Today, 17 years after I was diagnosed with celiac disease, I now feel privileged to follow this dietary lifestyle. The days of feeling deprived or that I’m missing out are long gone. I have tapped into a whole new world of food I did not know existed prior to being diagnosed with this autoimmune disorder. If I did know the foods were out there, they weren’t in my daily repertoire.
Long gone are the days of boring boxed pasta and jarred red sauce or tasteless cheese pizza. Now I dream of teff, buckwheat and sorghum; sweet potatoes, golden beets and broccoli rabe; sheep feta, poached eggs and lamb tenderloin. I love pasta and pizza – as long as they are gluten-free and tasty – but they are no longer my standbys.
These crepes were a staple for me in my early celiac days. I love their versatility. Any gluten-free flour (or regular flour, for those who do eat gluten) can be substituted. You will need to play with the recipe as you change the type of flour you use. More water? More oil? More cooking time? They come together in a pinch once you get the hang of creating the right consistency, like a thin pancake batter. I suggest making a double or triple batch and freezing leftovers for a quick breakfast, snack or lunch on the go. Enjoy with sauteed fruit or nut butter.
Wheatless Flatbreads Makes 8 small flatbreads
¾ cup gluten-free flour (teff, amaranth, sorghum, quinoa, brown rice, buckwheat, etc.)
½ Tbsp. olive oil
Pinch of salt
• Heat a nonstick skillet or griddle over medium-high heat, approximately 375 degrees. Coat the cooking surface with cooking spray or oil.
• In a small bowl, mix the flour, olive oil, salt and 1 cup filtered water and let sit a few minutes.
• Pour 1/3 cup batter onto the skillet. Cook until edges begin to brown and bubbles form in the middle of the flatbread.
• Flip and cook another 3 minutes. Remember: Each type of flour has a different cooking time. The first couple flatbreads likely will be an experiment!
This article appears in October 2013.