So of course my mind starts spinning at 3am…how could I make a really good soft thin wrapable sandwich bread….and I had an idea. Funny how some of our best ideas come when the world is quiet in the middle of the night…nothing to distract our thoughts.
It really is a beautiful thing…and it’s rewarding. And tastes soooo good.
Here’s a yummy low cal lunch wrap idea. Try spreading half of a garlic and herb Laughing Cow Cheese Wedge on first, then add a thin slice of gf deli turkey, ultra thin slice of cheese, thin sliced red onions, lettuce, and sweet yellow pepper slices. Roll it up and enjoy your wrap!
Of course the bread is really good used for a folded sandwich too…like gyro’s…and my first post gives you my recipe for a salmon and dill sauce gyro.
Whether you choose to wrap or fold is up to you, both are great choices. I no longer am missing a wrapped sandwich and I think this is better than I remember. Cheers!
- 1 cup sweet white sorghum flour
- 1/2 cup tapioca starch
- 2 teaspoons xanthan gum
- 1 Tbsp Rapid Rise yeast
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning
- 1 cup water
- 2 Tbsp Organic Blue Agave (can substitute sugar – add with dry)
- 1 tsp cider vinegar
- 2 Tbsp Olive Oil (additional 2 Tbsp for pan)
- 2 eggs
- Dusting of Italian seasoning and sea salt for top or Sesame Seeds
Mix together all dry ingredients (Sorghum flour, tapioca starch, xanthan gum, yeast and spices) and set aside.
Whisk together wet ingredients (water, Agave, vinegar, oil, and eggs). With an electric mixer, slowly beat the dry ingredients into the wet until blended. Beat on medium/high for 3 minutes being sure to combine all ingredients while beating.
Generously grease a large baking sheet (with sides) with the 2 Tbsp olive oil. It will seem too much, but it’s needed for browning, removing, and flavor. Pour batter onto the oiled pan and gently spread with a rubber spatula or your fingers until it covers the entire pan ensuring the batter is evenly distributed. This takes some time as the dough is sticky just push it gently to the ends…or as close to the ends as you can. Sprinkle 1 tsp Italian seasoning over top and lightly sprinkle sea salt. I also sprinkled sesame seeds over all.
Place the dough in a warm spot and allow to rise for 35-40 minutes. (Being my house was fairly chilly, I preheated the oven to 150 degrees, turned off, and placed the dough to rise. Be sure to remove from oven after the 35-40 minutes before preheating to bake.)
Once the dough has rested and is puffed, preheat oven to 400 degrees.
Bake for 12-15 minutes or until the top is browned. As with all gluten free breads, be careful not to cut or remove from the pan too soon so the bread can set. You will notice a nicely browned crust on top and edges. Allow the bread to cool 25-30 minutes before removing from pan. It will become flexible and soft.
To serve, cut into 6-8 large pieces to use as a folded sandwich bread. Great used for Gyro’s too. You can also cut into 4×4 squares, lightly dust with olive oil and Parmesan and return to 400 degree oven for 5-7 minutes until crispy for a crunchy garlic toast with a salad or meal.