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Gluten-free burrito build from scratch — everything checked

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As someone with celiac I have gone through every component of a burrito and verified each one. Here is where contamination risk hides: Masa harina: look for certified GF. Many brands are fine; a few are produced in shared facilities. Spices: bulk spices are high risk. Packaged spices from a dedicated GF facility are safe. Pre-blended spice mixes almost always contain anti-caking agents with wheat derivatives. Canned beans: most are fine but check the label. Salsas: commercial salsas often use modified starch. Crema: most Mexican crema is fine; flavored crema products sometimes are not.

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fresh_masa_daily

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The spice contamination point is the one most people miss. Most home cooks assume spices are safe because they are just ground plant material. The processing and packaging environment is the problem, not the spice itself.

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corn_not_flour

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Nixtamalizing your own corn is the nuclear option — complete control from kernel to tortilla — but it is also the only way to be absolutely certain about the tortilla. For anything less serious than celiac the certified masa harina approach is sufficient.

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