GF Wrap Sandwich Success


GF Wrap Sandwich Success
Originally uploaded by Kate Chan

Finally.
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.
Oh yea.

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
  • avocado
  • raspberry ham (i know.. sounds gross -but OH! it’s good!)
  • lettuce/cabbage, shredded

Oh – it was good! Here’s the recipe:

Ingredients

  • 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)

Directions

  1. Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
  2. In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
  3. Slowly add dry ingredients to well blended wet ingredients.
  4. Beat on medium/medium high speed for 4 minutes.
  5. Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).
  6. Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)
  7. Using a fork, tap indentations across the entire dough.
  8. Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
  9. Preheat oven to 425F.
  10. Bake for 11-15 minutes or until the top is slightly browned.
  11. 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.
  12. 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.

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94 comments on “GF Wrap Sandwich Success
  1. Deanna says:

    WOW I just made this and it is AMAZING! Finally I can have a sandwich!!!!
    The avocado/rasberry ham sounds so good I think I will try that next.
    Thank you so much, this beats out anything I have made so far!

    I’m so glad you like it! It’s been a saving grace for me too. I missed sandwiches! (Especially the quick & convenient part about them!) – Kate

  2. aggie says:

    Does this freeze well?

    Aggie, I haven’t tried to freeze it yet. LOL – It hasn’t lasted that long in my house yet! I actually have not tried to freeze any of my GF breads. I will ask on the forums (those guys have been baking these like mad too!) and see if someone has success with freezing them. If they have, I’ll let you know here and via email. -Kate

    • Holly Varner says:

      It freezes great I cut mine into square that I use like bread. and put two slices in each freezer bag and out them in the freezer. They also make great emergency pizza crust. And I have taken them to Wendy’s and ordered a bunless burger and smacked it between two slices of this. And I have sprayed olive oil on it and sprinkled it with garlic to use it as garlic bread with pasta. I love the stuff

      Also if you use oiled parchment on top and press it out it works great to spread it out!

  3. Linda says:

    Kate, do you think that this recipe can be rolled out to fit on 2 pans and then baked? It was a little thick by letting it rise. I have not tried the instant cook method, but I was wondering if you could roll it out to have the thinness and have double the volumne. LOL

    Oh – that’s a good idea, Linda. I haven’t tried it as honestly, the “squishing” this into the pan edges part is where I have to maintain my sense of humor the most. LOL. Sometimes it gets too thin here and too thick there. So, I just skip the rise time all together, use a relatively wet sponge and tons of patience. LOL.

    Sounds like a great idea though – I don’t see why it wouldn’t work. You may wish to adjust your baking time to account for the lesser thickness of dough, however, Keep on eye on those pans – or you may just end up with some seriously crispy chips. =)

    -Kate

    • Janice says:

      I just increased the water to 1 cup and ended up with batter instead of dough, Spread it out on a medium sized commercial cookie sheet with a spatula and it worked wonderful. Best taseing bread I have ever tasted. I would use this bread even if I wasn’t GF.

  4. Mary Frances says:

    Kate,

    Try wetting the back of spoon, and using that to spread the dough out. When the dough starts sticking to the spoon, wet it again. It still is thicker in some places than others, but it’s quick and relatively easy.

    Mary Frances

    Thanks, Mary Frances! =) I’ve been using a wet rubber spatula to do this trick… but have been tempted to see what happens if I make it pancake batter… LOL. Dang – the lazy-bug in me comes out sometimes! LOL – Kate

  5. Mary Frances says:

    lol! It’s still the best bread recipe ever! Do you notice how many times a week I come by to get the recipe – surely someday I’ll have it memorized =)

    You crack me up! I agree – this recipe is super flexible and easily adaptable. I’m forever indebted to Ms. Cindy on the forums – she’s a gem! – Kate

  6. Gretchen Cormier says:

    Is anyone missing the flavor & crunch of toast? There is a batch of this flat bread (individual pieces wrapped in Saran) in my freezer. I had been pulling the pieces out for breakfast and using them like pita pockets stuffed with breakfast stuff like scrambles eggs, mushrooms, bacon bits . . .

