Sandwich Wrap Mock Lavash Bread Gluten Free Recipes

SANDWICH WRAP MOCK LAVASH BREAD (GLUTEN-FREE)

Steps:

• Preheat oven to 400°F.
• Mix together all dry ingredients in the bowl of mixer.
• Mix together water (start with 3/4 cup), agave nectar, olive oil and vinegar.
• Pour liquid ingredients into 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. Spread the dough as thinly as possible to cover the 10 x 15″ jelly roll pan. (To do this, I used a rubber spatula and kept dipping it in to water to keep the dough from sticking. This dough is not really as sticky as you might think - but the extra water helps push it out easier.).
• Bake at 400F for 13-16 minutes until the top begins to brown and the edges are browned. Let cool completely before storing in an airtight bag.

EASY GLUTEN-FREE SANDWICH BREAD RECIPE

Steps:

• In a small bowl, combine water and yeast. Stir to combine.
• In a medium mixing bowl, whisk together dry ingredients.
• Add yeast mixture, vegetable oil and eggs.
• Using an electric mixer, mix dough for five minutes on medium-high speed.
• Lightly grease a 9x5-inch loaf pan with vegetable spay.
• Spread batter evenly into the pan.
• Lightly grease a piece of plastic wrap and cover the pan.
• Allow dough to rise for 1 hour.
• Preheat oven to 350°F.
• Bake dough for 55 minutes or until internal temperature reaches 208-211°F.
• Remove bread from oven and allow it to cool in the pan for five minutes.
• After five minutes, turn bread out onto a wire rack to cool completely.

LAVASH

Steps:

• In small bowl, stir together yeast, water and sugar.
• Let sit about 10 minutes to proof.
• Add oil.
• Combine flour and salt in food processor.
• With motor running, add yeast mixture through feed tube and process for 20 seconds.
• Stop to scrape down bowl with rubber spatula, then continue processing to form stiff ball.
• Turn dough out onto work surface and knead for a few minutes until dough is smooth.
• Place dough in oiled bowl, turn to coat, cover tightly with plastic wrap and let rise in draft-free place until doubled in volume, 1 to 1 1/2 hours.
• Preheat oven to 350 degrees.
• Combine sesame and poppy seeds in small bowl.
• Turn dough out onto work surface, flatten into rectangle and divide into 16 roughly equal pieces.
• Cover pieces you are not working with plastic wrap.
• On unfloured surface, roll each piece as thin as possible.
• Lift it up.
• Flip it over.
• And roll again until paper thin.
• You should have rectangle about 8 by 3 inches.
• Peel dough off work top and place on ungreased baking sheet.
• Prick holes in dough with fork.
• Brush lightly with water and sprinkle with about 1 tablespoon seeds.
• Repeat with remaining pieces of dough and fit as many pieces as possible on baking sheet without touching.
• Bake until golden brown, about 20 minutes, and cool completely on wire racks.
• Repeat until all dough is baked.

CHICKEE'S FAVOURITE GLUTEN FREE SANDWICH (OR FRENCH!) BREAD

Steps:

• Add all dry ingredients together and mix well.
• Combine wet ingredients and add to the dry.
• Beat in an electric mixer (strong) on high for 3 minutes.
• Pour into an 8 x 4 inch loaf pan (or use oiled hands and spatula to shape into 2 thin, tallish baguettes on baking paper). Let rise in a warm place for 30 minutes.
• Brush the top with oil (you must do this step! Otherwise the crust is yuk) and bake at 180 C or 350 F for 50-60 minutes.
• Variations-Add olives, sundried tomatoes, italian herbs and a little parmesan to make a nice foccacia! (instead of making two baguettes shape into a square or round).

EASY GLUTEN-FREE SANDWICH BREAD

Steps:

• Preheat oven to 350°F [180°C].
• Lightly grease a 9x5-inch [23x12.5cm] loaf pan.
• In a small bowl, stir together water and yeast.
• In a medium mixing bowl, sift then whisk dry ingredients to combine.
• Add yeast mixture, vegetable oil and eggs.
• Using an electric mixer, mix dough for 5 minutes on medium-high speed.
• Spread batter into prepared pan.
• Lightly grease a sheet of plastic wrap and cover the pan.
• Allow dough to rise for 1 hour in draught free area.
• Bake for 55 minutes.
• Remove bread from oven and cool in the pan for five minutes.
• Turn onto a wire rack to cool.
• Cut and store as you desire.
• Variation: Cinnamon Raisin Bread - Mix 2 teaspoons cinnamon with the dry ingredients and add 2 teaspoons vanilla extract with the wet ingredients. Before spreading batter into pan, stir in 1/2 cup raisins. Bake as above.