Months ago I purchased a couple tostada shell pans and never got around to my tortilla shell experiment, but after making the soft corn tortillas from the Viva Vegan! cookbook, I just had to see if I could make gluten-free tostada shells with masa flour (corn flour treated with lime), without deep frying. So, a couple of weeks ago, I got to experimenting and I share with you my findings for making the shells for gluten free tostadas.
Most masa flour packages contain a recipe for tortillas, but I altered the one I used. You usually fry deep fry tortillas to make a shell, but because of the size I did not wish to leave that much oil around for deep frying, as I rarely deep fry anything. So, I opted for baking them. If I were to have deep fried them I would have used a second mold on top of the dough and then deep fried each one separately, holding the 2 molds together.
Please leave a comment here if you perfect this recipe before I do so that all will learn from you!