As I’ve mentioned before, wheat-free eating so quickly became a natural way of life for us, that I didn’t feel the need to chronicle the journey any more.  But that’s not to say there aren’t still hurdles along the way.

Breaking with old ideas about eating, ingrained for decades of our lives, is nearly impossible.  And bread subtitutes largely stink.

So I plan to visit from time to time to give a random recipe, and remind you of my pinterest board where I store a lot of other wheat-free ideas. 

And this morning, I made a wrap that was so yummy, my husband tried to eat it all up while my 1-year-old begged him for piece after piece, insisting “more!”

It’s a recipe from Dr. Davis, of Wheat Belly fame, that Prevention has made available online (from his new cookbook).  I include it for you here with the oil substitution I made, using what I had in the house. 

We used the wrap for an impromptu turkey-swiss-spinach melt.  The lasting impression for my husband was that it was crepe-like and had a lot of potential for other meals too. We decided that you could indeed substitute vegetable juices for the water, as suggested, or you could even make substitutions to make it sweet, like a crepe with berries and cream to top it. 

The point is that it is a quick, easy, low-carb, wheat- and gluten-free sandwich holder that holds together pretty well and has a good savory flavor and lots of potential.  And for the conventionally bread-free, what more could you ask for?


Flaxseed Wrap

Makes 1 serving

3 tablespoons ground flaxseeds (can be purchased pre-ground)
1⁄4 teaspoon baking powder
1⁄4 teaspoon onion powder
1⁄4 teaspoon paprika
Pinch of salt
1 tablespoon coconut oil, melted, plus more for greasing the pans (I used olive)
1 tablespoon water
1 large egg

Mix together the ground flaxseeds, baking powder, onion powder, paprika, and salt in a small bowl.
Stir in the 1 tablespoon coconut oil.
Beat in the egg and 1 tablespoon water until blended. Grease a microwave-safe glass or plastic pie pan with coconut oil.
Pour in the batter and spread evenly over the bottom.
Microwave on high for 2 to 3 minutes until cooked.
Let cool about 5 minutes.
To remove, lift up an edge with a spatula.
If it sticks, use a pancake turner to gently loosen from the pan.
Flip the wrap over and top with desired ingredients.

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