Gluten Free Corn Tortillas 5.5" pack of 20
Fresh. All-natural. No Preservatives. Gluten-Free
Our artisanal gluten-free corn tortillas are freshly made in Singapore. Our tortillas are preservative-free and must be refrigerated. Vegan Friendly.
Ingredients: Yellow corn masa, lime, salt, water
Gluten free Corn tortillas are suitable for people who cannot tolerate gluten, a healthier alternative to flour tortillas. They deliver fiber, whole grains, and other nutrients while being lower in fat and calories than flour tortillas. Corn tortillas have built-in portion control, as they’re typically smaller than flour tortillas.
1 Tortilla (27g)
Net carbs- 15g
Trans Fat- 0.5g
How to Store Tortillas
Turn Tortillas into a Meal
Use tortillas as a pizza base
Make tortillas into nachos
Stuff tortillas with your favorite sandwich fillings
Bake up a pan of enchiladas
Fry up some tostadas
Roll up tortillas into pinwheels
Make a quesadilla
Stir up some chilaquiles
How to store Corn Tortillas
Corn tortillas should be stored in the refrigerator, they’ll usually last from 1 to 3 weeks, best to store in loose in a plastic zip-top bag.
They also freeze really well. Corn tortillas are wraped in paper, remove that. Freeze them in in a plastic zip-top bag. You’ll know corn tortillas are past their prime when they turn moldy.
Heat Corn Tortillas
Thaw them on the countertop or in the refrigerator, they’ll thaw in a few hours. Don’t put frozen tortillas directly on the hot griddle, because they’ll stick. To heat a tortilla, warm up the flat griddle, and when it’s hot, add the tortilla. Flip each tortilla two to three times, until both sides are lightly freckled brown. If the tortilla is older and dryer, you can even mist it lightly with a little water to soften it up.
Stack all the heated tortillas together vertically, and keep them wrapped, in a dish towel to keep the steam in. Corn tortillas will turn harder and tougher once they cool down, so keep them hot and steamy.
Portobello Mushroom Tortillas
- ½, 1 or 2 jalapeños (depending on your spice preference)
- 1 cup cashews, soaked for at least 3 hours, then drained
- 1 cup water
- 1 tablespoon rice vinegar
- 1 tablespoon minced shallot
- ½ teaspoon garlic powder (or 1 clove of garlic)
- ½ cup chopped and peeled cucumber
- Squeeze of lemon
- Sea salt and freshly ground black pepper
- ¼ cup chopped chives
- 2 portobello mushroom caps, stems removed
- Splash of olive oil
- Splash of soy sauce
- Splash of balsamic vinegar
- 1 large avocado, sliced
- 1 cup shredded red cabbage
- Handful of cilantro
- 1 jalapeño, thinly sliced, optional
- 6 corn tortillas, warmed
- Roast the jalapeños. Roast until the skin on the outside is black and blistering. Remove from the heat, place in a bowl and cover with a kitchen towel for 10 minutes. Once they're cool to the touch, peel off the skins.
- Remove the stem and seeds of your jalapeños and place them in a blender with the cashews, water, vinegar, shallot, garlic, cucumber, lemon, salt and pepper. Blend until smooth and creamy, adding more water if necessary to get your blender moving. Taste and adjust seasonings, adding more salt, pepper or lemon to your liking. Stir in the chopped chives. Chill until ready to use.
- Slice the portabello mushrooms. Place them on a plate and drizzle them with olive oil, soy sauce, balsamic and freshly ground black pepper. Use your hands to coat the mushrooms on all sides.
- Heat a grill or grill pan to medium-high heat. Grill the mushroom slices on both sides until char marks form, about 3-4 minutes per side.
- Assemble tacos with mushrooms, avocado, cabbage, cilantro, sliced jalapeños, if using. Serve with jalapeño sauce. Enjoy!