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

Corn Tortillas


grantschoep

Recommended Posts

grantschoep Contributor

I know Mission makes great corn tortillas, and I trust them too as I have never got sick and they supposidly have separate manufactoring and all..

But I can only find corn torillas here that are a max of 6 inches or so. Does anyone, Mission maybe, sell big tortilla shells made gluten free? I know there have to be some. Because when I used to live in San Francisco, one of my favorite burrito shops, the largest burrito was a corn tortilla, I think that was a 16 inch shell! hehe


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



Celiac.com Sponsor (A8-M):



Jnkmnky Collaborator

I've found bigger ones in regular shopping stores. I think Mission sells larger ones. When you use them, heat them with a pat of butter on each side. THey soften up to a flour burrito consistency. Much better.

RiceGuy Collaborator
I've found bigger ones in regular shopping stores. I think Mission sells larger ones. When you use them, heat them with a pat of butter on each side. THey soften up to a flour burrito consistency. Much better.

What? No yummy corn crunch?! I'd never do that to a tortilla. To each his/her own I guess.

hez Enthusiast

grantschoep,

I live in Colorado as well and I have yet to find a large size corn tortilla. I would be interested to find one myself. I miss burritos.

Hez

Jnkmnky Collaborator
What? No yummy corn crunch?! I'd never do that to a tortilla. To each his/her own I guess.

When "burrito" was mentioned, I believed the original poster was talking about 'wraps'. My corn tortilla wraps don't crunch even when I don't heat them with a pat of butter on each side. Without the butter, the corn wraps are crumbly and tear easily when stuffed with ingredients. I find that the butter softens the burrito to a nice consistency. The wrap tears less easily, it is softer, less grainy and more like a flour wrap.

Dixie Gal Newbie

As we all know, even "corn" tortillas can have gluten flour added for some reason.

WARNING. Jack in the Box taco has gluten - caught me by surprise...

Carriefaith Enthusiast

Old El Paso has small and large corn tortillas that are gluten free.


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



Celiac.com Sponsor (A8-M):



jkmunchkin Rising Star

They're not corn tortillas and I haven't tried them yet, but I noticed today at my local health food store with the rest of the frozen breads, there were brown rice tortillas that were the larger size from Enjoy Life Foods.

jnclelland Contributor
They're not corn tortillas and I haven't tried them yet, but I noticed today at my local health food store with the rest of the frozen breads, there were brown rice tortillas that were the larger size from Enjoy Life Foods.

I bought those for sandwiches until I discovered Breads From Anna. They're okay, but not great: the flavor is fine, but the texture is really chewy, and you can't roll them at all without breaking them. Slightly better if you heat them in the microwave for a few seconds, but still not great.

Jeanne

RiceGuy Collaborator
When "burrito" was mentioned, I believed the original poster was talking about 'wraps'. My corn tortilla wraps don't crunch even when I don't heat them with a pat of butter on each side. Without the butter, the corn wraps are crumbly and tear easily when stuffed with ingredients. I find that the butter softens the burrito to a nice consistency. The wrap tears less easily, it is softer, less grainy and more like a flour wrap.

Ah, ok. I just like tortilla chips, and I get organic ones locally :) Nice and crunchy!

Anytime I've had taco shells, they did always crack apart on the first bite. A few seconds in the microwave before serving might do the trick - not sure.

nobeer4me Apprentice

I think wer'e talking soft corn tortillas here. There is the hard crunchy kind as well.

Most authentic Mexican food uses the soft corn variety.

I used to live in the Bay area also, and get these great tacos from a local Mexican mom & pop type place.

They were just 2 soft warm corn tortillas together with just meat and salsa. Unbelievably great!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,356
    • Most Online (within 30 mins)
      7,748

