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 Our Content
    eNewsletter
    Donate

Food For Life Tortillas


IronedOut

Recommended Posts

IronedOut Apprentice

Has anyone tried the torillas from Food For Life? I'm still new on the diet and these would help out tons if they are any good. I did not care for the rice bread from EnerG and wondered if these would have the same snady texture.

Many, many thanks (as always) for everyones thoughts. I learn so much with every discussion. :D


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



Celiac.com Sponsor (A8-M):



tarnalberry Community Regular

They're not the same as regular flour tortillas, but they do take a spot that isn't filled by corn tortillas. They're not half bad for some purposes, but you'll have to see how you like them. (Don't forget to heat them in the microwave. I like to use wet towels around them, myself.)

Rachel--24 Collaborator

I tried them and liked them alot. Nothing like flour tortillas though. My expectations are never high when it comes to food so I'm probably the least picky eater here. I like everything. You may hate them.

IronedOut Apprentice

Thanks for the heads up. I usually heat tortillas in the oven wrapped in foil. My microwave makes them tough.

I think I'll give these a try since I used them for everything before.

tarnalberry Community Regular

you're probably going to want to find your own recipe to make ones like what you used to use, and they won't have the same shelf life. :-(

IronedOut Apprentice

I'm hoping to wean myself from needing them but they are just so convenient. I'm rolling my kitchen over to all gluten-free slowly but surely and my family is having to get used to many new tastes. Guess I thought if I could at least keep the look the same, they might not notice so much.

I'll start looking for a recipe as well. Too bad I don't live in the West or South anymore. I'm sure I could have easily found a Mexican bakery to do the hard work for me. Nothing like fresh made tortillas.

Jen H Contributor

I haven't tried Food for Life wraps, but Mission makes corn tortillas that say "gluten free" right on the package. Also, Trader Joes has corn tortillas. I had some last night when we made fajitas. I also use them to make sandwich wraps for work.


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



Celiac.com Sponsor (A8-M):



Guest nini

I tried the Food For Life Tortillas and they came frozen and I could not get them apart without tearing them, which made it impractical for burritos or any other kind of rolled snack... if anyone has any ideas how to thaw them and keep them from sticking let me know.

tarnalberry Community Regular
I tried the Food For Life Tortillas and they came frozen and I could not get them apart without tearing them, which made it impractical for burritos or any other kind of rolled snack... if anyone has any ideas how to thaw them and keep them from sticking let me know.

Every time I have gotten them, they have had sheets of wax paper between them. From what I read on the boards, this was something they did a few months after they rolled them out. I've never seen them in a freezer section (just refrigerator) but with the wax paper, they come apart just fine. You might try taking a look at a package the next time you're at the store and see if you see the wax paper.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,264
    • Most Online (within 30 mins)
      7,748

    mottrobbers
    Newest Member
    mottrobbers
    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

    • RMJ
      It is more likely code for “we think there really was a good response to the treatment, but it was small or in a small percent of subjects so it would take a large clinical trial to try to prove it.”
    • Dana0207
      Thank you so much for your replies. Luckily the rash went away when I completely swore off gluten. It took several months but I have not had a flare in months. So a biopsy is no longer possible. The itch was terrible and apart from bleaching my skin the steroid lotions and potions did nothing. The Gliadin is for accidents and shall be a part of my travel kit from now on. This past exposure has made a me a little leery about eating anything that was not cooked in my kitchen or a dedicated gluten-free restaurant. As much as I used to love baked goods, I am cured and have become quite the gluten free baker to the point that friends and family forget that my cakes/cookies/and bread are not "real". I guess I will have to wait for the new blood test to come out to get confirmation but I have a suspicion that the rash was dermatitis herpetiformis.
    • Jmartes71
      Hello, I just wanted to share with the frustration of skin issues and seeing dermatologist and medications not working for years, I did my own healing experiment. As of last week I have been taking a drop internally under the tongue of Vetiver and putting on topically on sores Yellow/Pom.I am seeing a extreme difference at a rapid time.Im also noticing my nails a little harder. Ive always been into natural properties because I feel its safer for the body.I know short time, but really seeing a difference. I also feel the the trapped gases that causes bloating helps break down as well.Curious if any body else can benefit from and has tried. Products is made by Doterra by Dr Hill
    • Scott Adams
      We have a category of articles on this topic if you really want to dive into it: https://www.celiac.com/celiac-disease/miscellaneous-information-on-celiac-disease/gluten-free-diet-celiac-disease-amp-codex-alimentarius-wheat-starch/
    • Scott Adams
      I agree with @trents, and the rash you described, especially its location and resistance to steroids, sounds highly characteristic of dermatitis herpetiformis, which is the skin manifestation of celiac disease. The severe and prolonged reaction you're describing five days after a small exposure is, while extreme, not unheard of for those with a high sensitivity; the systemic inflammatory response can absolutely last for several days or even weeks, explaining why you still don't feel right. Your plan to avoid a formal gluten challenge is completely understandable given the severity of your reactions, and many choose the same path for their well-being. While experiences with GliadinX (they are a sponsor here) are mixed, some people do report a reduction in the severity of their symptoms when taken with accidental gluten, though it is crucial to remember it is not a cure or a license to eat gluten and its effectiveness can vary from person to person. For now, the absolute best advice is to continue being hyper-vigilant about cross-contamination—buffets are notoriously high-risk, even with good intentions. Connecting with a gastroenterologist and a dermatologist who specialize in celiac disease is essential for navigating diagnosis and management moving forward. Wishing you a swift recovery from this last exposure. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
×
×
  • Create New...