Gluten Free Corn Tortillas 5.5″ pack of 40

$12.00 available on subscription

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    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

    Nutritional Informational

    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)         

    Calories- 83                  

    Net carbs- 15g            

    Fiber- 2g                                


    Fat- 1.6g                      

    Trans Fat- 0g

    Sodium- 135.5mg          

    Cholesterol- 0.5mg

    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


    Jalapeño Sauce

      • 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!