Its pretty much basic knowledge that breakfast is essential for a healthy lifestyle. Over the last few months one of my healthy lifestyle choices was going gluten-free. Its been such a struggle, especially when making gluten-free breakfast.
Breakfast typically consist of high gluten foods. Breads, pastries, cereal and even your basic porridge sometimes contain gluten. I have been on a trial and error mission working on gluten-free recipes and this is the first time I’m actually speaking about this on my blog.
I finally feel comfortable sharing my journey with you, in form of my recipes. The typically high gluten produce in this recipe (the tortilla) was not made from scratch. Still, I feel it is important to share how to pair store-bought gluten-free produce. Which are typically dry and might seem difficult to use in preparing a meal.
Tortilla wraps are usually easy to wrap like a pouch, hence why it’s called a wrap. The gluten-free wrap on the other hand are dry and dense. So they break easily and are quite difficult to work with.
Whatever you choose to pair your tortilla wrap with is very important. As the wrap is dry and dense, it is good to pair it with something light and moist. What I’ve realized with gluten-free cooking is that ‘less is more’. Using light seasonings and keeping it fresh.
I opted for simple fried eggs, salad and olive oil dressing. You can always mix it up however you like. Try it, Enjoy it. xo