Gluten-free tortilla

Warm it first in a dry frying pan over a medium heat for about 20–30 seconds per side, or microwave it briefly under a damp kitchen towel. Keep the rest covered while you fill each one; gluten-free tortillas dry out and split more readily than wheat ones.

Yes. Heat a dry pan over a medium heat and toast the tortilla for roughly 30 seconds on each side, until warm and lightly spotted; avoid leaving it in long enough to become crisp if you want to roll it.

Seal them in their original bag or an airtight container and keep them in the fridge if the packet directs you to do so. For longer storage, separate them with baking paper and freeze; thaw only what you need, then warm it before folding.

Use fillings that are not too wet: grilled chicken or beans with lettuce, cheese and salsa drained of excess liquid make reliable wraps. For a quick quesadilla, add cheese and cooked vegetables, fold the tortilla and toast it in a pan until the cheese melts.

Yes, though it is usually softer and more flexible than a traditional corn tortilla, so it suits folded wraps and quesadillas as well as tacos. Warm it in a dry pan first, and check that the filling and any seasoning are gluten-free too.

Per 100 g, gluten-free tortillas have 266 kcal, compared with 325 kcal in flour tortillas. Brands and tortilla sizes differ, so the per-tortilla amount depends on its weight.

They provide 9.6 g of fibre per 100 g and count as high in fibre. The amount in one tortilla depends on its weight; ingredients such as psyllium or fibre-rich flours often help give gluten-free wraps their structure.

Yes: mix a gluten-free flour blend with warm water, a little oil and salt to make a soft dough, rest it briefly, then roll thinly between baking paper. Cook each tortilla in a hot, dry pan for about a minute per side, until it has brown spots but remains pliable.