♦Americans love wraps as sandwich-substitutes, snacks, and breakfasts. People living gluten free are fully able to join this national passion.
# Make your wraps using your favorite gluten free flour:
♦ Try this recipe for wraps made with millet flour and buckwheat flour. (from: The Gluten Free Goddess)
♦ Here’s a recipe using chickpea flour. (from: Pioneer Woman)
♦ Last but not least, here is a recipe for brown-rice wraps (from: Gluten Free Gobsmacked)
# If you prefer to purchase your wraps ready to fill and enjoy, I suggest these wraps available from The Gluten Free Pantry.
# Here are a few ideas for filling your wraps:
♦ Try this recipe for pesto-bacon-lettuce wraps featured on the blog appropriately called The Gluten Free Goddess
♦ Here are more suggestions from The Whole Life Nutrition Kitchen.
♦ These fillings are referred to as “P.F. Chang’s wannabe’s” but could certainly be used as either lettuce wraps or grain-based wraps.
REMINDER: Our current survey lists fifteen precautions that experts suggests for kitchens that produce both gluten free and wheat-based products. You are invited to tell us which of these precautions are actually practiced by “real celiacs”. If you have not already done so, please click here to complete the survey. Results will be announced next Monday, March 29.