The toughest time of day to be gluten-free is breakfast time. Fortunately, several companies manufacture soft, sturdy wraps for everything from breakfast burritos to breakfast quesadillas. I made this egg burrito with portabello mushrooms and Vidalia onions in less than 10 minutes, and that includes the time I spent warming the tortilla in an iron skillet. This particular brand of wrap is large, so I suggest tearing them in half and having two smaller burritos for breakfast. Use a little Southwest or Cajun spice and add bell pepper to the sauté before you add the beaten eggs for a bit more zest. The purple bells are maturing in the garden. They are purple on the outside and green on the inside. In small strips, these add color and texture to the burrito. Serve with a small dash of low-fat sour crème.
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I had a craving for turkey and tomato sandwiches. They're one of the things I miss most about the gluten-free diet. I haven't started learning to make bread out of other flours yet, so I took the easy way out and used tortillas. I cut a brown rice flour tortilla in half, layered it with turkey, tomato, and cheese. I even sneaked a little leftover bacon from my son's plate and crumbled it on the top. I ate it with a fork, but I have to say, it satisfied my need for a BLT. I could just as easily have made a wrap out of it. Since I was in a hurry, and since this tasted so good, I decided it was a victory. Learning to make gluten-free flat bread is a necessity for those of us who want to have our bread and eat it, too. I modified a recipe for homemade tortillas, making a couple of detours to create a moist biscuit-like dough. Ironically, I used a cornbread "philosophy," heating sunflower oil in a cast iron skillet and adding the hot oil to make the dough workable. I actually like the taste of this flatbread made with two types of non-wheat flour. You will need: 2 cups buckwheat flour (millet -- buckwheat is not wheat) 2 cups brown rice flour 2 tsp baking powder 1 tsp salt 1/4 softened butter 1/3 cup sunflower oil heated in a skillet 1 1/2 cups water Preheat oven to 475. Heat approximately 1/3 cup of sunflower oil in an iron skillet. In a heat-proof bowl, mix flours, baking powder, and salt with a fork or whisk. Add warm butter and work with fingers. When oil is hot and sizzling, carefully pour oil in bowl and whisk. Add water and work dough with fingers. Sprinkle dry brown rice flour onto clean surface. Work the dough in your hands like biscuit dough. Using generous amounts, form balls of dough 2 to 2 1/2 inches in diameter. Dust dough balls with flour to keep them from sticking to your working surface. Gently roll the dough evenly in a cross pattern, making sure to roll it out the same number of times each direction. Do not allow the rounds to become too thin. This dough is forgiving, so if you mess up, you can start again. Dusting lightly with dry flour helps. Preheat a skillet lightly coated with oil on medium to medium high heat. Allow the flat bread to heat for several seconds on each side. Flip more than once. They are nearly done when you observe the flat bread turning a medium brown color against the darker gray-brown of the flat bread. |
Author
Mother, writer, reformed culinary disaster, Andrea Mosier shortlisted for the Dundee International Book Award for Fire Eater and was a finalist for the Eric Hoffer Award for prose in 2014. "The Illuminated Man" will appear in the first edition of Serendipity. Her legendary potato salad recipe appears here on the June 5 entry. Archives
February 2019
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