Is Flour & corn tortillas, flour & corn Gluten Free?

The Ingredient Breakdown

When analyzing the label for Flour & corn tortillas, flour & corn, the primary concern for a gluten-free diet is the presence of wheat. The ingredient list explicitly lists organic wheat flour as a primary component. Wheat flour is the standard flour derived from wheat grain and is the most common source of dietary gluten, a protein that can trigger severe immune reactions in sensitive individuals.

Even more concerning for those with high sensitivity is the inclusion of organic wheat gluten. This is essentially a concentrated protein extracted from wheat. Manufacturers often add this to tortillas to improve elasticity and texture, giving the dough a chewier bite. However, this addition significantly increases the total gluten content of the product, making it strictly off-limits for a gluten-free lifestyle.

While the product does contain ground organic corn flour, which is naturally gluten-free, it is processed in a facility that handles wheat. Furthermore, the mixture of corn and wheat flours creates a composite product that cannot be separated. Even though corn is safe, the wheat component dominates the gluten profile. Additionally, the baking powder listed is generally gluten-free, but in this context, it is irrelevant because the wheat ingredients render the whole product unsafe.

Nutritional Value

Looking at the nutritional profile of Flour & corn tortillas, flour & corn, the product relies on organic expeller pressed soybean oil for fat content. This provides a source of lipids without the saturated fats found in animal products, but it is still a processed oil. The inclusion of organic apple cider vinegar adds a touch of acidity for flavor preservation but contributes negligible nutritional value.

Regarding carbohydrates, the blend of wheat and corn flours provides a standard starch base. However, because this is a processed food product, it lacks the high fiber content found in whole-grain alternatives. The presence of sea salt indicates a sodium content that is typical for processed baked goods. For those monitoring their intake, this product fits into the category of a standard processed carbohydrate source, offering energy primarily through starches without significant micronutrient density.