Sandwiches

[larry mac]

Hello group,

Working on my third week. Just found this forum last night; this is my first post. The subject is sandwiches.

I tried several store bought gluten-free breads and found them pretty awful (better than nothing, but not good). Too dense for good sandwiches, needed heating just to be edible, yet resisted toasting well. Started making my own, much better, but still needs heating and doesn't toast right. Then I discovered something completely by accident.

I tried baking a loaf of bread free-form, on a cookie sheet. I mixed the batter, poured it out onto the sheet and pressed it into an oval, rectangular shape using my fingers and some melted butter. Well, it did rise some but it also spread out quite a bit and fell back. I think what happened was I forgot to add the Zanthan Gum and so it couldn't hold it's shape. I hope I can recreate it.

At first I didn't know what to do with it. I thought this would be pretty good as Focacha bread if it had herbs in it. Almost threw it out. Then I decided to cut it into sandwich size rectangles and slice each one lenghtwise. It makes incredible toasted sandwiches. You see, each piece has crust, top & bottom, that toasts beautifully.

I just make a sandwich, and put it in the toaster oven for a couple minutes. I have a Krupps convection oven with three quartz tubes on the top and three on the bottom, so I can put it directly on the rack and toast it without turning it over. If you want the insides hot, you just toast it open faced. Otherwise don't, and the insides remain (relatively) cold, depending on how long you heat it.

I'm very happy & relieved to have found a way to make satisfying gluten-free sandwiches.

best regards, lm

[hangininthere]

Edited to delete a 'double post' type mistake I made. My reply is below this.

[hangininthere]

Please post the recipe for the sandwich bread you made (I'll leave out the xanthan gum!), thank you so much.

[ArtGirl]

Welcome to the forum Larry

What a happy accident!

I'm thinking maybe this would work as a pizza crust - what do you think? Maybe even mini crusts. Oh, and if you sweetened the bread and topped it with fruit, maybe it would be something that resembles a pastry with fruit in the middle..... must start experimenting.

And, yes, please post the original bread recipe.

[ArtGirl]

P.S. Found out that we can't delete our own posts or replies.

No, but you can delete the contents (edit), as long as there's at least one word in it, and you do this shortly after posting it.

Welcome to the forum.

[larry mac]

Hi there, I'm at work right now, but will post the recipe when I get home. It's one that I got from this site, with equal amounts of Brown Rice flour, White Rice flour, Tapioka Starch flour, and Potato Starch flour, two cups total, plus one third cup powdered milk. Three eggs, one half cup water, and three tbsp butter. One tsp salt, and 2 tbls sugar. One pkg yeast of course. May or may not have tsp vinegar.

Actually, that's the recipe if I remember correctly, I'll double check when I get home. lm

==================================================================

Welcome to the forum Larry

What a happy accident!

I'm thinking maybe this would work as a pizza crust - what do you think? Maybe even mini crusts. Oh, and if you sweetened the bread and topped it with fruit, maybe it would be something that resembles a pastry with fruit in the middle..... must start experimenting.

And, yes, please post the original bread recipe.

[Juliebove]

Foccacia is one of the first gluten free breads I tried that actually came out right. I actually used this to make pizza. At first I formed it into a rectangle and added toppings. Then I discovered that I could merely form the dough into rounds by dousing balls of dough with a bit of olive oil then spreading out with a rubber scraper. Due to additonal allergies, we can't use cheese on the pizzas but with some made up "Chreese" powder and other traditional toppings it is very good.

I've also used the foccacia to make a dessert or breakafast food by leaving out the herbs. I spread the dough into a rectangle, then sprinkle with cinnamon and sugar. After baking, I cut it into strips and while still warm I drizzle it with icing. Tastes just like what you get at the pizza delivery places.

[hangininthere]

Thanks all! I deleted my 'double post' I accidentally made!

So excited to try this bread, for sandwiches and butter and jelly toast and yes, pizza, yayyy!!!

