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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