Gluten Free, Wheat Free Tortillas & Wraps Archives • La Tortilla Factory (2024)

FAQs

What happened to La Tortilla Factory? ›

La Tortilla Factory plans to end its Bay Area operations and relocate to Kansas in March 2024. After nearly five decades of producing fresh tortillas in Sonoma County, La Tortilla Factory will close its plant and move out of state.

WATER, CASSAVA FLOUR, OAT FIBER, PALM FRUIT OIL, CONTAINS 2% OR LESS OF EACH OF: GUAR GUM, NON-ALUMINUM BAKING POWDER (MONOCALCIUM PHOSPHATE, SODIUM BICARBONATE, CORN STARCH), SEA SALT, CANE SUGAR, XANTHAN GUM, SUNFLOWER LECITHIN, TO MAINTAIN FRESHNESS (SORBIC ACID, CALCIUM PROPIONATE).

Serving: We recommend heating your tortilla before serving either in the microwave for 10-15 seconds or by using an ungreased medium-hot skillet heating each side for 10-15 seconds until warm and soft.

If stored at room temperature opened or unopened: products should be eaten by the sell-by date for optimal taste and quality. If stored refrigerated, open or unopened: products may remain fresh up to 30 days beyond the sell-by date. If frozen, products can be stored and used up to 90 days past sell-by date.

The bottom line. Although the tortilla category is prospering overall and should continue to do so, labor shortages are prompting producers' interest in automation—as long as the quality can be kept high—while tortilla consumers have turned toward healthier options and innovative flavors.

Founded in 1977 by Jose and Mary Tamayo, La Tortilla Factory is an innovative company now under the leadership of the third generation of the Tamayo Family.

A substantial part of price differences between regular and allergen-free foods comes from economies of scale. Regular products are manufactured in very large quantities, while allergen-free products involve much smaller volumes.

If you have a wheat allergy, celiac disease, or non-celiac gluten sensitivity, you should not consume flour tortillas or other gluten-containing products. Generally, if you have any of these conditions, 100% corn tortillas are your best option, because they're gluten-free.

They May Be Healthier: Check the nutrients list as these vary according to brand, but you may find your gluten free wraps have less calories and carbs than gluten free bread. This is especially true if you choose the ones made from veggies like carrots or tomatoes, or if you go with lettuce wraps.

Made with non-GMO ingredients, no artificial sweeteners, no bad fats or anything bleached, modified or refined these tortillas stand alone, strong and healthy. No fluff, just good stuff.

What do Mexicans cook tortillas on? ›

In the Mexican tradition, tortillas are cooked on an earthenware plate called comal, that guarantees a deep cooking and that doesn't need any use of fat. If you don't have comal, you can use a cast iron or an iron plate heated to high temperatures.

You definitely want to be sitting down to eat these tortillas, with a napkin to hand. Allow 2-3 per person on average.

“Most tortillas don't need to be refrigerated but doing so will help extend their shelf life,” explains the Taste of Home Test Kitchen experts. According to the Academy of Nutrition and Dietetics, some tortillas are more likely to grow mold than others.

You may find that your tortillas harden slightly once past their expiry date, but if you still want to eat them, they should be ok regardless. But remember that food safety is very important, so if they have any mold on them, or smell bad, it's best to throw the entire packet away.

You can also store the wrapped wrap in a resealable plastic bag for added protection. In the refrigerator, you can store wraps in plastic bags or reusable food containers to keep them fresh for up to a week. For short-term storage, you can use plastic bag storage or foil wrap storage.

Flagship said it explored “multiple options” to keep La Tortilla Factory in Santa Rosa. But key factors in opting for the relocation were the fact that it doesn't own the local production plant and that the cost of buying land in the area for an expansion is “prohibitive.”

La Tortilla Factory is closing its Santa Rosa plant and moving 1,600 miles across the country to the heartland. SANTA ROSA, Calif. - La Tortilla Factory is closing its Santa Rosa plant and moving 1,600 miles across the country to the heartland.

Serving Hawaii Since 1995

Sinaloa began making tortillas from their restaurant in Hanapepe, on Kauai. Owner and family patriarch Ysidro Macias realized that the quality and popularity of their home-made tortillas was increasing daily.

“Flagship acquired our business last year with plans to expand on our site,” said Juan Guardiola, president of Tortilla King. “It didn't take long for our collective team to decide that our centralized location, great people, and ample space for growth made the business case to expand our operation.”