    This morning I was not in the mood to mess with it and I began wondering if the it would fit in the toaster. So I sacrificed a piece. Will wonders never cease? It was so good I had to share this. This is the
    recipe source http://glutenfree.wordpress.com/2007/07/18/gf-wrap-sandwich-success/ . My pan of bread browned a bit much in the oven but that made it easier to split into pita form. Tuck a piece in the toaster slot, wait, smells good, and break off a bit to taste. Why didn’t I try this sooner? Did I think gluten-free bread would ignite and destroy
    the kitchen?

    Technique note: my fingers stuck like mad and I hated it. I used a soup spoon dipped in water to smooth the dough out to all the edges and corners of the jelly roll pan. Keep dipping like you would when scooping ice cream – much easier.

    After the bread sat overnight in the Ziploc I wrapped each piece snuggly in Saran, back in the Ziploc bag, and then into the freezer.

    This discovery brought some joy to my gluten-free diet!

    Gretchen

  7. PHYLLIS JOHNSON says:

    Just tried this bread and it definitely is “the best thing since sliced bread” (smile)! I have been searching for a bread recipe that was quick and easy and now my search is over. Thanx so much!

  8. This bread is wonderful! The first time I made it I had so much trouble spreading it into the pan that I tried my Pampered Chef decorator gun to squirt it into the pan instead. Then I wet my fingers and smeared it all together in the end. I also use cornmeal on the bottom and a little on top. Thanks so much for sharing this recipe!

  9. Susan says:

    Excellent recipe- I had it with vegetarian Italian meatballs as a sandwich. It was great.

  10. Rachel says:

    This was fantastic!!! My dough was runny so I could nearly pour it in, so I was lucky it was so easy! I only had premade gf breadmix (rice/corn/tapioca, sugar, guar gum, salt), added the yeast, water, vinegar, eggs, oil, and it turned out SO WELL. THANK YOU SO MUCH, I used it w/ homemade gluten free falafel, yum!

  11. Beth says:

    I just tried this moments ago, and I have to say I’m amazed…. the texture is amazing. While I like the taste, it’s surprisingly sweeter than I expected…..would reducing the sugar in the recipe have a bad effect? I skipped the rise time, as I thought was suggested in your variation…..so is the sugar necessary for the yeast in anyway (since there is no rise)….or is the yeast even necessary?!?! I don’t know that much about how it works….

  12. julieinmaine says:

    I made these yesterday and they came out fantastic! AND they are still good today! thanks so much! I used a wet spoon to spread the mixture and it worked great. I can think of all kinds of things to add like seasonings and such to change them up a little. This is a new favorite!

  13. Jennifer says:

    I am SOOOOOO excited for myself and for my daughter. This was DELICIOUS! I didn’t have plain brown rice flour so I used Montina brand four which is white rice flour and tapioca. So I followed the recipe using one cup Montina flour and omitted adding tapioca since there is tapioca in the flour. I didn’t think about adding more flour to make up for not adding the tapioca, but it turned out fantastic!! All I had was may and ham and I quickly made a wrap with that and gobbled it down. I felt like I just won a trip to Disneyland!! Now I can send my daughter a sandwich to school. It was on the sweet side, but I loved it and am sure that will make my daughter love it as well. Can’t wait to try your wrap recipe–rasp. ham, avacado–YUM!!

  14. Holly says:

    I am new to the GF world and I am having a hard time finding tapioca starch. Can something else be substituted? Thanks!!

  15. Margaret says:

    Hi, I am new to gluten free cooking and finding it really stressful:-) But, am excited to find your site! Could this recipe be used in a tortilla press, to make them a little thinner? Or do you think they would stick?
    Thanks:0)

    Hello!
    I’m glad you are finding recipes that are helpful as you adjust to the gluten free diet.
    The one recipe you cited in particular (the wrap recipe) is definitely NOT tortilla-press friendly. You need to use a wet spatula to spread the batter (it’s like a muffin batter) on to a try to make the wrap.
    Hope this helps!
    -Kate

  16. Donna says:

    The last post says it does not work with a tortilla press. It DOES work with a tortilla/flatbread grill. I took one scoop at a time & put it on my Villaware Flatbread Maker – they were WONDERFUL. So much easier & the right shape. It flattens & cooks them at the same time. I did let is raise 30 minutes first.

