In 2011, the most popular post on the Celiac Handbook website was for Tortilla Wraps from The Spunky Coconut. The tortilla is obviously one of those items that people feel they cannot do without after embarking on a gluten-free diet. Tortillas really are better than bread for holding together a sandwich and not nearly as messy as trying to eat with a lettuce wrap (although, I do have to say, I love my lettuce wraps). The trick is to find something that isn’t filled with awful ingredients that still holds together when folded or wrapped. As I had mentioned before, corn tortillas are simply off limits because they’re made from corn, the rice tortillas on the market taste OK, but aside from being made from rice (which I also avoid), they don’t fold well and are a little too stiff.
These flax tortillas from Brittany of Real Sustenance look like they might work pretty well — they look like they fold incredibly well and as she states in her post, with some added spices, they can taste great too.
We do a Tuesday Taco Night with the kids and this is definitely going to be the next tortilla we try. Thanks Brittany.
“When you are limited to the ingredients you can use, due to having food allergies or intolerances the #1 most important thing to learn to do, is to think outside the box.
Think about each ingredient that you CAN have and look beyond what you know its uses are. For example- flax seeds are often used as an egg replacer. Why? Because they have amazing binding properties. If you have ever added some “flax” eggs to any gluten free dough (be it cookies, pie crust etc.) you probably noticed that the dough held together really nicely. Recipe development is nothing more than taking that knowledge and playing around with it in a different setting…”