    Deb powell
    Newest Member
    Deb powell
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.1k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Lynnard
      Thank you - that makes perfect sense and I understand. celiac disease is an autoimmune disease which will cause further damage while gluten sensitivity is different. Based on my symptoms and bloodwork, I am almost certain I have celiac disease.  I kind of hate to hope for a positive biopsy but a negative one would be frustrating for sure. Regardless, I have done a lot of research on gluten-free diet and am prepared to begin a new lifestyle journey - with a lot of questions along the way.  I appreciate your information and advice! 
    • trents
      Let's talk about terminology for the sake eliminating (as much as possible) confusion. Unfortunately, the terms "gluten sensitive" and "gluten intolerant" have, historically, been used indiscriminately. There are two primary categories of gluten disorders whose "official" terms are 1. celiac disease and 2. Non Celiac Gluten Sensitivity or NCGS for short.  I believe there is an evolution toward using the term "gluten intolerance" to refer to celiac disease and "gluten sensitive" to refer to NCGS. I say that because the words "gluten sensitivity" are actually found in the official medical term for the non celiac medical disorder involving gluten. Does that make sense? The difference between celiac disease and NCGS is that celiac disease causes inflammation in the small bowel lining and (over time) does damage to it so that it becomes inefficient in absorbing nutrients from what we eat. This is the area of the intestinal track where all of our nutrients are absorbed. Of course, this can lead to any number of other medical problems. NCGS, on the other hand, does not cause inflammation or damage to the lining of the small bowel and therefore does not produce the antibodies that celiac disease antibody tests look for. Neither will NCGS, therefore, produce a positive biopsy result. NCGS and celiac disease, however share many of the same symptoms in the area of GI distress and NCGS is 10x more common than celiac disease. There is, at the present time, no defining test for NCGS so an NCGS diagnosis is arrived at by first eliminating celiac disease for which we do have tests for. Having said that, some experts believe that NCGS can be a precursor to celiac disease.  Yes, you are correct in stating that both conditions require a gluten free diet.  So, in the absence of official testing for celiac disease (and official testing done under the proper conditions) a person who is experiencing distress when consuming gluten cannot be certain whether they are dealing with celiac disease or NCGS. Not to have an official diagnosis of celiac disease while actually having the condition makes it difficult for some folks to stay on the gluten free bandwagon. It's just the psychology of the situation and wanting to rationalize away a very inconvenient and socially isolating medical condition.
    • Lynnard
      Thank you!  This is super helpful and confirms everything I have read. I was definitely eating lots of gluten before both testing and endoscopy. If the biopsies do come back negative, I'm wondering how conclusion/distinction is made between celiac and gluten intolerance is made.  Or does it matter because presumably recommendation of gluten-free diet will be the protocol??  
    • trents
      You are welcome! We frequently get similar comments. Knowledge about celiac disease in the medical community at large is, unfortunately, still significantly lacking. Sometimes docs give what are obviously bum steers or just fail to give any steering at all and leave their patients just hanging out there on a limb. GI docs seem to have better knowledge but typically fail to be helpful when it comes to things like assisting their patients in grasping how to get started on gluten free eating. The other thing that, to me at least, seems to be coming to the forefront are the "tweener" cases where someone seems to be on the cusp of developing celiac disease but kind of crossing back and forth over that line. Their testing is inconsistent and inconclusive and their symptoms may come and go. We like to think in definite categorical terms but real life isn't always that way.
    • Rogol72
      Hey @Morgan Tiernan, Sounds just like my experience. I was diagnosed with dermatitis herpetiformis over 10 years ago. It appeared suddenly as a very itchy rash which looked like Eczema. When a steroid cream didn't clear it up, my Dermatologist (who had come across it before) suspected dermatitis herpetiformis and performed a skin biopsy which came back positive for dermatitis herpetiformis. The important thing is to get a definitive diagnosis of dermatitis herpetiformis. What you've described sounds like classic dermatitis herpetiformis though. Hopefully, your Dermatologist has come across dermatitis herpetiformis before and performs the skin biopsy correctly as trents mentioned. I've had the blisters on the knees, hips, forearms/elbows or anywhere that pressure is applied to the skin ... from clothing or otherwise. They itch like nothing on earth, and yes salt from sweat or soaps/shower gels will irritate a lot. I've been on Dapsone and it is very very effective at eliminating the dermatitis herpetiformis itch, and improved my quality of life in the early stages of getting on top of dermatitis herpetiformis while I adjusted to the gluten-free diet. But it does have various side effects as trents said. It can effect the red blood cells, lowering hemoglobin and can cause anemia, and requires regular blood monitoring whilst on it. You would need to consider it carefully with your Dermatologist if you do have dermatitis herpetiformis. Here's a very informative webinar from Coeliac Canada discussing everything dermatitis herpetiformis related.  https://www.youtube.com/watch?v=PAdmsNiyfOw I've also found this recent interview with a Dermatologist about dermatitis herpetiformis to be educational.  https://www.youtube.com/watch?v=rZnLeKutgUY Keep the chin up and keep advocating for yourself for a proper diagnosis. Though it sounds like you're on top of that already. Are you in the UK or Ireland? I'm curious because your surname is Irish. 
×
×
  • Create New...