I’ve always said going gluten-free wasn’t that hard, for me. I’ve never been a huge bread lover, like some people. Okay, maybe a nice crusty loaf at a good restaurant, a pizza crust in Chicago, fresh pasta in Italy…. I digress as my stomach rumbles…
And now with BLT season upon us, I am tempted by the smell of toast. But a BLT is not about the toast, it’s about the tomato, in my opinion.
I ♥ tomatoes! And this Ox Heart tomato, weighing it at over a pound, was a delight to sink my teeth in to!
But what is a BLT without bread to wrap it in? It’s still good just wrapped in lettuce, my usual sandwich wrap. But to wrap it in a wheat free bread would be delightful!
Behold, my latest and greatest, gluten-free sandwich wrap! This recipe is a winner! The recipe isn’t mine but the bread I created is! It was actually developed by Kate, over at Gobsmacked. And boy does she do some good-looking gluten-free cooking. And thank goodness she loves to share and encourages us all to spread to goodness!
I’ve tried several recipes, around the web, and have come up with lots of interesting breads and several that turned out to be crackers, but this one did exactly what it said it would and was exactly what I was hoping for. It is soft and pliable but firm enough that it isn’t fragile. And it stays fresh for more than a day, unlike most breads I’ve made. Heck, three or four days later it’s still fresh feeling!
I love the ability to swap out flours and seasonings based on what I have on hand, too.
Every time I make it, it is my new favorite flavor, LOL!
Gluten Free, Whole Grain, Sandwich Wraps
Recipe makes one jelly roll pan of wraps
(while you’ve got all the flours out, you might as well mix up enough for another batch!)
1/4 cup sorghum flour
1/4 cup millet flour (I used Quinoa)
1/4 cup potato starch (NOT flour)
1/4 cup tapioca starch
1 TBS yeast
2 TBS powdered buttermilk or non-dairy powdered milk (Soy powdered milk works for the dairy-free)
2 tsp xanthan gum
3/4 cup of warm water (+/- TBS of water depending on the weather)
1 1/2 tsp agave nectar (or honey or even sugar)
1 tsp olive oil
1 tsp apple cider vinegar
3/4 tsp salt
3/4 tsp cracked black pepper*
3/4 tsp cumin*
3/4 tsp dill*
3/4 tsp fennel*
*Feel free to omit the seasonings (but not the salt) if you prefer a plain flavor. I found the herbs to be an amazing addition, for my sandwiches.
Preheat your oven to 400°F.
Mix together the dry ingredients in the bowl of your mixer – sorghum, millet, potato starch, tapioca starch, xanthan gum, yeast, powdered buttermilk, salt and optional seasonings.
Mix together the water (start with 3/4 cup), agave nectar, olive oil and vinegar.
Pour the liquid ingredients into the dry and mix on low until blended. The dough should not resist the beaters and bounce around in the bowl but rather be more of a soft cookie dough – maybe even a bit more wet.
Beat the dough on high for no more than 2 minutes.
Line a jelly roll pan with parchment paper or use a Silpat. Spread the dough as thinly as possible to cover the 10 x 15″ jelly roll pan. I used a silicone spatula and spread all the way to the orange line of my Silpat. After it was spread, pretty good, it had relaxed enough, I know GF doughs don’t really “relax”, but it loosened up enough to spread even more smoothly. If you are struggling, you could dip your spatula in water to spread with. I hear some people have been known to add extra water to where it was almost pourable, then just cooked it longer. I haven’t tried that yet because spreading this smoothly isn’t really a big deal.
Bake at 400°F for 13-16 minutes until the top begins to brown and the edges are browned. It been 16 minutes, on the nose, every time I’ve made it. Let cool completely before storing in an airtight bag. If there is any left after lunch….
I rolled it with a piece of parchment paper while it was still warm, to give it a nice shape. After it’s cooled, I take a pair of scissors and cut off the size and shape, I need, depending on what I am going to eat with it.
Adding a thick smear of ripe avocado ups your healthy fats, and flavor, while cutting down on the amount of mayo needed to make for a drippy, luscious sandwich. And eating a BLT, as a wrap, has the added bonus of nothing slipping off one of the sides!
Non, non, nom!