I promised the recipe for these corn tortillas a long time ago… sorry it took me so long! They are courtesy of a good friend on the T2CHK message board.
These tortillas are as easy as 1-2-3 because they are batter style. Mix up the batter, pour 1/4 cup at a time into a skillet, cook one side and then the other. That's it!
Corn Tortillas — Gluten-Free, Batter Style
modified by Wardee Harmon
from a recipe by Erin T., from the T2CHK Message Board
makes about a dozen (plus) tortillas
- 2 cups of corn flour (non-GMO and organic preferable)
- 1 cup of buckwheat flour*
- 1 tablespoon egg replacer (I use Ener-G Egg Replacer)
- 1 teaspoon baking soda
- 1 teaspoon of natural sweetener (I omitted this)
- 4-1/2 cups water (or nut milk plus water combination)
- grapeseed oil (for the pan)
Heat a cast-iron skillet over medium heat.
Mix all ingredients in a medium-size mixing bowl. You want to achieve a runny batter, so add more water or more corn flour depending on whether you need to thicken or thin the batter. After cooking these a few times, you will know what consistency of batter you prefer.
Lightly grease the skillet with the grapeseed oil. Pour 1/4 cup (scant) of the batter into the skillet. Tilt the pan to spread the batter over the entire flat surface of the skillet. Cook until the tortilla releases itself from the pan, which is evidenced by the edges curling up (see photo below). Also, the tortilla will be covered with bubbles. This should take about a minute, but the amount of time may be different depending on your pan and/or stove.
The edges are curling up, showing that the tortilla has released itself from the pan. Also, it is covered with bubbles and almost cooked through.
Flip the tortilla over and let it cook until browned on the second side. This doesn't take very long.
You will want to make sure the tortilla is thoroughly cooked in the middle. Additionally, you may choose to cook it more crisply. This is all personal preference.
When the tortilla is cooked and browned on both sides, transfer it to a waiting plate, which has been lined with a paper towel**, to absorb oil. Cover it with another piece of paper to make it ready for the next tortilla. Pour another scant 1/4 cup batter into the pan and repeat cooking instructions for remaining tortillas.
*I have found that buckwheat flour works best in this recipe. You may use other gluten-free flours instead, but be aware that they behave differently. For instance, brown rice flour gets gummier and should be used in a smaller quantity. Conversely, sorghum flour doesn't gum up enough and causes the tortillas to be crumbly.
**Whenever I have them, I use recycled paper bags, cut up into tortilla size sheets (see top photo).
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