I did something dangerous and foolish: I stopped by Whole Foods after getting paid. Bad idea. I’ve had a craving for breakfast burritos recently— something I’ve been missing, after giving up wheat.
After picking up several different kinds of gluten-free tortillas to try, I realized: lots of tortillas are already gluten free. They’re called corn tortillas— and they’re much cheaper than fancy gluten-free products. However, I did wonder: what about cross-contamination? Even though wheat isn’t listed in the ingredients, it can still be on the equipment, if the tortillas are made in the same facility. I decided to call a few local places and find out.
Local corn tortillas
La Jalisciense Tortilla Factory
Made in Detroit’s Mexicantown, their corn tortillas are produced at a different facility than their flour tortillas. Hooray!
This Westland brand makes only corn tortillas. Absolutely no gluten hiding here.
While their corn tortillas are made in Grand Rapids, the flour ones are made in Chicago. (Just one more reason to avoid Chicago.) While not as local as the other two, they were the only one that had no preservatives in the ingredients. Just sayin’.
These were just a few brands I happened on at Honey Bee Market. If there’s a brand of locally-made tortillas that the store by your house sells, I encourage you to call the company directly and ask. It took me less than ten minutes to call the places I just mentioned. (Yet another reason to support smaller businesses: no customer service reps to put you on hold.)
The only problem with corn tortillas? Well, they tend to fall apart. Salsa gets on them, and they tend to crack. While corn tortillas make great tacos and wonderful, messy finger food, they fall a little bit short of their wheat counterparts.
Fancy, gluten-free tortillas
These tortillas I picked up at a combo of Kroger’s and Whole Foods. Most of them were in the frozen foods section, but La Tortilla Factory’s were in a refrigerated section by the veggies.
La Tortilla Factory
Hands down, the best burrito for rolling and eating with your hands. Made with teff and millet, they were a little dry, but! they did not split when rolled up into a burrito.
Rudi’s Spinach Tortillas
A great flavor, and these tortillas also easily rolled up into burritos.
Food for Life’s sprouted corn tortillas
A little sweeter than plain old corn tortillas, and a little thinner as well. They weren’t as prone to breaking as regular corn tortillas, but they were much chewier.
Food for Life’s brown rice tortillas
I wanted to like these, but they had a bit of a funny aftertaste. Also, once they’ve been heated, they act very strange— they got very stiff, crunchy, and basically un-rollable. They only roll up when they’re very warm.
And yes, I have a fridge (and freezer) full of tortillas. Now, to make those breakfast burritos that I’ve been craving…