Gluten-Free Corn Masa Flatbread
By the Gluten Free Recipes team ·
Enjoy the rustic charm of these tender, golden-brown flatbreads, boasting a delightful corn masa flavor and a satisfyingly chewy texture. Perfect for dipping or as a base for your favorite toppings, these are a versatile addition to any gluten-free meal.
At a glance: This hard baking recipe yields 4 servings in about 1h 15m (15 min prep, 60 min cook). It uses 7 ingredients — including certified gluten-free corn masa harina, xanthan gum, certified gluten-free baking powder — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Corn Masa Flatbread: When preparing this baking recipe, ensure all ingredients, especially the corn masa harina and baking powder, are certified gluten-free. Prepare this recipe on clean surfaces and with clean utensils to prevent cross-contamination with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Corn Masa Flatbread: This recipe relies on 100% corn masa harina, a naturally gluten-free grain product, and xanthan gum for structure, making it safe for those avoiding gluten-containing grains. Xanthan gum amounts affect final texture: for cakes and quick breads use about 0.5 tsp per cup of flour; for yeasted breads and pizza dough use about 1 tsp per cup; for cookies use about 0.25 tsp per cup; for pastry and pie crust use 0.5 tsp per cup. Omit if your GF flour blend already lists xanthan or guar gum — adding more produces a gummy texture.
Ingredients
- 2 cups certified gluten-free corn masa harina
- 1 tsp xanthan gum
- 1 tsp certified gluten-free baking powder
- 0.5 tsp salt
- 1.25 cups warm water
- 2 large eggs
- 3 tbsp olive oil, plus more for cooking
Instructions
- 1
In a large mixing bowl, whisk together the certified gluten-free corn masa harina, xanthan gum, certified gluten-free baking powder, and salt until thoroughly combined. This ensures an even distribution of all dry ingredients for a consistent texture.
- 2
In a separate medium bowl, whisk together the warm water, large eggs, and 3 tablespoons of olive oil until the mixture is smooth and well-emulsified. The eggs will help bind the dough and add richness.
- 3
Gradually pour the wet ingredients into the dry ingredients, mixing with a spatula or your hands until a shaggy dough begins to form. Continue to knead the dough in the bowl for about 5-7 minutes until it becomes smoother and less sticky, though it will remain softer than traditional dough made with gluten-containing grains.
- 4
Divide the dough into 4 equal portions and shape each portion into a flat disc, about 1/4-inch thick. You can do this by pressing the dough between two pieces of parchment paper or by gently shaping with lightly oiled hands. Let the shaped flatbreads rest for about 10 minutes at room temperature.
- 5
Heat a lightly oiled griddle or large skillet over medium-high heat. Carefully place the rested flatbreads onto the hot surface, cooking for approximately 5-7 minutes per side, or until they are golden brown and puffed in places. The aroma of toasted corn will fill your kitchen as they cook. Allow the cooked flatbreads to cool on a wire rack for at least 5 minutes before serving.
Nutrition (per serving)
Tips & Notes
- If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
- Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
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