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

Gf Pita?

SofiEmiMom

Recommended Posts

SofiEmiMom Enthusiast
SofiEmiMom
Posted

Hello. I was wondering if anyone knows of a gluten free pita product? I met with my daughters kindergarten teacher to go over any and all projects involving food and she has a pita pocket recipe she wanted to do with the kids. Also does anyone know of a tortilla that is made out of gluten-free flour, rather than corn? Any info is greatly appreciated. Thanks so much!

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted
Hello.  I was wondering if anyone knows of a gluten free pita product?  I met with my daughters kindergarten teacher to go over any and all projects involving food and she has a pita pocket recipe she wanted to do with the kids.  Also does anyone know of a tortilla that is made out of gluten-free flour, rather than corn?  Any info is greatly appreciated.  Thanks so much!

<{POST_SNAPBACK}>

I don't know of any gluten-free pita pockets, but Food for Life makes a gluten-free flour tortilla. I haven't been able to find them yet, but their site says a number of stores carry them.

Guest nini
Guest nini
Posted

Don Pancho's also makes a gluten-free tortilla, I like them better than the Food for Life ones, but they aren't as easy to find

Katydid Apprentice
Katydid
Posted

:) I have only ever purchased gluten-free tortillas once and while I can't remember the brand, I think its because they were'nt worth remembering.

I have, after many many trial and errors, found a recipe we are all very satisfied with. I use the Kinnikinnick Pizza Crust Mix, but for Tortillas, I eliminate the yeast. There is one thing that is very important whether making pizza or tortillas and that is you must spray your hands with cooking oil so you can handle the dough.

To make these, one has to have an electric tortilla maker or a hinged grill where the surfaces meet when you close the lid. The recipe on the bag (without the yeast of course) makes about 20/24 8" tortillas. Once the dough is mixed, I spray 2 or 3 large dinner plates or a tray with cooking spray. Now take an ice cream scoop with a lever and spray it; then scoop and deposit golf ball size scoops on the greased platters. Cover with greased plastic wrap and let them rest about 10 minutes. Then, with greased hands pick up a ball and flatten to about a 4" disk in your hand. Place disk on grill or tortilla maker and close lid pressing lightly and releasing and continue doing this 4 to 6 times, turning the tortillia around a little with a spatula. With each press youn will hear a psst. This is then air being pushed out of the dough. Stack in a tortilla keeper or on round plate, separating with sheets of wax paper or plastic. (the fold-over sandwich bags are so cheap that this is what I use to separate them)

These keep very well in the fridge or freezer. Just nuke them for a few seconds when you use them so they are pliable. These can be used for tortillas or wraps or use your imagination. Once I layered them with cream cheese and shredded veggies, rolled them up tightly and chilled them; then sliced them in about 3/4" slices and used them for appetizers at a gluten free potluck. They were a big hit.

I live in Iowa and wasn't able to find a tortilla maker anywhere, but I did find one on Ebay. The instructions that came with it said it would feel awkward at first until you found your stride. They were certainly correct, because now I can crank them out in nothing flat.

Good luck!

Kay

KaitiUSA Enthusiast
KaitiUSA
Posted

Mission tortillas are good and they say gluten free on them.I usually warm them up then use them and its worked well for me.

Guest nini
Guest nini
Posted

make sure you get the Mission CORN Tortillas! The flour tortillas are NOT gluten-free!!!! (just a friendly reminder!)

Archived

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

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


  • Member Statistics

    • Total Members
      128,259
    • Most Online (within 30 mins)
      7,748
    Adriane Tramontin
    Newest Member
    Adriane Tramontin
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.8k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Test uncertainty

