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

Help Using Corn Tortillas

divamomma

Recommended Posts

divamomma Enthusiast
divamomma
Posted

I normally make burritos for dinner using flour tortillas. Tonight I used corn tortillas for my daughter. The corn tortilla did not roll up at all, instead it ripped open in places as I tried to roll. I ended up making her some kind of squished together quesadilla. She ate it but I am wondering if there is some secret to getting them to roll up or if they just don't do that.

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

Celiac.com Sponsor (A8-M):


wahmmy Apprentice
wahmmy
Posted

I normally make burritos for dinner using flour tortillas. Tonight I used corn tortillas for my daughter. The corn tortilla did not roll up at all, instead it ripped open in places as I tried to roll. I ended up making her some kind of squished together quesadilla. She ate it but I am wondering if there is some secret to getting them to roll up or if they just don't do that.

At the very minimum, they should be warmed. If you warm it up in the microwave between some paper towels (unless you have a tortilla warmer, use that) for several seconds, it will make it soft enough to roll without breaking. It will most likely break, however, when she picks it up to eat it. You may want to wrap it in wax paper after rolling it because of this, or serve with a fork.

The best thing to do with corn tortillas is heat them in oil first. But, that would be too messy to do with a burrito in mind. Greasy fingers!

I haven't been real fond of the gluten-free "flour" tortillas I've tried, but I have liked some of the wraps I've made. I believe Living Without had the best I've tried. That may be your best bet for a burrito.

Mizzo Enthusiast
Mizzo
Posted

If you warm them in a microwave between moist paper towels, immediately fill, wrap and eat it may hold together for the first 2 bites. Sorry, they are not made to be eaten like a burrito they are great enchilada style or fried as mentioned above and topped and eaten pizza like.

I have heard if you make your own( yeah, not for me, too much work) they are nice and soft and can be rolled.

divamomma Enthusiast
divamomma
Posted
  • Author

Darn. Ok, thanks for your tips!

Juliebove Rising Star
Juliebove
Posted

I think you can fold them in half like a taco but not roll them.

BethJ Rookie
BethJ
Posted

I eat them for breakfast every day and always give them about 25 - 30 seconds in the microwave to make them more pliable. Sometimes I spread them with cream cheese, roll it all up and pretend it's a bagel. :P

Wolicki Enthusiast
Wolicki
Posted

Moist heat definitely does the trick. My son eats bean burritos with corn tortillas all the time. Every now and again, I splurge on French Meadow "flour" tortillas. They're really tasty and are almost exactly like the gluteny flour tortillas. Can't afford them regularly though because it's about $5 for 6. Any my son is a growing boy! He could eat them all in a day.

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

Celiac.com Sponsor (A8-M):


wahmmy Apprentice
wahmmy
Posted

Moist heat definitely does the trick. My son eats bean burritos with corn tortillas all the time. Every now and again, I splurge on French Meadow "flour" tortillas. They're really tasty and are almost exactly like the gluteny flour tortillas. Can't afford them regularly though because it's about $5 for 6. Any my son is a growing boy! He could eat them all in a day.

We don't have that brand in our stores. I'll have to keep my eye out when we travel.

Wolicki Enthusiast
Wolicki
Posted

I usually find them at Whole Foods, next to the gourmet tortillas (refrigerated section) and at Mother's Market. Every now and again, I find them at Sprouts. Hopefully you have some of those stores close by.

wahmmy Apprentice
wahmmy
Posted

I usually find them at Whole Foods, next to the gourmet tortillas (refrigerated section) and at Mother's Market. Every now and again, I find them at Sprouts. Hopefully you have some of those stores close by.

The nearest Whole Foods is several hours away, so I stock up when I go. Thanks!

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      This article does not address migraines at all. Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines...
    2. knitty kitty
      - knitty kitty replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Excessive dietary tyrosine can cause problems. Everything in moderation. Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese. Sulfites cause a high histamine release. High histamine levels are found in migraine. Following a low histamine diet like the low histamine Autoimmune Protocol diet,...
    3. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit.
    4. Scott Adams
      - Scott Adams replied to Russ H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      KAN-101 Treatment for Coeliac Disease

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."
    5. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Body dysmorphia experience

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,152
    • Most Online (within 30 mins)
      7,748
    denise.milillo
    Newest Member
    denise.milillo
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      This article does not address migraines at all.  Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines are tied to fluctuations vascular tension and blood flow to the brain. That's why the sumatriptan works so well. It is a vaso constrictor. 
    • knitty kitty
      Headaches / Migraines and Hypoglycaemia

      By knitty kitty · Posted

      Excessive dietary tyrosine can cause problems.  Everything in moderation.   Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese.  Sulfites cause a high histamine release.  High histamine levels are found in migraine.  Following a low histamine diet like the low histamine Autoimmune Protocol diet, a Paleo diet, helps immensely.    Sulfites and other migraine trigger foods can cause changes in the gut microbiome.  These bad bacteria can increase the incidence of migraines, increasing histamine and inflammation leading to increased gut permeability (leaky gut), SIBO, and higher systemic inflammation.   A Ketogenic diet can reduce the incidence of migraine.  A Paleo diet like the AIP diet, that restricts carbohydrates (like from starchy vegetables) becomes a ketogenic diet.  This diet also changes the microbiome, eliminating the bad bacteria and SIBO that cause an increase in histamine, inflammation and migraine.  Fewer bad bacteria reduces inflammation, lowers migraine frequency, and improves leaky gut. Since I started following the low histamine ketogenic AIP paleo diet, I rarely get migraine.  Yes, I do eat carbs occasionally now, rice or potato, but still no migraines.  Feed your body right, feed your intestinal bacteria right, you'll feel better.  Good intestinal bacteria actually make your mental health better, too.  I had to decide to change my diet drastically in order to feel better all the time, not just to satisfy my taste buds.  I chose to eat so I would feel better all the time.  I do like dark chocolate (a migraine trigger), but now I can indulge occasionally without a migraine after.   Microbiota alterations are related to migraine food triggers and inflammatory markers in chronic migraine patients with medication overuse headache https://pmc.ncbi.nlm.nih.gov/articles/PMC11546420/  
    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit. 
    • Scott Adams
      KAN-101 Treatment for Coeliac Disease

      By Scott Adams · Posted

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."  
    • Scott Adams
      Body dysmorphia experience

      By Scott Adams · Posted

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress and inflammation that uncontrolled celiac disease can inflict on the entire body, including the nervous system. It makes complete sense that the specific sensory input—the pressure points of your elbows on your knees—created a temporary, distorted body map in your brain, and the fact that it ceased once you adopted a gluten-free diet is a crucial detail. Your intuition to document this is absolutely right; it's not "crazy" but rather a significant anecdotal data point that underscores the mysterious and far-reaching ways gluten can affect individuals. Your theory about sensory triggers from the feet for others is also a thoughtful insight, and sharing this story could indeed be validating for others who have had similar, unexplainable sensory disturbances, helping them feel less alone in their journey.
×
×
  • 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.