Tortilla Cups

Taco Cups

I think that sometimes the ‘stars are aligned’ and some things are just meant to be.

This is true for the Tortilla recipe from Sally Wise, the Tortilla Baker from “Robin’s Kitchen” and the lack of store bought tortillas in the cupboard.

I’ve decided I must live under a mushroom, because I have never seen the Tortilla Baker before. I have tried to make tortilla cups by folding gf tortillas into the Texas Muffin tins, but this has not always been successful. It probably works well with soft and pliable white flour tortillas but not so much for the corn tortillas.

The Tortilla Baker tins are much bigger and more open making it easier to fold the tortillas into the tins.

So one of my sons spied the newly purchased tins and felt he  just had to have tortilla cups.  Problem was there were no tortillas in the house.  Luckily we had Sally Wise’s recipe book and so I mixed up a batch of her gluten free tortillas.


1 cup gf plain flour

1/2 cup fine cornmeal or polenta

1/2 teaspoon salt

1/2 teaspoon gf baking powder

2 eggs, lightly beaten

2 cups water

20 g butter for greasing (or dairy-free margarine)

Place the flour, cornmeal or polenta, salt and baking powder in a bowl. Make a well in the centre, add the eggs and water and whisk until very smooth.

Lightly grease a frying pan* and place over medium heat.  Pour about 3 tablespoons of the batter into the pan and spread over the base to make a thin pancake.  Cook each side for about 2 minutes.  Do no allow the pancakes to brown otherwise they will become too hard.  Transfer to a plate.  Repeat with the remaining batter.

*I use the Breville Crepe Creation an essential in my gluten free kitchen.

My husband says rule number one for my blog: DON’T POST PICTURES OF ANYTHING BROWN.

Sorry darling.

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