I have never been a big fan of the flour tortilla. Not even before going gluten-free. I do, however, love corn tortillas. I love the taste, texture and all the delicious varieties of food it brings into my gluten-free diet.
Not only is the corn tortilla superior in taste and texture (in my opinion), it is superior in nutrition. Check it out.
According to a Cooking Light nutrition comparison article, “Take Two: Flour vs. Corn Tortillas,” corn is lower in calories, fat and sodium than flour and equal in fiber. In addition, corn tortillas are whole grain. Four tortillas must say 100% whole wheat to be whole grain.
That’s good news, because I can find an endless number of ways to enjoy them. Some of my favorite ways are:
- spread guacamole, black bean dip or other spicy spread on one side and roll up
- spice and bake to make crunchy tortilla chips (far better than potato chips)
- soft tacos
- in lieu of flour tortillas for quesadillas
- in lieu of pasta for lasagna
- as tortilla strips for topping chili
- crumbled and used as a breading or crusting for fish dishes and/or crab cakes
- as a “cracker” or bed for any number of hors d’oeuvres
- as a “crust” for quiche or egg dishes
You can find hundreds of corn tortilla recipes on your favorite recipe websites. However, it’s best to start these recipes using corn tortillas made by hand, as they bring a taste and texture you just can’t get with store-bought. A recipe I have come to love and rely on and which is unbelievably easy is by The Gluten-free Girl and The Chef.