Tuesday, May 31, 2011

Recipe: Gluten-Free Vegetarian Black-Bean and Coffee Soup

[by Kate — guest gluten-free blog author


RECIPE and Gluten-Free / Vegetarian Cooking Adventure:
Black Bean Soup with a Caffeine Kick

I’m a huge fan of coffee.  A connoisseur at an early age, I associate it deeply with my great grandmother and the visits I made to her home as a child, an experience that always involved an age-inappropriate cup of coffee loaded with creamer and sugar.  Today, I tend to forego the cream and sugar and drink my coffee black, but the comfort and joy I get when I drink it hasn’t changed all that much over the years.

My appreciation for coffee in its many forms — French-pressed, espressos, lattes, black coffee, coffee flavored martinis, coffee ice cream and so on — has made me consistently intrigued by recipes for main courses that somehow employ coffee.  Often, these recipes exclude me as a consumer because they involve a meat product of one variety or another.  However, I recently happened on to a recipe (link, to original version) for a Black Bean and Coffee Soup that was gluten-free and easily adapted to suit a vegetarian, so I quickly got to work collecting ingredients and adapting the recipe to my taste.

The Gluten-Free and Vegetarian Recipe

I have posted the full recipe details for the Gluten-Free Vegetarian Black-Bean and Coffee Soup Recipe here (link).  I have considerably simplified the recipe that inspired this vegetarian version.  The full directions are available at that link.  Here is a quick list of the ingredients:

MAIN INGREDIENTS
1 pound(s) (2 cups) dried black beans
2 tablespoon(s) extra-virgin olive oil
2 medium onions
2 red bell peppers
2 large stalks celery
4 jalapeño peppers
6 medium cloves garlic
1 tablespoon(s) ground cumin
½ Tbsp Smoked Paprika (or more; to taste)
1 bay leaf
4 cup(s) water
2¼ cup(s) brewed coffee
Salt and Black Pepper (to taste)

GARNISH
6 tablespoon(s) reduced-fat sour cream or plain Greek yogurt
Chopped fresh cilantro


ADAPTED RECIPE NOTES:
If you look at the original recipe, please note the alterations I made to the recipe to produce the gluten-free and vegetarian Black Bean and Coffee Soup pictured here.  For starters, I omitted the ham hock to make the soup vegetarian.  To retain the smoky flavor the ham hock was intended to contribute to the soup I substituted in smoked paprika.  I recommend starting out with ½ tablespoon, tasting, and adding more as you require.  In addition, I increased the number of garlic cloves, using 6 small-to-medium sized cloves in total, while also increasing the number of jalapeno peppers from 1 jalapeno to four jalapenos.  I also increased the number of red bell peppers from one to two.  Finally, to produce a more robust flavor I added about ¼ cup more coffee than the recipe called for and added salt and pepper to my taste, as these spices were oddly omitted in the original recipe!

Taste and Results

The finished product was wonderful!  Gluten-Free while also low in fat and calories and high in protein and fiber, the soup was both filling and satisfying to the palate.  Although my taste buds aren’t quite evolved enough to discern the flavor of the coffee in the soup, the taste and texture are winners in my book.

With an initial rich and smoky taste (from the smoked paprika), the soup’s subtle heat—courtesy of the jalapenos—hits your palate late, making for a complex and satisfying eating experience.  Moreover, I garnished my gluten-free and vegetarian Black Bean and Coffee Soup with a dollop of no-fat Greek yogurt (make sure you select a gluten-free brand!) and cilantro, both of which garnishes added an extra layer of complexity to the soup’s taste and its texture. And, while avoiding the calories and fat in sour cream, the no-fat Greek yogurt also provided a refreshing creaminess that made the soup feel less healthy than it actually is!

Simple to make, with affordable ingredients and a great taste, this gluten-free and vegetarian Black Bean and Coffee Soup is a real treat and, moreover, I have a hunch that like many soups it’ll be even better the second day!  And, by simply omitting the dollop of Greek Yogurt, you can have a vegan, dairy-free version of this gluten-free recipe too.

Sunday, May 22, 2011

Gluten-Free Granola: Double-Chocolate-Crunch by Enjoy Life


PRODUCT REVIEW
Gluten-Free Granola
Double-Chocolate-Crunch by Enjoy Life

I definitely love chocolate, and with a product-name that includes the phrase "double chocolate", Enjoy Life got my attention quickly with their latest flavor of nut-free and gluten-free granola: Double Chocolate Crunch. What makes it a "double" is the addition of mini semi-sweet chocolate chips that complement the cocoa throughout the granola.

