Are corn tortillas gluten-free?

Introduction

Corn tortilla is the dish itself, a thin flatbread prepared from finely ground dried maize, that dates back thousands of years to the inhabitants who lived in the Mexican Sierra Madre Mountains. Around 10,000 B.C.E. is supposed to be the first time tortillas were formed, which is also the time that corn was first domesticated in the region.

  Now corn tortilla is a popular dish amongst various states of the UK, central America, Mexico, etc. Tortillas are healthy and contain, ounce for ounce, about the same amount of calories, carbs, and fibers as bread, but that doesn’t mean they’re harmful.

      However, not all of the seemingly healthier versions are as nutrient-dense as they seem. Unlike other grains, it does not contain gluten. By reading this article you will be able to answer “Are corn tortillas gluten-free?”

What is a tortilla?

The process of making a tortilla involves nixtamalizing, or resolving maize in limewater until the corn kernels’ skin peels off (waste material is usually fed to poultry). Then, the corn is ground and cooked, turned into masa nixtamalera dough, and formed into thin patties with a rolling pin.

Watch out for corn tortillas; they may include wheat!

For those of you who avoid wheat and gluten, there is bad news: certain tortillas made from corn are now manufactured using WHEAT GLUTEN! It’s a depressing trend that makes eating out more challenging. That’s just one more instance of how wheat is put into practically everything that people in our culture eat, so it makes sense that an increasing number of people are experiencing gluten intolerance without even realizing it.

Essential Nutrients in corn tortillas

In addition, corn tortillas are known to possess more fiber than flour tortillas, and they contain fewer calories, salt, and carbohydrates because of their whole-grain makeup. Moreover, they are free from gluten. Some people find that maize tortillas break readily when cooking or eating.

It contains various essential nutrients. Look at the nutritional chart of corn tortillas:

Are corn tortillas gluten-free?

Yes, most maize tortillas are devoid of gluten. As tradition would have it, plain water and masa harina (corn flour) only are the constituents used for its preparation leaving out wheat or any wheat products.

                  However, it is important to read food labels especially by those with celiac disease or gluten intolerance since cross-contamination may occur when products are produced in places where there is handling of other wheat ingredients. It’s better to use exclusively marked “gluten-free” tortillas for maximum safety.

What is gluten?

Gluten is a type of protein found in the seeds of wheat as well as in other grains.

However, It can be concentrated, removed from nature, and added into food and other things to improve their flavoring agents as well as texture plus protein levels. It also serves as a binder that holds cooked foods together while giving them shape.

From whence does gluten originate?

Some other sources are rye, barley, and triticale (a hybrid of rye and barley), besides wheat. Occasionally oats too get contaminated if processed with other grains containing gluten. As an ingredient, oats are gluten-free.

is gluten harmful to human beings?

Human beings possess digestive enzymes which help in the digestion of food that we eat. The enzyme protease aids in the digestion of proteins in our bodies, but it is unable to fully break down gluten. Gluten enters the small intestine undigested. The majority of people have little trouble absorbing the undigested gluten. However, gluten may cause other unpleasant symptoms or a severe autoimmune reaction in certain individuals.

Gluten enters the small intestine undigested. The majority of people have little trouble absorbing the undigested gluten. However, gluten may cause other unpleasant symptoms or a severe autoimmune reaction in certain individuals. Celiac disease is an autoimmune hypersensitivity reaction in response to gluten.

Why prepare gluten-free corn tortillas at home?

You may be confident that your corn tortillas are as fresh, gluten-free, and cross-contamination-free as possible if you make them from scratch. They’re also really simple, enjoyable, and affordable to create! These corn tortillas consist of:

• vegan, and vegetarian
• Gluten-free,
• Oil-Free & Sugar-Free Whole Grain
• free of all known allergies (dairy, soy, eggs, nuts, peanuts, wheat, sesame, coconut).
• Quick, simple, and only three basic ingredients
• Child-Friendly Freezer-Friendly

Who should avoid gluten?

