Gluten-free Wrap Recipe
(gluten-free, dairy-free, sugar-free, grain-free, nut-free)
One of my favourite parts of our family Christmas lunches is eating the cold leftovers the next day! I have very fond memories of eating fresh white bread rolls filled with Christmas gammon and mayonnaise on the beach the day after Christmas.
Alas – no more fresh Portuguese rolls for me 🙂 But I still want to eat the left-overs on the beach, which is why I was so excited to find Health Riot’s recipe for Paleo Wraps using their Cassava Flour. I have made slight adjustments to their recipe – you can find the original recipe here.
I am posting my version of the recipe with Health Riot’s permission.
Makes: 8 x 10cm wraps
As I write in my book Mila’s Meals: The Beginning & The Basics:
Butter is a dairy product, but since it is the lactose and proteins in dairy products that cause digestive issues, butter (which has far less of them than milk) is better tolerated. Butter is about 80-82% fat, 17% water and only about 1% milk solids (proteins). There are only trace amounts of lactose in butter.
If the small percentage of milk proteins in butter still present you or your little one with problems, ghee is a wonderful option.
Ghee is clarified butter. Butter is melted at a low temperature which separates the remaining milk solids (proteins) from the fat. The milk solids (proteins) are then scooped off and all that remains is the fat. There might be minute amounts of lactose in ghee, but they are unlikely to be enough to have an effect on those who are lactose intolerant.
So even though I have kept Mila (and myself) off dairy and dairy-products, I do feed her lumps of grass-fed butter and ghee since they have many nutritional benefits:
If you are concerned about the milk solids still present in butter, you can remove them by making your own ghee. It is incredibly easy to make.
Simply place the block of grass-fed butter in a small saucepan over low heat. Gently melt the butter while stirring. Allow the butter to simmer until it turns a deep golden colour, with the white milk solids floating on top. This can take up to 15 minutes. Keep stirring to prevent the solids from burning at the bottom of the saucepan. Turn off the heat and pour the liquid through a sieve to remove the milk solids. Transfer the liquid ghee to a glass jar, seal and store in the fridge.
This information is taken from the 156-Ingredient Glossary of my book Mila’s Meals: The Beginning & The Basics:
“Ghee (also known as Clarified Butter, Butter Oil, Drawn Butter)
Ghee is butter that has been melted over low heat and allowed to bubble and simmer until most of the water has been evaporated. The highest-quality ghee is obtained when the long-simmered butter is allowed to cool and only the top-most layer is skimmed off.
It is a nutrient dense fat used in cooking (traditionally in India) and for medicinal benefits within the Ayurvedic system.
Ghee is more stable (has a higher smoke point), has a longer shelf life, and is easier to digest than butter… even by those with lactose or casein intolerance since the milk solids and impurities have been removed. Ghee has a unique and flavourful taste and aroma that is different from butter, but it can be used in almost all of the same ways.
May cause a reaction for people with a dairy/lactose/casein intolerance.
Introduction: 6 months
Selection: Choose ghee that has been made from raw, organic butter source from pasture-fed cows.
Sealed container in a cool, dark place for 2-3 months
Sealed container in a refrigerator for up to a year
Ghee has a high smoke point so it is one of the best fats to cook with. You can use ghee instead of butter in all recipes. It can be added to purées and smoothies or melted on top of veggies for a shot of healthy fat and a nutrient boost.
Ghee is an excellent source of vitamins A, D, E, and K, omega 3 fatty acids and CLA (Conjugated Linoleic Acid)
Ghee – like butter – is one of the best sources of butyric acid (butyrate). The cells of the colon feed on butyrate for energy which helps them to produce a healthier intestinal lining.
In Ayurveda ghee is a trusted means to increase one’s “digestive fire” which will, in turn, improve the assimilation of nutrients and enhance the nutritional value of food. In addition, butyrate has been found to have antiviral and anti-cancer properties. Research shows that adequate production of butyric acid supports the production of killer T cells in the gut, and thus a strong immune system.
Ghee has anti-cancer, antiviral, anti-inflammatory benefits. It protects your gastrointestinal system and is beneficial in the prevention or treatment of cancer, heart disease, asthma, osteoporosis, colitis, and insulin resistance.
So while Mila and I do react to dairy products, we seem to handle ghee just fine and so, for all the reasons above, I include it in our diets.
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