Wheat free tortillas

Another one of my favorite wheat-free breads to make is: Corn Tortillas!

These tortillas do not taste anything like what is sold in stores — they taste 1000 percent better! This is because they are made fresh with masa harina.

Masa harina is an ancient Meso-American food. Native Americans, Inca, Aztec, Maya, etc., cooked corn in an alkali substance (usually naturally occurring lye water). Then the corn was rinsed very well and ground up into a dough. The ground dough could then be used as specific dish. Or, dried into a powder which Mexicans call masa harina.

Each group of people have their own name for this kind of processed corn, however the results are the same. Masa Harina is high in calcium. And the alkali-processing releases niacin, which prevents niacin deficiency disease caused by eating corn.

I use masa harina to make tortillas, enchiladas, cakes, cookies, and other dishes. All gluten/wheat free.

Here’s a recipe for home made corn tortillas. It usually takes me 15 minutes or so to make a batch of 16. They are great for suhoor.


  • 1 cup masa harina
  • 2/3 cup water
  • pinch of salt
  • green onions [optional]
  1. Slice green onions very thin on the diagonal. Set aside.
  2. Measure masa harina into a bowl. Sprinkle with pinch of salt. Add water and sliced green onions.
  3. Mix thoroughly for about 2 minutes with your hands until a soft dough forms. If dough feels too dry, add 1 tablespoon of water and mix well. Repeat adding water and mixing as necessary.
  4. Divide dough into 8 balls for large tortillas, or 16 for small ones (slightly bigger than a tablespoon). Cover dough with a damp cloth to keep it from drying out.
  5. Line the bottom plate of a tortilla press with thick plastic sheeting slightly larger than the press. Place one of the dough balls on the plastic. Place another piece of plastic on top of the dough.
  6. Press dough until it’s about 5 or 6- inches in diameter. Carefully peel away plastic.
  7. Preheat an ungreased griddle, cast-iron skilet, etc on medium high heat. Cook tortillas one at at time for 50 seconds (obviously I don’t do that). Turn over. Then cook the other side for 50 seconds.
  8. Remove from skillet. Keep cooked tortillas covered until ready to serve.

To make tostadas, cook tortillas as above, let them cool, then fry in oil.


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