Taste and Texture

Here is a close-up picture that reveals the texture of the double-chocolate gluten-free granola, with the most visible component being the brown-rice flakes that make up the bulk of the product; you can also perhaps make out the mini-chocolate-chips in there too.


As you may gather from the texture demonstrated in the picture, this granola delivers a rather crunchy and hearty consistency — between the brown rice flakes and the other complementary ingredients of rice crisps, inulin (ground chicory root: for fiber), and ground flaxseed, there is plenty of mouth-presence to satisfy those of us that want our granola to have some discernible chunks / clusters in it.  I found it quite satisfying and appealing to my senses.

Nutrition Information

Between the rice bran (in the gluten-free rice crisps) and the additional inulin, Enjoy Life has delivered 4-grams of fiber per 1/2cup serving.  Not bad.  But, there are also 11-grams of sugars from the the components containing evaporated cane juice, brown rice syrup, raisin juice concentrate, and honey.  This made for a sweetness that many people may enjoy a lot, but a sweetness which I found to be perhaps 50% more than required; I rarely consume sweeter cereals, which is why I labeled this granola a "snack food" as much as a cereal for my personal consumption habits.  Total carbohydrates (carbs) come in at 36-grams per 1/2-cup serving, total fats are 4g (2g saturated; 0g cholesterol) and total protein is 3g/serving.

Enjoy life has bumped-up the vitamins and minerals in their gluten-free granola by adding some magnesium, iron, B1, B3, B5, B6, and Zinc, which  is nice for those wishing to get a bit of a vitamin-boost from their morning cereal (and, like most main-stream gluten-containing cereals theses days also offer).  Where Enjoy-Life also beats many main-stream cereals (aside from being wheat-free, gluten-free, diary-free, nut-free, soy-free) is in the low-sodium level too (only 40mg/serving), which is quite nice for anyone on a low-salt/low-sodium diet.

Other Observations

My next observation has little to do with the quality of their gluten-free granola or other products, but rather with the fact that the Enjoy Life's website is essentially useless unless you have Adobe Flash Player installed.  Although I have Flash Player for Google Chrome (my primary browser), I do not have it installed for Internet Explorer, and the Enjoy Life website is just awful in the non-Flash mode as it continually tries to install Flash instead of offering some fall-back HTML-only version of the site.  I really wonder how their site performs on mobile devices or other non-Flash-capable devices.

PAST REVIEWS
It has been quite a while since I last reviewed any Enjoy-Life products (in fact, I think it was 2007).  Here are some links to those earlier reviews:
Those early reviews may or may not be that helpful anymore, as I would expect at least some aspects of the products and their gluten-free recipes / formulations have changed since then, but feel free to check our what I observed then and compare.

Gluten-Free Granola: Price / Cost

As many of you already know, gluten-free cereals tend to cost much more than their non-GF counterparts, though with some selective shopping around, sometimes we can minimize the cost-differential.

So far, the best price I have seen for this Enjoy-Life double-chocolate-crunch granola is for a THREE-PACK (of 12-ounce bags) at Amazon.com for $13.06 (current price), bringing the per-bag price down to $4.35 (which equates to 36-cents/ounce or $5.80/pound).

I personally find nearly all cereal ridiculously overpriced these days (like most "finished products"), as I just can not understand how such dirt-cheap constituent-components (like brown rice flakes) and evaporated cane juice can end up costing so much by the time they are combined and sold at retail as cereal.  I do understand that certified gluten-free ingredients (or the process of certifying ingredients and/or the finished product as gluten-free) can add to the cost, but it is still a bit troubling when one considers that at bulk-price levels on the commodities-market, rice is well under 50-cents/pound when quoted at per-metric-ton rates.  But, unless you have a way to make your own gluten-free granola and save a lot of money, this is the best price I have yet observed for the double-chocolate variety reviewed herein.

Gluten-Free Product-Review Summary

The combination of cocoa and chocolate-chips really delivers on the "double chocolate" promise advertised on the bag, and if you enjoy chocolate as much as I do, you will undoubtedly find this granola perfect for both a breakfast item and a snack food.  I give this gluten-free granola a big thumbs-up, though I found it just a *bit* sweeter than I would have preferred personally.

