Xanthan Gum Free Vegan Corn Tortillas
Homemade corn tortillas are one of those kitchen projects that feel almost magical — three humble ingredients transform into something warm, pliable, and deeply satisfying. Masa harina is naturally free of xanthan gum and any synthetic binders, so there's no need to hunt down specialty products or scrutinize labels for hidden additives. The dough comes together with just masa, salt, and warm water, and a quick knead is all it takes to get that smooth, press-ready texture. A tortilla press (or a rolling pin and a zip-top bag) does the heavy lifting, and a hot cast iron skillet delivers those signature brown speckles in under two minutes per tortilla. The real trick is wrapping the finished tortillas in a kitchen towel as they come off the pan — the trapped steam does the final work of making them soft and flexible rather than stiff. These are genuinely better than anything you'll find in a store bag, and they're endlessly versatile for tacos, quesadillas, or just torn and eaten warm straight from the pan.
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Learn more →Ingredients
8 servings
- 2 cups masa harina
- ½ tsp fine salt
- 1 ½ cups warm water, plus more as needed
Instructions
- 1
Whisk the masa harina and salt together in a large mixing bowl. Pour in 1 1/2 cups warm water and stir with a fork until a dough forms. Knead the dough in the bowl for about 1 minute until it is smooth and holds together without cracking at the edges. If the dough feels dry or crumbly, add water 1 tablespoon at a time; if it sticks to your hands, add a small pinch of masa harina.
- 2
Cover the bowl with a clean kitchen towel and let the dough rest for 5 minutes so the masa fully hydrates.
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