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Guerrero Corn Tortillas

ENF

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ENF Enthusiast
ENF
Posted

Just found an excellent gluten-free corn tortilla, Guerrero Tortillas De Maiz Blanco. They are sold in my neighborhood (Bklyn, NY) for $1.29, for a bag of 30 (1 lb 11.5 oz). I've had other corn tortillas but, other than the excellent corn tortillas produced by Mission, these are the only ones I've found that are designated Gluten Free on the packaging.

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Heather Anne Newbie
Heather Anne
Posted

Have you tried them yet? I used them for the first time in a casserole about a month ago. I had a horrible reaction to the casserole and the only things that weren't fresh were the tortillas, the chicken stock that I used, and my McCormick's spices. I've been trying to figure out which was the problem but ever since I've been really sick so I haven't been able to make a connection with just one ingredient! Thanks!

kareng Grand Master
kareng
Posted

Have you tried them yet? I used them for the first time in a casserole about a month ago. I had a horrible reaction to the casserole and the only things that weren't fresh were the tortillas, the chicken stock that I used, and my McCormick's spices. I've been trying to figure out which was the problem but ever since I've been really sick so I haven't been able to make a connection with just one ingredient! Thanks!

You seem to get cc'd or something from every manufactured product. Perhaps you should stick to minimally processed foods?

Are you new to gluten-free? If so, perhaps you still haven't healed & got everything running smoothly yet?

Heather Anne Newbie
Heather Anne
Posted

I've been gluten free since (technically) November of last year. I get a bit of cc by trial and error, things that should be gluten-free but are manufactured with gluten-containing products. But whatever has gotten me recently has been a staple in my pantry for awhile. We are pretty sure we've narrowed it down to the Swanson's Chicken Broth or spices that I've used. We really think that's what's happened with the dish I'm referring to here, but I'd love to know another Celiac has tried them and has not had trouble!

Actually, I'm hyper-sensitive and get skin reactions as well. I reacted to something marked gluten-free (topical) in the US, but upon further research they don't sell it gluten-free in the UK because it contains too many ppm for their standards. This was back in March.

Takala Enthusiast
Takala
Posted

I sympathize with the random "gluten free" tortilla and broth/soup reactions. I don't think some these companies test every batch, unless somebody shows me something in writing which states that this is their policy. And I've definitely gotten very sick off of a "gluten free" marked corn flour from a known company that DOES test every batch, and I can't imagine how badly cross contaminated that bag must have been.

I've been gluten free for nearly nine years. What really chaps my @$$ is if I give the allergic dog a treat of something that is supposed to be safe for both of us, and as a result, I get brain fog and he pukes it up or starts scratching himself a hot spot. And this has happened more than once. Not all the time, just enough that it's one of the things I'm starting to question whether I should keep exposing myself to (not to mention the dog). The other dog will break housetraining and pee. :angry:<_< They are already on limited ingredient special dogfood, and if the only thing was it was a piece of a tortilla, or a bread that I just made and I gave them a little bite of it plain, that narrows it down quite a bit.

I have started to make a very limited ingredient flatbread or micro-muffincup when I open a new bag of corn product or try out a different ingredient or brand, then wait to see what the reaction is, because I don't want to make 2 entire loaves of bread and have to then tell my spouse he has to eat it all. I'm on a newer bag right now that really is gluten free per the reactions, it's a blue corn flour, and of course when I went back to the store for another, they didn't have it. :angry:

ENF Enthusiast
ENF
Posted
  • Author

Since my original post, I've been eating these tortillas every day, and have had no problems as a result.

The same parent company, Gruma, makes both Mission and Guerrero tortillas.

Sorry that this thread got misdirected, it was not intended to discuss the possibility of gluten cross-contamination in this product, and others - it was to let people know that there's a very inexpensive corn tortilla, gluten-free and labeled as such, that is available.

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
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      Hidden Gluten in distilled vinegar

      By trents · Posted

      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      Hidden Gluten in distilled vinegar

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      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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