Wednesday, May 18, 2011

Kozy Shack Gluten-Free Tapioca (No Sugar Added)


[by Kate — guest gluten-free blog author]

PRODUCT REVIEW — Gluten-Free Kozy Shack Tapioca Pudding (no sugar added)

I don’t know about you, but when I think of Tapioca Pudding I think about the richly diverse texture produced through the combination of a creamy, dairy base and the firm, chewy texture of the tapioca balls.  Admittedly, this combination of textures really put me off the first time I tried tapioca pudding as a kid when my Dad, on occasion, would make it.  This is perhaps because I hadn’t acquired a palate that could appreciate texture diversity, but I think it more likely due to the fact that the tapioca balls would often be jokingly referred to as “fish eggs” at some point in the cooking or eating process.

Eating the gluten-free Kozy Shack No Sugar Added Tapioca Pudding, I miss those little “fish egg”-like tapioca balls.  While the flavor of the pudding is surprisingly good given that there is no sugar added, the tapioca balls are few and far between.  When you get the tapioca balls in any mass it’s a real treat, which seems an odd thing to say about Tapioca Pudding!

Putting that critique aside, the Kozy Shack Tapioca Pudding is clearly labeled gluten free, and is healthy in various other ways.  Weighing in at only 0.5 grams of fat and only 70 calories per serving (serving size is one 113-gram snack cup), the gluten free Tapioca Pudding makes for a nice, sweet treat for those of us who like to indulge in dessert or mid-day treats but who don’t want all of the calories and fat found in a lot of premade puddings and other items.

Even Kozy Shack’s Regular (versus no sugar added) Tapioca Pudding has nearly two times the number of calories (130)!   In addition to being low-fat and low-calorie, the gluten free Kozy Shack No Sugar Added Tapioca Pudding boasts 4 grams of protein, Vitamin A (4%), and Calcium (10%).

I ate my gluten free Kozy Schack Tapioca Pudding plain so that I could more accurately report on the product, but next time I get a hankering for a mid-afternoon snack I think I’ll spruce my pudding up a bit with some freshly sliced strawberries, mango, or some blueberries!  Any of the fruits would be complimentary in flavor to the pudding, and they might just add that bit of textural diversity I longed for but missed this time around.


[Mike's Comments]
I tried this product also and found it to be just "OK" for some of the same reasons Kate has pointed out — especially the shortfall of discernible tapioca balls.  Even with no-sugar added (they add sucralose, or what many may know by the brand-name Splenda), the sweetness is fine.  I just found myself adding a drizzle of pure vanilla and a light dusting of Cinnamon for a bit of extra flavor the second time I had one of these, and I liked the result; maybe their formula just needs slightly more vanilla.

I do want to point out a rather unique nutrition point for this produce: fiber!  Who would have guessed that your gluten-free tapioca pudding could provide 4-grams of dietary fiber in only 70 calories? (and results in a minuscule 7-grams net-carbs)  Kozy Shack has gone the extra step and added inulin (a natural dietary fiber) to the mix of low-fat milk, tapioca, and egg whites: the result is a product with a very high fiber-to-calorie ratio, which is something quite nice in a snack that young and old alike can enjoy.  This product will certainly be quite nice for those with diabetes or otherwise watching their carbs / sugar intake.

Kozy shack has produced some very satisfying gluten-free snacks / dessert products, and we have reviewed some here in the past including the Kozy Shack Gluten-Free Chocolate Pudding (review link).  I welcome the no-sugar-added tapioca to their wheat-free / gluten-free product lineup, and can only wish for some more tapioca-balls relative to the rest of the pudding makeup.  I'd say the product is worth trying for yourself.  enjoy!

Kate: our New Gluten-Free-Blog Guest Author

[by Mike] Ever since mid-2009, I have been facing a rather substantial backlog of gluten-free blog topics destined for publication here: gluten-free and wheat-free product-reviews, recipes, baking discussions, news, etc.

So, I went looking for someone to help with this situation back in 2009, and a friend turned newly gluten-free (Nick P.) joined the team temporarily and wrote a few reviews covering gluten-free beers and some other GF items — but, Nick was quickly overwhelmed with his nursing-program coursework and was not able to continue regular contributions to this blog (though, I am happy to report, he is graduating with his Bachelor's in just a few more months; then, off to his Master's program).

In Nick's absence, I continued trying to find someone with great English and writing skills (and familiarity with gluten-free diet requirements) to join as a Gluten-Free Blog contributor to help alleviate the backlog and increase the Gluten-Free blogging pace and get through all these product reviews and recipes and the like. In addition, I wanted someone that could also offer a fair comparison between "real" (gluten / wheat containing) foods and the gluten-free counterparts.