  17. Holly says:

    Made this recipe tonight for my son who is on a GF, sugar free, dairy free, yeast free diet. I omitted the yeast and sugar and it came out great-soft and chewy! We used it for pizza dough. After it was baked and cooled, we cut out a big square, topped it with fresh sauce and vegetables and GFDF cheese and put it back in the oven until heated through. It stayed soft which is great for my little guy! Can’t wait to make him a real sandwich tomorrow!! Thanks for this awesome recipe!!!

    • Janice says:

      I’m glad you tried thiswithout the sugar and yeast. I was going to try it next time I made it, now I know it will be just fine. I LOVE this bread.

    • Jared says:

      I just made this recipe for my Gluten-free,dairy-free, yeast-free, sugar-free girlfriend. The first attempt I stuck to the recipe and while it still tasted great, it lacked the nice consistency of the original with yeast and sugar… BUT the second time around, instead of using 1 cup brown rice flour, I used 3/4 brown rice flour and 1/4 TEFF flour, and surprisingly the texture was the SAME as the yeast/sugar version! I LOVE this recipe.

  18. Lori says:

    I tried this recipe last summer (when school was out and I had time to try lots of new things), and since then this has become a staple in our home. We make it 2-3 times a week. Half our family is celiac and half not, and even my daughter who hates eating gluten-free prefers this to nearly all other breads.

    I’ve varied it in a myriad of ways, and it’s always good. I’ve made it in a smaller tray for thicker bread. I’ve used it as a pizza crust (bake first). I’ve added Italian spices and served it as Foccacia. I’ve undercooked it and then put it in the toaster oven where it puffs into a fun puff pastry. And everyone who tries it asks for the recipe only to be annoyed at the unfamiliar flours.

    Thank you so much for this recipe! It’s our favorite addition to our gluten free kitchen!

  19. Terri says:

    Hi Kate,
    I came across your site the other day, while searching for gf bread recipes. I made these wraps today! THANK YOU!!!! they are delicious!!! Even my Non-gf 16 son thinks they are pretty good!! I will be making these again, quite often!! I live in Sydney Australia and find some flours named differently here. But all is good and I’m figuring it out!!!
    Thanks again!! And your daughter is absolutely gorgeous, but you already knew that hey??? :)

  20. Cris says:

    Kate – THANK YOU!
    I’ve been gluten free for nearly a year, but this was the first time I have tried making flat bread for wraps! I’ve done tortillas, and even bought brown rice tortillas at the store – neither of which rolled very well. So I’m very happy about this!
    I just made a batch, and I think I baked them just a tad bit too long as they were a little browner than expected. My real problem, however was the fact that it stuck to the bottom of the jelly roll pan, even though I oiled and floured it (and it was a non stick pan). Any suggestions there?

    I managed to get it out of the pan without destroying it completely, but it wasn’t very pretty anymore! :)

    • Kate says:

      Hi Cris –
      Sorry to hear that they stuck to the pan. I can tell you that once I discovered the wonder that is parchment paper – I’ve NEVER gone back to foil nor flour/grease, etc. Not even for cakes and brownies. I highly suggest you pick up a roll…. you will see a huge difference in the ease with which you bake things and remove them! :D I know it’s an investment, but I figured that my baking materials were too and I wanted them to come out of the pans as expected/planned so I wouldn’t have to rebake anything.
      -Kate

      • Totally agree, I use parchment paper daily. I haven’t had the money to buy new bake ware for those of us in the family who are gluten free, so I just use my old pans and line with parchment paper, keeps the gluten residue off my food and it comes out perfect every time.

  21. Goldfysh says:

    Amazing recipe, thank you! I am looking forward to experimenting with. And pizza?! Oh boy :)

    For readers in the UK, this recipe makes up great with Dove’s Farm Gluten and Wheat Free Plain Flour Blend. A jelly roll pan is what we call a swiss roll tin!

