By

Wendy Stoltz / Last Modified On February 5, 2025

This gluten free tamales recipe is a Mexican favorite. It's also easy to master, and I'm including my full easy step-by-step recipe below. They're a great dish to prepare for a crowd. Make them for Cinco De Mayo, the Day of The Dead, Las Posadas, Christmas, or any festive family gathering. 

This tamales recipe has always been on my list to perfect. I've always been fascinated by different cultures, especially Mexican, Asian, and Italian food. I was tempted to try making these at home, but I was also a bit worried if I'd master it. But as with everything in life, you can teach yourself or use this recipe and I'll share my secrets to how I perfected them. 

If you like these tamales, check out these gluten-free nachos. They're absolutely delicious, and they're a nice appetizer to serve with this dish. I've also got a fantastic enchilada sauce recipe.

Are Tamales Gluten-Free?

But before we start with the recipe, are tamales gluten-free? So the short answer is, it depends. Tamales are traditionally made with masa harina, a flour made from corn. So, your first step is to check the ingredient labels on your flour. Next, check the fillings, sauces, and spices you are using. You need to check everything, so you know you are making these gluten-free.

Gluten-Free Tamales Recipe

These gluten-free tamales are filled with spicy shredded pork (though you can also use my recipe for shredded chicken). They make a great all-rounded meal and we now enjoy them all year round. It's so good you can't only have them on special days.

Please try and source the corn husks, it's such a fun experience and gives you a taste of an authentic Mexican cooking style. When my children saw the corn husks on their plates, they were curious and a bit unsure about what to expect. Until they unwrapped it and enjoyed the corn dough with the shredded pork filling. So, it was a lovely cultural experience for them. 

What I particularly love about this dish is it lends itself to group cooking. It’s like a pizza party, where everyone gets involved in making the dough and assembling their tamales.

You can have different filling options and also change it up with different seasonings, toppings, and spices. Now, let's get into making these at home.

Why You’ll Love This Recipe

Great for a crowd. This is the kind of meal where everything is packaged in the corn husk and everyone can help themselves with it being fairly inexpensive to make.

Make ahead and freezer-friendly. You can make these ahead of time for a function. I also adore a meal that yes, takes a bit more time than usual but has the bonus of leftovers to pop in the freezer.

Fun experience. It's nice to break out of the mundane cooking schedule and try something different.

Customize them. You can change up the protein to chicken or beef or make them vegetarian or vegan. Add different spices and seasonings. 

Main Ingredients For These Gluten-Free Tamales Recipe

These ingredients are a little different from pantry staples, so you may need to find a specialty grocery store depending on where you live or place an online order.

• Sheet Dried Corn Husks are used to wrap the tamales before steaming. You can use foil but I have to admit it doesn't taste the same.
• Masa harina (Corn Dough) is the base for tamales.
• Coconut oil adds moisture and richness to the masa.
• Baking Powder is used to give the masa a light and fluffy texture.
• Chili Powder to spice up the dish. Feel free to adjust it according to your guests, add another spice or leave it out.
• Sea salt adds flavor to the masa.
• Gluten-Free Broth - Used to flavor and moisten the masa dough. You can use vegetable broth, or beef or chicken broth.
• Spicy Shredded Pork Filling is good but you can use beef or chicken. Alternatively, use refried beans. According to North Dakota State University eating more beans may reduce disease risk factors, so its worth the swap.

Equipment Needed For These Gluten-Free Tamales Recipes

A mixing bowl is always a must to prepare the masa dough. I have used a hand mixer, but you can also use your stand mixer.

What kind of pot do you use to steam tamales? Traditionally a tamalara is used to steam the gluten-free tamales in. You can however use a large pot with a steamer basket. Things to take into account are that it can fit the tamales in it so that you can close the lid so they steam properly.

How To Make These Gluten-Free Tamales Recipes

I've included as many visuals as possible to see the process. If stuck take a look at the video in the recipe card, especially for the folding of the husks.

Soak the Corn Husks

Soak the corn husks in a pot with hot water for 30 minutes to 1 hour. 

Prepare the Masa Dough

Combine the masa harina, coconut oil, baking powder, chili powder, and salt in a large bowl. Use a hand mixer, and beat until the mixture is incorporated.

Add the Broth

Pour in ½ cup of broth while stirring. Mix until well combined, adding more liquid as needed so that the dough is spreadable. 

Spread the Dough and Add Filling

Spread the dough out over the corn husks to ⅓-½ inch thickness. It's about a ¼ cup of masa dough in each corn husk. Place 1 tablespoon of the meat filling into the center.

Fold the Tamales

Fold the husk in half lengthwise. Then fold the "leftover" hanging husk from one side into the center.

Secure the Tamales

Now, fold the narrow bottom up onto the center, and secure with the husk tie, just one fold or half knot.

Steam the Tamales

Place the tamales open side up into a large steamer basket over simmering water. Reduce heat to low and cover. Steam the tamales for 45 minutes. Add water to the pot when necessary to prevent burning.

Serve

Open the tamales from husks, and serve warm.

Making These Gluten-Free Tamales (Recipe In Eight Steps)

Here is an overview of all the steps in one image. Take a look at the texture so you can see that the dough is cooked. 

