Easy Gluten-Free Recipes You'll Love

These delicious no-wheat recipes from The Wheat Belly Diet will have you wondering what all the fuss is with bread in the first place!

Turkey-Avocado Wraps

Here’s one of hundreds of ways to use my flaxseed wraps (see recipe below) for a tasty and filling breakfast, lunch, or dinner. As an alternative to making this with a sauce, spread a thin layer of hummus or pesto on the wrap before adding the other ingredients.

Makes 1 serving
Flaxseed Wrap (below), cooled if freshly made
3 or 4 deli slices roast turkey
2 thin slices Swiss cheese
1⁄4 cup bean sprouts
1⁄2 Hass avocado, thinly sliced
Handful of baby spinach leaves or shredded lettuce
1 tablespoon mayonnaise, mustard, wasabi mayonnaise, or sugar-free salad dressing

Place the turkey and Swiss cheese in the center of the wrap. Spread the bean sprouts, avocado, and spinach or lettuce on top. Top with a dollop of mayo, mustard, or other favorite condiment. Roll up.

Flaxseed Wrap

Wraps made with flaxseed and eggs are surprisingly tasty. Once you get the hang of it, you can whip up a wrap or two in just a few minutes. If you have two pie pans, you can make two wraps at a time and accelerate the process (though they will need to be microwaved one at a time). Flaxseed wraps can be refrigerated and will keep for a few days. Healthy variations are possible simply by using various vegetable juices (such as spinach or carrot) in place of the water called for.

Makes 1 serving
3 tablespoons ground flaxseeds (can be purchased pre-ground)
1⁄4 teaspoon baking powder
1⁄4 teaspoon onion powder
1⁄4 teaspoon paprika
Pinch of fine sea salt or celery salt
1 tablespoon coconut oil, melted, plus more for greasing the pans
1 tablespoon water
1 large egg

Mix together the ground flaxseeds, baking powder, onion powder, paprika, and salt in a small bowl. Stir in the 1 tablespoon coconut oil. Beat in the egg and 1 tablespoon water until blended. Grease a microwave-safe glass or plastic pie pan with coconut oil. Pour in the batter and spread evenly over the bottom. Microwave on high for 2 to 3 minutes until cooked. Let cool about 5 minutes. To remove, lift up an edge with a spatula. If it sticks, use a pancake turner to gently loosen from the pan. Flip the wrap over and top with desired ingredients.