    • Goldfysh says:

      Tried it as a pizza base tonight – wonderful! Soft, moist and tasty home made pizza that I can eat. Heaven. Bless you for blogging this recipe ;)

  22. snowflake says:

    Would it be ok to sub. the eggs for flax?
    Thanks!!

  23. Jenna says:

    Well, dang.

    Just pulled this out of the oven and I’m astounded. This is definitely going into the weekly baking rotation – even the non-celiac hubby loves it. I’m only a month into figuring out this whole gluten free thing, and recipes like this are making the mine field a LOT easier to traverse. Thanks for giving me back grilled cheese sandwiches for lunch. (Now… off to work out a replacement for Campbell’s tomato soup.)

    • Steffani says:

      I know this comment is old, but maybe you’ll still read it! I use V8 juice for tomato soup and it tastes JUST THE SAME. It awesome.

    • Rachel Ramey says:

      We use the Cream of Tomato soup recipe from Hilbilly Housewife. It tastes just like the canned stuff, but it’s healthier. And no wheat starch.

      Well, drat. I can’t seem to find the “right” tomato soup recipe on HH anymore. It’s this:

      Instant Cream Of Tomato Soup

      6 oz can tomato paste
      1 can of water (fill the tomato paste can)
      2 Tbs margarine (we use butter, ’cause we don’t “do” margarine)
      3 cans of milk (fill the tomato paste can 3 x’s)
      1 tsp sugar
      1/4 tsp salt
      1 tsp onion powder
      dash black pepper

      Open up the tomato paste and scrape the contents into a medium-sized saucepan. Add 1 can of water and the margarine. Stir and heat the mixture until it is smooth and bubbly. Remove the pan from the heat. Add the milk, sugar, salt, onion powder and pepper.
      Stir until smooth. Reheat over low heat until very hot, but not boiling. If you boil the soup it will curdle. It still tastes good if it curdles, but it isn’t as pretty.

  24. Patrice says:

    Amazing receipe thanks for sharing, some variations i have tried. I roasted a head of garlic and put it into the dough taste amazing, also have used roasted peppers, and the last one that i have just completed was black olives and feta cheese…OMG amazing!!!!! Even all the non GF eaters in the house love it.

  25. Gudrun says:

    Donna,
    you mention that you used the Villaware Flat Bread Maker. I own the thing. Haven’t used it in years because the tortillas I tried to make exploded into a million pieces.
    Can you tell me how exactly you used it with this flat bread? You put a scoop on there, flattened it, then lifted the top again and let the dough rise? But then, didn’t it flatten it again when you put the top back down????
    I need help with this idea!!!
    Thank you!

  26. Rueyn says:

    Thank you, thank you, thank you! Amazingly easy recipe with *outstanding* results! I have picnic food again =D

  27. ebony says:

    thank you a million times i made this bread today and it turned out great!

  28. Deb Gamber says:

    Found a substitute for Campbell’s tomato soup called Organic Roasted Red Pepper and Tomato soup from Pacific Natural Foods at our local Stop and Shop in CT. It is gluten free.

  29. sunny says:

    I absolutely love this bread. I have made several varieties now and will continue to create more. I took another readers suggestion and I use 1 cup of water making it a softer batter making it easier to spread in the pan. I also used 1 packet of yeast = 1.5 TBS (cos what do you do with 0.5 TBS) and substituted guar gum instead of xanthum gum – which is corn based and I am avoiding all GMO’s. No dairy, gluten, wheat, soy, corn, refined white sugar, salt (the major genetically modified foods). Using only grass fed chicken eggs not fed any of the GMO’s and pink Himalayan salt.

    Variations:
    PIZZA BREAD inspired by my friend Salom
    After spreading out dough, top with garlic powder, additional salt, Italian herbs of choice, onions sliced fine, red peppers, mushrooms and whatever else you like. Let rise and Bake the same as usual. This will disappear within minutes of taking out of the oven! Delicious for veggie sandwiches!

