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Wrap It Up
Can't eat wheat? Try this
delicious sandwich alternative.
EVERY YEAR AS THE WEATHER
turns balmy, I can’t wait to shed my sweaters and coats and trade in boots for sandals. Warm weather brings picnics and barbeques, events that require easy-to-carry and simple-to-prepare meals. Summer means grilled hamburgers on gluten-free buns, chicken salad rolled into gluten-free wraps — just about anything that I can tuck into a “holder” and eat-and-run. It wasn’t always the case. Because I maintain a gluten-free diet, for many years my favorite summer foods were eaten “naked.” I ordered a hamburger without the roll or a ham sandwich, hold the sandwich. Only the disbelieving stares from the wait staff rivaled my disappointment at not being able to eat my food the way custom intended. I sat through many a summer cookout, chewing on a plain burger patty while others savored their grilled hamburgers on buns.
Fortunately, things have changed. These days, folks who can’t have wheat or gluten can still enjoy buns and wraps. Many gluten-free companies make terrific hamburger and hot dog buns. This past year, Food for Life began distributing wonderful commercially produced brown rice wraps. These wraps are also dairy free.
Wraps have become a mainstay in American cuisine — good news for the gluten free among us. When I’m in-a-hurry hungry, I heat a wrap in a dry skillet until pliable and fill it with whatever salad or other yummy ingredients are on hand. It’s the ultimate convenience food. I’ve even stuffed an omelet into a wrap for a quick breakfast.
In remembrance of all those bun-less barbeques, I created my own wrap recipe. Try it at home, along with my favorite filling. When it comes to summertime eating
— it’s a wrap.
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For recipe details, click here and order
the Summer 2005 issue. |
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