Is Ultragrain Tortillas Gluten Free?

The Ingredient Breakdown

As a food scientist, I always look at the ingredient list first to determine the safety of a product for specific dietary needs. When examining the label for Ultragrain Tortillas, the verdict is immediately clear: these are a wheat-based product through and through.

The very first ingredient listed is Whole Wheat Flour. This is a direct source of gluten. Following that, you see Enriched Flour (Wheat Flour), which is essentially refined white flour that has had nutrients added back in. It is still derived from wheat. The presence of these two distinct wheat ingredients confirms the base of the product is entirely gluten-containing.

Perhaps the most telling ingredient for those strictly avoiding gluten is Wheat Gluten. Manufacturers add this to tortillas to increase elasticity and chewiness, helping the wrap hold together better. While it improves texture, it significantly increases the gluten load, making cross-contamination concerns irrelevant because gluten is an intentional additive.

Finally, we must look at the dough conditioners. The ingredient Sodium Metabisulfite is listed. While this is often used to bleach flour and improve dough rise, it does not remove gluten. In fact, the presence of Cultured Wheat Flour (a natural preservative) further cements the fact that wheat is the dominant ingredient in this product.

Nutritional Value

While these tortillas are not safe for a gluten-free diet, they do offer some nutritional benefits typical of whole grain products. They provide fiber and complex carbohydrates, which can be part of a balanced diet for those who tolerate gluten.

Regarding macronutrients, these tortillas are relatively moderate. They contain Palm Oil and Hydrogenated Vegetable Oil, which contribute to the fat content. This helps make the tortilla pliable but adds saturated fats to the total count. The inclusion of Dextrose and Honey adds a touch of sweetness and helps with browning, but keeps the sugar content relatively low compared to dessert wraps.

For the average person not watching their gluten intake, this fits well within standard diet limits. However, for a low-carb or keto diet, the whole wheat flour makes the carbohydrate count too high.