After well over a year of recruiting, we have a Gluten-Free Blog guest author again, and someone that has created quite a few gluten-free recipes of her own even as she can still consume wheat and gluten.  This should yield perspective and insights useful to all of us gluten-free types, and I for one always like hearing how something compares to the "real thing" (gluten-containing) version since many years of eating only gluten-free foods have transpired since my own last encounters with the "real thing".

Our new guest author: Kate

Kate is a PhD student studying English Literature at Rice University in Texas. She has been experimenting with vegetarian and gluten-free cooking and baking since 2005 and has previous experience contributing recipes to gluten free blogs and a gluten free cookbook.

UPDATE 2013: Kate has launched her own "Guide to Your Inner Foodie" blog that features gluten-free, vegetarian, and other alternative diet recipes including some very interesting experimental / fusion recipes.  Take a look.  It is not a dedicated "gluten-free only" site, but many recipes Kate posts are gluten-free and/or she includes hints for how to adapt them to GF-only lifestyles. 

As guest author here on the Gluten-Free Blog, she hopes to reach a broader selection of the gluten free community as she reviews gluten free products and shares her own — successful and unsuccessful — gluten free recipes and cooking experiences.

We welcome Kate to our blogging team and look forward to her opinions, recipes, and related gluten-free and wheat-free contributions (and, vegetarian-focused contributions).  As with the recipes I post here, any gluten-free recipes Kate contributes will also end up posted over on our free gluten-free recipes page at our book-sales website too for quick access by all our readers.

Kate has already provided me with some product reviews and recipes, so it is time for me to finish up this blog entry and get started with posting the content she is churning out.  I hope everyone appreciates her work and her writing style in her upcoming blogs.

Note: in order make it obvious when a "guest author" has produced content in my place, or supplemental to what I contribute, I will try to make it a point to always prefix the article, or portions of an article, with the appropriate author-name(s) in a bold and colorful marker, as I have at the top of this article.  Expect to see the guest-author's name (and potentially mine too) on any posts where a guest-author has contributed, and it will look like this: [by Mike] or [by Kate] etc.  I have also used "labels" (blogger labels/links) of the guest-author name to index their contributions to enable finding their blogs: simply use the "Prior Blogs by Category" feature on the right-hand side of this blog.

Tuesday, May 10, 2011

Celiac Disease Vaccine News

Perhaps all of us that must follow a Gluten-Free diet and deal with the consequences of Celiac Disease anxiously await news of a Celiac Disease Vaccine.  It now appears that the reality of a Celiac Disease Vaccine may be getting closer that we could imagine, according to a just-published article I read about a Phase I medical trial undertaken in Australia that evaluated the safety, tolerability, and bioactivity of the vaccine Nexvax2® (being developed by US biotechnology company ImmusanT), of which Dr. Anderson is Chief Scientific and Medical Officer.

The results of the Phase-I medical trials of Nexvax2 looked promising, and here are some of the highlights of what this Celiac Disease Vaccine trial is showing thus far:
  • "Nexvax2® aims to desensitise patients to the three specific peptides in gluten that we have previously identified as 'toxic' to people with coeliac disease," Dr Anderson said. "Our Phase I study showed that Nexvax2® was safe to use and well tolerated, and importantly, that it had the desired biological response in patients with celiac disease."

  • the vaccine would be suitable for treating the approximately 90 per cent of celiac disease patients with the DQ2 genetic form of disease.

  • [the Phase I trial] saw a Nexvax2®-specific T-cell response that confirms the desired bioactivity in HLA-DQ2 genotype patients.

  • "The Phase I study evaluated the effect of weekly injections of Nexvax2® over three weeks in celiac patients on a strict gluten-free diet. At the highest doses, some patients had gastrointestinal symptoms similar to what they'd experience after eating gluten products. This suggests the vaccine uses the correct peptides for eventually being able to tolerate gluten."

    ** I read the above portion and thought: UGHGH!  Weekly injections!?  Well, if it was only *three* weeks, I could deal with it, but I certainly would not want to have to do that on a continual basis.  I would hope that any final Celiac Disease Vaccine to make it to market would be truly a "vaccine" in that you get your shots up-front, or in a close series, and then perhaps a "booster shot" down the road a bit... and, if for any reason that is not the case, I do not think I would consider this to truly be a vaccine for Celiac Disease, but rather a "treatment" option.
     
  • the Celiac-Disease Vaccine is expected to enter Phase II trials within the next 10 months, and hope to demonstrate a dramatic reduction in the body's rejection of dietary gluten so patients can resume a normal diet and return to good health.