      By trents · Posted

      Yes, I can imagine. My celiac journey started with a rejection of a blood donation by the Red Cross when I was 37 because of elevated liver enzymes. I wasn't a drinker and my family doctor checked me for hepatitis and I was not overweight. No answers. I thought no more about it until six years later when I landed a job in a healthcare setting where I got annual CMP screenings as part of my benefits. The liver enzymes were continually elevated and creeping up every year, though they were never super high. My primary care doc had no clue. I got really worried as your liver is pretty important. I finally made an appointment with a GI doc myself and the first thing he did was test me for celiac disease. I was positive. That was in about 1996. After going on a gluten-free diet for three months the liver enzymes were back in normal range. Another lab that had gotten out of whack that has not returned to normal is albumin/total protein which are always a little on the low side. I don't know what that's about, if it's related to the liver or something else like leaky gut syndrome. But my doctors don't seem to be worried about it. One thing to realize is that celiac disease can onset at any stage of life. There is a genetic component but there is also an epigenetic component. That is, the genetic component is not deterministic. It only provides the potential. There needs also to be some health or environmental stressor to activate the latent gene potential. About 40% of the population have the genetic potential to develop celiac disease but only about 1% actually do.
    • cristiana
      Does this definitely suggest Coeliac Disease?

      By cristiana · Posted

      Hello @Heather Hill You are most welcome.  As a longstanding member and now mod of the forum, I am ashamed to say I find numbers and figures very confusing, so I rarely stray into the realms of explaining markers. (I've self-diagnosed myself with dyscalculia!)  So I will leave that to @Scott Adams or another person. However as a British person myself I quite understand that the process with the NHS can take rather a long time.  But just as you made a concerted effort to eat gluten before your blood test, I'd advise doing the same with eating gluten before a biopsy, in order to show if you are reacting to gluten.  It might be worth contacting the hospital or your GPs secretary to find out if they know what the current waiting time is. Here is a page from Coeliac UK about the current NHS recommendations. https://www.coeliac.org.uk/information-and-support/coeliac-disease/getting-diagnosed/blood-tests-and-biospy/#:~:text=If you remove or reduce,least six weeks before testing. Cristiana  
    • MI-Hoosier
      Test uncertainty

      By MI-Hoosier · Posted

      Thanks again. My mom was diagnosed over 50 years ago with celiac so grew up watching her deal with the challenges of food. I have been tested a few times prior due to this but these results have me a bit stunned. I have a liver disease that has advanced rapidly with no symptoms and an allergy that could be a contributing factor that had no symptoms. I guess I’ll call it lucky my Dr ordered a rescreen of a liver ultrasound from 5 years ago that triggered this or I would likely have tripped into cirrhosis. It’s all pretty jarring.
    • Heather Hill
      Does this definitely suggest Coeliac Disease?

      By Heather Hill · Posted

      Many thanks for your responses, much appreciated.  The tests did include tTg IgA and all the other markers mentioned.  I also had sufficient total IgA so if I'm reading the Mayo clinic thing correctly, I didn't really need the anti-deaminated gliadin marker? So, if I am reading the information correctly do I conclude that as all the other markers including tTg IgA and DGP IgG and tTg IgG and EMA IgA are all negative, then the positive result for the immune response to gliadin, on it's own, is more likely to suggest some other problem in the gut rather than Coeliac disease? Until I have a view from the medics (NHS UK) then I think I will concentrate on trying to lower chronic inflammation and mend leaky gut, using L glutamine and maybe collagen powder. Thank you for your help so far.  I will get back in touch once I have a response, which sadly can take quite a long time.   Kindest Heather Hill 
    • trents
      Test uncertainty

      By trents · Posted

      To put this in perspective, most recent pretest "gluten challenge" guidelines for those having already been eating reduced gluten or gluten free for a significant time period is the daily consumption of 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of two weeks leading up to the day of testing (antibody or biopsy). And I would certainly give it more than two weeks to ensure a valid test experience. Short answer: If it were me, yes, I would assume I have celiac disease and launch full bore into gluten-free eating. I think the tTG-IGA is reliable enough and your score is solid enough to make that a reasonable conclusion. Here is an article to help you get off to a good start. It's easy to achieve a reduced gluten free state but much more difficult to achieve consistency in truly gluten-free eating. Gluten is hidden in so many ways and found in so many food products where you would never expect to find it. For example, soy sauce and canned tomato soup (most canned soups, actually), pills, medications, health supplements. It can be disguised in terminology. And then there is the whole issue of cross contamination where foods that are naturally gluten free become contaminated with gluten incidentally in agricultural activities and manufacturing processes: Eating out at restaurants is a mine field for those with celiac disease because you don't know how food is handled back in the kitchen. Gluten free noodles boiled in the same water that was used for wheat noodles, eggs cooked on the same griddle that French toast was, etc.  
×
×
  • Create New...