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

BrookeT

By BrookeT
in Coping with Celiac Disease

Recommended Posts

BrookeT Apprentice
BrookeT
Posted

Hello,

I was wondering if anyone knows of any "safe" gluten free corn tortillas to use for enchiladas, etc. I know that corn is supposed to be gluten free but there is the whole cross-contamination concern. Are there any certified gluten-free brands? (I've tried some of the rice tortillas and they weren't so good!)

Thanks!

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

Celiac.com Sponsor (A8-M):


ProudMommyDebbie Rookie
ProudMommyDebbie
Posted

Guerrero and Enjoy Life Brown Rice don't have the CC problem.

Mission Brand there are some doubts.

I have to figure out the corn tortillas thing too because i can't roll them up for my kids lunches, corn tortillas cold break apart.

quincy Contributor
quincy
Posted

Guerrero and Enjoy Life Brown Rice don't have the CC problem.

Mission Brand there are some doubts.

I have to figure out the corn tortillas thing too because i can't roll them up for my kids lunches, corn tortillas cold break apart.

I had a quesadilla once with the enjoy life brown rice tortilla and it was delicious because they somehow

grilled it with olive oil or something. I have tried it microwaved and it was pretty chewy however.

as far as Mission I wasn't aware that there were issues. I thought it was ok, but glad you mentioned that so I can do some more research on it. stay away from the Food for Life sprouted corn ones though they have some problems that have been discussed on here in the past...

Aphreal Contributor
Aphreal
Posted

I have yet to find a rice or corn tortilla that doesn't break. I have tried heating them up, using butter... nothing works so I gave up on the rolling.

quincy Contributor
quincy
Posted

I have yet to find a rice or corn tortilla that doesn't break. I have tried heating them up, using butter... nothing works so I gave up on the rolling.

the enjoy life tortilla I had was just folded in half but it was really tasty because it was grilled.

larry mac Enthusiast
larry mac
Posted

I've used all kinds of corn tortillas and have never had a problem. Same with the crispy corn taco shells, crispy tostada shells, Tostidos, plain Fritos, and plain Cheetos (they are also made from corn). I've just never had a problem with any corn products that I've tried.

I make nachos almost every day. It's my gluten-free comfort food (and goes great with margaritas :D ). Also make crispy tacos, and crispy tostados often. I love tex-mex food.

Of course I always read the ingredients carefully to ensure there are no gluten ingredients. Other than that I don't worry about cross contamination. I'm not advocating anyone else not worry about CC. Just saying what my experience is.

In December I will have been gluten-free for four years. I believe I'm healthy Celiac-wise. I suspect some Celiacs are just real extra sensitive, or have multiple food intolerances that mimic glutening symptoms.

best regards, lm

sa1937 Community Regular
sa1937
Posted

I have yet to find a rice or corn tortilla that doesn't break. I have tried heating them up, using butter... nothing works so I gave up on the rolling.

Did you heat them in the microwave between damp paper towels? I tried that with Mission corn tortillas and I managed to get them to roll up to make enchiladas without too much problem.

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

Celiac.com Sponsor (A8-M):


Tina B Apprentice
Tina B
Posted

Hello,

I was wondering if anyone knows of any "safe" gluten free corn tortillas to use for enchiladas, etc. I know that corn is supposed to be gluten free but there is the whole cross-contamination concern. Are there any certified gluten-free brands? (I've tried some of the rice tortillas and they weren't so good!)

Thanks!

Never had a problem with any of the brands labeled as just corn tortillas. Not flour tortillas.

MaryJones2 Enthusiast
MaryJones2
Posted

I use Guerrero and Mission brands never had any problems with either. I also make corn tortillas with a cast iron press using Maseca corn flour.

sherrylynn Contributor
sherrylynn
Posted

My ex used to make Honduran enchiladas with corn tortillas. But he didn't roll them. You leave the tortilla flat and fry some hamburger meat put in some sauce made with tomatoes sauce red chilies and onions then put the meat on top of the tortilla and put cabbage on top of that and some more sauce then cover it with this Mexican cheese that looks like parmesan but tastes kinda like cheddar.

It was sooo good. If I ever go back to him, it will be for the recipe of his sauce. Or so that he can make me some more enchiladas. :lol::lol:

BrookeT Apprentice
BrookeT
Posted
  • Author

Thanks for all the posts. I think I'm going to try the Guerrero brand.

