These are a variation of a traditional cornmeal flatbread, adapted to exclude gluten. The original versions, prevalent in North America, utilize cornmeal, water or milk, and salt as core ingredients, cooked on a griddle or skillet. The gluten-free adaptation substitutes traditional wheat flour, ensuring suitability for individuals with celiac disease or gluten sensitivities.
The dietary modification expands access to a culturally significant food item for a broader population. It permits those adhering to a gluten-free regimen to enjoy a classic regional dish without adverse health effects. Historically, the simple preparation and readily available ingredients made this food staple accessible and affordable. Maintaining a similar culinary experience while accommodating dietary needs preserves cultural heritage and promotes inclusive eating practices.
