May eldest daughter has a wheat allergy so we ride the gluten-free train frequently. Over here the gluten-free fare generally uses rice flour, some tapoica sta

May eldest daughter has a wheat allergy so we ride the gluten-free train frequently. Over here the gluten-free fare generally uses rice flour, some tapoica starch or potato starch, and your standard stabilizers and thickeners. Gluten-free tortilla on the sites is also a fail, but in one case I found a gluten-free wrap that was a tortilla-like thing made from the same ingredients as the standard gluten-free baking mix. As I suggested in my previous comment, for most people in the UK a "corn tortilla" is actually a corn and wheat blend (usually less than 1/3 corn.) As an example of the sort of corn tortilla that I try to find, here is the place I order from in London when I do not have time to pull out the press and make my own: http://www.coolchile.co.uk/mexican-shop/corn-tortillas http://www.coolchile.co.uk/mexican-shop/corn-tortillas