My last post was about making pumpkin seed butter! You could buy gluten-free bread, but oftentimes it has dairy, soy or eggs in it which is not allergen friendly and might not be fasting friendly either.
One thing I’m super excited about is using corn tortillas. I was determined to figure out how to use them for PB&J. They were always super dry and would easily crack when folded. I remember when I made enchiladas that I had to soak them in the sauce to soften them, so I tried wetting the tortilla with water and then microwaved it for 20-30 seconds and it worked! The tortilla becomes pliable. As it dries out again, though, it may crack. Some brands need less time in the microwave while others need a little more. You just have to experiment.
I hope you enjoy it!