La Banderita Organic Tortillas

Flour is a staple ingredient providing carbohydrates and energy. It is typically refined, which removes fiber and nutrients. Whole grain alternatives offer more nutritional benefits.

Water is a fundamental ingredient used to hydrate and bind ingredients. It is essential for the dough formation process. It does not contribute any calories or nutrients.

Glycerin is a sugar alcohol used as a humectant to retain moisture. It is generally recognized as safe but can cause digestive issues in large amounts. It is less caloric than sugar and does not spike blood sugar levels.

Salt is used to enhance flavor and preserve food. Excessive intake can lead to high blood pressure and cardiovascular issues. It is essential for various bodily functions in moderation.

Leavenings are used to help dough rise by producing gas. Common leavening agents include baking soda and baking powder. They are generally safe but can affect the pH of the dough.

Wheat protein, often in the form of gluten, provides structure and elasticity to dough. It is a common allergen and can cause issues for those with celiac disease or gluten sensitivity. It is a plant-based protein source but lacks some essential amino acids.

Vegetable shortening is often made from hydrogenated oils, which can contain trans fats. Trans fats are associated with increased risk of heart disease. Alternatives like butter or coconut oil are less processed and healthier.

Preservatives are used to extend shelf life and prevent spoilage. Some preservatives can cause allergic reactions or other health concerns. Natural alternatives like vinegar or citric acid are less controversial.

Dough conditioners are additives used to improve dough handling and texture. They often contain chemicals that can be controversial or unnecessary. Natural fermentation processes can achieve similar results without additives.