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JenM

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JenM Apprentice

Are tortillas OK?


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lovegrov Collaborator

Corn tortillas are generally OK, although some are less likely to be contaminated than others. Mission brand tortillas are made on dedicated lines.

richard

Mo92109 Apprentice

Only CORN tortillas. The ones I buy (Mission) say "gluten free" on the back. Any flour or special (like sun dried tomato or spinach, etc) will not do. I use them heated up for sandwiches since I haven't found a gluten-free bread I like yet. They fall apart eaiser then flour tortilla's, but it works and it's safe.

tarnalberry Community Regular

Food for Life makes a gluten-free flour tortilla (it's made from rice flour), but it's not quite like a "wheat-based" flour tortilla.

VegasCeliacBuckeye Collaborator

Personally, I use Mission Corn Tortillas.

Spray some olive oil in a skillet (low to med heat)....then,

Put the tortillas in the skillet. . Shred cheese onto the tortill (I like pepper jack) then place another tortilla on top. allow both sides to get a little crispy.

Take off the crispy tortilla sandwhich. Place refied beans and taco meat in the "crispy tortilla - taco". Lettuce, tomato and cilantro...

Yum yum!

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    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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