Gluten Free Tortilla Recipe (2024)

FAQs

What are gluten-free tortillas made of? ›

Gluten-free tortillas are made with alternative flours that do not contain gluten, such as corn flour, rice flour, or chickpea flour. These flours are mixed with water, fat (such as oil or butter), and seasonings to form a dough.

Ingredients. Tapioca starch (53%), water, white corn masa flour (8%), stabilisers (glycerol, xanthan gum), quinoa flour (4%), amaranth flour, emulsifier (mono- and diglycerides of fatty acids), salt.

Your tortilla has to be even.

Once you place your ball inside the prensa, it will most likely be slanted, making one side fatter than the other side. This will not work because the steam will begin to form the bubble on the thinner side, but it won't be strong enough to puff the thicker side.

Using cold water will make your tortillas crack. This is because it doesn't hydrate the masa harina like hot water does. Go easy on the water. You don't always need to add the full amount of water, so add it in little by little until the dough reaches the perfect consistency.

When mixing the masa, work it with your hands. If it seems to dry, add a little more water a tablespoon at a time. Too much water, and you will not be able to peel the tortilla from the paper in the press. Too little water and your tortilla will crumble when pressed.

It's important to know that peanuts, peanut butter, peanut flour and peanut oil are considered naturally gluten-free foods. Gluten is a form of protein found in wheat, barley and rye (2).

This ingredient may cost manufacturers around two times as much given the uniqueness of gluten-free grains, seeds, and nuts. These special ingredients are not as abundant or easy to process as wheat, and are also a bit more difficult to buy in very large scale.

Since everything at Taco Bell is made-to-order, it's easy to customize many items to fit your lifestyle. For example, replacing the flour tortilla in our Chicken Soft Taco for a crunchy taco shell accommodates a made-without-gluten diet. All our food is prepared in a common kitchen with food that contains gluten.

Generally, if you have any of these conditions, 100% corn tortillas are your best option, because they're gluten-free.

How can you tell if a tortilla is gluten-free? ›

How do you know if corn tortillas are gluten-free? To determine if corn tortillas are gluten-free, start by checking the product's ingredient list. Traditionally, corn tortillas are made from masa harina (corn flour) and water, and these ingredients naturally do not contain gluten.

Baking powder: Baking powder acts as a leavener, giving the tortillas a slightly pillowy texture. Salt: Salt enhances the overall flavor of the flour tortillas. Lard: Lard, a common baking ingredient in Mexican cuisine, adds flavor and helps create the perfect flour tortilla texture.

Baking powder—this is an optional ingredient. Tortillas can be made without it. They are tender and just as delicious without. Neutral oil—Any neutral tasting oil such as vegetable, corn, canola, avocado or grapeseed oil.

Why It Works. Back lard gives these tortillas their mild yet delicious flavor. Using both cold lard and cold water creates a more tender tortilla. Cooking the tortillas very quickly in a hot cast iron skillet ensures maximum tenderness.

Storage: Refrigeration is NOT required but we do recommend storing them in a cool, dry place with the package properly sealed.

Dry, crumbly loaf- you may need more liquid (see above), fat or binder. Gluten free bread dough needs more fat than wheat bread dough whether it's oil, butter or something else. So if your bread is dry, simply add more fat to get a better crumb.