You’ve probably heard the phrase “revenge is a dish best served cold.” Well, gluten free bread is best served warm. That goes for the English muffins and wraps too!

I have been working at reducing my gluten intake since learning that it can help with thyroid symptoms. At this point, I avoid gluten at home but simply do what I can other places.

I don’t eat a ton of bread but sometimes enjoy an egg sandwich, peanut butter and jelly on a toasted English muffin or the occasional veggie burger on a bun.

The good news is that there are a number of gluten free bread products in the frozen food case. So, even though the price for gluten free products is always exorbitant higher, there’s no waste like if I buy a fresh product that I forget is sitting on the counter. It probably all balances out in the end.

There are a couple of products from Kroger that are quite good. One is a thin bun and the other is an English muffin that has nice flavor when toasted.

This week, I needed something quick for lunches and picked up some gluten free wraps from the fresh bread shelf. One day, I made a breakfast burrito and was able to heat the wrap in a skillet while my eggs cooked. The next day it was just a regular cold wrap that reminded me of rolling up my veggies and avocado sauce in a piece of college ruled paper.

It’s incredible what a little heat can do to change the flavor and composition of food!

In case you are wondering, I do notice a difference when I eat gluten. The brain fog is real and I tend to feel more tired and sluggish, a gloomy reminder that a random piece of cake or family reunion light roll really isn’t worth the sacrifice.

If you have hypothyroidism, I would recommend experimenting with gluten to learn if or how it stresses your body and mind. Just remember to warm it up first!