Whole Grain Sandwich Wraps (GF and can also be Dairy Free!)
I just found this recipe a month ago and have already made it four times! The first time I made it as the recipe said, with the spices (except for fennel-just didn’t have that one up in the ol’ spice cupboard…) and then the second time plain, just with the salt, and both times perfect and yum!!!
Oh, I forgot, the first time I couldn’t find the milk powder (I figured I had given it away before our move, though I really felt like I had unpacked it, I just couldn’t find it…), so I used 1tbsp of almond ‘flour’, and 1 tbsp flax seed (I didn’t feel like grinding it, so I put them in whole and hoped for the best)-delicious!!!
The second time, the hubby found the milk powder for me, so I was able to make it again to see what the texture is supposed to be like, and there wasn’t a change and tasted just as good.
Just wanted you to have a wrap or pita or lavash or simple sandwich option that takes under 30 minutes to make from scratch; freezes beautifully; thaws almost as soon as you finish making your sandwich; and keeps its bread-iness long enough to enjoy a bowl of French Onion Soup!!!
This lady is my new hero!!! Thank you http://glutenfree.wordpress.com/
Gluten Free, Whole Grain Sandwich Wraps (http://glutenfree.wordpress.com/2008/05/14/gluten-free-sandwich-wrap-take-3-a-new-whole-grain-version/)
Recipe makes one jelly roll pan of wraps/ gluten-free lavash bread
1/4 cup sorghum flour
1/4 cup millet flour
1/4 cup potato starch (NOT flour)
1/4 cup tapioca starch
1 Tablespoons yeast
2 Tablespoons powdered buttermilk or non-dairy powdered milk
2 teaspoons xanthan gum
3/4 cup of warm water (+/- tablespoons of water)
1 1/2 teaspoons agave nectar
1 teaspoon olive oil
1 teaspoon apple cider vinegar
3/4 teaspoons salt
3/4 teaspoons cracked black pepper*
3/4 teaspoons cumin*
3/4 teaspoons dill*
3/4 teaspoons 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 400F.
- 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. The dough should look like this:
- 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. (I rolled mine up in the parchment paper and then tucked it in to a gallon size Ziploc last night before heading off to bed.)
Happy GF Eating!