Sourdough Tortilla

Water is a neutral ingredient used as a solvent and to provide moisture. It does not contribute any calories or nutrients. It is essential for the dough formation and texture.

Organic white corn is a whole grain providing fiber and essential nutrients. Being organic, it is free from synthetic pesticides and GMOs. It contributes to the overall nutritional profile of the tortilla.

Lime is used in the nixtamalization process to improve the nutritional quality of corn. It enhances the bioavailability of niacin and improves the texture of the tortilla. It does not significantly alter the nutritional profile of the final product.

Folic acid is a synthetic form of vitamin B9, essential for DNA synthesis and repair. It is often added to foods to prevent deficiencies, especially important for pregnant women. It supports overall health by aiding in cell division and growth.

Potato flour is a gluten-free flour alternative that provides carbohydrates and some fiber. It is minimally processed and retains some nutrients from the whole potato. It contributes to the texture and moisture retention in baked goods.

Fermented cassava flour is a gluten-free flour that provides carbohydrates and is easier to digest due to fermentation. Fermentation reduces cyanogenic compounds and enhances nutrient availability. It is a good alternative for those with gluten sensitivities.

Olive oil is a high-quality source of monounsaturated fats with anti-inflammatory properties. It contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Potato starch is used as a thickening agent and to improve texture. It is a refined carbohydrate with minimal nutritional value. It contributes to the structure and consistency of the tortilla.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.