    ** My immediate thoughts: OH HOW AWESOME THAT WOULD BE! I would still likely consume mostly gluten-free items, especially all various healthy GF grains and things I currently enjoy — like Buckwheat, Quinoa, Teff, etc. — but I would so welcome the ability eat some "real" artisan bread, drink a nice dark Guinness beer, and enjoy a slice of "real" deep-dish pizza again if I chose to on a whim :)

It turns out that the peptides used as part of the vaccine could also be used to improve diagnostic testing of celiac disease, which certainly could be a nice medical breakthrough too — anything that improves medical testing for Celiac Disease and results in proper and accurate diagnosis is good news.  One way or the other, this medical breakthrough sure reads like good news in the battle against gluten and its ill effects on those of use with dietary restrictions imposed by the disease.

Here's hoping this all develops into a great Vaccine against Gluten damage in those of use with Celiac Disease!

Friday, May 06, 2011

Gluten-Free Whey Protein Isolate Deal

Gluten-Free Whey Protein Isolate

Isolated Whey Protein is one of my favorite gluten-free recipe enhancers and ingredients.  If you have followed this blog for any time, you have certainly noticed the importance I place on this substance — in fact, I have even referred to it as: "Whey Protein: the Miracle Gluten-Free Baking Ingredient" in previous blogs.  I use this stuff in all sorts of recipes because of its wonderful abilities to, at least in part, mimic gluten (another protein; one we can not consume).

Gluten-Free Whey Protein Price

I am sorry to report what most of you already know: contrary to what the government says, there has been substantial inflation over the past few years, especially among food products and most certainly among dairy or dairy-derived products.  When I first wrote a blog about this identical product in late-2007, this whey protein cost only $36.00, or just over ½ of what it does now (as of Jan-2017, it has reached $66.00 for the same delivered item) — or, another way to say the same thing is that this product costs 83% more than it did 10 years ago.  Wow, that is some inflation, even as the US Federal Reserve claims there is barely any inflation!  And, that is comparing the identical gluten-free isolated whey protein from Now (brand) at the best price I could find then versus the best price I can locate now.

To acquire a 5-pound tub (as pictured above), I have ordered from a place called "AllStarHealth.com" for about $66.00 with shipping included (early 2017 price).  Here is a link to their site if you are interested: AllStarHealth Now Whey Protein Isolate 5#.  They shipped quickly and I was pleased to see that the "best by date" on the last container I received was well into the future giving me plenty of time to use this.  Keep in mind, 5 pounds of this whey protein lasts a fairly long time, even when used as extensively as I use it.  I suggest keeping the container somewhere out of direct sunlight and/or heat for best results.

This giant 5-pound container of GF Whey Protein consists of what the label calls "81 servings", where each serving is an ounce essentially and there is a small included scoop that makes measuring a "serving" quite simple.  And, that 1-ounce serving is a pure 25 grams of protein that comes in very handy for our gluten-free recipes...

Gluten-Free Recipes using Whey Protein

I have used this product to not only simulate the binding-power of gluten in recipes, but also as a consistency-enhancer for all sorts of creations too  — a favorite being smoothies!  So, here are some ideas and real examples of how this baking ingredient can help you with regards to your gluten-free and wheat-free diet recipes:

  • Gluten-Free Smoothies: whey protein is amazing in smoothies and other blended drinks.  It adds thickness and "body".  I especially like how the gluten-free whey protein allows you to use your blender (my preference is a VitaMixer) to whip extra volume into a smoothie as well as a thicker texture. Perhaps you could say it adds "fluff" or "fluffiness" to blended drinks as well as improving the overall smoothness and consistency.

    A favorite frozen drink "recipe" I use is approximately: one frozen banana, 6 or 8 ice cubes, 1/2 scoop of whey protein, a pile of cocoa (1/4cup+), some cinnamon, some rice milk or hemp milk, and (very much optional) some Gluten-Free Carolan's Irish Cream liqueur.  Just grind / blend / whip all that together in the Vitamixer until you have a very satisfying and creamy chocolate-banana "shake" (variations abound!)


