If I were served this sandwich made with these gluten free sandwich rounds in a restaurant, I truly would not be able to tell if they were gluten free or contained gluten. These are my new replacement for Schar’s gluten free baguettes and rolls. That’s all I can tell you is that the texture is perfect, the bread is pliable/bendable, and my sandwich was delicious!
Gluten Free Sandwich Rounds
Soft gluten free bread rounds, as thin as you desire, for sandwiches. Use them for breakfast, lunch, or dinner.
- 1-1/4 cups + 2 tablespoons buttermilk
- 2 tablespoons honey
- 2-1/4 teaspoons instant dry yeast
- 1 cup potato starch
- 1 cup cornstarch
- 1/4 cup millet flour (or rice flour, sorghum flour, oat flour, etc.)
- 2-1/2 teaspoons xanthan gum
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup neutral-flavored oil
- 2 tablespoons heavy cream (or 1 egg, beaten for dairy free), for basting
- 2 teaspoons sesame seeds, for topping (optional)
- Whisk together the buttermilk and honey. Heat to 100 - 115°F. Add the yeast and stir to moisten the yeast. Set aside until foamy, at least 5 minutes.
- In the bowl of your mixer, fitted with the whisk/balloon attachment, combine the potato starch, cornstarch, millet flour, xanthan gum, baking powder, baking soda, and salt. Scrape the sides and bottom of bowl and whisk again.
- Increase the speed to medium-low and slowly pour in the oil. Beat until pea-size pebbles form.
- Increase the speed to medium and slowly pour in the yeast mixture. Beat on medium speed until creamy.
- Spray a bowl with oil and add the dough. Spray the top and sides of the dough with oil. Cover and set aside for 37 minutes and until almost triple in size.
- While the dough rises, tear off a piece of parchment paper that will fit a baking sheet. Trace six 4-1/2 to 5-inch circles on them. Oil the baking sheet and turn the paper upside down on the baking sheet (so that the lead pencil marks touch the baking sheet, but won’t touch your dough).
- Preheat the oven to 350?F.
- Puncture the dough a few times so that it deflates. Scoop 1/3 cup of dough into the center of a circle. Using fingers dipped in cold water, pat out the dough so that it is about 1/8 to 1/4-inch high and smooth.
- Allow the dough to rise for 15 - 20 minutes.
- Repeat the last two steps with the remaining dough.
- Baste the tops of the risen dough with heavy cream. If using, sprinkle on some sesame seeds and pat into dough using moistened fingertips.
- Bake the first batch 16 - 17 minutes. Bake the second batch once it rises.
- Immediately transfer rounds to a wire rack to cool completely. If you serve them hot, they will be a little gummy inside. So, allow them to cool. They are best served the same day; however, you can always freeze gluten free bread and reheat in a microwave on low.
I spread mayonnaise on the bottom of both rounds, added red leafy lettuce, topped with a warm bread sliced chicken breast and grilled onion and peppers. Oh my! The best sandwich I've had in about a decade! I breaded the chicken using Homemade Seasoned Gluten Free Breadcrumbs.
The next time I make these, I'm going to try to pipe the dough onto the parchment paper in a circular motion, then spreading the dough out thinner. Then I'll allow them to rise. If it works out, I'll update the recipe. Piping will be so much faster and easier.
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