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jaten

Corn Tortilla (?)

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I'd like to hear which brand of corn tortillas you like. I've tried Mission several times, but they always hurt my tummy a lot. I know it's the tortilla because it doesn't matter what I put in them. I know it's not a corn issue because I can eat other corn products.

Thanks for your suggestions.

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I use Mission with no problem.

I don't doubt that. I may have sensitivities other than gluten (Celiac dx) that I haven't pinpointed. I just have finally reached the point that if I'm certain a product isn't working for me, I don't continue to eat it, trying to convince myself that it's ok.

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Guest nini

some people are reactive to corn... you may also be reactive to the lime that is in it... I dunno... do you have a problem with regular corn? corn is harder to digest and if your system isn't healed yet, it may just be irritating your sensitive insides... so, you may only be temporarily corn intolerant! Just guessing.

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some people are reactive to corn... you may also be reactive to the lime that is in it... I dunno... do you have a problem with regular corn? corn is harder to digest and if your system isn't healed yet, it may just be irritating your sensitive insides... so, you may only be temporarily corn intolerant! Just guessing.

I wish I could figure it out. It's all so new to me. Lime? Could it be? I ate some chips (don't remember the brand) that I was supposed to be able to eat but caused the same pain as the Mission Corn Tortillas. Seems like they had lime also.

Nini, I haven't tried eating just regular corn. I did suspect corn because I can't eat Bob's Red Mill Mighty Tasty Hot Cereal. (But I can eat Bob's rice cereal). And the problem with the chip mentioned in the preceding paragraph. I can, however, eat some corn-based cereal. For example, I eat Nature's Path (Envirokidz) Panda Puffs and Gorilla Munch. These are both corn-based and don't cause me any pain or other of my usual symptoms.

I don't know. Some days, eating very plainly, I do very well. But then if I venture out a little bit, out of the blue, something I "should" be able to eat causes severe tummy pain, etc. (and you all know the etc.) BUT I can do all the Hormel chunky chilli with beans, or tamales, etc. with never a problem. Ditto Dinty Moore's beef stew (also Hormel). So it's obviously not all processed foods....

There's gotta be something that I'm not understanding yet.

I thought I reacted to Van's Waffles. And maybe I did since they're processed in a factory that processes wheat (and I am one of the super-sensitive), but just earlier this week I read that Log Cabin has "decided" that it's only their Country Kitchen style syrup that's gluten-free. I had used their "original" but didn't suspect that because prior to this disclosure all Log Cabin was supposedly ok. Was it just the Log Cabin that caused terrible symptoms? Was it the Van's and the syrup combined. The pain, etc. were horrendous and lasted a few days.

I have only had 3 meltdowns that lasted about an hour each since diagnosis in Dec. '05. Like most of you, I was so glad to finally have an answer that I could live with. But I do sometimes ask myself, "Is there no end to the 'this-product-is-ok. No-it's-not.' madness?" It's this that has brought me to the decision to not doubt my own gi tract anymore. (Besides the pain is intolerable)

Suggestions for which Corn Tortillas I might be able to eat would be appreciated. Suggestions for what is causing me continued problems (based on above explanations) would also be appreciated.

I'm doing "ok" with this diet. But just ok. I'm not "there" yet.

Sorry if this post rambles. It's where I am right now. If any of you can make sense of it, your help is very welcomed.

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Here is a recipe for soft tacos:

Bean Flour Torillas

1/3 cup light bean flour

1/2 cup cornstarch

2 Tablespoons tapioca flour

1/2 teaspoon salt

2 eggs or 3 egg whites, or 1/2 cup liquid egg subsitute

1 1/2 cups water

Oil for brushing skillet

In a medium bowl, place the bean flour, cornstarch, tapioca flour, and salt. Whisk together. Add the eggs and beat together until smooth. Slowly beat in the water. Let rest in the fridge for at least 20 minutes. Heat a 9" skillet or frypan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the tortillas. Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet. Cook until the bottom of the tortilla is golden brown and the edges curl and the top seems dry, Turn and barely cook the other side.

This recipe is from "The Gluten-Free Gourmet Cooks Fast and Healthy" by Bette Hagman, p. 235.

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I use a brand called Mexamerica because my grocery store does not carry Mission brand tortillas. The Mexamerica ones do not have a super strong corn-y flavor that some have complained about with the Mission tortillas.

Sorry you're having such a hard time...Have you checked all of your fillings carefully? Processed meats can have gluten in them. Or perhaps you're lactose or dairy intolerant. Do you use a lot of cheese?

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Mission, Trader Joes, and Food for Life's. The later are the tastiest, but hard to find. If you've got the time, make your own - they're infinitely better! :-) (Just masa and water. Masa has lime in it for the processessing, so if you're sensitive to it, it'll still be a problem.)

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Thanks for the suggestions everyone! Please keep them coming. I'll have to look to see what I can find locally.

Aztec or Azteca (not sure) is one I've seen. Anyone know if it's supposed to be gluten-free.

I'm sure the homemade ones are best, but sometimes I'm looking for convenience.

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Careful about Mission tortillas...

I just tried picking up a pack of Mission (I'm almost sure it was this brand) yellow corn tortillas, and it stated: "Contains WHEAT and SOY ingredients". The Mission ones always made me sick, but I thought maybe it had been something else. I'm not sure about the white corn, but be careful.

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Here is a recipe for soft tacos:

Bean Flour Torillas

1/3 cup light bean flour

1/2 cup cornstarch

2 Tablespoons tapioca flour

1/2 teaspoon salt

2 eggs or 3 egg whites, or 1/2 cup liquid egg subsitute

1 1/2 cups water

Oil for brushing skillet

In a medium bowl, place the bean flour, cornstarch, tapioca flour, and salt. Whisk together. Add the eggs and beat together until smooth. Slowly beat in the water. Let rest in the fridge for at least 20 minutes. Heat a 9" skillet or frypan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the tortillas. Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet. Cook until the bottom of the tortilla is golden brown and the edges curl and the top seems dry, Turn and barely cook the other side.

This recipe is from "The Gluten-Free Gourmet Cooks Fast and Healthy" by Bette Hagman, p. 235.

Carriefaith, did you try this recipie? I did, you should have seen the mess in the kitchen :lol:

I threw everything out. It did not turn out at all. I must have dome womething wrong.

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I am new at this...I did well all day and then at dinner I made tacos. I bought an Old El Paso hard/soft shell combo pack and Old El Paso seasoning. It did say that it was made with wheat products but I assumed that meant for the soft tortilla shells. Now I am having pain and bloating. I felt fine all day until know. Just curious if I screwed up.......did I buy the wrong product?

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Old El Paso confused me also.

If you buy the "Fiesta in a Box" Soft Taco Kit, the way the ingredients are listed leads you to believe that the taco seasoning contains gluten, so I never ate it (only drooled when I made it for the kids). Then one day at the grocery store, I saw the taco seasoning mix packet being sold individually, so I picked it up and read the ingredients. It was fine. I have since enjoyed having tacos (I have the hard corn ones) and the kids have the soft ones or tortillas. I haven't reacted to it.

I wish they would make their ingredient listing clearer. It is very confusing the way they have "contains wheat" at the end because it just happens to be after the last set of ingredients which just happens to be the seasoning mix!

Karen

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