General Mills, Inc.
Gluten-Free Tortillas

Abstract:

Tortillas are formed from a composition including a gluten-free flour mixture constituting from 40-70% of weight of the composition, with the gluten-free flour mixture consisting of a combination of three or four different flours. In either of the three or four flour versions, the first flour, which is also the highest percentage flour, is tapioca flour, the second flour is quinoa flour, and the third flour is either corn or rice flour. In the four flour version, amaranth flour is added to this overall combination. The composition also includes at least 30%, preferably 30-50%, water by weight of the composition, and an enzyme, such as in an amount of about 0.2-1%, for structural integrity purposes.