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You are here: Home / Gluten-Free Flavor-Full / Easy Gluten-Free Sandwich Thins

Easy Gluten-Free Sandwich Thins

September 1, 2010 by Alea Milham Leave a Comment

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This idea was inspired by the Bread Slabs in Cooking for Isaiah. Nardone used her basic pizza recipe to make thin bread slabs for sandwiches. I used my basic pizza recipe and shaped the dough into rough circles, so my kids can use them in place of hamburger buns.

Ingredients: August2010 552

1 1/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1/2 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoon dry active yeast
2 tablespoons olive oil
1 egg, room temperature*
3/4 cup water ~120 degrees
sesame seeds (optional)

Directions:
Combine the flours, salt, sugar, and yeast in a large bowl; mix well. Add, oil, egg, and water. Stir until thoroughly mixed.

Divide the dough into 8 balls and flatten on a greased baking sheet. Use damp hands to press the dough into circle shapes: August2010 550Sprinkle half of the dough circles with sesame seeds, if you wish. Cover with towel or loosely cover with plastic. Let the dough sit for 30 minutes at room temperature. After the dough has sat for 20 minutes, preheat your oven to 450 degrees.

Bake for about 12 minutes or until the bottom is crisp and the top is lightly browned. Let the buns cool slightly on a wire rack before serving.

*If you forget to pull your egg of the fridge before you start cooking, you can quickly bring it to room temperature by running under lukewarm water.
 
August2010 554
What easy bread recipes do you use?

For more delicious recipes, visit Gluten-Free Wednesdays at The Gluten-Free Homemaker.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Prep-Ahead Breakfasts and Lunches by Alea Milham

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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