Most of you know that I already eat primarily gluten-free and high-raw, but I do this by default. I prefer the simplicity and freshness of raw food and tend to feel a bit bloated and over-full when I eat products that are gluten-based (that is to say, I'm fine with soy sauce and beer and the like - just not bread, crackers, or pasta, etc.).
But I was curious to try a product explicitly marketed as "gluten-free" to see how it worked as a substitute. I picked up some brown rice tortillas from Trader Joe's (a dangerous place to go if you've recently been grocery-shopping deprived) and made a wrap for lunch today:
The package does note that the tortillas are fragile and best warmed, so I threw it in the oven at 170* for about three minutes until it was a little more flexible than straight out of the bag. Topped with hummus, onion, tofu, tomatoes, greens mix, avocado, and a little chipotle salsa. (The camera lost the photo! Sorry!) I was immediately reminded why I prefer raw wraps - using collards or chard as the base - over even tortillas containing wheat. The wrap hardened back up quickly and fell apart in a different place each time I tried to take a bite. The wrap itself was also pretty tasteless and just seemed unnecessary. Utensil-free food can be easy and fun but this wasn't really worth it. I needed to get a fork to eat the stuff that fell out onto the plate, anyway. So, fail. Sorry. For those of you who eat GF tortillas more often, is there a specific way you warm it to make it more flexible? Maybe a microwave would work better but I don't use those... Or is there a different brand you prefer?
As for the raw adventure, inspired by Sarah and her dehydrator experiments of late, I FINALLY (I've had this thing for a year or more and it hasn't been used) pulled my dehydrator off the top of the cabinets and tried to make a version of these chocolate GoRaw cookies that I've been snacking on recently.
The ingredients are pretty simple; soaked raw sesame seeds, shredded coconut, dates, and cacao. I was out of dates so I used raw agave in my batch - also my sesame seeds are almost certainly roasted so the cookies weren't really raw. But I mixed the ingredients together (plus a bit of ground flaxmeal to hold it together) and dehydrated them at 105* for almost 8 hours! And they STILL weren't at desired crunchitude. I mean, they still tasted good but I felt like they probably would have dried out just the same if I had left them out in the air for that amount of time. And I didn't know how to form them, so they're basically crumbles and not cookies. They were tasty, nonetheless.
I had them atop a blueberry/banana/spinach/spirulina/goji berry smoothie this morning:
and later, as a snack, with some fresh cherries. This would have been good with some rice milk too.
So, I'll keep working with the dehydrator, probably using a couple actual recipes at first. At least I am less intimidated by the thing now. But in both instances today, I feel like I really just have a particular way I like to eat - rawish with minimal prep (which raw dehydrator cooking is usually anything but) and minimally processed (which GF food CAN BE but often isn't - xanthan gum, among other chemical additives to make for a long ingredient list).
Anyway, stay tuned for perhaps some fun experiments but probably a lot of the same old.