    I did pizza bread as above On 1/2 I sparingly sprinkled with nutritional yeast over the rising dough and 1/3 of the pizza with my vegan cheeze and the rest according to above pizza recipe. My oven runs hot so I reduced heat by 25 degrees. All of it was good so experiment.

    On a couple of the prepared bread pieces without the “cheeze on top” I brushed the bottom with olive oil and broiled it for a few minutes watching it closely so I wouldn’t burn it. I then turned it over added a bit of the cheeze and broiled it trying to make it crispier. It didn’t turn out as crispy as I desired but was still very tasty. Since the dough has to rise in the same pan it is cooked we can’t make the pan really hot for a crispy pizza crust but this soft one is the best I have found in years. However I might reduce the agave as for pizza the dough was a little too sweet for me. I thinned out the vegan cheese recipe I found here http://www.veganreader.com/2009/06/25/vegan-cheese-recipe-make-your-own-dairy-free-cheese/

    I have a great rice crust recipe but have not figured out how to substitute the mozzarella cheese as of yet. Anyone out there have a suggestion?

    Cinnamon Bread/rolls
    recipe as above then add before it rises
    2 TBS coconut oil 2 TBS agave 1 TBS cinnamon 2 capfuls Butter flavoring mixed together. Brush on the raw dough. Sprinkle with pecan meal and chopped pecans. Bake as above.
    I ran out of parchment paper and used wax paper without oiling it. Big mistake. The cinnamon bread stuck to the paper making it esthetically unpleasing but very tasty. It did not stop anyone from gobbling it up.

    Also the topping is not overly sweet if you desire it to be really sweet increase the amount of agave, honey or sweetener of choice. Next time I will use organic granulated palm sugar to see how that works.

    Once baked you can also cut into strips and roll into a bun shape since it is a wrap bread after all. I chose not to ice it as I have not figured out how to substitute powdered sugar without using refined sugars yet … and the kid within loved it anyway.

    Enjoy
    Sunny

    • Kate says:

      Wow! Thanks for posting your ideas/experiments and DELICIOUS sounding results, Sunny!

      I, too, have increased my water and yeast amounts. The water to a cup or a cup + half and the yeast to 1 1/2 tablespoons as well (but for the whole-grain version of this bread.)

      It IS yummy! I am so very thankful for Cynthia allowing us to share it online like this and all of us taking our turns and adjusting and playing around with it.
      Thus the beauty of a big online, GF community! :)

      ~Kate

      • Janet says:

        This recipe sounds so good. What is the whole-grain version of the bread? Do you sub other flours, and do you increase the water and yeast because it’s thicker? Thanks.

  30. Carol Cripps says:

    OH, my goodness, is this good! I made it at my sister’s house, and forgot to bring the tapioca flour. I used cornstarch instead, and crossed my fingers. I also sprinkled it with sesame seeds, as it was going to be used as a souvlaki wrap. My nephew, walking by, informed me that sesame seeds are “for burgers” which gave me an idea: what about marking burger-sized rounds on the back side of the parchment I use to line the sheet, and spreading the dough into the markings? You’d use two rounds for each burger, but it would taste really good. BTW, the souvlaki was wonderful. I liked the wrap bread better than I liked pitas. They were softer, and easier to wrap around the meat and peppers. Thank you so very much. (You should write a cookbook – I’d buy it!) -Carol

    • Carol Cripps says:

      As an afterthought, this has become my default hot dog bun/wrap. I just cut it into pieces large enough to hold a gf wiener and toppings, and it works great! Again, I love the softness of the bread and how it wraps around whatever I put in it.

  31. Natalie says:

    We served this bread as sandwiches at my daughter’s wedding for our gluten-free diet friends – it was wonderful!

  32. I love the sound of this bread and was reading the comment a woman left about ommitting the yeast and sugar. What do you think about adding baking powder and skipping the rising instead of yeast? Thanks!

