These golden tortillas only require a handful of ingredients and make a change from breads. Traditionally they are made using Masa Harina flour which is golden corn flour and very different from standard cornflour. This is available from supermarkets, health shops and online. However, you can also use a mixture of fine polenta and gluten free flour. Roll them out thinly so that they can be rolled or folded once cooked.

Corn Tortillas

Overview

Difficulty – Easy

Time – 15 minutes preparation, 16 minutes cooking time

Makes 4-6 tortillas


What’s good about it?

Polenta is naturally gluten free.  It contains both protein and fibre to help you feel fuller for longer. It also provides carotenoids to support healthy immune, skin and eye health plus magnesium and zinc.

  1. Place the flour, salt and xanthan gum in a large bowl or food processor and gradually add enough water until you have a firm, slightly damp dough.
  2. Place a large piece of cling film on a work surface and dust with a little gluten free flour.
  3. Divide the dough into equal pieces and place one piece on the cling film coating both sides with the flour. Roll out with a rolling pin to form a circle about 2-3mm thick. Place a side plate or bowl upside down over the dough and use a knife to cut around to form a neat circle. Set aside and repeat with the remaining dough.
  4. When ready to cook lightly oil a crepe or shallow frying pan. Heat the pan until hot then place a circle of the dough in the pan. Brush the top side with a little more oil. Allow the tortilla to cook for 1-2 minutes until lightly golden underneath. Flip over and cook for another minute. Repeat with the remaining dough. These can be frozen once cooled. You can reheat them in an oven or microwave.

 

Did You Know?

These make a great alternative to shop bought gluten free wraps. They also freeze well. You can simply roll them out and freeze after cooking. They can then be reheated wrapped in foil in the oven or microwaved.

 

Makes 4-6 tortillas

 

300g Masa Harina flour, plus extra for rolling out (or use a 50:50 mixture of fine polenta and gluten free bread flour)

1 tsp sea salt

1 tsp xanthan gum

1tsp baking powder

250ml warm water

olive oil for brushing

additional gluten free four for dusting