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My husband is allergic to wheat and gluten (it's called Celiac, or as our good friend has dubbed it, "The Wheatness"), so I end up trying a lot of gluten-free versions of foods traditionally made with wheat -- breads, pastas, pretzels, etc. Sometimes these pre-packaged items don't really resemble their gluten-full counterparts at all. In the last few years, however, they've gotten way better and some are surprisingly tasty! This installment of Good Food in Bags is about one of those really good gluten-free foods: La Tortilla Factory Sonoma Teff Wraps.
What is teff? It's a grain from North Africa that has a nutty flavor. If you've ever been to an Ethiopian restaurant, you've probably had it before in a spongy-bread form.
These delicious wraps are nothing like the bread in Ethiopian restaurants, except in color. They are a little darker but texturally they are like very pliable flour wraps. They have a slightly spongier consistency than flour wraps when you bite into them and are smoother in texture. We always heat ours up on the stove to make them even more pliable. Taste-wise, they are not really that different from flour wraps just slightly nuttier and less doughy overall. I actually like them more than flour wraps. They're really great and very versatile. In fact, I could kind of go for a wrap now...
I think it was last spring when the obsession with Kettle Corn began. It started with the purchase of a bag of Popcorn Indiana (I blogged about it last week -- check it out). This bag was quickly consumed and followed by bi-weekly purchases of it. One night, it was too late to go buy it, so we decided to make it. OMG it is so EASY to make Kettle Corn! The results are "equally as good" says my husband and "delicious but different," say I. Here's the recipe if you are ever in a pinch and it is too late or you are too lazy to go out and buy it.
Ingredients:
- 1/2 cup of uncooked popcorn kernels
- 1/2 cup of sugar (I like Turbinado best)
- 1/2 cup of oil (I like olive oil)
- Salt
Directions:
Pour oil into a large pot. Turn burner to medium heat. Add in popcorn kernels and sugar. Cover and shake vigorously for a few seconds, then put pot back on the burner. Popcorn will begin to pop. Continue shaking every 5-7 seconds to coat popcorn with oil and melted sugar. When popping has slowed down (2 to 3 seconds between pops), turn off burner. Remove from heat immediately and pour into large bowl. Add salt to taste.
OMG. I am SO bummed because we have run out of Mediterranean-Flavored Terra Chips. I'm sure everyone is familiar with these exotic root vegetable chips but this flavor is particularly good. It's garlicy and tangy and soooo good.
Here's a shot from a few days ago before SOMEONE finished the bag (not me). The chips were a little crushed but a quick rundown. Sigh, if only we had some left I would eat them right now.
My husband is allergic to wheat and gluten (it's called Celiac, or as our good friend has dubbed it, "The Wheatness"), so I end up trying a lot of gluten-free versions of foods traditionally made with wheat -- breads, pastas, pretzels, etc. Sometimes these pre-packaged items don't really resemble their gluten-full counterparts at all. In the last few years, however, they've gotten way better and some are surprisingly tasty! This installment of Good Food in Bags is about one of those really good gluten-free foods: La Tortilla Factory Sonoma Teff Wraps.
These delicious wraps are nothing like the bread in Ethiopian restaurants, except in color. They are a little darker but texturally they are like very pliable flour wraps. They have a slightly spongier consistency than flour wraps when you bite into them and are smoother in texture. We always heat ours up on the stove to make them even more pliable. Taste-wise, they are not really that different from flour wraps just slightly nuttier and less doughy overall. I actually like them more than flour wraps. They're really great and very versatile. In fact, I could kind of go for a wrap now...