  33. CARLIE ROBERTSON says:

    What do you think would happen if I omitted the yeast? I would like to try this recipe but we also can’t eat yeast in our house. Do you think the wraps would turn out? Should I substitute baking soda to help it rise a little? I would love your opinion/assistance!

    • Kate says:

      It won’t rise, but it might still taste good. (I don’t know about adding baking soda to the mix… that can alter flavors for me, personally.) Try it! It will probably be delicious!

  34. Jennifer says:

    I just made this for our newly GF family and I am amazed. It was soooo delicious. I am so glad we can still enjoy sandwiches even though we are GF. Thank you Thank you Thank you for this recipe!

  35. Heidi says:

    Just made this…LOVE it! I was getting sick of rice tortillas. Realized afterward about the xanthan gum and corn. Even though it’s only 2tsp. I think I should avoid it (corn is on the long list of things I’m avoiding). What can I sub for the xanthan gum? and would it be a 1:1 sub? thanks a billion.

    • Kate says:

      Many people use guar gum in lieu of xanthan gum. I have not, so I’m not sure on the substitution ratio. I believe it is a little more than the xanthan called for and used more often for cold recipes rather than hot. You can read more about the difference here on Bob’s Red Mill page:

      http://www.bobsredmill.com/blog/2010/05/14/guar-gum-vs-xanthan-gum/

      Good luck!
      -Kate

    • I only use guar gum, so I can say with confidence that it works with tasty results!

    • Sunny says:

      Hi Heidi,
      I don’t eat corn and substitute guar gum instead of xanthum gum for both hot and cold dishes ie breaqd to coconut ice cream. It is a 1:1 substitute.
      Enjoy,
      Sunny

      • Becky says:

        Just FYI – Bob’s Red Mill’s Xanthan Gum is not corn based. I have celiac and am also allergic to corn (very sensitive). I emailed them about it and this is the response I got:

        Thank you for your email. Our Xanthan Gum is from France. It is not
        grown on corn or soy, but on Wheat Starch. The Starch has no gluten and
        is tested as Gluten Free. I hope this answers your question and we
        appreciate your interest in Bob’s Red Mill products.
        I have attached information regarding the Xanthan Gum below.

        Answers to Frequently Asked Questions:
        * Gluten Free
        * Xanthan Gum is more stable than Guar Gum along the pH ranges. Use
        in place of Guar Gum if using lemon juice, or other acidic substances.
        * Made from a microorganism called Xanthomonas Camestris. When
        grown under the right conditions, this organism produces a protective
        outer coating- this coating is Xanthan Gum. For more information, see
        “What is Xanthan Gum” sheet or product file.
        * During the above process, the microorganism is fed glucose from
        (wheat) starch. Gluten is found in the protein of wheat, not the starch,
        so we can assure our customers that this product is absolutely gluten
        free. It is manufactured in a gluten free facility.

        Thank you for your interest in Bob’s Red Mill products,

        Janelle Smith
        Customer Service

  36. cdecocina says:

    Thanks a lot from Barcelona for a recipe that really works, and for no need of strange ingredients. I have a problem for getting special flours, like sorghum and teff. This recipe is a blessing, I found it delicious. Thanks again, I will do it again!!

  37. dbmamaz says:

    btw, I recently started spreading my pizza dough by spraying the dough with non-stick spray, and then using a wet spoon – even easier than just the wet spoon. I usually spray at least 2-3 times while spreading out the pizza dough (which is actually a slight variation on the foccacia from gluten free baking classics book)

    I am likely to try this soon – looks interesting, thanks – of course, i dont use rice or tapioca, so i’ll have to experiment w the flours I have. thanks

    • dbmamaz says:

      I made a version of this last night, to go with our dinner of souvlaki and hummus. It was actually a huge hit – i cut some in triangles to ‘dip’ in the hummus, and left some as squares, which I used to make a hummus-and-veggie wrap. Mine came out MUCH thinner than your picture up there. I did have to sub a lot of things (cant do rice, tapioca or xanthan and still avoiding vinegar, which may be silly since I am doing yeast). I found it too sweet, but thats easy to fix. Thanks!

