.
3. Divide the dough into small balls about the size of a golf ball.
4. Place a dough ball between two pieces of parchment paper or plastic from a zip-top bag. Use a tortilla press or rolling pin to flatten the dough into a thin circle.
5. Heat a dry skillet or griddle over medium-high heat.
6. Carefully peel the tortilla from the plastic or paper and place it onto the hot skillet. Cook for 30 seconds to 1 minute per side, or until the surface begins to show brown spots and the edges start to curl up slightly.
7. Remove the tortilla from the skillet and keep it wrapped in a clean kitchen towel to stay warm and pliable.
8. Repeat with the remaining dough balls.
9. Serve warm with your favorite fillings.

For a variety of Gluten-Free Corn Tortillas recipes and detailed methods, you can explore the following resources:

• “Homemade Gluten Free Corn Tortillas” at glutenfreeonashoestring.com: Gluten Free on a Shoestring
• “Homemade Corn Tortillas – My Gluten Free Guide” at mygfguide.com: My Gluten Free Guide

These sites provide comprehensive guides and additional tips for making gluten-free corn tortillas at home.