Gluten-Free Food for Life Brown Rice Tortilla Review

I'm always on the lookout for delicious gluten-free bread products. I was thrilled when my local grocery store started carrying wheat-free, gluten-free Food for Life Brown Rice Tortillas.

 Finally, I could give corn taco shells and tostadas a rest and enjoy a soft taco or burrito. But, would the rice flour tortilla be as good as a wheat-based tortilla? Here's my opinion.

Tortilla quesadilla for lunch!

What do Food for Life Brown Rice Tortillas taste like?
My first impression of these tortillas was positive. I used them to make a quick tortilla pizza piled high with tomato sauce, cheese and vegetables. The grainy flavor of the tortillas blended well with the Italian meal. Although the tortillas have a distinct rice flavor, the taste isn't overpowering.

What is the texture of the gluten-free tortillas?
One of the first things I notice about gluten-free pastas and breads is the texture. Many are crumbly, hard or extremely dense. Once loaf of bread I tried in the past was so dense melted butter couldn't even penetrate the bread when toasted.

I was skeptical when I tried these tortillas. But, surprisingly these tortillas are relatively soft. When taking a bite of a plain tortilla, the texture is chewy but soft. If you fold one burrito style, it cracks and tears.

What are the best ways to use these brown rice tortillas?
My favorite way to eat Food for Life Brown Rice Tortillas is by keeping them flat. They are great for making quesadillas, a flat sandwich cut into quarters or as a base for gluten-free pizza.

If you want to fold or bend the tortillas, prepare to bake them with sauce and eat the meal with a fork. Although I haven't tried it yet, I think these tortillas would be great in a baked enchilada recipe or cut into strips and fried for a gluten-free salad topping.

Are these tortillas healthy?
According to the Food for Life website, these brown rice tortillas are kosher and made from sprouted grains. These tortillas include whole grain brown rice flour, filtered water, tapioca flour, safflower oil, rice bran, vegetable gum (xanthan, cellulouse) and sea salt.

Since they are a source of whole grains, these tortillas are healthier than other brands of tortillas made with bleached wheat flour.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Note: This article was originally written and published by myself on Yahoo! Voices on March 12, 2012.

Beyond Tofu: 6 Vegetarian Sources of Protein

Almonds. Photo Credit: SXC.HU

I talk about food and nutrition with my friends and family quite often. The most popular question I'm asked is "How in the heck do you get enough protein in your diet since you're vegetarian?"

Well, since I don't eat meat or seafood, I look to natural plant-based sources of protein. I also consume dairy products since I'm not a vegan.

Why is it important?
Protein is essential for skin, bone, muscle and organ health according to the Mayo Clinic, so I try to make sure I get enough in my diet each day.

The Centers for Disease Control (CDC) recommends women ages 19-70 consume 46 grams of protein each day. (For other age groups, click HERE and scroll down.)

6 Vegetarian Sources of Protein

1. Greek yogurt: I enjoy eating Chobani Greek Yogurt for breakfast or as a snack. One 6 ounce single-serve container contains 13-18 grams of protein. (Source: Chobani)
2. Nuts: One of my favorite go-to snacks is lightly salted almonds. I also use them to make flourless brownies and thicken smoothies. One-fourth cup of almonds contains 7.62 grams of protein--that's more than an egg, according to The World's Healthiest Foods.  (Source: The World's Healthiest Foods)
3. Beans: 1 cup of dry beans (uncooked) contains approximately 16 grams of protein. Use them to make bean burritos, bean soup or baked beans. (Source: CDC)
4. Lentils: I use lentils to make everything from faux burgers and meatloaf to soup and cold salads. These little powerhouses pack almost 18 grams of protein in each cup of cooked lentils. (Source: The World's Healthiest Foods)
5. Rice: Whole grain brown rice isn't only rich in fiber and minerals, it's also a great source of protein. Each cup of uncooked rice contains 5 grams of protein. Mix the rice with beans and seasoning for a protein-packed entree. (Source: The World's Healthiest Foods)
6. Seeds: I also enjoy snacking on sunflower seeds. Try sprinkling them on a salad or blended into a rich butter to spread on sandwiches. Just 1/4 cup of sunflower seeds adds 7.27 grams of protein to your diet. (Source: The World's Healthiest Foods)

How do you add non-meat protein to your diet?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Eating Clean: My "S" Lunches

Photo: Beglip, Morguefile

The point of following a whole foods diet is to eat clean. Since I avoid preservatives and processed foods, this means cooking from scratch a lot.

Often I'm asked how I can do this without being in the kitchen for hours each day. Well, I try to keep breakfast and lunch simple. Breakfast is usually a mix of fruits, soy milk and juice blended into a smoothie.

At lunch, I stick to my favorite four "S" lunches:

1. Salads
Salads are so fast to put together. Start with a bed of dark leafy greens such as romaine or baby spinach. Then I chop whatever vegetables I have on hand, add a little cheese and chopped hard boiled egg (made ahead of time) for protein. Lunch is ready in 10 minutes or less. If you're not a vegetarian, add cubes of cooked chicken or turkey.

