What Mexican food is usually gluten-free?

Many traditional Mexican dishes are naturally gluten-free, especially those made with corn. Think tamales, corn tortillas, guacamole, salsas, arroz con leche, and even street-style elotes. Always check sauces and marinades, as wheat-based thickeners sometimes sneak in.

Is dulce gluten-free?

“Dulce” simply means “sweet,” but if you’re asking about “dulce de leche” or other Mexican sweets, it depends on the recipe. Dulce de leche is naturally gluten-free—it’s just milk and sugar. But store-bought or bakery-made dulce treats might contain wheat flour, so always check labels or make them from scratch.

Is Mexican masa gluten-free?

Yes! Authentic Mexican masa (used for tortillas and tamales) is made from corn, which is naturally gluten-free. Just make sure it hasn’t been processed in a facility that also handles wheat if you have celiac disease or severe intolerance.

What Puerto Rican foods are gluten-free?

Like Mexican cuisine, Puerto Rican food often relies on corn, rice, plantains, and beans—all gluten-free staples. Mofongo, arroz con gandules, and tostones are all typically safe. However, avoid breaded items like alcapurrias unless they’re specifically labeled gluten-free.

Concha Gluten Free Recipe That Actually Works (No Crumbling!)

Name: Concha Gluten Free
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Mexican
Ingredients: 1 ½ cups white rice flour; 1 cup sorghum flour; ½ cup tapioca starch; 1 ½ tsp xanthan gum; 2 ¼ tsp active dry yeast; ½ cup warm milk (or almond milk); ¼ cup sugar; 2 large eggs; 5 tbsp butter, melted; 1 tsp vanilla extract; ½ tsp salt; **Topping:**; ½ cup sweet rice flour; ½ cup powdered sugar; 4 tbsp butter, softened; ½ tsp cinnamon or 1 tbsp cocoa (optional)

Description

Soft, sweet, and fluffy—this Concha Gluten Free are the perfect homemade pan dulce for those avoiding wheat, with all the flavor and none of the gluten.

Ingredients

Scale

1 ½ cups white rice flour

1 cup sorghum flour

½ cup tapioca starch

1 ½ tsp xanthan gum

2 ¼ tsp active dry yeast

½ cup warm milk (or almond milk)

¼ cup sugar

2 large eggs

5 tbsp butter, melted

1 tsp vanilla extract

½ tsp salt

**Topping:**

½ cup sweet rice flour

½ cup powdered sugar

4 tbsp butter, softened

½ tsp cinnamon or 1 tbsp cocoa (optional)

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Instructions

1. Mix yeast, warm milk, and 1 tbsp sugar. Let it foam.

2. In a bowl, combine flours, xanthan gum, salt, and remaining sugar.

3. Add yeast mixture, eggs, melted butter, and vanilla.

4. Mix with paddle attachment for 3–4 minutes until smooth.

5. Cover and rise 1 hour in a warm spot.

6. Divide into 8 balls, shape, and place on baking sheet.

7. Mix topping ingredients and form 8 discs. Place on top of dough balls.

8. Score topping with concha cutter or knife.

9. Proof for 30–40 minutes.

10. Bake at 350°F (175°C) for 18–22 minutes.

11. Cool for 15 minutes before serving.

Notes

You can freeze conchas after baking and reheat in the microwave for best texture.

Add cocoa or cinnamon to topping for flavor variations.

Brush with melted butter after baking for a soft finish.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Mexican Desserts
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 concha
Calories: 240
Sugar: 10g
Sodium: 180mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg