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Gluten Free Soft Taco Shells Recipe

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★★★★★

5 from 52 reviews

These gluten free soft taco shells are thin, flexible, and have the delicious flavor and aroma of corn tortillas, combining the best qualities of both. Perfect for anyone seeking gluten free alternatives to traditional flour or corn tortillas, they are easy to make, pliable when warm, and great for soft tacos or burritos.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 2 tablespoons (24 g) non-hydrogenated vegetable shortening (Spectrum brand recommended)
  • ½ cup (4 fluid ounces) warm water, plus more as needed

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the gluten free flour blend, xanthan gum, masa harina, kosher salt, and baking powder until well combined.
  2. Cut in Shortening: Add the vegetable shortening to the dry ingredients and cut it in evenly using a pastry blender, two knives, or your fingers until the shortening is well distributed throughout the mixture.
  3. Add Water and Form Dough: Slowly pour in the warm water while mixing constantly. The dough will start to come together. Depending on your kitchen climate, adjust by adding water sparingly by the tablespoon until the dough is pliable but not sticky. If dough is too crumbly, add more water; if sticky, sprinkle a little more masa flour. Knead gently with your hands.
  4. Knead and Rest: Knead the dough for about 5 minutes until smooth and well integrated. Cover with a towel and let it rest at room temperature for 30 minutes.
  5. Divide and Shape: After resting, divide the dough into 8 to 10 equal portions depending on desired taco size. Roll each portion into a ball.
  6. Roll Out Tortillas: Roll each dough ball between two sheets of plastic wrap or a gallon-sized Ziploc bag cut open, into thin rounds. Alternatively, use a tortilla press lined with plastic if available for even thickness.
  7. Cook Tortillas: Heat a heavy-bottom cast iron or nonstick skillet over medium-high heat. Place each tortilla on the skillet and cook for 20 seconds on one side, gently pressing the center with a wide spatula. Flip and cook for 10 seconds on the other side. The tortillas should be opaque with light charred spots.
  8. Keep Warm and Serve: Remove the cooked tortillas from the skillet and keep them warm by placing them in a tortilla warmer or wrapped in a moist tea towel. Repeat with remaining dough portions. Serve warm and enjoy.

Notes

  • Nutrition information provided is an estimate and should be used as a guideline only.
  • These tortillas can be stored after cooking by stacking, wrapping tightly in freezer-safe packaging, and freezing for up to 2 months. Reheat by defrosting at room temperature and warming in a hot skillet or microwave.
  • The dough is best made fresh and not recommended to refrigerate raw as it is not wet enough to store.
  • For softer tortillas upon reheating, sprinkle with water before warming.
  • Homemade gluten free tortillas hold together well and are superior to many store-bought options.

Keywords: gluten free taco shells, soft taco shells, gluten free tortillas, homemade gluten free tortillas, masa harina tortillas, gluten free Mexican food, soft corn tortillas

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