One of the best cuisine choices for those avoiding gluten is Mexican. Fresh veggies, lean meats and corn-based fillers abound in food from south of the border—gluten-free and delicious! But that doesn’t mean you don’t need to be careful when trying to avoid gluten. Consider these tips for keeping your favorite Mexican meals gluten-free.
1. Make your own homemade corn tortillas. Many corn tortillas are processed in factories where flour tortillas are also produced, which make the possibility of gluten transmission more likely in store bought varieties.
2. Create larger, fluffier tortillas out of flaxseed to mimic the consistency of flour tortillas that are better suited for things like burritos.
3. Avoid marinades and pre-made sauces that contain soy sauce and other possible gluten contaminants.
4. Stick with canned beans that are typically processed in facilities that manufacture other canned goods like vegetables and meats. Dried varieties are more likely to come in contact with grains and other gluten products.
5. Steer clear of any traditionally fried Mexican food like chile rellenos or tortilla chips, especially in restaurants, as the oil may have been used to fry gluten-heavy ingredients.
6. Swap out minced cauliflower as a substitute for rice which, while technically gluten free, may still cause reactions in those extremely sensitive to gluten.
