Gluten Free Corn Tortillas

This is an adaptation of a cornmeal tortilla recipe from Hillbilly Housewife. I changed the flour to rice flour in order to make the recipe gluten-free (and because I wanted to try rice in my WonderMill!) and changed the shortening to lard since we try not to use hydrogenated oils anymore. I mixed the technique up a little too to hopefully make it easier for you. Enjoy!



Ingredients (10 tortillas)

3/4 cup cornmeal
1-1/4 cups rice flour
1 teaspoon salt
2 tablespoons lard
1 cup boiling water
Waxed paper

Grinding your own cornmeal and rice flour is easy with the WonderMill!

In a medium bowl combine the cornmeal, rice flour, and salt. Add lard, but do not mix.

Bring 1 cup water to a boil and pour over entire cornmeal mixture. Stir with a fork until dough forms.

Allow the mixture to cool before placing in the freezer to chill.
Divide the chilled dough into 10 golf ball-sized lumps. Roll each ball out very thinly between sheets of parchment paper, keeping the balls you aren’t working with in the freezer.

Loosen and remove the top sheet of paper, and lay the tortilla down on a hot dry skillet (I like an iron skillet for this), with the bottom sheet of waxed paper still attached, and now on top.

After the tortilla cooks for a few seconds, the remaining sheet of waxed paper will easily loosen for removal. When the underside of the tortilla is dry with a few brown spots, turn it and cook the other side.


Hints and Tips:

  • Unless you have a tortilla press, your corn tortillas won’t be perfectly round. That’s ok! They’ll still be delicious. If you are bothered by the shape, use them in recipes that require shredded tortillas or for the tortillas to be layered in a casserole.
  • Parchment paper worked better for me than waxed paper
  • Medium heat was perfect for an iron skillet. If you are using a non-stick or aluminum pan you may need to cook on medium-high
  • You might need a tiny bit of cooking spray in your skillet depending on what kind of skillet you use
  • Make sure to roll them out thin enough. Thick dough will resemble a corn fritter instead of a tortilla.

About Jenn @ Sweet T Makes Three

Hi ya’ll! I’m Jenn, a 20-something who just joined the ranks of motherhood. Hubs and I had been married for nearly eight years when Sweet T arrived in August of 2010 and it’s been quite an adjustment bringing her into our family. We’re a cloth diapering family trying to keep our sanity in the face of first-time parenthood. I like to blog about adventures in the kitchen and our life with little Sweet T.

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Grain Mill Challenge Experience: Initially a WonderMill Grain Mill appealed to me purely from a long-term emergency preparedness standpoint. While the WonderMill is perfect for that purpose, I found I actually enjoyed the versatility the mill provided and will be using it in my kitchen on a regular basis. Because of The Grain Mill Wagon Challenge I've broadened my culinary horizons and feel comfortable using all kinds of flours besides the traditional white flour most of us buy at the grocery store. It also feels great to be able to cook for my gluten-free friends. Thanks, WonderMill for the opportunity to experience your amazing product!

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