Abstract: Gluten-free tortillas are made from a composition including a gluten-free flour mixture constituting from 50-60% of weight of the composition, with the gluten-free flour mixture consisting of a combination of rice or tapioca flour, oat flour and quinoa flour. In particular embodiments, the flour mixture includes substantially equal amounts of the rice or tapioca flour, oat flour and quinoa flour by weight of the composition. In addition, the composition includes an enzyme for structural integrity purposes. In embodiments utilizing rice flour in the tri-flour blend, the composition can also comprises about 8% by weight of tapioca starch. Further, the gluten-free tortilla may be soft flat tortilla or a soft shaped tortilla having a formed shape selected from a cup, bowl, U- or square bottomed shaped taco shell, boat, tube, envelope or cone.

Abstract: Gluten-free tortillas are made from a composition including a gluten-free flour mixture constituting from 50-60% of weight of the composition, with the gluten-free flour mixture consisting of a combination of rice or tapioca flour, oat flour and quinoa flour. In particular embodiments, the flour mixture includes substantially equal amounts of the rice or tapioca flour, oat flour and quinoa flour by weight of the composition. In addition, the composition includes an enzyme for structural integrity purposes. In embodiments utilizing rice flour in the tri-flour blend, the composition can also comprises about 8% by weight of tapioca starch. Further, the gluten-free tortilla may be soft flat tortilla or a soft shaped tortilla having a formed shape selected from a cup, bowl, U- or square bottomed shaped taco shell, boat, tube, envelope or cone.

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.

Abstract: Tapioca tortillas are formed from creating tortilla bases from a first supply of tapioca and then topping the tortilla bases with a second supply of tapioca in the form of granules. With this arrangement, a lower or bottom surface of the tapioca tortilla is generally smooth, while an upper or top surface is undulated or textured. In a particularly preferred embodiment of the invention, the tortilla base is made from about: 55.72% tapioca; 35.94% water; 3.34% glycerin; 1.45% fine salt; 0.89% monoglycerides; 2.23% xanthan gum; 0.28% ?-amylase; 0.10% potassium sorbate; and 0.05% citric acid, while the tapioca granules range in size, such as from 1 mm to less than 250 ?m.

Abstract: Tapioca tortillas are formed from creating tortilla bases from a first supply of tapioca and then topping the tortilla bases with a second supply of tapioca in the form of granules. With this arrangement, a lower or bottom surface of the tapioca tortilla is generally smooth, while an upper or top surface is undulated or textured. In a particularly preferred embodiment of the invention, the tortilla base is made from about: 55.72% tapioca; 35.94% water; 3.34% glycerin; 1.45% fine salt; 0.89% monoglycerides; 2.23% xanthan gum; 0.28% ?-amylase; 0.10% potassium sorbate; and 0.05% citric acid, while the tapioca granules range in size, such as from 1 mm to less than 250 ?m.

Abstract: Gluten-free tortillas are made from a composition including a gluten-free flour mixture constituting from 50-60% of weight of the composition, with the gluten-free flour mixture consisting of a combination of rice or tapioca flour, oat flour and quinoa flour. In particular embodiments, the flour mixture includes substantially equal amounts of the rice or tapioca flour, oat flour and quinoa flour by weight of the composition. In addition, the composition includes an enzyme for structural integrity purposes. In embodiments utilizing rice flour in the tri-flour blend, the composition can also comprises about 8% by weight of tapioca starch. Further, the gluten-free tortilla may be soft flat tortilla or a soft shaped tortilla having a formed shape selected from a cup, bowl, U- or square bottomed shaped taco shell, boat, tube, envelope or cone.