Tortillabröd för gourmet butiker, glutenfria

Finally, a gluten-free alternative for taco night, is corn tortillas. Corn is one of the mainstays of Mexican cuisine, and is used to make the traditional tortilla, or flat corn bread. Corn tortillas should be eaten freshly heated. However, day-old, slightly dry corn tortillas are used to make your own nachos (totopos) or tostadas. Simply deep-fry them, drain them on paper and add salt.

The Nagual tortilla stands out among others because of its excellent flavor and its excellent flexibility, which is very important when preparing a good taco. The producers of Nagual care about the quality of the product and show it with carefully selected ingredients, as well as proper production and packaging methods. Nagual tortillas are made from 100% corn flour and are gluten-free.

Ingredients: nixtamalized corn flour (53%), water, sunflower oil, and salt, (E415) and (E420) as stabilizers, (E281) as preservative. 

Allergens: without allergens, gluten-free*, lactose-free

*Gluten: less than 2.5 ppm.

Allergens: n/a.

Country of origin: Spain

Nutritional information per 100 g / 100 ml

Energy..................................... 883 kj/ 209 kcal

Fat ............................................................. 2,5 g

Saturated fat............................................ 0,4 g

Carbohydrates ........................................ 39 g

Sugar........................................................ 0,9 g

Dietary fibre............................................ 6.6 g

Protein..................................................... 4.5 g

Salt........................................................... 1.1 g