This autoimmune condition results in small intestinal damage via sufferers with allergies rotting their intestines.
Non-celiac gluten sensitivity, often known as gluten intolerance, is the term for gastrointestinal distress brought on by gluten in non-celiac individuals.
Sensitivity to wheat, however not to other grains or gluten in general.
A rare neurodegenerative autoimmune disease called gluten ataxia makes your body target certain brain regions in reaction to gluten.

Recipe

• Masa harina and the salt should be combined and whisked together in a large mixing dish.
• Add the heated water gradually, beginning with 1.5 cups. Once a uniformly combined dough starts to form, use a fork to stir in the hot water. *Depending on your masa, you might need a few additional or less teaspoons of water.
• When the dough starts to clump, use your hands to knead it for two to three minutes, or until you can create a firm, silky smooth, and touchable dough ball.

The texture of the dough should be like Play-Doh—not too sticky and gooey, not too dry or crumbly. When the dough becomes too dry, add more hot water and if it is too moist then add masa. In the meantime, let the mixture sit under a damp cloth as you prepare the tortilla.

• Form the masa dough into golf ball-sized balls using your hands or a tablespoon-sized cookie scoop. For street tacos, they can be as little as 1 tablespoon, but they should be roughly 2 teaspoons, give or take!
• Use parchment paper or plastic wrap to line a tortilla press. This makes cleanup easier and will stop your tortilla from adhering to your press.
  The dough ball should be flattened into a 4- to 5-inch-thick tortilla by applying pressure with the tortilla press. Depending on your inclination, you can make your tortillas thinner or somewhat thicker.
• After the tortilla forms, place a cast-iron or nonstick pan over a medium-high flame. Don’t add any oil! Bake the tortilla for 45 to 60 seconds on each side, turning it over with a broad spatula when the bottom starts to get flecks of brown color. While cooking, the tortillas will probably bubble up a little bit, especially on the second side.
• To prevent the tortillas from drying out, once they are cooked, move them to a bowl covered with a fresh, damp kitchen towel or to a tortilla warmer.
• Continue similarly with the remaining tortillas. You need to be able to arrange things so that you press the following tortilla onto the skillet while the previous one cooks.

Methods & tips for making the best corn tortillas

• Make sure to use warm water.
• Thoroughly knead the dough.
• Cover the dough balls with a moist paper towel or damp towel.
• A transparent freezer bag is cuttable.
• Avoid using flour or masa to dust your work surface when rolling the tortillas.
• To keep the tortillas from adhering to the pan
• Tortillas can be either thinner or thicker.
• Maintain the tortillas’ warmth.

Methods for freezing

Place parchment paper between each layer of the cooled corn tortillas and cover them tightly with aluminum foil if you want to freeze them for extended periods. The wrapped tortillas can be kept in the refrigerator for up to six months if they are placed in a ziplock bag or freezer-safe container. Before reheating, let the frozen tortillas thaw in the fridge for the entire night.

How to warm up extra corn tortillas

 By reheating several dishes lose their taste and freshness. Corn tortillas can be reheated in a few different ways without becoming dry. Select the method that best suits your needs and feasibility.

• Oven: Cover the tortillas with aluminum foil and preheat the oven to 350°F (175°C). Bake it for 10 minutes, or until the tortillas are completely heated.
• Microwave: Arrange the tortillas onto a platter that is safe to use in the microwave and wrap them in a moist paper towel. Cook each tortilla in the microwave for 30 seconds, or microwave until well heated.
• On the stovetop: preheat a griddle or skillet to medium-high heat. Place the tortillas on the griddle, and heat them, for about 15 seconds on each of the sides. As an alternative, you might very lightly coat the tortillas with butter or oil. Allow them to become just a little bit crispy.
• To steam the tortillas: stack them and cover them with a damp dish towel. After placing them in a basket for steaming, place it over boiling water and steam for one to two minutes, or until the food is well heated and softened.

Conclusion

If you want gluten-free tortillas, always read the ingredients on store-bought items because some manufacturers can include gluten-containing preservatives or wheat flour.

Furthermore, it is important to check that there are no chances of cross-contamination by several producers who might process maize tacos along with those made from wheat in similar factories. To prevent digestive complications due to celiac disease or gluten sensitivity issues, you must find out what kind of food has ‘gluten-free’ written somewhere on its packaging.

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