General Mills, Inc.

Carina Claudia Cammarota

John J Fenske

Chad M Kubat

Ralph A Stenvik

Zac Harder

Jonas Plaza Garcia

Xabier Murgui

Sean Igo

Christine St Ng

Aarti Anand

Christine S Ng

S T Christine

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 andflour. In particular embodiments, the flour mixture includes substantially equal amounts of the rice or tapioca flour, oat flour andflour 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.

Gluten-free tortillas

Molded tortilla pocket

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% &#x3b1;-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 &#x3bc;m.

Tapioca tortilla and method of making

Folded tortilla pocket

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Navarra, Spain

Carina Claudia Cammarota