Tips For Making These Gluten-Free Tamales Recipe

• Use the right masa harina. Check the brand you choose in Masa Harina and that it's gluten-free. Regular cornmeal is not a good option for this recipe.
• Soak corn husks. Don't miss the step of soaking the husks. You need them to be pliable so you can wrap the dough and filling easily.
• Get the correct consistency. The dough needs to be soft and spreadable like peanut butter. If it's too dry add some stock, if it is too wet add more masa harina.
• Don't overfill. Fill it with roughly two teaspoons. If you overfill it they will burst open.
• Wrap it like a present. Make sure the tamales are secure inside the corn husk.
• Steam carefully. Do not let the tamales touch the water. Use extra corn husks on top of the tamales in the pot so it keeps the steam in.
• Rest them once cooked. Let them rest for 10-15 minutes before servings. This is so that they don't fall apart when unwrapping them.

Frequently Asked Questions

Here are a few questions to help you perfect your tamales.

How Do I Store My Gluten-free Tamales?

Store them for 3-4 days in the fridge. I place them in an airtight container but you can use plastic wrap.

Can I Freeze Gluten-free Tamales?

Yes, and I highly suggest you do so. They're great for meal prep and freeze so well. Wrap them in plastic wrap or foil and place them in a freezer-safe container. They can be frozen for 3 months.

Can You Make This Gluten-free Tamales Recipe Ahead Of Time?

Yes, you can. Make them and then don't steam them. Store them in the refrigerator for up to two days and then make sure you cook and eat them.

What Variations Can I Make To This Tamales Recipe?

Here are a few variations you can consider:

• Protein - Swap out the pork for beef or chicken. You can also make a vegetarian or vegan filling by using refried black beans. According to U Mass Chan Medical School beans contain disease-fighting antioxidants.
• Seasoning and spices - Swap out the seasoning and spices for your favorite ones like onion powder, garlic, cumin, and some cracked pepper. I also have a recipe for gluten-free taco seasoning.
• Sauce - You can add salsa or Mole sauce onto the filling for added flavor.

Continue to Content

Yield: 30 servings

Tamales Recipe

Print

This Gluten-free tamales recipe is a crowd-pleasing Mexican favorite. You can master them with this easy step-by-step recipe. 

Prep Time 1 hour 30 minutes

Cook Time 45 minutes

Total Time 2 hours 15 minutes

Ingredients

• 25-30 sheet dried cornhusks
• 1¼ cups masa harina
• ⅓ cup coconut oil
• ½ tsp baking powder
• 1 teaspoon chili powder
• ½ teaspoon sea salt
• 1 cup gluten free broth
• Spicy Shredded Pork Filling

Instructions

1. Soak the corn husks in a pot with hot water for 30 minutes to 1 hour. 
2. Combine the masa harina, coconut oil, baking powder, chili powder, and salt in a large bowl. Use a hand mixer, and beat until the mixture is incorporated.
3. Then pour in ½ cup of broth while stirring. Mix until well combined, adding more liquid as needed so that the dough is spreadable.
4. Spread the dough out over the corn husks to ⅓-½ inch thickness. It's about a ¼ cup of masa dough in each corn husk. Place 1 tablespoon of the meat filling into the center. 
5. Fold the husk in half lengthwise. Then fold the "leftover" hanging husk from one side into the center. 
6. Now, fold the narrow bottom up onto the center, and secure with the husk tie, just one fold or half knot.
7. Place the tamales open side up into a large steamer basket over simmering water. Reduce heat to low and cover. Steam the tamales for 45 minutes. Add water to the pot when necessary to prevent burning.
8. Open the tamales from husks, and serve warm.

Notes

• Use the right masa harina. Check the brand you choose in Masa Harina and that it's gluten-free. Regular cornmeal is not a good option for this recipe.
• Soak corn husks. Don't miss the step of soaking the husks. You need them to be pliable so you can wrap the dough and filling easily.
• Get the correct consistency. The dough needs to be soft and spreadable like peanut butter. If it is too dry add some stock, if it is too wet add more masa harina.
• Don't overfill. Fill it with roughly two teaspoons. If you overfill it they will burst open.
• Wrap it like a present. Make sure the tamales are secure inside the corn husk.
• Steam carefully. Do not let the tamales touch the water. Use extra corn husks on top of the tamales in the pot so it keeps the steam in.
• Rest them once cooked. Let them rest for 10-15 minutes before servings. This is so that they don't fall apart when unwrapping them.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Steamer Rack Premium 304 Stainless Steel Steaming Rack Steam Tray with Removable Legs for Steamer Cookware Instant Pressure Cooker Multi-functional Steamer Basket (8.7 Inch)
• 
  IMUSA USA 28Qt Aluminum Steamer with Lid, 28-Quart, Silver
• 
  Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Snap-On Storage Case, White
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 50Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 60mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 1g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

 Did you make this Gluten-Free Tamales recipe? If so, please leave a comment and a starred review and let me know what you think.

And as always, you can find all my recipes on GlutenFreePalate.com. That's where I list all the steps and ingredients in detail. My YouTube channel shows videos of all my latest gluten-free recipes.