The most challenging part of following a clean diet long term is fighting the idea that we have to give up our favorite foods. Missing the comfort foods that once satisfied our savory, doughy cravings does not have to be the case on a grain-free diet. Today, we have access to so many healthy replacements for low-nutrient, processed grains and starches, it is just a matter of finding the right recipe. 

Tortillas and so-called healthy wraps are one of those go-to items that make meals easy and filling. However, these little circular temptations are typically made from enriched, bleached wheat flour or GMO-corn and mixed with inflammatory hydrogenated vegetable oils, along with a long list of additive and preservatives; they really should not be on anyone’s plate. 

We can choose grain-free starches such as arrowroot powder and coconut flour which have higher fiber and more nutritional content while mimicking the flavor and texture of the blood-sugar-spiking carbohydrates on which we were raised. Following is a recipe I adapted from Elana Amsterdam’s Paleo Cooking from Elana’s Pantry.

Ingredients:

  • 2 eggs
  • 1 tsp. ghee or coconut oil
  • 1 tbsp. water
  • ¼ cup of arrowroot powder or tapioca flour
  • 1 tsp. coconut flour
  • Pinch of sea salt

Directions: 

  1. Crack the eggs into a medium-sized bowl; whisk in the melted oil of choice and water.
  2. Add the arrowroot, coconut flour and salt to bowl, combine well. Food processor works well here.
  3. In a small skillet (8″) over medium heat, pour in about 1/3 of the batter and evenly spread to the edges of pan. Make as thick or thin as desired.
  4. Cook for approximately 1 minute on each side depending on thickness. 

If saving for later, cool completely and store in a glass lock container in the refrigerator. These can be cooked in bulk, frozen and then thawed out while still maintaining the flexible properties.

The great thing about this tortilla recipe is it’s versatility in terms of flavor options and meal ideas. For Mexican flare, add juice from one lime. For a sweet crepe style, add in ¼ tsp vanilla extract, stevia optional. For a savory flavor, make it flatbread style by cooking it a bit thicker and adding fresh chopped rosemary and garlic – to be eaten more like flatbread. 

Tiffany is a certified nutrition consultant and functional diagnostic nutrition practitioner and can be reached at (760) 285.1221. www.GlutenFreeWithTiffany.com

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