Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Celiac.com!
    eNewsletter
    Donate

Need A Quick, Simple, Meal?


Guest imsohungry

Recommended Posts

Guest imsohungry

Hey everyone!

I just made the most delicious, simple, inexpensive, no-bake dinner!

Tortilla wraps:

1- 8oz package cream cheese

1- small (flat) can chopped black olives

1- small (flat) can diced green chili peppers

1/2 cup shredded cheese (any kind...chedder or moz.)

A couple of dashes of garlic powder

STIR! That's it.

Heat up store-bought gluten-free corn tortillas for 20 seconds in microwave. Spread on topping in thin layer. Wrap into burrito shape and EAT! Dip in picante sauce/salsa.

Add a side of mexican rice and you have a complete gluten-free dinner. ;)

Side note: I don't quite use the whole small can of green chili peppers. All of the ingredients are found easily at Wal-Mart or the local grocery store! B)

Happy eating! -Julie :P

Link to comment
Share on other sites
  • 2 weeks later...

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



cdford Contributor

What brand of storebought corn tortillas are you using? I have not found one that was not produced on lines dusted with wheat or on the same lines as the flour tortillas were made. I have tried using a tortilla maker, but cannot get the dough correct to make them come out right.

Link to comment
Share on other sites
celiacfreeman Contributor

mission corn tort is gluten-free

Link to comment
Share on other sites
HAPPY DOG SUZ Enthusiast

B) Aloha,

Just wondering if the mission tortillas and chips are produced on a designated line away fom the flour products? Thanks ><>Suz<><

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      121,033
    • Most Online (within 30 mins)
      7,748

    Rahma
    Newest Member
    Rahma
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Bright blood in the stool would indicate bleeding down at the lower end in the colorectal area as opposed to the small bowel below the stomach where celiac manifests damage to the villous lining. Are these blood stools persistent? It's not unusual for this to happen once in a while to most anyone when a small surface vessel breaks, kind of like a nose bleed. As Scott Adams said, you must continue to consume regular amounts of gluten if the specialist will be doing additional testing for celiac disease, which could include an endoscopy with biopsy of the small bowel lining.
    • Bev in Milw
      Checkouts gluten-free recipes at twww.redstaryeast.com We tried a bread machine years ago and weren’t happy with results. Bread machines have pre-set rise & bake times.  Unfortunately, the program doesn’t adjust to slight differences when measuring, relative humidity or temperature of ingredients & in kitchens.  Lots of efforts for ONE odd- sized loaf that hard to cut into useable slices.  College-aged son found best use for bread machine was as heavy duty mixer that ‘kept dust in the box.’  He would pre-measure ingredients for 2-3 loaves & use machine mix up individual batches.      Since gluten-free bread needs  to rise only once, each recipe of dough went into a loaf pan. Pans sat counter to rise—time dependent of temp in kitchen. Then, baked in oven until he, not machine, decided it was done.     Took ~10 min extra up front to measure & mix additions but adds nothing to rise & bake times.     Loaves are great for slicing (Slice extra before freezing!). One mess to clean up, saves time & energy since you need to bake  as is half as often (If  you plan to bake lots more than bread, opt for KitchenAid/ heavy duty mixer instead.  Cover with dish towel to capture dust!)     Personally, I’m sure I had as a kid since I’ve never been a fan  of bread. .  Have been wrapping corn tortillas around things for 40+ years.  Can still get a dozen 12-pks of tortillas for same or less than price as 1 load of gluten-free bread. PLUS. the tortillas have more nutrients!         
    • CelestialScribe
      Welcome to the forum. You are lucky because in Korean food, many classic meals such as bibimbap without sauce, barbecue meats and some kinds of soups generally do not have gluten. But it is a good idea to confirm with the restaurant workers for safety reasons. Regarding certain locations, I enjoy going to places such as Plant in Seoul and Sprout in Busan. Moreover, using applications like HappyCow or TripAdvisor can assist you to discover additional choices in the regions you plan to visit. One big tip: it is good to know some important Korean sentences, for example 'I cannot eat gluten' (geulluteuneul meogeul su eopseoyo)  or 'Does this have gluten?' (igeoe neun geulluteuni deureo innayo?) because they can be very helpful. If you are considering getting a local guide, I'd suggest this one https://gowithguide.com/korea They were very helpful when I needed to find places with gluten-free food options because they provide tours tailored to your preferences. Good luck with your travels! 🍻
    • RMJ
      It is concerning.  Unfortunately a lot of doctors don’t know a lot about celiac disease, even some gastroenterologists.  Here is an article for you: Celiac disease and miscarriage I hope you have a successful pregnancy and a healthy baby!
    • Katiec123
      @RMJ   this is really concerning and my GP has said none of this to me! 
×
×
  • Create New...