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For those of us who are unencumbered by food allergies or sensitivities we may not understand what a godsend it is when you finally find food you can safely eat. For many of my friends and family members, spending extra time finding or learning how to cook foods they can eat with a gluten intolerance has been hard and stressful. There are many trials and errors before they find what works.
(Did you hear my episode of Around the Kitchen Sink with Chef Diane Henderiks when we talked about Toufayan? Click HERE to listen!)
There are also those who opt for a gluten-free lifestyle who do not have health restrictions and they, too, are looking for options. From shampoo to lip gloss, bread to pasta- just think of of the replacements and substitutions you have to make to avoid gluten. Read your labels. Gluten is in just about everything.
So for my readers, friends and those I care about who are gluten intolerant I am happy to share products that can help and feed them. This year I have been fortunate enough to stumble upon Toufayan Bakeries wraps and I have shared them many times already on this site, morning television and in social media.
These tortillas (wraps) come in a variety of flavors and we use them to make wraps, pizzas, straight up burritos and so much more. They roll well AND they don’t fall apart.
Did I mention they taste great and are healthy?
This is not a sales pitch or sponsored post. I love these wraps and I wouldn’t share them with you all if I didn’t 🙂 I have recently found them at Meijer. You can get a list of retail locations on their website HERE
Get this recipe for a gluten free hummus turkey burger wrap HERE
I asked a few of my readers to weigh in on their gluten free experiences related to food and food selections. Here are a few of the comments I recieved on my Facebook page:
Jessica Fowler– “I don’t have celiac, but my mother & brother do. The amount of GF food has dramatically increased in the last few years, I think largely due to gluten-free being the new diet trend. The labeling of the products is especially helpful for me, so I am able to have GF alternatives for them. Also, I can’t express how amazing it is for my family to be able to go out to eat & have options for restaurants now! So many places offer gluten free menu items. My mother already cooked most meals at home, but she has also started making her own bread & has done a lot of experiments in the kitchen. She makes a GF pie crust that is just as delicious & flaky as the original”
Alfredo Guastella- “I don’t have celiac disease, but rather Dermatitis herpetiformis. For me what seems like an explosion of properly labeled and easily available GF foods has been amazing. I do find that commercial products are still not always a good substitute in the baked goods department, and find that homemade often holds up better. Eating out is also becoming less problematic, for which I am very grateful. I also want to note that the Wegman’s grocery store in the NE is particularly amazing for GF foods, including their in-house bakery”
Cherish Bauer-Reich- “I do have celiac disease, and I find that I have intolerances to a lot of ingredients in gluten-free baked goods. It does help to have things labelled (although I still stay away from brown rice syrup, even if it says gluten free, because some of it is made with barley enzymes). I do have to cook significantly more than I used to, and we had to make our home GF because cross-contamination got to be a serious problem”