Sandwiches! (gluten-free, all-natural bread)
When you're wheat-free and whole foods, finding good sandwich bread is a challenge. There are plenty of gluten-free loaves at the grocery, but they almost all have Xanthan gum or other emulsifiers/chemicals. I can bake a pretty good loaf of sandwich bread from Einkorn flour, but it is time consuming with the many steps to let it proof and rise. In addition, yeast has been linked to exacerbated IBD symptoms, so I generally avoid it. Instead, I hacked Simple Mills' Artisan Bread Mix to make it without eggs, in the form of a flat bread that we cut into sandwich triangles.
- 2 Boxes of Simple Mills Artisan Bread Mix (If you can't find at the grocery, I've guessed at the ingredients and quantities in the Notes section)
- 1 cup Apple Sauce
- 1/4 cup Water
- 1/2 cup Olive Oil
- 1/4 cup Rice Vinegar (or other mild vinegar like apple cider)
- Combine ingredients
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the apple sauce, water, oil and vinegar. Stir in the bread mix until moistened (o to be lumpy).
- Spread dough in Pan
With wet hands, spread the dough into an even layer on the baking pan, over the parchment paper.
- Bake
Bake 20 minutes at 350 degrees F.
Let the baked flat bread sit out until cool.
Slice into 12 squares (3 rows and 4 columns).
Slice on the diagonal of each square to make sandwich triangles.
Assemble with your fillings of choice. Grace loves all-natural peanut butter and a smidge of all-fruit jam, or sliced bananas or grapes, for lunch every day.
I love the Simple Mills Artisan Bread Mix, but it is expensive and may not be available at every grocery store. I've estimated the ingredients and quantities below. If you make it from scratch, it will cost about half as much as using the mix - if you make it often enough or use the same ingredients enough to use up the full bags of flours, etc. I believe that each bag of bread mix contains roughly:
1.5 cups almond flour
1/3 cup arrowroot flour/starch
5 tbs flax meal
2 tbs tapioca starch
1/2 tsp salt
1 tsp baking soda