Corn tortillas are naturally gluten-free — and why that matters for this category

I want to address something that comes up frequently: corn tortillas are not automatically safe for people with celiac disease or serious gluten sensitivity. Pure masa harina made in a dedicated facility is gluten-free. But many commercial corn tortillas are produced on shared equipment with wheat products and carry a contamination risk that can cause a real reaction in sensitive people. If you are cooking for someone with celiac, the sourcing matters as much as the ingredient. Look for tortillas made in certified gluten-free facilities, or make them yourself from a masa harina that is specifically certified. Fresh masa ground from nixtamalized corn is the most reliable option.