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Old 12-24-2014, 03:34 PM
 
Location: Florida
18,290 posts, read 18,533,242 times
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The one thing that I found it hardest to do without was a good sandwich.
Any of the recipes I found made a "bread" that is just too small or too crumbly. Nothing that would do the job
I've ended up using corn meal tortillas. They won't hold much weight but, with practice, produce a satisfying enough result.
Recently, I just broke down and paid the ridiculous price for a commercial gluten-free loaf of bread.
Eh! Not too bad but not very good, not good enough to keep paying that much for it when the tortilla flats are just as good, if not better.
Anybody come up with a better alternative?
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Old 12-24-2014, 03:54 PM
 
Location: San Antonio, TX
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Gluten is what holds most breads and tortillas together, so it's not too surprising that your breads are crumbly.

Lately I've been experimenting with recipes using coconut flour. I haven't tried tortillas with it yet, but it has potential. You'd have to find a recipe that was designed to use it, because it absorbs liquids differently than regular flour.
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Old 12-24-2014, 04:08 PM
 
Location: Florida
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Quote:
Originally Posted by Hedgehog_Mom View Post
Gluten is what holds most breads and tortillas together, so it's not too surprising that your breads are crumbly.

Lately I've been experimenting with recipes using coconut flour. I haven't tried tortillas with it yet, but it has potential. You'd have to find a recipe that was designed to use it, because it absorbs liquids differently than regular flour.
Ops, I did it again...didn't make it clear, I guess.
I buy the corn tortillas. They're no problem except they're thin and don't add much bulk to a sandwich nor can you load them up very much. Adding tomato, for instance, results in a sloppy lunch
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Old 12-24-2014, 05:57 PM
 
Location: North Idaho
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I can make a tasty gluten-free dinner roll, but a loaf of bread is difficult.

The issue is that a baked good without gluten comes apart when it gets wet. So, if you make a sandwich out of it, it falls apart.

There isn't much of a really good solution. If it is a meat or cheese sandwich, you can roll the filling and mayo into a leaf of romaine lettuce. You can get a good bacon and tomato "sandwich" that way.
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Old 12-25-2014, 09:35 AM
 
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A couple of things ...

If you're looking for an everyday sandwich bread, I'm afraid you're going to be out of luck. It's all ridiculously expensive, and they're all very small (gluten provides stability, so without it, it's tough to make large loafs).
Because of the expense, sandwiches will likely become a once-in-a-while sort of thing for you. The brand I've found so far that most resembles traditional sandwich bread is Canyon Bakehouse, which can be found at Target Supermarkets (and isn't frozen!) I've found though that most commercial GF breads do best for sandwich use when toasted.

If you want to make your own, experiment with different GF flour blends. I've read online that Better Batter is one of the best brands, but again, it's ridiculously expensive. You can also research online how to make your own blends, but you'll be spending a lot on things like potato starch, rice flour, coconut flour, tapioca flour, sorghum flour, xantham gum, etc.

Another thing you can do is to research your area to see if there are any small bakeries that specialize in GF breads and pastries. I just made some great french toast from a wonderful brioche that I bought from a tiny bakery that doesn't even have a store front. I learned about them at our farmer's market and liked their Facebook page. Each week they post what they will be making that week, and I can place an order and arrange to meet them to pick up my order. We have another bakery that isn't exclusively GF, but on Fridays they make a wide variety of GF breads and sweets. I can also place special orders with them as well.

Good luck!
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Old 12-26-2014, 06:38 AM
 
Location: Finland
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In my experience, the only decent sandwich bread is made with wheat starch (with gluten removed leaving at most 20 parts per million -legal limit) as naturally gluten free flours can't hold together in a loaf so well. Rolls tend to turn out a bit better but they will be smaller than normal rolls. Making carrot rolls (add in grated carrot to the recipe while reducing the liquid) makes it quite a bit better.
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Old 12-26-2014, 09:31 AM
 
Location: Colorado (PA at heart)
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My GF family members always toast their bread even for sandwiches - they say it's better that way.
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Old 12-27-2014, 09:29 AM
 
Location: Finland
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Quote:
Originally Posted by PA2UK View Post
My GF family members always toast their bread even for sandwiches - they say it's better that way.
Oh yes, definitely better toasted
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Old 12-28-2014, 03:58 PM
 
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skip the carbs of bread , and just eat the meat of the sandwich
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Old 12-28-2014, 04:35 PM
 
Location: Colorado (PA at heart)
8,217 posts, read 12,805,062 times
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Quote:
Originally Posted by mainebrokerman View Post
skip the carbs of bread , and just eat the meat of the sandwich
LOL I have to admit, I am not GF but I often order burgers without a bun because who wants valuable stomach space wasted on the bun? No bun = more room for more meat. Hmm, I'm pretty sure someone could make a crude joke out of that.
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