2. Soups
My go-to lunch soup is usually potato. I put a cup of water and a thinly sliced potato in a small pot. While it boils I chop up a bit of red onion. After the potato is softened and most of the water has evaporated, add a cup of milk and use a stick blender to make the soup creamy. Finally toss in the onion, some shredded cheese, a little seasoning and lunch is ready. This usually takes 10 to 15 minutes.

3. Steamed
Lately I've been on a Brussels sprouts kick. I've been buying them fresh and experimenting with how to cook them. Today I washed, cleaned and sliced in half a big handful of the little green cabbages. I tossed them and a thinly sliced potato into the steamer and five minutes later they were soft. I sprinkled on some sea salt, fresh ground black pepper and a pat of real butter. Yum!

4. Sauteed
Ok, when I have a little extra time, I fire up the rice cooker and saute a bunch of vegetables on the cook top. While the rice cooks, I slice onions, broccoli, carrots, tofu, mushrooms, bell peppers and really any other vegetable I want to add. Add a little extra virgin olive oil to a skillet and caramelize the onions and brown the mushrooms. Finally, I add the other vegetables and cook them just until they are warm and slightly softened. Serve over a bed of brown rice with a splash of soy sauce or liquid aminos for a healthy lunch in about 30 minutes.

What are your go-to, whole foods lunch favorites?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Types of Rice

Wild rice is a grass seed. Photo from Wikimedia Commons.

Since the gluten in wheat, rye, barley and some oat products make me sick, I eat a lot of rice. Before I overhauled my diet I thought "rice was rice." Little did I know there are many, many types of rice out there!

My favorite is whole grain brown rice. It has a nutty flavor, is packed with protein and is very filling. My husband prefers the sweet flavor of Jasmine rice.

Here is a list of common rice options that migrate beyond the classic pre-cooked instant white variety to try adding to your diet:

Arborio Rice: White, round kernels used to make risotto
Basmati Rice: White, sweet, great with sweet Asian and Indian foods
Brown Rice: Brown, chewy, it contains the whole grain, which contains magnesium and is healthier than white rice (which has the bran and germ removed)
Glutinous Rice: White, sticky, used in sushi and desserts
Pearl Rice: White, short grains, creamy when cooked, great for rice pudding
Wild Rice: Dark brown/black, chewy and slender, it's actually the seed of water grass plants!

What types of rice have you eaten?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Gluten-Free Brown Rice Tortilla Recipes

Recently I discovered that Fareway on the northside of Sioux City stocks Food for Life Brown Rice Tortillas. I've been experimenting with the whole grain brown rice tortillas, and here are my three favorite ways to eat these tasty gluten-free tortillas.

Brown Rice. (Photo by Fir0002, Wikimedia Commons)

Cheesy Quesadilla
I like keeping the tortillas flat since they tear easily. Since I was craving Mexican food, making a quesadilla was a no-brainer. I lightly oiled a hot skillet, placed one brown rice tortilla in the pan and topped it with shredded cheddar cheese. If you like spicy quesadillas, try adding pepper jack cheese.

Then, I added another tortilla and let the quesadilla cook on each side for a minute or two. Unlike wheat flour-based tortillas, rice tortillas get an extra crispy crust which made this treat very easy to hold and dip. Try serving with a side of salsa, sour cream or guacamole for a delicious Mexican appetizer.

Panini-Style Sandwich
Recently, I stuffed cheese and vegetables between two rice tortillas to create a panini-style sandwich. This is a great way to get rid of leftovers or add extra hidden vegetables to a meal. Since I'm a vegetarian, I kept the sandwich simple by layering mozzarella cheese, spinach and fresh sliced tomatoes on my panini. After five minutes in the oven, the sandwich melted and toasted. Other toppings to try include sliced deli turkey or a mixture of ham and cheese.

Gluten-Free Tortilla Pizza
This is my personal favorite recipe using rice tortillas. Making gluten-free pizza from a boxed mix is simple, but costly. Using brown rice tortillas is much easier and adds a serving of whole grains to my diet.

To make a substantial crust, I use two tortillas separated by a sprinkling of shredded mozzarella cheese. Then, top the pizza with tomato sauce, more cheese and favorite pizza toppings. After five minutes in a 400 degree oven, the cheese was melted and the tortilla crust was crispy and golden. This tortilla creation reminds me of crispy, thin crust pizza.

Are you looking to add more whole grains to your diet? Brown rice tortillas are a great way to start! Let me know how you enjoy preparing tortillas!


Until Next Time,
Choose Healthy!

Angela Tague


PS: Want to read more about going gluten-free?

Gluten-Free Diet Traps: Avoiding High-Calorie Foods
Gluten-Free Pasta: Mung Bean Noodles Prepared Three Ways
Starting a Gluten-Free Diet
5 Naturally Gluten-Free Desserts

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