Gluten Freebird

When it comes to gluten-free dining, one area where I am not deprived is tortillas. I love corn tortillas as chips, crispy taco shells, and snacks.

However, the love doesn’t extend to fajitas. Fajitas are about the filling. The tortilla should be a vessel.

Corns are too dinky for a real fajita. Also, they impart too much flavor. I used to be about the flour, but obviously that’s off-limits.

Thankfully, I found a dandy substitute in Food for Life’s Brown Rice Tortillas.

I found them in the frozen section of MOM. They’re gluten-free, but my resident Gluteneer enjoyed them enough to deem them worthy of standing in for flour.

I threw them in the fridge to thaw and with a few butter-coated flips in the pan, they were soft and ready to go. You shouldn’t neglect the time in the pan. It needs that butter to get rid of gumminess and toughness.

I’ll still turn to corn for my quesadillas and taquitos, but these are worth a try.