How to make crunchy hard Gluten free taco shells | with maize flour | Baked

corn flour

🥗Healthier: almond flour

💰Cheaper: all-purpose gluten-free flour

Almond flour is lower in carbs, while all-purpose gluten-free flour is often more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: vegan cheese

Nutritional yeast adds a cheesy flavor without dairy, while vegan cheese can be less expensive.

Combine maize flour and rice flour in a mixing bowl.

Add a pinch of baking powder and salt, and mix well.

Add canola oil and combine everything well.

Gradually add hot boiling water little by little while mixing.

Knead the dough for 5 to 10 minutes until it forms a stiff dough with a consistent texture.

Divide the dough into equal portions and roll each portion in your palms to create a smooth surface without cracks.

Dust with some flour and roll each portion gently to form thin circular shapes, using parchment paper if desired.

Cut the rolled dough into uniform circles using a cutter or shaper.

Prick the circles with a fork to prevent puffing while baking.

Half cook the tortillas on a griddle or tawa, applying water on the surface.

Flip and cook the other side until half cooked.

Roll the half-cooked tortillas on a rolling pin to shape them into taco form.

Apply oil on both sides of the shaped tacos.

Hang the taco shells upside down on an oven rack to maintain the D shape.

Bake in a preheated oven at 180 degrees Celsius for 10 to 15 minutes, checking for golden color without opening the oven.

Remove from the oven and gently take them off the rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens