French Meadow Gluten Free Tortillas

[minniejack]

I had such high hopes for having a tasty burrito made with these wraps. But I couldn't even fold the things without having them crack. I tried even soaking in a little water before adding filling and still cracking.

Still too thick to be close to a wheat wrap, too.

And the taste? Not close either.

Oh, well. I've noticed I seem to be trying to add a lot of processed foods into our diet. Maybe this is a wake-up call to just make a salad with burrito toppings. Eat the way nature intended me to eat--more whole foods!

[Missgoodbeer]

Hi, Not to discourage you from the taco salad... I use brown rice tortillas, which are very stiff and crack if not heated. I use my cast iron pan (devoted gluten free) with no oil to heat the tortilla maybe a minute on both sides and then load with ingredients and heat again to seal. They come out burrito like (still not the equivalent of wheat flavor and texture wise).

If you do get inspired to make more of your own food I find that I can make pretty large corn tortillas, similar in size to typical flour tortillas that are much better in flavor and texture. If you use masa (from mexi-market or walmart equivalent) make sure to let it sit as a dough for a while to "activate" the corn gluten (actually gluten free).

[Wolicki]

I had such high hopes for having a tasty burrito made with these wraps. But I couldn't even fold the things without having them crack. I tried even soaking in a little water before adding filling and still cracking.

Still too thick to be close to a wheat wrap, too.

And the taste? Not close either.

Oh, well. I've noticed I seem to be trying to add a lot of processed foods into our diet. Maybe this is a wake-up call to just make a salad with burrito toppings. Eat the way nature intended me to eat--more whole foods!

The best I have found for a tortilla sub is Sonoma Ivory Teff Wraps- the texture and taste are VERY close to a standard flour tortilla. The brown rice tortillas are yucky, INHO

[minniejack]

I didn't like the brown rice thingys either.

I just finished filling up some spring roll wrappers and we ate the "burritos" like that. 1 kid said, "Why didn't you just make a taco salad like usual?" The other complained that it wasn't Chinese in the wrap....

A mother never wins.

[Mskedi]

In Living Gluten Free for Dummies there's a flour tortilla recipe that works great. I've subbed several different types of flours and flour mixes and have yet to make a bad batch. Maybe that would be something to look into.

[savvvyseller]

I had a differing view on the tortillas -

As the lunchmaker-in-chief in our household during the school year, I try to vary my older son's gluten-free lunches so that they don't get boring. I've made sandwich wraps for him in the past, but the brown-rice tortillas I used were not pliable and didn't hold up well long after being warmed in the microwave oven. I was intrigued, then, when I read about new French Meadow tortillas, which are made from a combination of rice flour and tapioca starch.

The company recently sent me a package of the 7-inch tortillas, along with its new gluten-free breads, to review. (The tortillas and breads also are casein-free, lactose-free, peanut-free and kosher parve.) All of the baked goods were shipped frozen, although the company says the breads can be found in the frozen-food aisles and bakery sections of stores.

Unlike the brown rice and corn tortillas my son has tried before, the French Meadow version had the texture - and even a bit of the elasticity - of wheat tortillas. I made him a cheese wrap in the morning before a day trip last week and it held up nicely through lunch time. (As with any tortillas, these should be warmed in the microwave.) This past weekend, he enjoyed a pan-grilled quesadilla, a blend of cheddar and mozzarella cheeses sandwiched between two tortillas.

My son also tasted the three different breads - sandwich, cinnamon-raisin and multigrain. The breads were not crumbly and all of them had a thick, chewy crust. Given that he's been eating the Whole Foods Gluten Free Bakehouse white sandwich bread for ages, I was surprised when he proclaimed the multigrain to be his favorite. It's made of a whole-grain flour blend that includes flax, quinoa, amaranth, millet and teff.

I also tried softening a couple slices of frozen French Meadow white bread in the microwave to see if it would make a decent sandwich. My son liked how the bread tasted as part of a turkey club. He thought the cinnamon-raisin bread made for good breakfast toast.

Michael

[happygirl]

We enjoyed the French Meadow tortillas, also....thought they were a great treat.

[Wolicki]

I had a differing view on the tortillas -

As the lunchmaker-in-chief in our household during the school year, I try to vary my older son's gluten-free lunches so that they don't get boring. I've made sandwich wraps for him in the past, but the brown-rice tortillas I used were not pliable and didn't hold up well long after being warmed in the microwave oven. I was intrigued, then, when I read about new French Meadow tortillas, which are made from a combination of rice flour and tapioca starch.

The company recently sent me a package of the 7-inch tortillas, along with its new gluten-free breads, to review. (The tortillas and breads also are casein-free, lactose-free, peanut-free and kosher parve.) All of the baked goods were shipped frozen, although the company says the breads can be found in the frozen-food aisles and bakery sections of stores.

Unlike the brown rice and corn tortillas my son has tried before, the French Meadow version had the texture - and even a bit of the elasticity - of wheat tortillas. I made him a cheese wrap in the morning before a day trip last week and it held up nicely through lunch time. (As with any tortillas, these should be warmed in the microwave.) This past weekend, he enjoyed a pan-grilled quesadilla, a blend of cheddar and mozzarella cheeses sandwiched between two tortillas.

My son also tasted the three different breads - sandwich, cinnamon-raisin and multigrain. The breads were not crumbly and all of them had a thick, chewy crust. Given that he's been eating the Whole Foods Gluten Free Bakehouse white sandwich bread for ages, I was surprised when he proclaimed the multigrain to be his favorite. It's made of a whole-grain flour blend that includes flax, quinoa, amaranth, millet and teff.

I also tried softening a couple slices of frozen French Meadow white bread in the microwave to see if it would make a decent sandwich. My son liked how the bread tasted as part of a turkey club. He thought the cinnamon-raisin bread made for good breakfast toast.

Michael

Michael,

You have to try Udi's gluten free sandwich bread. It's the best straight from the bag. Soft and squishy like Wonder Bread. My kids who are very picky and can have gluten, love it and cant tell the difference. They have a dedicated gluten-free bakery in Denver.

[minniejack]

Maybe I should contact the company--maybe their shipment was the problem. When the products arrived, the icepack was definitely warm--not even frozen.

The bread was crumbly no matter how you tried to make it not crumbly. And I couldn't even begin to wrap anything with the tortillas. They broke immediately.

We've been gluten-free for a year and my DD16 always took tortilla wraps. She considers herself the queen of tortillas and spit out the French Meadow tortillas and gave them to the dogs.

When I baked the French tortillas, I did like the crispiness of them, so I'm taking the remaining pack that I have and breaking them apart and baking with a little spray oil to make them like little pita chips.

I saw the post on Udi's and couldn't find a link for ordering, but I saw on another blog that you can call the company. They plan on going nationwide in Whole Foods soon.

[Juliebove]

Does anyone know if PCC Natural Market in Edmonds WA carries these? I see that the other PCC's do but it doesn't list that one. Due to an egg allergy, we can't have their other things but we could have the tortillas. I wouldn't want to mail order just those.

[minniejack]

Does anyone know if PCC Natural Market in Edmonds WA carries these? I see that the other PCC's do but it doesn't list that one. Due to an egg allergy, we can't have their other things but we could have the tortillas. I wouldn't want to mail order just those.

I took the plunge and ordered 2 breads and 2 tortillas and one macaroon. Shipping was 9+-. I can say: I loved the macaroons. At least, I don't have a case of either, which saved me money in the long-run, because the only other way to buy them for me was to buy a case from my co-op.