After visiting Mexico this summer, I was determined to find out how to make soft gluten free white corn tortillas. I usually buy Mission Super Soft White Corn Tortillas. They are much softer than their yellow corn tortillas, closer to flour tortillas, but with more fiber and obviously no gluten. However, if you prefer freshly made gluten free corn tortillas and arepas, without gum and preservatives, try this simple recipe. The special corn flour is easily accessible online and in specialty markets. You only need to add water and salt. You don’t need a tortilla press to make them; however it works with one.
Compare the ingredients in Mission Supersoft White Corn Tortillas with this recipe.
1/2 teaspoon salt (or 1 teaspoon as instructed in the instructions)
Pour the water into a bowl.
Add the P.A.N. and salt. Stir with a spoon to moisten all ingredients. Set aside for 15 minutes.
Dust a non-stick surface such as silicone baking mat with some P.A.N. Turn the dough onto the surface and knead until smooth, 3 - 5 minutes, Add addition P.A.N. as necessary to prevent sticking.
Roll the dough into a log. Cut into 10 equal size pieces. Roll each piece into a ball and set aside.
Preheat an unoiled, heavy skillet (I use cast-iron) over medium-high heat.
Place a dough ball between two pieces of parchment paper, about 7-inches in diameter. You want it to be thin but not too thin as it will easily tear. You can also pat them out into a 4-inch patty to make arepas/white corn pita pockets (see below photo).
Remove the top layer of parchment and lift the other piece up onto your hand. Flop the raw side down onto the preheated skillet. Press it onto the skillet and immediately begin to slowly lift the parchment away from the dough. Cook on each side for 2 - 3 minutes and until golden brown is spots. Cook arepas for 5 minutes on each side.
Set aside to cool. As it cools it becomes softer. You may stack them on top of each other as they will not stick. Serve with your favorite Mexican food, use as a wraps, or deep-fry as chips.