Corn Tortillas Gluten Free Batter Style Recipes

GLUTEN FREE FLOUR TORTILLAS

Steps:

• In a large bowl, place the all purpose gluten free flour blend, xanthan gum, tapioca starch/flour, baking powder, and salt, and whisk to combine.
• Add the coconut oil, and toss it in the dry ingredients. With the tines of a large fork, break up the fat into small pieces about the size of small peas.
• Create a well in the center of the mixture, the water, and mix to combine. The dough should be thick. If there are any crumbly bits at all, add the remaining water by the tablespoonful.
• Knead the dough together and press it into a ball, cover with a moist tea towel, and allow to sit for 20 to 30 minutes. The dough will stiffen a bit as it absorbs more of the water.
• Heat a 10- or 12-inch cast-iron skillet (or a nonstick skillet over medium heat) over medium-high heat. The skillet should be hot enough to sizzle when you drip water on it.
• Divide the dough into four equal pieces. Work with one piece of dough at a time, and cover the rest with a moist tea towel or plastic wrap to prevent them from drying out.
• Sprinkle at least 1 tablespoon of extra tapioca starch on a flat surface, place the first piece of dough on top, and sprinkle again with more tapioca starch. With a rolling pin, roll out the dough about ¼-inch inch thick.
• If the dough seems smooth, proceed with the next step. If it doesn't seem smooth, but instead has what appears to be cracks, gather the dough together again, sprinkle with more tapioca starch, and roll it out again until it appears smooth.
• Using a cake cutter or freehand with a pizza wheel or sharp knife, cut out a round the size you'd like. If you're making 9-inch or 10-inch rounds, you'll only cut out one from each piece of dough. Gather the scraps and set them aside with the other pieces of remaining dough.
• Place the rounds one at a time in the center of the hot skillet. Cook on one side until bubbles begin to appear on the top surface and the tortilla darkens in color a bit on the underside (about 45 seconds).
• Using a wide spatula, flip the tortilla over, and cook on the other side until more bubbles form and the tortilla darkens on the underside (about another 45 seconds). Press down on the top of the tortilla to help it sear a bit. Remove the tortilla from the pan, place on large tea towel, and cover gently.
• Repeat the process with the remaining pieces of dough, including gathering and rerolling all the scraps together.
• If you don't plan to use the tortillas right away, place them, still wrapped in the towel, in a plastic bag to seal in the moisture. Use within a few hours.
• To freeze the tortillas, allow them to cool completely to room temperature. Stack them, wrap tightly with freezer-safe wrap, and freeze until you're ready to use. Allow to defrost at room temperature and refresh in a hot, dry skillet before serving.

CORN TORTILLAS -- GLUTEN-FREE, BATTER STYLE

Steps:

• 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, 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.
• 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.

CHEF JOHN'S CORN TORTILLAS

Steps:

• Add masa harina to a large bowl. Sprinkle in salt and add hot tap water. Stir mixture with your fingers until dough starts to pull together.
• Knead for a few minutes to smooth it out until texture resembles modeling clay or putty. Add more water if dough is too dry and more flour if too wet.
• Place a damp towel and over the dough to keep it from drying out. Let rest for 20 to 30 minutes.
• Cut a zip-top bag into 2 rounds the same size as your tortilla press. Place 1 round on the bottom of the press.
• Place a clean kitchen towel over a pie dish for holding the cooked tortillas later.
• Pull off a little piece of the dough, enough to roll into a 1 1/2-inch or 1-ounce ball. Remove the top round of plastic, place dough ball in the center of the bottom round, and press down lightly. Cover dough with the top piece of plastic.
• Fold the tortilla press over, apply pressure to the lever arm until tortilla flattens to your desired thinness.
• Peel off the top piece of plastic. Line up the index finger of your dominant hand with the edge of the tortilla; flip it over into your other hand. Carefully peel off the plastic.
• Gently slide tortilla, palm-up, into a hot, dry pan over medium- to medium-high heat. Cook first side for 30 to 45 seconds. Turn over and cook second side for 1 minute. Flip and press once or twice with a spatula until tortilla puffs up slightly. Cook for 30 seconds more. Flip one last time and cook for 5 to 10 seconds.
• Quickly transfer tortilla to the pie dish and fold the towel over to wrap it up. Repeat pressing and cooking the rest of the tortilla dough, stacking and wrapping as you go.
• Leave the stack of tortillas wrapped until soft and supple, at least 15 minutes.

SOFT CORN TORTILLAS

Steps:

• Mix together your dry ingredients and then the eggs and water together. You may need to add more water to thin out the mix a bit. The batter should be the consistency of slightly thickened crepe batter.
• On a very hot griddle (400 degrees) spoon about 1/3 cup of the batter and form into a circle -- much like you would a crepe. When the tortilla is not shiny in appearance, flip over and allow to cook another minute or so.
• Stack on top of each other and keep warm til serving.