  38. heather mchale says:

    Thank you for posting this, it is REALLY good!

    I was wondering if you ever figured out the nutritional content (ie how many calories, fiber grams, fat grams, carbs, etc). I have passed it on to a few people who were wondering as they have other dietary issues and wanted to know. I can probably figure it out but was wondering if by any chance you or anyone had?

    Thank you again!

    Heather

  39. Patty says:

    This sounds wonderful!!! My family wants me to make this now! I do not have a jelly roll pan. Will my cookie sheet work ok (or a cake pan) until I can get to the store to purchase the jelly roll pan? Thank you so much for your recipes!

  40. Melanie says:

    Thanks for this recipe. My family devoured two batches tonight. We can’t eat egg so I substituted 1 egg with 3tblsp water and 2 tblsp flax meal (mix together and let sit for a few minutes) and the other with 2 tsp baking powder, 4 tblsp water, and 2 tblsp cooking oil (mix together just before adding to dough mixture). I lowered the cooking temperature to 400 and cooked it about 20 minutes. It turned out great!! My kids and hubby were so excited to have bread again. :)

  41. Kristin says:

    For some reason my bread did not turn out at all. One it did not rise. Two it wasn’t a very dough like consistency. I had alot of trouble even spreading it out. I read the directions several times and have no clue why my bread did not turn out like the rest. Any advice?

    • Mindie VanBoxel says:

      I don’t know why it wouldn’t rise, other than if your yeast was not active, or if it was not warm enough. As far as spreading, I made my dough a little more watery, like added 1/4 c more water than the recipe calls for, and dumped tapioca starch on the top and patted it out like I do with my pizza dough.

      • Toni South says:

        I always proof my yeast before I add it in. It is one extra step but worth it. Add the yeast to water that is 110 degrees with 2 tsp. sugar and allow to sit for 2 minutes. The yeast should bubble and double in size.

  42. Mindie VanBoxel says:

    This is great! I cut a cookie sheet of dough into rectangles after it was done baking, then fried them to make chalupas like Taco Bell’s! This is such a versatile recipe!

  43. Rachel Ramey says:

    What is the size of your pan? I know it’s pretty versatile, but I’d like to know what I’m comparing when I cook mine. :)

    Thank you!

  44. clay says:

    Hi – Is there a way to swap the active/live yeast out for baking soda/powder for those with a yeast allergy. Thanks.

  45. Toni South says:

    Wow!! what a great recipe. I guess it’s good thing I love to bake and have GF intolerance. Because I love new recipes. With this one I am going to play around and not use Brown Rice flour because I don’t have the super fine kind. In the regular bread I make I use some Sweet Rice and Millet so I will probably try those. Yummy can’t wait to try this. I have to add up the carbs for it because I try to watch those too.

  46. Peggy Chesnutt says:

    I used this recipe again and finally got to eat a soft, delicious Danish for breakfast this morning. I followed the recipe as written and let it rise to about 1/2 inch. Baked it and after it had cooled a little I covered it with a cream cheese/ 10Xsugar mix. I then slathered cherry jam on to of that. This was so-o-o-o-o good. I gave a couple to GF friends at school and all who had it gave it a 2 thumbs up. This bread can do anything. It was soft and squishy. Has the taste and feel of wheat bread. Try it as a Danish. It is wonderful! Kate,thanks so much for this recipe.

  47. DianeTampa says:

    Without question the best gf wrap recipe there is :-) I make a double batch, spread onto a parchment paper lined jelly roll pan and smooth out with water dipped fingers all the way to the edges.
    These are teriffic! Onc eout of teh oven, I allow to cool on in the pan on a cooling rack and when about half cooled, I roll the entire thing up in the parchment paper that lined the pan and allow to cool compeltely, then unroll, peeling the parchment off the back, and then re-roll right back in the same parchment paper. You can make one great big roll and slice short ways into several 4-inch wide pieces, wrap and then unroll as needed. Each roll makes 3 or 4 great wrap sandwiches. These have the texture of a ‘real’ wrap and keep very in the freezer till you are ready to enjoy them. I have topped them with creamed cheese and preserves, ham & cheese, pulled pork…anything you want! It’s all good :-)

  48. Mandy says:

    This was absolutely wonderful! We are fairly new to the gluten free world, and I didn’t realize how much we missed bread! The entire recipe was gone within hours. My girls started with pb&j sandwiches, and then spread it with honey, and I made lunches and it’s gone! Thankfully it’s an easy recipe and I can throw it together again this morning!

