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MikeTambo

Corn Tortillas As Sandwich Bread

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I'm new to all this and still experimenting on what to use for a sandwich. I found the gluten-free sliced breads taste pretty bland and I heard about corn totilla rolls. They're cheap; the small ones are under $2 for 30 at Target. Early on, even when I nuked them to heat them up, they still fell apart when I tried to roll cold cuts into one and had no taste. A less tight roll worked better, as did using 2 instead of one. No, I don't wanna deal with the hassle of cooking them in a pan with oil. I just want a quick simple sandwich. For the hec of it, I put one it my toaster oven until it was semi-crispy and guess what? It pretty much stayed together when I folded it in half (no, haven't rolled it yet) and tasted a lot better! I might be on to something :)

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This is the best "Lavash" type gluten-free bread ever, do not vary from the recipe. I suggest making the whole batch as written first time around, then you can decide if you want to break the dough up into batches for separate meals.

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

Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).

In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).

Slowly add dry ingredients to well blended wet ingredients.

Beat on medium/medium high speed for 4 minutes.

Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).

Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)

Using a fork, tap indentations across the entire dough.

Place dough in a warm spot, allow to rest/rise for 35-40 minutes. ( skipping the rising time is the quick method that I use and it works fabulous)

Preheat oven to 425F.

Bake for 11-15 minutes or until the top is slightly browned.

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.

Cut into large pieces to use as a folded sandwich bread

TRY it

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

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I'm new to all this and still experimenting on what to use for a sandwich. I found the gluten-free sliced breads taste pretty bland and I heard about corn totilla rolls. They're cheap; the small ones are under $2 for 30 at Target. Early on, even when I nuked them to heat them up, they still fell apart when I tried to roll cold cuts into one and had no taste. A less tight roll worked better, as did using 2 instead of one. No, I don't wanna deal with the hassle of cooking them in a pan with oil. I just want a quick simple sandwich. For the hec of it, I put one it my toaster oven until it was semi-crispy and guess what? It pretty much stayed together when I folded it in half (no, haven't rolled it yet) and tasted a lot better! I might be on to something :)

I believe the restaurants steam it to get them to roll

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I use corn tortillas a lot for a variety of things but not really sandwich stuff (I cook a LOT of mexican food). For lunch meat, I use rice cakes with mayo, and sliced cheese. If you want to improve the flexibility of corn tortillas, wrap about 3 of them in a paper towel, and cook for about 20 seconds, depending on your microwave maybe 5 seconds more. I do this when I am making taquitos and they roll perfectly.

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