Jump to content

  • 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 Our Content
    eNewsletter
    Donate

Corn Tortillas

grantschoep

Recommended Posts

grantschoep Contributor
grantschoep
Posted

I know Mission makes great corn tortillas, and I trust them too as I have never got sick and they supposidly have separate manufactoring and all..

But I can only find corn torillas here that are a max of 6 inches or so. Does anyone, Mission maybe, sell big tortilla shells made gluten free? I know there have to be some. Because when I used to live in San Francisco, one of my favorite burrito shops, the largest burrito was a corn tortilla, I think that was a 16 inch shell! hehe

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

Celiac.com Sponsor (A8-M):


Jnkmnky Collaborator
Jnkmnky
Posted

I've found bigger ones in regular shopping stores. I think Mission sells larger ones. When you use them, heat them with a pat of butter on each side. THey soften up to a flour burrito consistency. Much better.

RiceGuy Collaborator
RiceGuy
Posted
I've found bigger ones in regular shopping stores. I think Mission sells larger ones. When you use them, heat them with a pat of butter on each side. THey soften up to a flour burrito consistency. Much better.

What? No yummy corn crunch?! I'd never do that to a tortilla. To each his/her own I guess.

hez Enthusiast
hez
Posted

grantschoep,

I live in Colorado as well and I have yet to find a large size corn tortilla. I would be interested to find one myself. I miss burritos.

Hez

Jnkmnky Collaborator
Jnkmnky
Posted
What? No yummy corn crunch?! I'd never do that to a tortilla. To each his/her own I guess.

When "burrito" was mentioned, I believed the original poster was talking about 'wraps'. My corn tortilla wraps don't crunch even when I don't heat them with a pat of butter on each side. Without the butter, the corn wraps are crumbly and tear easily when stuffed with ingredients. I find that the butter softens the burrito to a nice consistency. The wrap tears less easily, it is softer, less grainy and more like a flour wrap.

Dixie Gal Newbie
Dixie Gal
Posted

As we all know, even "corn" tortillas can have gluten flour added for some reason.

WARNING. Jack in the Box taco has gluten - caught me by surprise...

Carriefaith Enthusiast
Carriefaith
Posted

Old El Paso has small and large corn tortillas that are gluten free.

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

Celiac.com Sponsor (A8-M):


jkmunchkin Rising Star
jkmunchkin
Posted

They're not corn tortillas and I haven't tried them yet, but I noticed today at my local health food store with the rest of the frozen breads, there were brown rice tortillas that were the larger size from Enjoy Life Foods.

jnclelland Contributor
jnclelland
Posted
They're not corn tortillas and I haven't tried them yet, but I noticed today at my local health food store with the rest of the frozen breads, there were brown rice tortillas that were the larger size from Enjoy Life Foods.

I bought those for sandwiches until I discovered Breads From Anna. They're okay, but not great: the flavor is fine, but the texture is really chewy, and you can't roll them at all without breaking them. Slightly better if you heat them in the microwave for a few seconds, but still not great.

Jeanne

RiceGuy Collaborator
RiceGuy
Posted
When "burrito" was mentioned, I believed the original poster was talking about 'wraps'. My corn tortilla wraps don't crunch even when I don't heat them with a pat of butter on each side. Without the butter, the corn wraps are crumbly and tear easily when stuffed with ingredients. I find that the butter softens the burrito to a nice consistency. The wrap tears less easily, it is softer, less grainy and more like a flour wrap.

Ah, ok. I just like tortilla chips, and I get organic ones locally :) Nice and crunchy!

Anytime I've had taco shells, they did always crack apart on the first bite. A few seconds in the microwave before serving might do the trick - not sure.

nobeer4me Apprentice
nobeer4me
Posted

I think wer'e talking soft corn tortillas here. There is the hard crunchy kind as well.

Most authentic Mexican food uses the soft corn variety.

I used to live in the Bay area also, and get these great tacos from a local Mexican mom & pop type place.

They were just 2 soft warm corn tortillas together with just meat and salsa. Unbelievably great!

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,741
    • Most Online (within 30 mins)
      7,748
    Kaz 1
    Newest Member
    Kaz 1
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.