I find that I feel better when I am eating gluten-free, however this is often quite inconvenient, and not too economical. This is especially problematic if one is running regularly and needs to be consuming fuel heavy carbohydrates on a daily basis. I was particularly excited when I discovered this tortilla recipe online, and had to try it for myself. Good news: it’s awesome! You can use virtually any type of flour for this pan bread (including varieties containing gluten), it holds together surprisingly well, and best of all they only take five minutes to make! Allow me to explain:
Ingredients (for one tortilla):
1/4 cup flour of any sort (so far I’ve experimented with quinoa and brown rice flours…you can also combine them!)
1/2 a large egg
4 tbsp milk (I used almond milk)
Combine ingredients in a bowl.
Use a bit of oil on a pan (coconut oil works well), spread the mixture evenly, and cook until you see bubbles on the top. Use a spatula to flip and cook the other side.
Let cool and either eat immediately or cover tightly and refrigerate. There you have it! Five minute gluten-free, preservative free wraps that ring you in at only about 145 calories! You can also add spices, chia seeds, cut them into fours and make mini sandwiches, roll them up, etc. I would also recommend making sure the mixture is more watery (this might require adding extra almond milk for certain flours), as it makes it easier to spread evenly on the pan.
Today I spread some dijon mustard, spinach, and preservative free chicken slices on my tortilla and made a delicious, healthy, gluten-free wrap. Yum!