And will experiment with making individual servings, flat 'buns', too. I do that with bisquits, instead of rolling them out and cookie-cutting each bisquit, I just roll one serving in my hand and pat it down on the cookie sheet and they turn out fine!

I'm writing the various flours and yeast on my shopping list right now!

Thanks!

Best wishes to all!

[ArtGirl]

Darn! too many eggs (I can maybe get away with one egg in a recipe) and can't have the milk. Oh well.

[hangininthere]

I have been buying EnerG brand gluten-free bread, their Light Tapioca Loaf, which is the only gluten-free bread I have found that is soft like sandwich bread instead of rubbery, but must be toasted of course, as with all gluten-free breads. Untoasted (or even toasted) it's so dry, not moist, being gluten-free. But I was so thrilled to find it, because it's soft instead of rubbery, you can chew it fast like regular bread, instead of being too chewy and rubbery and dense.

Making my own bread will relieve me of travelling a long way to the health food store only to find out they mixed up my huge order of four cases a month and don't have it in as has been happening. I call before I leave, but the order is always mixed up when I get there. I won't have to rely on them anymore for our 'daily bread'.

The only glitch with the EnerG Light Tapioca Loaf bread is that it has bamboo fiber in it! But it has no milk or eggs in it, and no soy which me and son are allergic to.

The only EnerG brand bread that isn't too too crumbly and doesn't instantly turn to mush in my mouth is the EnerG Light Tapioca bread. Their corn bread loaf and other types of loaves are rubbery. Only the Light Tapioca Loaf is not rubbery and good for sandwiches.

And it is vacuum packed and has a shelf life of one year when unopened, unopened loaves need no refrigeration or freezing, as I don't have a freezer other than the little one in refrigerator, so I can buy several cases at once to have on hand, to make it worth the long trip to my local health food store.

Here are the ingredients in the EnerG Light Tapioca Loaf bread:

Filtered water, rice flour, tapioca starch, safflower or sunflower oil, pear juice concentrate, bamboo fiber, yeast, methylcellulose, guar gum, organic tapioca syrup, salt, organic palm oil, orange citrus fiber, glucono delta lactone, calcium phosphate, enriched with thiamine, riboflavin, niacin, iron, and folic acid.

I was so desperate for a non-rubbery bread for sandwiches, and was so thrilled to find this EnerG Light Tapioca Loaf bread.

But the homemade recipe will be so much healthier, haha. The EnerG Light Tapioca Loaf package has a warning: "Do not leave toaster unattended due to fire risks." I figure the bamboo wood can catch fire, hahahaha.

I think this EnerG Light Tapioca Loaf bread is a good alternative for sandwiches, if you can't make your own bread and don't like the rubbery breads. It has worked marvelously for me for months now.

[ArtGirl]

I have been buying EnerG brand gluten-free bread, their Light Tapioca Loaf, which is the only gluten-free bread I have found that is soft like sandwich bread instead of rubbery of loaves are rubbery.

I have been eating this bread, also. It's rather dry, though, for my taste - but is a BIG IMPROVEMENT over the rice breads (ready made). Nothing compares with homemade, though. I have found a good bread recipe here on this board, so even though I can't use yours, I do have an alternative.

[hangininthere]

Yes!!! The EnerG Tapioca bread is so dry! And crumbly before toasting if not handled delicately! Just soft to chew after toasting is its saving grace, haha!

I tried making homemade bread before, but kept trying to get away with not using the expensive xanthan gum, and everything was a big flop and I threw it away, that's what I get for not following the recipe to a T, haha! Plus I figured the xanthan gum would make it taste rubbery like the store-bought breads!

Well, I'm excited about this one bread flop that actually worked out, hahahaha! I'm calling it a 'pita-type' sandwich bread, that's how I'm picturing it but could be wrong, that's how I labeled it when I sent it to myself on e-mail, hahahaha! Can't wait to try it!

Best wishes all!

