Every once in a while I cook for patients undergoing thyroid treatments that require me to follow a low iodine diet. I have created a repertoire of recipes to manage diet restrictions and to make their diet weeks as pleasant as possible and to enjoy gourmet food like everyone else. Of course salt can be a significant source of iodine but most companies make an iodine free version, it’s usually a pickling or koshering salt. For Windsor salt it’s the salt in the green coloured bags. You can email your salt company and they will confirm which variety is iodine free.
Once the salt issue is taken care of it’s a matter of following your health practitioner’s recommendations. Rather than focusing on what you cannot eat, try to make a big list of what you can have and work from there.
In my last low iodine cooking day I made flour tortillas. I had never made these before and they were very easy and I would recommend trying them.
I mixed up some dough and I divided the dough into equal size balls.
I rolled out each ball on a floured cutting board. As you can see I did not achieve a nice circle and my tortilla is rather square. I fried the tortilla in a hot pan.
They turned out great and my client loved them.