I’ve been planning this experiment ever since becoming obsessed with the gluten free sandwich wrap recipe I received on the DelphiForums Celiac Group. (Here’s the recipe. Two original recipe photos are in the above mosaic – bottom/right.) When I first made it, I followed the recipe precisely. Of course. That way I knew how I would like to adapt it – if I even wanted to repeat it at all. Little did I know I would repeat it A LOT!
Since the first recipe created a rather thick bread, you can see that we were only able to fold it over our sandwich ingredients. It was delectable, delicious and became a quick favorite. However, I really had been craving lavash bread. It is flat like a tortilla and makes great rolled sandwiches. So, I quickly whipped up another batch of the sandwich bread with two major changes: using sorghum flour in lieu of the rice flour called for and skipping the rise time. This time we got a wrap that ROLLED!
In the last two weeks, I’ve made the recipe more time that I can count. We’ve added dried garlic and rosemary to the mix. We’ve added smoked paprika and garlic. We’ve made rosemary and olive. Yeap. We’ve made a lot of bread. More than I think I’ve made in the last five years, actually. All of it following the sorghum flour/no rise adjustments. But then I got to thinking. Ok, obsessing really. What would it be like to use the rice flour but skip the rise time? How would it compare to a sorghum flour mix? So, back to the original recipe again. Easy to find, actually. Not because it’s online here, but because I’ve taped it to the inside of my kitchen cabinet. =)
In the mosaic above, you see the results of my experiment. The top left corner shows the braeds are they came out of the oven in the jelly roll pan. The left side is the sorghum flour recipe and the right side is the rice flour/no rise recipe. You can see a noticeable difference in thickness. This difference is even more noticeable in the sandwich photo on the left. (Left side: sorghum/no rise; Right side: rice flour/no rise).
Not letting the rice flour bread rise worked great. The bread was easy to roll. AND it is soft and delectable. (Forgive my swooning, I am finish up the sandwich as I type.) It is a tad underdone. Hhrumpf. So now I know I need to add a few minutes to my original 11 minute cooking time. However, that is an easy price to pay. Without the rise time (40 minutes!), I had fresh bread for wrap sandwiches in about 25 minutes. Piece of cake! Err… Piece of Sandwich Wrap!
Ok, you gluten-free sandwich wrap gawkers! Get out there and make some wraps! Let me know how your experiments work out!
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.
UPDATED NOTE (May 2008): A whole grain, gluten-free warp – aka a Mock Lavash Bread.