[larry mac]

The recipe is from the recipe archives link on this website. It's Beth's Basic Bread. She uses a Welbilt bread machine but I make it with my mixer and then in the oven. (Instructions are what I do)

Dry ingredients: 2 C gluten-free flour

1/2 C white rice flour

1/2 C brown rice flour

1/2 C tapioca flour/tapioca starch flour (they are the same thing)

1/2 C potato starch flour (potato starch flour/potato flour - 2 different things)

1 3/4 tsp xanthan gum

1 tsp salt

1/3 C dry milk

1/4 tsp lecithin (didn't use it)

Liquid ingredients:

3 tbls butter, melted

3 large eggs

1 tsp vinegar (I use apple cider)

let eggs warm to room temp or put in bowl of warm water

assemble all ingredients

Yeast mix:

1/2 C warm water

2 tbls sugar

1 pkg yeast

mix together, and stir occasionally

Stir all dry ingredients in bowl

mix melted butter, eggs, & vinegar in mixer

add yeast mixture, mix briefly

add dry ingredients

mix on medium speed couple minutes

bake at 350 for 20-30 minutes depending on shape & container

makes one medium loaf

Please know, this is the only recipe I've tried so far. I have other ingredients and ideas I intend to experiment with, but want to stick with one recipe until I feel comfortable with the techniques of making gluten-free bread.

best regards, lm

[hangininthere]

Thanks! I'll let you know how mine turns out!

Best wishes to all!

[larry mac]

Hey Artgirl,

This probably rises too much (even without the Xanthan Gum) for Pizza or dessert. I've questioned the need for 3 large eggs, but am reluctant to make any changes just yet, lest I introduce new variables, risking more failures, until I have the proven ability to repeatably make gluten-free bread successfully.

Plus, I'm trying to put some weight back on, and could probably use the extra nutrition.

Thank you for welcoming me here. As there seem to be several of us newcomers, I'm thinking of posting my "experiments" in breadmaking, so as to elicit advice from the more experienced, and also to save others the potential of my failures. You think that would be Ok?

later, lm

Darn! too many eggs (I can maybe get away with one egg in a recipe) and can't have the milk. Oh well.

[larry mac]

Dear H,

More like a Focacha bread actually. Not like a Pita bread at all, sorry. But, one of these days, I would like to try to make something like that. I love Gyro sandwiches, and wonder if I showed up at my favorite Greek Gyro place with my own Pita bread, if they would use it for me. Actually, I was wondering the same thing about my favorite Hamburger place, Club Schmitz in Dallas. It's a 60 year old burger joint with the best double meat cheeseburgers ever. I've got to make something that at least resembles a hamburger bun.

Do people do stuff like that, or am I just dreamin'?

later, lm

...... I'm calling it a 'pita-type' sandwich bread, that's how I'm picturing it but could be wrong, that's how I labeled it when I sent it to myself on e-mail, hahahaha! Can't wait to try it!

Best wishes all!

[mamatide]

Do people do stuff like that, or am I just dreamin'?

I haven't had the nerve to do that yet, but if it were MY restaurant and someone showed up with their own bun, I'd certainly be only too pleased to accommodate them (and cross my fingers that they weren't cross contaminated!)

WTG on the bread success. Wear it like a badge of honour around here!

mamatide

[BFreeman]

I've also used the foccacia to make a dessert or breakafast food by leaving out the herbs. I spread the dough into a rectangle, then sprinkle with cinnamon and sugar. After baking, I cut it into strips and while still warm I drizzle it with icing. Tastes just like what you get at the pizza delivery places.

[Juliebove]

I haven't had the nerve to do that yet, but if it were MY restaurant and someone showed up with their own bun, I'd certainly be only too pleased to accommodate them (and cross my fingers that they weren't cross contaminated!)

WTG on the bread success. Wear it like a badge of honour around here!

mamatide

It depends on the laws in your area. Here in WA it's a health code violation to bring in your own food. I do know of some restaurants that will allow it if you call ahead of time. Most won't though and many have it posted on their front doors.

