Gluten-free turkey gyros

It’s Gyro Time!

While catching up on my Facebook fan pages today I noticed a comment by someone who’s FB page title caught my eye: Gluten free & other allergen free recipes. So of course I headed on over to her site to see what it was about, and its a straightforward recipe site she built to help those of us trying to live the allergy-free life which she discovered after her children were diagnosed with food allergies. There are so many of us out here who just can’t tolerate the top food allergens, and more and more wonderful resources are popping up to help us manage the allergy-free lifestyle. I’ve mentioned this before, but my hope for Inspiredeats is to offer a destination site where you can bookmark any recipe you run across online in one place (and if we haven’t found it yet, we want you to be able to add it to our site). Alongside a fully stocked “allergy-free”  shop (which right now is powered by Amazon until we get the real one built), product reviews and a local guide for allergy free friendly restaurants.  So until then, we (being myself and my fabulous hubby and son) will keep testing and posting recipes, tips, tricks, and more to help you along your allergy-free path! Ok, back to the post at hand: I know so many people who are diagnosed with a gluten sensitivity, and if you’re lucky enough to have found it early (as I was for my son) then you can most likely live a life filled with as much or as little grains as you like without an issue (though it’s not my recommendation for a quest of optimal health). And while I prefer a life free of grains and dairy (for health and intolerance reasons) I know so many of you that would like to continue to eat your typical staples like rice, bread, pasta, pizza, pastries, etc. And while I discourage mass consumption of those guys, I think moderation is key for most of you to continue on a healthy and happy path.    So, with that said, this post is dedicated to those folks who have gone gluten-free, but don’t yet want to give up their sandwiches. Thanks to http://meganlierman.com/ for this recipe. Since my son eats grains now and then, and is a big fan of Udi’s, I’ll be making this for him as a taste test. I would omit the sour cream for personal reasons, but I imagine you can substitute some goat’s or sheep’s milk cream or just stick with the Feta cheese. Oh, and quick note on Feta – read the label carefully to make sure you’re not con suing cow’s milk if you prefer to avoid it when buying Feta as some manufacturers claim the name “Feta” on their cheese, but it’s made from cow’s milk. According to the EU, real Feta cheese must be made of at least 70% sheep milk and up to 30% goat milk, and it must be produced to definite specifications.