  49. Courtney says:

    This looks great! I am going to make it this weekend. I’m new to GF and I’m so glad I found your site. What brand and kind of yeast do you use?

18 Pings/Trackbacks for "GF Wrap Sandwich Success"
  1. […] obsessed with the gluten free sandwich wrap recipe I received on the DelphiForums Celiac Group. (Here’s the receipe. Two original recipe photos are in the above mosaic – bottom/right.) When I first made it, I […]

  2. […] bread in the picture is Gluten Free Sandwich Wrap at Gluten Free Gobsmacked. If you’d like to make homemade cranberry sauce, try out […]

  3. […] that pizza will be mine. Oh yes, it will be mine.) But I’ve been eying her post about the gluten-free sandwich wrap for a very long time now. (It was since July of 2007, actually. I did tell you I procrastinate […]

  4. […] at 11, I decided to play around a try a new wrap recipe. I love Cindy’s wraps (she is the one who first modified a recipe she found and made the one posted on this […]

  5. […] the Flat Bread that is ubiquitous in our household. Our usual Flat Bread recipe is based on the Gluten Free Wraps that Kate posted at Gluten Free Gobsmacked. I say “based” because John recently read […]

  6. […] Bread (anyone have a good recipe?) English Muffins Sandwich Wraps (courtesy of Kate) I’ll try to get back to post my recipes and photos. Like Natalie, I’m […]

  7. […] been playing around lately with this recipe from Gluten-Free Gobsmacked for flatbread — I can’t have potato, corn, tapioca, or xanthan gum as well as gluten […]

  8. […] used Kate’s wrap recipe, but you could use any gluten free bread. I’d like to try it on my “Really Good […]

  9. […] making this for years, but I hadn’t posted it before because it was based off of Kate’s gluten free wrap recipe. However, over the years my lack of willingness to buy tapioca flour, read cooking instructions, or […]

  10. […] I’m not going to copy the recipe here, just in case it would be a breach of InternEtiquette, but it can be found here. […]

  11. […] Last but not least, here is a recipe for brown-rice wraps (from: Gluten Free Gobsmacked) # If you prefer to purchase your wraps ready to fill and enjoy, I suggest these wraps available […]

  12. […] not really bread (it does not come in a loaf) too thick to be a wrap, not really a roll either… GF Wrap Sandwich Success Gluten Free Gobsmacked even DH had some for lunch today when I was out, and he NEVER chooses to have GF stuff esp the […]

  13. […] I have found. It also works BRILLIANTLY as a pizza base (even non-gluten free people love it) GF Wrap Sandwich Success Gluten Free Gobsmacked Lots of "normal" meals from scratch can easily be made gluten free, crustless pies, […]

  14. […] probar a añadir orégano a la masa para aumentar el sabor. Gracias a la receta publicada por Kate, he descubierto una forma de hacer pan que de verdad sabe a pan. Es la típica receta americana que […]

  15. […] love this GF Wrap Sandwich Success its not made in a bread maker but so tasty. Also works well as a pizza base too […]

  16. […] or gluten intolerant) I love this recipe for "bread" (works great as a pizza base) – GF Wrap Sandwich Success am going to try some of her other recipes too esp the variations on this wrap. Will post more […]

  17. […] been making this for years, but I hadn’t posted it before because it was based off of Kate’s gluten free wrap recipe. However, over the years my lack of willingness to buy tapioca flour, read cooking instructions, or […]

  18. […] the shwarma in warm pita bread (you can also try this fantastic recipe for gluten free wrap bread I found!) Condiments you may want to also include are Arabic garlic mayonaise, lettuce, tomatoes, […]

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