[larry mac]

Update on this post - Second attempt:

I tried this again, and with all ingredients mixed just as before (except leaving out Xanthan Gum), the batter was thin as pancake batter, thin pancake batter at that. So, I obviously did not leave out the Xanthan Gum the first time. Added 1/2 tsp Xanthan; still too thin. Added another 1/2 tsp Xanthan; better. Shaped, let rise & baked as before, except only 15 minutes. Turned out just as desired.

Produced 4 nice rectangles, and 4 "corner" pieces, sort of triangles. 8 sandwiches. May use a smaller cookie sheet next time & eliminate the rounded corners. This is better described as Pannini sandwich bread, I think. lm

Hello group,

Working on my third week. Just found this forum last night; this is my first post. The subject is sandwiches.

I tried several store bought gluten-free breads and found them pretty awful (better than nothing, but not good). Too dense for good sandwiches, needed heating just to be edible, yet resisted toasting well. Started making my own, much better, but still needs heating and doesn't toast right. Then I discovered something completely by accident.

I tried baking a loaf of bread free-form, on a cookie sheet. I mixed the batter, poured it out onto the sheet and pressed it into an oval, rectangular shape using my fingers and some melted butter. Well, it did rise some but it also spread out quite a bit and fell back. I think what happened was I forgot to add the Zanthan Gum and so it couldn't hold it's shape. I hope I can recreate it.

At first I didn't know what to do with it. I thought this would be pretty good as Focacha bread if it had herbs in it. Almost threw it out. Then I decided to cut it into sandwich size rectangles and slice each one lenghtwise. It makes incredible toasted sandwiches. You see, each piece has crust, top & bottom, that toasts beautifully.

I just make a sandwich, and put it in the toaster oven for a couple minutes. I have a Krupps convection oven with three quartz tubes on the top and three on the bottom, so I can put it directly on the rack and toast it without turning it over. If you want the insides hot, you just toast it open faced. Otherwise don't, and the insides remain (relatively) cold, depending on how long you heat it.

I'm very happy & relieved to have found a way to make satisfying gluten-free sandwiches.

best regards, lm

[hangininthere]

Okay, thanks!

I had decided to try it with xanthan gum and in a loaf pan first, except using guar gum instead, but my health food store is out of guar gum and I have to wait til it comes in soon.

I also plan on trying it without the loaf pan too, like you did! I'll let you know how it all turns out!

Thanks for the update!

Best wishes to all!

[momothree]

Larry-

Just a couple of quick questions about your bread recipe. What kind of yeast did you use? I have both the traditional yeast and also the quick rise yeast (which has been recommended to me for a number of gluten-free breads). Which one should I use?

Also, is there any rise time before baking, or does it just go right into the oven?

Baking bread has always been a tough one for me, so I'm hoping to remove as many of the variables as I can LOL.

Thanks.

[larry mac]

Dear M,

I've only used quick rising yeast so far.

Both times I've made this recipe using a regular loaf pan, I've put it in a warm oven and let it rise until doubled or a little more. Then I've taken it out, heated the oven to 350 for about 10 minutes, put it back in and baked it for about 30 minutes. Both times it has been very good (compared to the gluten-free bread I was buying at the store).

Both times I've made this recipe using a cookie sheet, I've done the same exact thing as above, except baked it for 15-20 minutes. Both times it came out very good ( for what I'm using it for - toasted, or oven heated sandwiches).

Now, having touted my success with this recipe, I must confess three consecutive failures attempting a french style loaf using a Chicago Metallic Professional Non-Stick Perforated French Bread Pan. I intend to make this subject a dedicated thread.

I've noticed that this recipe uses a gluten-free flour blend much different from most of the others I've seen. It's the only one I've tried however, so I can't comment on the differences.

good luck, lm

Larry-

Just a couple of quick questions about your bread recipe. What kind of yeast did you use? I have both the traditional yeast and also the quick rise yeast (which has been recommended to me for a number of gluten-free breads). Which one should I use?

Also, is there any rise time before baking, or does it just go right into the oven?

Baking bread has always been a tough one for me, so I'm hoping to remove as many of the variables as I can LOL.

Thanks.