    Gluten-Free Thin-Crust Pizza Recipe using Whey Protein Isolate
  • Gluten-Free Pizza Crust Recipes: we have used the whey protein in a variety of pizza-crust recipes, and here is a link to an example of a Gum-Free and Wheat-Free / Gluten-Free Thin-Crust Pizza Crust Recipe using whey protein.  Notice the "gum-free" part of that recipe?  Again, this is where whey-protein's binding powers are making up for gluten, and thus making up for the typical use of "gums" like Xanthan and/or Guar gum.  It will not necessarily replace gums in all recipes, but it sure can replace it in a lot.  If you wondered: no, we did not use Whey-protein in our GF Desserts cookbook recipes even though all those recipes are gum-free as well; though we have created variations using whey-protein since  — some of which we have posted online.


    Gluten-Free Banana Bread Recipe using Whey Protein and Chia
  • Gluten-Free Bread Recipes: we have used whey protein in some of these recipes as well; again, its unique gluten-like abilities come in very handy.  One example recipe variation we published online is this Gluten-Free Banana Bread Recipe using Chia Seed and Whey Protein.  Sorry, but that recipe references one from our Gluten-Free Gourmet Desserts book, and build upon and extends that recipe using whey-protein and chia seed.  Experimentation is how we arrived at this variation, and you too will surely discover some nice recipe-alterations/variations by playing around a bit with whey protein (note: go lightly and build up; too much whey can lead to undesirable results).


    Gluten-Free Multi-Grain Diet Pancake with Whey Protein in Recipe
  • Pancakes: ahhhh... a favorite use of this gluten-free whey-protein for me!  I love making pancakes, and I have used whey protein to accomplish some wonderful feats of pancake engineering :)   Here is a link to my Gluten-Free Multi-Grain "Diet Pancakes" Recipe using Whey Protein and all sorts of other neat ingredients.  The whey-protein undoubtedly contributes the ability for this recipe to support some seriously thick and bread-like pancakes!  I have made all sorts of variations based on this type of formula with whey-protein offering that gluten (and gum) replacement ability I so like.
Certainly there are other examples of gluten-free and wheat-free recipes that can make use of, and benefit from, this gluten-free whey-protein isolate.  

IMPORTANT NOTE
Notice that this is unflavored whey protein isolate (not to be confused with flavored, sweetened, thickened, or otherwise diminished whey protein concoctions that may impart all sorts of strange flavors, added sugar and calories, and other unknowns into your recipes).  

Using flavored versions will almost certainly introduce tastes you may not like in many recipes, and most flavored versions of whey-protein products that I have seen include sugar and/or gums and/or other fillers.  For consistent baking, I always use this pure whey protein isolate since I know I am always comparing apples-to-apples : it is JUST protein.


Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.

Thursday, May 05, 2011

Gluten-Free Cinco de Mayo : Simple Mexican Lunch


I was in the mood for some Mexican-inspired cooking today — to coincide with Cinco de Mayo — and I decided to just throw together this very simple-to-make Gluten-Free "dish" for lunch.  It took more time to photograph and post this tasty corn-tortilla and its toppings than it did to create the "recipe" for it :)


The "Recipe"
I simply started out with a favorite gluten-free bargain from Costco: Mission (brand) White Corn gluten-free Tortillas.  And, when I say bargain, I mean BARGAIN!  This is a 100-count package of GF tortillas (that is 5#12oz of tortillas), and for only $2.99! Wow, only 3-cents per tortilla!  They are clearly labeled gluten-free too.
Side note: These gluten-free tortillas are wonderful for making all sorts of Spanish/Mexican-inspired dishes as well as other "wraps" and things — whether you prefer stuffing them or topping them with fresh or grilled vegetables, salad items, your favorite meats, refried beans, etc., is up to you, and the simple variations abound.
This Cinco de Mayo gluten-free "recipe" starts with quickly searing / frying a couple of those tortillas in a cast-iron pan to firm them up a bit and impart some added grilled-flavor to the corn.

I was lucky enough to have some leftover chicken-breast that was quickly sliced and added on top of the tortilla.  Another few layers of avocado, some gluten-free avocado-salsa (also acquired at CostCo) and some Pita-Pal (brand) gluten-free "Texas Caviar" (a mix of corn, beans, other veggies, with a citrus / orange base; also from CostCo), all topped with my favorite habanero chili salsa  —  the result is a flavor packed and diet-conscious gluten-free Cinco de Mayo inspired lunch that I enjoyed and had completed in a hurry.

One notable exclusion this time is cheese.  I definitely like melting some cheese over top of my tortilla creations, but for whatever reason it just slipped my mind today.  I guess I was subconsciously keeping it healthier or lower-fat as an unintentional dairy-free recipe today.  And, had I just left off the chicken, I could have easily had a vegan recipe that would have been equally enjoyable.  Regardless, enjoy your Cinco de Mayo.