So you're gluten-free, and prefer the taste of corn tortillas, but wish they acted like flour ones? These hybrid tortillas taste like freshly roasted corn, but behave like a regular flour tortilla!
Even before having to go gluten-free, I preferred the flavour of corn tortillas to flour tortillas... but hated the texture.
I found the corn ones rough and too prone to cracking.
How great would it be to do a hybrid, with all the flavour of a corn tortilla, but that looked and felt like a “flour” tortilla?
The problem: The higher the percentage of non-corn ingredients in the mix, the less it tastes like corn.
... More on that in a minute 🙂
While these look and act like a flour tortilla, I find that they taste even more like corn, than normal corn tortillas.
Fresh off the griddle, they taste like roasted sweet corn!
These tortillas stay soft even when cooled, and go really well with any kind of taco fillings.
Crappy cell phone photo of the perfected tortilla!
Gluten-Free Flour Tortillas That Taste Like Corn!
This recipe uses several of the usual suspects for making gluten-free bread type products:
Sorghum flour
Sweet rice flour
Tapioca starch
Xanthan gum
Along with Masa Harina - a corn flour - these form the base of the “flour” tortilla. They work together to form a “flour” tortilla base.
It’s a good base flavour, with a great texture - soft and pliable, without being gummy.
As for the intense corn flavour?
Enter my wild idea: making a “flour” from freeze-dried corn!
Freeze-dried corn is sold as a snack food, but when you run through a food processor, it makes a powder that packs a LOT of flavour.
I like to use a mini food processor for this. Mine holds just 2 or 3 cups of food, and is perfect for this.
Large food processors don’t always do a great job of things, when dealing with small amounts of ingredients.
Seriously, just look at how flexible this tortilla is!
Equipment For Gluten-Free Hybrid Tortillas
When I first created this recipe, I was rolling out the dough and using a cake pan as a pattern to cut out the tortillas.
Very fussy!
Eventually - when I started making my Paleo Cassava Flour Tortillas - I bought a tortilla press.
Yes, it broke my “No single-purpose items” kitchen rule, but I don’t regret a thing!
Now, I can press tortillas out in no time, it's just SO much easier than rolling out.
It was SO absolutely worth the (reasonable!) price and storage space, I ended up buying a second. I’d started out with a small, 7.5" press, and eventually added a larger one.
THIS is the first one I bought, and I definitely recommend it.
I don't have a lot of experience with tortillas presses, though, so for all I know, the more expensive ones are better. I just know that this makes things so quick and easy, I have no complaints at all!
This 10" Cast Iron Tortilla Press is the second one I bought, and works better for this recipe.
As-is, you’ll get 8 larger tortillas, but you can divide the dough out into more pieces for smaller tortillas.
Just remember: Hand rolling usually results in thicker tortillas than pressing, so the dough goes further if using a press.
How to Make My Shrimp Tacos
I definitely needed to make something with the tortillas for the cookbook, as a plate of tortillas isn’t the most enticing image.
These are the shrimp tacos I came up with for the photos, so you can recreate the whole thing, if desired!
Broccoli Slaw
This makes more than needed for one batch of tacos, but makes a great side for anything you’d normally serve coleslaw with
1 Packet of broccoli slaw (or 3 cups shredded broccoli stem)
½ Small purple cabbage, shredded
3-4 Green onions, thinly sliced
2 tablespoon Cilantro, chopped
½ cup Sour cream
2 teaspoon Lime juice
1 Lime, zest of
1-2 Jalapeno peppers, finely chopped
2 Garlic cloves, pressed or minced
Salt and pepper
In a large bowl, combine broccoli slaw, shredded cabbage, green onions, and cilantro, set aside.
In a separate bowl, whisk together the remaining ingredients until smooth and well combined. Add to the large bowl, stir well to combine.
Cover and chill until ready to use.
Grilled Cilantro-Lime Shrimp
¼ cup Fresh lime juice
1 Lime, zest of
2 tablespoon Olive oil
2 Garlic cloves, pressed or minced
1 Small jalapeno pepper
2 tablespoon Finely chopped cilantro
Salt and pepper
1 lb Medium-large shrimp, peeled and deveined
In a large bowl, whisk together everything except salt, pepper, and shrimp. Season with salt and pepper to taste.
Add shrimp, stir to coat well.
Cover and chill for about 30 minutes, then grill shrimp until cooked through.
To Serve
Assemble tacos with grilled marinated shrimp, slaw, sliced mangos, and avocado slices.
More Gluten-Free Bread Recipes!
Looking for more gluten-free bread products for the whole family? Here are some fantastic options!
Gluten-Free AIP / Paleo Flatbread
Gluten-Free Bagels
Gluten-Free Beaver Tail Recipe
Gluten-Free Gougeres
Gluten-Free Paleo Cassava Flour Tortillas
Gluten-Free Paska [Easter Bread]
Gluten Free Pita Bread
Gluten-Free Soft Pretzels
Gluten-Free Sourdough Waffles
Gluten Free Flour Tortillas
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Well, the published nonsense, anyway!
Gluten-Free Hybrid Tortillas
Equipment
- Rolling Pin
- Parchment Paper
Ingredients
- ½ cup Masa flour
- ½ cup Freeze dried corn powder
- ½ cup Sorghum flour
- ¼ cup Sweet rice flour
- ¼ cup Tapioca Starch/Flour
- 2 teaspoon Xanthan gum
- ¾ teaspoon Salt
- ½ teaspoon Baking powder
- ¼ cup Shortening or lard
- 1 cup Cold water
- Corn starch for rolling
Instructions
- In a large bowl, whisk together dry ingredients until very well incorporated.
- Add shortening/lard to the bowl. Use a potato masher or pastry knife to cut the shortening down to small, irregular pieces - mix should look sort of like gravel.
- Add water, stir until well mixed.
- Knead a few times, just to bring it together - don't over work it!
- Wrap in dough in plastic film, allow to rest on your counter for 30 minutes.
- Generously sprinkle clean work surface with corn starch. Separate dough into 8 equal sized chunks.
- One chunk at a time, roll dough out into an 8" round, or use a large, parchment lined tortilla press to form your tortillas.
- Cook for 2-3 minutes each side on a smoking hot skillet.
- Cover freshly cooked tortillas with a towel, repeating until all tortillas are cooked.
- Serve right away, or store in an airtight container for a day or two. For best flavour, reheat before use.
Nutrition
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