Is Mission Soft Flour Tortilla Gluten Free?

The Ingredient Breakdown

As a food scientist, I look at the source material first. The primary ingredient in Mission Soft Flour Tortilla is Enriched Bleached Flour. This is a refined wheat product. Wheat is one of the three primary grains—along with rye and barley—that contains gluten. Specifically, the proteins gliadin and glutenin found in wheat react to form the elastic network we know as gluten. Because this ingredient is listed first, it constitutes the bulk of the tortilla.

It is important to understand why 'flour' in this context is a red flag for gluten-sensitive individuals. While the product contains no rye or barley, the use of standard wheat flour means the gluten content is high. There is no mention of gluten-free certification on the packaging, nor are there alternative flours like corn masa or cassava used to substitute the wheat.

Regarding other ingredients, the Vegetable Shortening (soybean oils) and leavening agents like Baking Soda are generally gluten-free. However, the presence of Calcium Propionate and Sorbic Acid (preservatives) is standard for shelf-life but does not impact the gluten status. The verdict remains clear: the wheat flour makes this product unsafe for a gluten-free diet.

Nutritional Value

When analyzing the nutritional profile of the Mission Soft Flour Tortilla, it is a source of refined carbohydrates. A single tortilla provides a quick burst of energy but lacks the fiber found in whole wheat or alternative grain options. The Vegetable Shortening contributes to the fat content, which gives the tortilla its soft, pliable texture but also adds to the calorie count.

For those watching their sugar intake, there is a small amount of Sugar added, though it is minimal. The sodium content is moderate, largely due to the Salt and chemical leaveners like Sodium Acid Pyrophosphate. While it fits within standard daily limits for a single serving, it is a processed food designed for convenience and taste rather than high nutritional density.