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
- 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!)
[...] 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 [...]
Gluten Free Sandwich Wrap: Experiment « Gluten Free Gobsmacked
August 8, 2007 at 12:41 pm
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
Deanna
September 11, 2007 at 1:10 pm
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
aggie
September 15, 2007 at 7:43 am
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!
Holly Varner
May 8, 2009 at 4:30 am
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
Linda
October 1, 2007 at 6:14 pm
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
Mary Frances
October 6, 2007 at 10:45 am
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
Mary Frances
October 9, 2007 at 4:28 pm
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
Gretchen Cormier
November 5, 2007 at 12:12 pm
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November 15, 2007 at 3:59 am
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!
PHYLLIS JOHNSON
December 21, 2007 at 8:06 pm
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!
Mary Burgdorff
December 28, 2007 at 2:22 pm
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May 11, 2008 at 7:07 pm
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May 14, 2008 at 10:11 am
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Menu-Plan Monday « Gluten Free Sox Fan
August 28, 2008 at 7:20 am
Excellent recipe- I had it with vegetarian Italian meatballs as a sandwich. It was great.
Susan
October 9, 2008 at 10:30 am
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Gluten-Free Bagel or Flatbread | Norwitz Notions
November 19, 2008 at 7:57 pm
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!
Rachel
December 6, 2008 at 1:30 pm
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….
Beth
January 7, 2009 at 5:19 pm
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!
julieinmaine
January 17, 2009 at 7:33 am
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!!
Jennifer
February 6, 2009 at 10:47 am
I am new to the GF world and I am having a hard time finding tapioca starch. Can something else be substituted? Thanks!!
Holly
February 11, 2009 at 1:25 pm
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
Margaret
February 18, 2009 at 10:09 am
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.
Donna
March 16, 2009 at 9:53 am
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!!!
Holly
March 18, 2009 at 7:38 pm
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!
Lori
March 28, 2009 at 4:02 am
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???
Terri
April 23, 2009 at 9:52 pm
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!
Cris
June 21, 2009 at 12:15 pm
Hi Cris –
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.
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!
-Kate
Kate
June 21, 2009 at 3:17 pm
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
June 28, 2009 at 1:34 am
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
Goldfysh
July 3, 2009 at 9:07 am