  • 3 weeks later...
BrookeT Apprentice
BrookeT
Posted
  • Author

Is it Enjoy Life or Food for Life brand? I couldn't find the Enjoy Life Brown Rice Tortillas. Thanks!

Guerrero and Enjoy Life Brown Rice don't have the CC problem.

Mission Brand there are some doubts.

I have to figure out the corn tortillas thing too because i can't roll them up for my kids lunches, corn tortillas cold break apart.

BrookeT Apprentice
BrookeT
Posted
  • Author

Hi there,

Where do you find the Enjoy Life Brown Rice Tortillas? I looked on their website and didn't see them there either. I've only seen the Food For Life brand of Brown Rice Tortillas.

Thanks! : )

I had a quesadilla once with the enjoy life brown rice tortilla and it was delicious because they somehow

grilled it with olive oil or something. I have tried it microwaved and it was pretty chewy however.

as far as Mission I wasn't aware that there were issues. I thought it was ok, but glad you mentioned that so I can do some more research on it. stay away from the Food for Life sprouted corn ones though they have some problems that have been discussed on here in the past...

Mexican Trailrunner Rookie
Mexican Trailrunner
Posted

Seems there are 2 issues regarding tortillas here. Taste and safety in eating for celiacs.

Many 'corn' tortillas are cut with wheat to make it go farther. We celiacs can only eat 100% corn tortillas. They may say: Puro Maize or Maseca, as mentioned, but you have to investigate and or read the packages.

I live in Mexico and have just been diagnosed. I found all this out the hard way. Now I have committed to memory every Puro Maize tortillaria in my village. And, the best part is, they taste SO much better than the others, particularly the store bought kind.

In terms of taste, and folding etc, I'd say all those unfoldable packaged tortillas are older than dirt. For pliable, soft, delicious tortillas they must be fresh. Hot off the comal, fresh. They only last a day, normally. Maybe there is a Latino community near you where you might find a tortillaria making 100% maize tortillas.

Suerte

kareng Grand Master
kareng
Posted

They probably mean Food for Life. I get them at WF. I like to use them for a thin pizza crust.

BrookeT Apprentice
BrookeT
Posted
  • Author

Thanks! Are they pretty good?

They probably mean Food for Life. I get them at WF. I like to use them for a thin pizza crust.

kareng Grand Master
kareng
Posted

Thicker and chewier than corn or flour. Non gluten-free son says they are ok for quesadillas because they taste fine and hold up well to sauce. But a different chewy texture.

LauraBeth Rookie
LauraBeth
Posted

Tortillas should definitely NOT be chewy. They should be nice and soft. I got some of those brown rice tortillas and was so disappointed when I tried to use one for a wrap, but found out quickly that they make wonderful pizza crusts. So that's what I buy them for, but they really aren't tortillas even though they say that on the package, as far as I'm concerned. I love corn tortillas, and fresh made are definitely the best. :)

Marilyn R Community Regular
Marilyn R
Posted

I live in the SE and there's a large hisipanic population here. My local Wal-Mart has a wonderful corn tortillia for $1.50 for a pack wrapped in plastic, then paper. There could be cc issues, but it is the best corn tortillia I've ever had. (And I'd been considering buying a press and making my own.)

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,382
    • Most Online (within 30 mins)
      7,748
    englishbunny
    Newest Member
    englishbunny
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.9k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Oats gluten free?

      By trents · Posted

      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
    • Levi
      My Adult daughter is blaming me for her "possible" Celiac disease.

      By Levi · Posted

      When I was first Dg’d I researched like mad. One thing I remember from then, which may have changed with advancement in medical science, is that Coeliac is a first generation disease which means either you or your husband need be Coeliac for your daughter to have inherited it. Far as I know, and I’m not a scientist just a victim, the amount of gluten (wheat, rye, or barley) one consumes does not cause a person to contract Coeliac Disease. So if neither of you as her biological parents have Coeliac then your daughter cannot pass any blame should she contract this horrific disease.     It’s humbling, and sometimes I believe GOD allows such as these autoimmune diseases for those who need it most. 
    • Lori Lavell
      Oats gluten free?

      By Lori Lavell · Posted

      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
    • Scott Adams
      Oats gluten free?

      By Scott Adams · Posted

      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      Oats gluten free?

      By trents · Posted

      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
×
×
  • Create New...