Gluten Free Masa Harina Corn Flour

Make your own homemade Mexican tortillas, enchiladas, and tamales with our certified gluten free masa harina corn flour.

How is masa harina made?

Masa harina is made from field corn that is first dried and treated with slaked lime. At this point, the treated corn is ground into a dough, dried a second time, and then re-ground into masa harina flour. The slaked lime process gives corn tortillas their signature taste and texture, which is why masa harina cannot be substituted for cornmeal or corn flour.

There are approximately 4 cups per pound.

Corn Tortillas Recipe

Ingredients:

2 cups Masa Harina Corn Flour
1 tsp Sea Salt
1 1/2 cup Boiling Water

Instructions:

Mix salt into the masa harina and make a well in the center. Pour about 1/2 cup boiling water into well. Mix, then continue adding water , a little at a time until a very firm dough is formed. Dough should be firm and springy when touched, not dry and crumbly nor sticky. Let rest for about an hour, covered.

Preheat a griddle or flat surface that is well seasoned – do not add shortening. Divide dough into 2” balls. Forming & Cooking Tortillas Press dough between two moistened pieces of waxed paper. Peel off one piece of waxed paper and place tortilla on hot surface and peel the waxed paper off the second as the tortilla begins to heat. When the tortilla is hot on top, turn on the second side for a few seconds. Keep warm in a cloth or tortilla keeper. Makes about 8 Tortillas.