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
      131,682
    • Most Online (within 30 mins)
      7,748
    Amber1rose
    Newest Member
    Amber1rose
    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

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.