Sometimes those products labeled "gluten free" aren't as beneficial as we're led to believe. I don't use them, in any case.
One thing you might try as a "bread" substitute is a concoction called an "Oopsie roll." They're made from only 3 basic ingredients: egg, cream cheese, and cream of tartar. The most important step is getting the egg whites beaten stiffly enough. These are fairly well-known in the low-carb world. You can find recipes for them all over, if you Google™ for them. People add all sorts of additional ingredients to give variety. There's even one which tastes pretty similar to the garlic-n-cheddar biscuits from Red Lobster™. You can make them savory or sweet, and if you cook them in a Whoopie Pie pan they come out looking very much like a typical fast-food burger bun. I'm ecstatic over them -- BREAD! =D yay They hold up well in sandwiches.
I use coconut wraps for sandwiches too. They're very good; they're very thin (like spring roll wrappers), but they're sturdy enough to hold up to cold or hot fillings. I've put pulled pork BBQ in one and microwaved it - survived fine. I've also used them filled up with berries and whipped cream. They don't taste like coconut! you can catch the scent in the package, but the flavor disappears when you fill them with anything. There's some sort of silly copyright dispute going on at the moment, so the company I was buying them from (PureWraps) is prevented from marketing them at the moment. Julian Bakery still has them available. Pure Wraps come in plain and curry. As far as I can tell, Julian only sells plain.
Another resource is a book called "Cooking With Coconut Flour." I can't recall the author's name at the moment... but I wrote a review for it and I believe it's posted as a sticky either on the Atkins forum or the Wheat Belly forum (or both). The nice thing about this book is the recipes are developed expressly for coconut flour - not adapted to it from other flours. It provides a lot of tips regarding cooking differences for the product. Worth the look.
Keep in mind, if you have a gluten sensitivity, there's also a good likelihood you may also have some cross-reactivity with any other "grains" (even things which aren't truly "grains"). Go cautiously, add just one thing at a time to your elimination diet (I assume your dietitian has you on one) until you know what's okay with your body.
Good luck! You'll find some good substitutions... some which won't even seem like a substitution - just good stuff!
...the problem with people these days is
they've forgotten we're really just animals ...
We did not create the web of life; we are but a strand in it.
~attributed to Chief Seattle
We don't have souls. We ARE souls. We have bodies.
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