Best 3 Sandwich Wrap Mock Lavash Bread Gluten Free Recipes

Craving a delicious and versatile flatbread that caters to your gluten-free dietary needs? Look no further than our collection of sandwich wraps and mock lavash bread recipes. These easy-to-make flatbreads are not only gluten-free but also incredibly versatile, serving as the perfect base for a variety of fillings and toppings. From classic wraps filled with fresh veggies and grilled chicken to creative pizzas topped with your favorite ingredients, the possibilities are endless.

Our mouthwatering sandwich wrap recipes include the classic Ham and Cheese Wrap, a delightful combination of salty ham, melted cheese, crisp lettuce, and juicy tomatoes, all wrapped in a soft and pliable gluten-free tortilla. For a vegetarian option, try the Veggie Wrap filled with roasted vegetables, creamy avocado, and tangy feta cheese.

If you're looking for a delicious appetizer or snack, our mock lavash bread recipes have you covered. The Basic Mock Lavash Bread is a simple yet versatile flatbread that can be enjoyed on its own or paired with dips, spreads, or toppings. Get creative with the Herb Lavash Bread, which infuses the bread with a burst of flavor from fresh herbs. And for a unique twist, try the Sun-Dried Tomato Lavash Bread, where sun-dried tomatoes add a vibrant color and tangy flavor to the bread.

Whether you're packing a lunch, planning a party, or simply looking for a quick and tasty meal, our gluten-free sandwich wraps and mock lavash bread recipes are sure to satisfy your cravings. With their ease of preparation and endless customization options, these flatbreads are a must-try for anyone seeking delicious and versatile gluten-free options.

Here are our top 3 tried and tested recipes!

GLUTEN-FREE SANDWICH BREAD

Gluten-Free Sandwich Bread image

In my quest to find an edible gluten free bread, this recipe emerged. It's moist and has no cardboard texture! -Doris Kinney, Merrimack, New Hampshire

Provided by Taste of Home

Time 50m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

Ingredients

1 tablespoon active dry yeast
2 tablespoons sugar
1 cup warm fat-free milk (110° to 115°)
2 large eggs, room temperature
3 tablespoons canola oil
1 teaspoon cider vinegar
2-1/2 cups gluten-free all-purpose baking flour
2-1/2 teaspoons xanthan gum
1 teaspoon unflavored gelatin
1/2 teaspoon salt

Steps:

Grease a 9x5-in. loaf pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.), Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 25 minutes., Preheat oven to 375°. Bake for 20 minutes; cover loosely with foil. Bake until golden brown, 10-15 minutes longer. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 110 calories, Fat 4g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 95mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

EASY GLUTEN-FREE SANDWICH BREAD RECIPE

Easy Gluten-Free Sandwich Bread Recipe image

Make and share this Easy Gluten-Free Sandwich Bread Recipe recipe from Food.com.

Provided by sxyynggrl4u

Categories Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cups brown rice flour
2/3 cup cornstarch
2/3 cup powdered milk
1 tablespoon xanthan gum
1 teaspoon salt
1 3/4 cups warm water
1 (1/4 ounce) packet active dry yeast
2 tablespoons vegetable oil
2 large eggs

Steps:

In a small bowl, combine water and yeast. Stir to combine.
In a medium mixing bowl, whisk together dry ingredients.
Add yeast mixture, vegetable oil and eggs.
Using an electric mixer, mix dough for five minutes on medium-high speed.
Lightly grease a 9x5-inch loaf pan with vegetable spay.
Spread batter evenly into the pan.
Lightly grease a piece of plastic wrap and cover the pan.
Allow dough to rise for 1 hour.
Preheat oven to 350°F.
Bake dough for 55 minutes or until internal temperature reaches 208-211°F.
Remove bread from oven and allow it to cool in the pan for five minutes.
After five minutes, turn bread out onto a wire rack to cool completely.

Nutrition Facts : Calories 215.8, Fat 5.9, SaturatedFat 1.9, Cholesterol 37.9, Sodium 236.6, Carbohydrate 34.7, Fiber 1.7, Sugar 3, Protein 5.6

SANDWICH WRAP MOCK LAVASH BREAD (GLUTEN-FREE)

Sandwich Wrap Mock Lavash Bread (Gluten-Free) image

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.

Provided by Andrew Mollmann

Categories Breads

Time 30m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup sorghum flour
1/4 cup millet flour
1/4 cup potato starch (not potato flour)
1/4 cup tapioca starch
1 tablespoon yeast
2 tablespoons dry buttermilk
2 teaspoons xanthan gum
3/4 cup warm water (plus more as needed)
1 1/2 teaspoons agave nectar
1 teaspoon olive oil
1 teaspoon apple cider vinegar
3/4 teaspoon salt
3/4 teaspoon cracked black pepper (optional)
3/4 teaspoon cumin (optional)
3/4 teaspoon dill (optional)
3/4 teaspoon fennel (optional)

Steps:

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.

Nutrition Facts : Calories 92.8, Fat 1.6, SaturatedFat 0.3, Cholesterol 2.2, Sodium 461.2, Carbohydrate 16.5, Fiber 2.1, Sugar 2, Protein 4

Tips:

Use a food processor to make the dough. This will help to ensure that the dough is smooth and evenly mixed.
If you don't have a food processor, you can make the dough by hand. Just be sure to mix the ingredients thoroughly.
Be careful not to overmix the dough. Overmixing can make the dough tough.
If the dough is too wet, add more flour. If the dough is too dry, add more water.
Let the dough rest for at least 30 minutes before rolling it out. This will help the dough to develop its full flavor and texture.
When rolling out the dough, be sure to use a lightly floured surface. This will help to prevent the dough from sticking.
Cook the wraps in a hot skillet over medium heat. This will help to ensure that the wraps are cooked through and have a nice golden brown color.
Fill the wraps with your favorite fillings. Some popular fillings include grilled chicken, roasted vegetables, and cheese.
Serve the wraps immediately.

Conclusion:

These mock lavash bread wraps are a delicious and healthy alternative to traditional bread. They are easy to make and can be filled with a variety of fillings. Whether you are looking for a quick and easy lunch or a healthy snack, these wraps are a great option.