Sandwich Wrap Mock Lavash Bread (Gluten-Free)

Name: Sandwich Wrap Mock Lavash Bread (Gluten-Free)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 wraps, 4 serving(s)
Ingredients: 59.14 ml sorghum flour; 59.14 ml millet flour; 59.14 ml potato starch (not potato flour); 59.14 ml tapioca starch; 14.79 ml yeast; 29.58 ml dry buttermilk; 9.85 ml xanthan gum; 177.44 ml warm water (plus more as needed); 7.39 ml agave nectar; 4.92 ml olive oil; 4.92 ml apple cider vinegar; 3.69 ml salt; 3.69 ml cracked black pepper (optional); 3.69 ml cumin (optional); 3.69 ml dill (optional); 3.69 ml fennel (optional)

Submitted by Andrew Mollmann

"Taken from here: http://glutenfree.wordpress.com/2008/05/14/gluten-free-sandwich-wrap-take-3-a-new-whole-grain-version/ I've made it twice in 4 days. Easy healthy recipe. Holds up great in the lunchbox. I imagine it would make a great crunchy pizza crust if you let it bake at a higher temperature. Nutrition info: 170 cal, 2.2g fat, 0.4g sat fat, 33.7g carb, 4g fiber, 4.1g sugar, 5.1g protein. Makes 4 wraps."

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Ready In:: 30mins
Ingredients:: 16
Yields:: 4 wraps
Serves:: 4

ingredients

59.14 ml sorghum flour
59.14 ml millet flour
59.14 ml potato starch (not potato flour)
59.14 ml tapioca starch
14.79 ml yeast
29.58 ml dry buttermilk
9.85 ml xanthan gum
177.44 ml warm water (plus more as needed)
7.39 ml agave nectar
4.92 ml olive oil
4.92 ml apple cider vinegar
3.69 ml salt
3.69 ml cracked black pepper (optional)
3.69 ml cumin (optional)
3.69 ml dill (optional)
3.69 ml fennel (optional)

directions

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.

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Reviews

I have my own additional allergies and preferences so I skip the buttermilk completely, substitute honey for agave nectar, and use 3/4 tsp baking soda + 1 1/2 tsp cream of tartar (OR you could use 1 tbsp baking powder) instead of yeast. Without yeast it needs a couple more minutes baking time than it does when I make it with yeast. You can use all different kinds of spices and it is yummy any way you make it. Tastes like a whole grain type of bread. Even my gluten-eating family likes it.

Chrishanna

Tweaks

I have my own additional allergies and preferences so I skip the buttermilk completely, substitute honey for agave nectar, and use 3/4 tsp baking soda + 1 1/2 tsp cream of tartar (OR you could use 1 tbsp baking powder) instead of yeast. Without yeast it needs a couple more minutes baking time than it does when I make it with yeast. You can use all different kinds of spices and it is yummy any way you make it. Tastes like a whole grain type of bread. Even my gluten-eating family likes it.

Chrishanna

RECIPE SUBMITTED BY

Andrew Mollmann

I'm 22 and have Celiac Disease. I've been eating gluten-free since I was 19. My mother also has Celiac. I've recently discovered the fun of cooking. I work for Duke Energy as a Co-op and am an Electrical Engineering student at the University of Cincinnati.

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