I have no authority to turn this blog into a gluten-free recipe site, but someday I may just be able to offer some help. I recently posted about our “tortillas,” which are still saving us a bundle of cash.

I’ve priced special gluten-free breads, and the range from $6 to $8 a piece, and they’re small loaves! It doesn’t really help us much, anyway, because my darling Brady is allergic to yeast, too. So here’s what we came up with:

Gluten-Free Pitas!*

(*NOTE: We changed the name after realizing that their fluffier texture was more like that of a pita or even a pancake and less like a tortilla. Brady sometimes refers to it as “pancake bread,” but I think it’s most pita-like.)

• About 1.5 cups of gluten-free flour; I use Bob’s Red Mill All-Purpose Gluten Free Flour
• About 1-1.5 teaspoons of baking powder
• Some salt
• Enough water to make a easily pourable batter

As you can see, I’m really accurate with my measurements. *cough* 

Mix it all together with a fork or a whisk and fry it on a hot griddle (or something like that.) I use a ladle to measure / pour so they’re all roughly the same size. You can use these to make “sandwiches” or wraps or roll-ups or quesadillas or whatever you want.

Again, it’s nothing profound, but it helps hold the meat and veggies into a sandwich and fills a craving for bread. Hope it makes your life a bit easier.

I tried to post a photo, but the powers that be in internet land aren’t letting me. I’ll try again soon.

This entry was posted on Wednesday, November 19th, 2008 at 1:00 pm and is filed under Brady, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.