Sandwich Wrap Mock Lavash Bread (Gluten-Free)

Taken from here: http://glutenfree.wordpress.com/2008/05/14/gluten-free-sandwich-wrap-take-3-a-new-whole-grain-version/ I've made it twice in 4 days. Easy healthy recipe. Holds up great in the lunchbox. I imagine it would make a great crunchy pizza crust if you let it bake at a higher temperature. Nutrition info: 170 cal, 2.2g fat, 0.4g sat fat, 33.7g carb, 4g fiber, 4.1g sugar, 5.1g protein. Makes 4 wraps.

Ready In:
30mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 400°F.
  • Mix together all dry ingredients in the bowl of mixer.
  • Mix together water (start with 3/4 cup), agave nectar, olive oil and vinegar.
  • Pour liquid ingredients into dry and mix on low until blended. The dough should not resist the beaters and bounce around in the bowl but rather be more of a soft cookie dough - maybe even a bit more wet.
  • Beat the dough on high for no more than 2 minutes.
  • Line a jelly roll pan with parchment paper. Spread the dough as thinly as possible to cover the 10 x 15″ jelly roll pan. (To do this, I used a rubber spatula and kept dipping it in to water to keep the dough from sticking. This dough is not really as sticky as you might think - but the extra water helps push it out easier.).
  • Bake at 400F for 13-16 minutes until the top begins to brown and the edges are browned. Let cool completely before storing in an airtight bag.
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RECIPE MADE WITH LOVE BY

@Andrew Mollmann
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@Andrew Mollmann
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"Taken from here: http://glutenfree.wordpress.com/2008/05/14/gluten-free-sandwich-wrap-take-3-a-new-whole-grain-version/ I've made it twice in 4 days. Easy healthy recipe. Holds up great in the lunchbox. I imagine it would make a great crunchy pizza crust if you let it bake at a higher temperature. Nutrition info: 170 cal, 2.2g fat, 0.4g sat fat, 33.7g carb, 4g fiber, 4.1g sugar, 5.1g protein. Makes 4 wraps."
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  1. Chrishanna
    I have my own additional allergies and preferences so I skip the buttermilk completely, substitute honey for agave nectar, and use 3/4 tsp baking soda + 1 1/2 tsp cream of tartar (OR you could use 1 tbsp baking powder) instead of yeast. Without yeast it needs a couple more minutes baking time than it does when I make it with yeast. You can use all different kinds of spices and it is yummy any way you make it. Tastes like a whole grain type of bread. Even my gluten-eating family likes it.
    Reply
  2. Chrishanna
    I have my own additional allergies and preferences so I skip the buttermilk completely, substitute honey for agave nectar, and use 3/4 tsp baking soda + 1 1/2 tsp cream of tartar (OR you could use 1 tbsp baking powder) instead of yeast. Without yeast it needs a couple more minutes baking time than it does when I make it with yeast. You can use all different kinds of spices and it is yummy any way you make it. Tastes like a whole grain type of bread. Even my gluten-eating family likes it.
    Reply
  3. Andrew Mollmann
    Taken from here: http://glutenfree.wordpress.com/2008/05/14/gluten-free-sandwich-wrap-take-3-a-new-whole-grain-version/ I've made it twice in 4 days. Easy healthy recipe. Holds up great in the lunchbox. I imagine it would make a great crunchy pizza crust if you let it bake at a higher temperature. Nutrition info: 170 cal, 2.2g fat, 0.4g sat fat, 33.7g carb, 4g fiber, 4.1g sugar, 5.1g protein. Makes 4 wraps.
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