Healthy, simple, gluten-free alternatives to bread, buns, and wraps

If you eat a gluten-free diet or want to try one, it’s natural to want to take the easy way out: Eat your standard American fare, such as sandwiches, and replace the wheat bread or tortillas you’re accustomed to eating with gluten-free bread or tortillas. Although doing so can prevent reactions to gluten, going gluten-free this way can lead to new, non-gluten-related ailments and diseases, such as weight gain, increased blood sugar levels, and insulin-related health conditions. That’s because gluten-free grain flours and starches (i.e., rice flour, corn meal, sorghum flour, millet flour, corn starch, tapioca starch, cassava starch, and potato starch) are high in calories and carbohydrates and high glycemic, meaning that they can spike blood sugar levels. An alternative to gluten-free bread is lower-carb, lower-glycemic, grain-free tortillas, which can work well on occasion. But the healthiest, most nutrient-rich alternatives to bread are easy-to-fix ones made from vegetables and fr