I've stopped keeping Gluten-free bread on hand. I use to stock up on it, but I would never use it. In the back of my mind I was probably thinking that there would be some kind of mass shortage! The cost of a loaf of gluten free bread has also made it less desirable for me. My attempts at baking bread haven't gone so well, and I don't have a bread machine. The whole experience has led me to re-think bread and what its purpose is. The purpose I seemed to miss the most was to hold together ingredients that I wanted to eat in my hand and be portable, in other words a sandwich! Gluten free breads seems to lack the consistency to do this well. So I decided to use soft corn tortillas. You can buy them at most stores and they are a great alternative for holding my sandwiches together, converting them into delicious wraps. I do recommend that you look into the brand you use. I currently am using Tam-X-ico's! White Corn Tortillas, by La Bonita Ole' (in the refrigerated section) which are good and inexpensive. Before that I tried Ole' Corn Tortillas, by Ole' Mexican Foods (in the non-refrigerated section) and they made me sick.
If I need to eat something "on the go" or for a quick snack I reach for the bag of corn tortillas I keep in my fridge. With these "wraps", I've made just about every kind of sandwich one can think of. However my favorite is peanut butter and banana. It is rumored that Elvis flew from Memphis to Denver in the middle of the night once to get a good peanut butter and banana sandwich! Although I can't say I would do the same I can understand stand his passion for this tasty treat. Unlike Elvis I don't fry mine in bacon fat, therefore it is actually good for you, and kids love them. I eat these in the afternoons at work to give me a boost of energy and fight off cravings for the bowl of candy bars calling to me. I usually make two of wraps, the recipe below yields one wrap.
Peanut Butter and Banana on a Corn Tortilla Wrap
1 round soft corn tortilla
1 Tbsp peanut butter
1/4 of a banana
@ 1/2 tsp of honey
@ 1/4 tsp cinnamon
Toast the corn tortilla in a toaster oven for @90 seconds, or on a hot pan for @60 seconds on each side. Place the peanut butter in the center of the tortilla. Cut the banana in half and then cut in half again lengthwise. Place a quarter of the banana in top of the peanut butter. sprinkle with cinnamon an drizzle with honey. Tuck in the two sides of the tortilla and roll it up loosely (see picture above). Serve and enjoy!