Name: Gluten Free Soft Taco Shells Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: ¾ cup (105 g) all purpose gluten free flour blend (such as Better Batter); ½ teaspoon xanthan gum (omit if your blend already contains it); ¾ cup (90 g) gluten free masa harina or gluten free corn flour; ½ teaspoon kosher salt; ¼ teaspoon baking powder; 2 tablespoons (24 g) non-hydrogenated vegetable shortening (Spectrum brand recommended); ½ cup (4 fluid ounces) warm water, plus more as needed

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Introduction

These gluten free soft taco shells offer a thinner, more flexible alternative to traditional corn tortillas, maintaining that classic corn flavor and aroma. Perfect for anyone craving soft tacos without the gluten, they’re easy to make and wonderfully versatile.

A stack of four soft, thin, round tortillas with a light golden color and some darker toasted spots is placed on a white cloth with red stripes, resting on a surface with a white marbled texture. The top tortilla is slightly folded in half, showing its smooth texture and flexibility. The cloth underneath gently holds the tortillas, creating soft folds and shadows around them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup (105 g) all purpose gluten free flour blend (such as Better Batter)
½ teaspoon xanthan gum (omit if your flour blend already contains it)
¾ cup (90 g) gluten free masa harina or gluten free corn flour
½ teaspoon kosher salt
¼ teaspoon baking powder
2 tablespoons (24 g) non-hydrogenated vegetable shortening (Spectrum brand recommended)
½ cup (4 fluid ounces) warm water, plus more as needed

Instructions

Step 1: In a large bowl, whisk together the gluten free flour blend, xanthan gum, masa harina, salt, and baking powder until well combined.
Step 2: Add the shortening and cut it into the dry ingredients using a pastry blender, two knives, or your fingers until evenly distributed.
Step 3: Slowly add the warm water to the mixture while mixing constantly. Adjust with additional water by the tablespoon if needed, kneading well after each addition, until the dough comes together.
Step 4: If the dough feels crumbly, add a little more water; if sticky, incorporate a bit more masa harina. Be cautious to add ingredients sparingly.
Step 5: Knead the dough for about 5 minutes until smooth, cover with a towel, and let it rest at room temperature for 30 minutes.
Step 6: Divide the rested dough into 8 to 10 equal portions and roll each into a ball.
Step 7: Roll each ball between two sheets of plastic wrap or inside a gallon-sized Ziploc bag cut down the seams, using a tortilla press lined with plastic if available.
Step 8: Heat a heavy-bottom cast iron or nonstick skillet over medium-high heat. Cook each tortilla for 20 seconds on one side, gently pressing the center with a spatula, then flip and cook for 10 seconds on the other side.
Step 9: The tortillas should be opaque with light charring. Remove from the pan and keep warm wrapped in a tortilla warmer or a moist tea towel.
Step 10: Repeat with remaining dough and serve the soft taco shells warm.

Tips & Variations

If your flour blend includes xanthan gum, you can omit it from the recipe.
For best pliability, warm tortillas before serving or rolling into tacos.
You can substitute vegetable shortening with lard or bacon grease for a richer flavor.
Use a tortilla press lined with plastic to achieve even thickness and ease of rolling.
Adjust water amount based on your kitchen’s humidity; dough consistency is key for softness.

Storage

Store leftover cooked tortillas stacked and wrapped tightly in the refrigerator for up to 3 days. To keep longer, freeze them wrapped in freezer-safe wrap for up to 2 months. Reheat by warming in a dry skillet or microwaving, optionally sprinkling a little water on them before heating to soften.

How to Serve

A stack of seven flat, round tortillas with a light golden color and a few darker brown spots sits on a white cloth. Each tortilla looks soft and slightly uneven around the edges, showing thin layers stacked neatly on top of each other. The whole stack rests on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time and refrigerate it before cooking?

The dough is not wet enough to refrigerate successfully before cooking, so it’s best to prepare and use it immediately.

Can leftover tortillas be frozen and reheated later?

Yes, you can freeze leftover cooked tortillas by stacking and wrapping them tightly. Freeze for up to 2 months, then thaw at room temperature and warm gently before serving.