TNT - Bread Wraps

aklap · Joined: 02 Oct 2004 Posts: 10520 Location: WI, USA

TEC, No room in your freezer? Peg makes a batch, and it goes right in the deep freeze - minus a few small pieces Wink

I tend to cut off the edges so it folds easier.
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2907

aklap · Joined: 02 Oct 2004 Posts: 10520 Location: WI, USA

I'm having a pizza burger as I type using 2 slices of this bread that came from the freezer. It freezes quite well. If someone is wondering, unlike brownies or cookies, no, I don't eat this frozen Wink

I wrap them in pairs. That way I can grab a sandwich/burger's worth without disturbing the rest of my precious stash.
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

rpf1007 · Joined: 13 Feb 2008 Posts: 699 Location: Chicago

I freeze it all the time...because I just don't eat bread that much and it is just me. I actually don't wrap it- I cut it into squares and then use it like regular bread. Works like a charm. I use it for burgers a lot and it is great.
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Rachel

aklap · Joined: 02 Oct 2004 Posts: 10520 Location: WI, USA

I use a pizza cutter to cut it into squares. If I think I might have dogs or brats, I'll cut them a bit more rectangular so it wraps a bit better.

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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2907

You know, I only use this bread for wrap sandwiches or when I would serve pita. Never even considered it for a burger, etc. hmm

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 1327 Location: Maine

It made the very best hamburger "roll" I've ever had, GF or NGF.

I've been thinking about cutting it up into small pieces and drying it slowly in about a 200 degree oven to use as pita chips. I've been craving hummus, but IMO tortilla chips would be just plain wrong with it.
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Steph

ostrich · Joined: 30 Mar 2006 Posts: 4941 Location: Nebraska

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 1327 Location: Maine

I am so hooked on this bread. It's all I make now. Last week I made up mixes of it with all the dry ingredients in the bags except the yeast. Now I can throw together a batch in no time at all, with little or no mess. I put the mix ingredients in quart-size freezer bags. I wrote the wet ingredient amounts, yeast amount, mixing, rise, and baking times on the bag along with oven temp. The bags can be re-used quite a few times. Works like a charm!
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Steph

cruelshoes · Joined: 23 Sep 2005 Posts: 3359 Location: Washington State

My new method for making this bread is:

-Swap out 1/2 the brown rice flour for sorghum. It has more fiber and gives better browning. Tastes great too.

- Swap out 25% of the tapioca flour for Expandex. It was pliable before, but I think I get an even better finished product with this addition.

-Ease back on the xanthan slightly because the Expandex seems to make up for it.

I made a double batch on Saturday to use with burgers. Had some for lunch today, and it is still going strong. Maybe a little less pliable, but still really good.
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-Colleen

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

rpf1007 · Joined: 13 Feb 2008 Posts: 699 Location: Chicago

aklap · Joined: 02 Oct 2004 Posts: 10520 Location: WI, USA

Hmmm, pizza crusts or communion bread?

In this case, it's going to be for communion tomorrow. We think we are going to try a pizza crust tho next time.

I think this stuff should be called Wonder Bread instead of that other highly processed & machined bread-food product. Wink

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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

smalltownslackermom · Posted: Sat Aug 22, 2009 1:00 pm Post subject:

Nice photo, Al!
I finally tried this today and it looked similar to that - it was cool enough out for baking. I subbed out a 1/4 cup of the rice flour for a bit of sorghum and quinoa, my go-to flours for iron, etc.
THIS IS SO GOOD! We all ate three or four pieces each and it is just about gone.

Does anyone just drop it as lumps onto the pan and have "buns"?
Seriously. Spreading that stuff out with a spatula is the worst part as you all know so I was wondering about the drop biscuit baking method for this batter. We will eat it no matter what shape it ends up in.

THANK YOU!!!!
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son - high ttg - 4/09, pos. biopsy 5/09
self - was GF about a year, tried gluten challenging as of 5/09, too sick, stopped... so I'm "intolerant"
sister - gf for 2 years and is a new person

aklap · Joined: 02 Oct 2004 Posts: 10520 Location: WI, USA

jeant · Joined: 06 Apr 2008 Posts: 266

I haven't tried biscuits, but I don't use a spatula. I just spread the mixture with my hands--I wet them a few times under the faucet.