A wrapped, delicious sandwich on gluten free bread.
8 years in the making… no, not my making.
I should really say “8 years in the searching!”
After numerous requests, attempts, recipes, guesses and more, I found a recipe that fit the bill and is delicious. (Thank you, Cindy in N. VA! on the DelphiForums Celiac Group!) (EDITED NOTE: I have since learned that Cindy adapted this recipe from the GF 135 Recipes by Washburn.)
It’s also relatively easy to make. Although it is a tad time consuming – not in the making (10 minutes to mix and go) but in the waiting (40 rest/rise time and 20 minutes cooling time).
The wait was worth it.
This first delicious wrapped sandwich made me smile…and made my love smile… even the dog smiled, but too late – as there was, for the first time in GF bread history in this house, NO bread crumbs left for the pup to taste.
Our sandwiches were not just bread. We wrapped this deliciousness around:
- chipotle mayo
- raspberry ham (i know.. sounds gross -but OH! it’s good!)
- lettuce/cabbage, shredded
Oh – it was good! Here’s the recipe:
- 1 cup fine brown rice flour
- 1/2 cup tapioca starch
- 2 Tablespoons sugar
- 2 teaspoons xanthan gum
- 1 Tablespoon instant yeast
- 1/2 teaspoon salt
- 3/4 c. water
- 1 teaspoon cider vinegar
- 2 Tablespoons EVOO (Extra Virgin Olive Oil)
- 2 eggs
- 2-3 Tablespoons sweet rice flour (for dusting pan/hands)
- Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
- In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
- Slowly add dry ingredients to well blended wet ingredients.
- Beat on medium/medium high speed for 4 minutes.
- Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).
- Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)
- Using a fork, tap indentations across the entire dough.
- Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
- Preheat oven to 425F.
- Bake for 11-15 minutes or until the top is slightly browned.
- It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.
- Cut into large pieces to use as a folded sandwich bread
NOTE: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility. Sadly, I had refrigerated the first batch. =( But now I know better!
UPDATED NOTE: (Jan. 2008 ) In order to make the pressing/spreading the dough out easier, I now butter or brush oil on to parchment paper (cut to fit my pan) and then spread the batter. This way I can hold the parchment paper down and it spreads (and releases) easily.
POSTS ABOUT THIS RECIPE AND OTHERS RELATED on GF GOBSMACKED:
- Gluten free Wrap Experiments (Variations on this original)
- Whole Grain Gluten Free Wraps – a mock Lavash Bread (finally… what I was seeking!)