TNT - Bread Wraps

[mrsppmrxky]

Over at the Delphi site, they had the following recipe that was so easy, MrP was even able to make it. LOL

He made a goof with the making, but the recipe still turned out really well!
At the end of the recipe, I will also post the changes we made to make it corn free and salycilate free (well as much as possible)

CINDY's WRAPS as adapted from 125 GF Recipes by WASHBURN

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
1. Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
2. In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
3. Slowly add dry ingredients to well blended wet ingredients.
4. Beat on medium/medium high speed for 4 minutes.
5. Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).
6. Scrape dough onto oiled/dusted pan and press as thinly as possible. (fill pan)
7. Using a fork, tap indentations across the entire dough.
8. Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
9. Preheat oven to 425F.
10. Bake for 11-15 minutes or until the top is slightly browned.
11. 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.
12. Cut into large pieces to use as a folded sandwich bread



Here are the changes we made to make it Corn Free and Low in Salicylates


Ingredients
* 1 cup fine brown rice flour (we used 1 c + 1 Tbs white rice flour)
* 1/2 cup tapioca starch
* 2 Tablespoons sugar
* 2 teaspoons xanthan gum (we used 2 tsps guar gum)
* 1 Tablespoon instant yeast
* 1/2 teaspoon salt
* 3/4 c. water
* 1 teaspoon cider vinegar (skiped this, so we added about 1/4 tsp Baking Powder)
* 2 Tablespoons EVOO (Extra Virgin Olive Oil) (used Canola Oil)
* 2 eggs
* 2-3 Tablespoons sweet rice flour (for dusting pan/hands)



We allowed the bread to rise for 25 minutes and then baked at 425 for 11 min




To make a thin wrap, you might want to make the following changes:

1. Use sorghum flour instead of rice
2. Reduce yeast to one teaspoon
3. Eliminate rise time and pop in oven, bake for 8 minutes.
4. Push out into jelly roll or cookie sheet with wet spatula or oiled.





NOTE: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility


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[jeant]

I have made this bread three times now and I just love it. I toast it in the morning and put cream cheese or jelly on it. Sometimes for lunch I'll put some tomato sauce and mozzarella on it and pop it in the toaster oven. It is really easy to make and so much better than store-bought GF bread.

[ostrich]

I'm planning on trying this out over the weekend. I need a change from my traditional bread mix.

How long does it last on the counter (in a bag)?
_________________
Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain

[jeant]

The first two times I made it, I cut the recipe in half so that it was eaten within a few days. It was good those few days, but I'm not sure if it would be good any longer than that. Last night I made the full recipe so I might freeze some pieces and see how that works out.

[ostrich]

Yeah, I always have issues keeping bread from spoiling. If I leave it on the counter it only lasts 3-ish days. If I freeze it it lasts forever, but the texture degrades. That's a good suggestion. Maybe I'll make a half batch to start with.
_________________
Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain

[cruelshoes]

We've never had it last more than a day or two in our house, but even overnight the texture is great. We use this recipe for wrapped cheeseburgers all the time. It's the same one from Gluten Free Gobsmacked that Marangal posted a pic of last week.
_________________
-Colleen

Where are we going, and what am I doing in this handcart?

[The Edifying Conscience]

This is a great bread. I've used it a multitude of ways...as pita chips, as pitas for gyros-like sandwiches, for rolled sandwiches, etc. It makes a sheet pan size of bread. Generally I cut it into quarters and stick it in a zip top bag and it keeps for a few days.

FWIW I didn't at all like it when I made it with white rice flour.

[ostrich]

That bad with white rice flour? Did it not turn out at all, or did you just not like the taste/texture? All we have in the house is white rice flour.
_________________
Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain

[The Edifying Conscience]

[ostrich]

Ooo, the cup of water is an excellent idea! Thanks!

I'll see if we can hit up Whole Paycheck for brown rice flour.
_________________
Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain

[celiacmaine-iac]

I use the Authentic brand super-fine BRF. Last time I looked our Whole Foods didn't carry it. Hope you have better luck.
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Steph

[jeant]

I've been using Bob's Red Mill brown rice flour. It was on sale the last time I needed some.

[cruelshoes]

I skip the whole flouring the jelly roll pan part and use 2 silicione baking sheets on top of cookie sheets. Using a silicone spatula, I spread half the dough onto each silicone baking sheet as thinly as possible, then rise and bake. No water or oiling is necessary. Then when it is cool from the oven, I just peel it off the silicione baking sheet and it's good to go. Seriously, silicione baking sheets have to be the coolest invention for GF baking.
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-Colleen

Where are we going, and what am I doing in this handcart?

[rpf1007]

Can I ask a really dumb question- what is a jelly roll pan? Would a regular cookie sheet work?
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Rachel

[jeant]

I think a jelly roll pan is just a cookie sheet with sides that come up about an inch. I think any cookie sheet would work. I have a 10x15-inch cookie sheet dedicated to my GF baking so that's what I use to make the bread. I try to spread it out to cover as much of the pan as I can.