Sarah's GF Whole-Grain Sandwich Rounds

This week starts the big cram for the kids' homeschool co-op history play.  Cassie and Nathan are participating in the grand event this year, so I have been busy with a lot of sewing (history costumes and also 12 dance skirts for Moriah's dance team) over the last couple of months.  I only have 2 costumes left to make, and then I have all the little stuff to do (button holes, buttons, trims, etc.).  I am so glad it's almost done.  The play is in 3 weeks, so the kids will be having practices a lot more than usual.  This week they'll practice 2 days, 4 hrs. each practice.  Next week they'll practice 3 days, 4 hrs. each practice, and the following week they'll practice every day, 5 hrs. each day, culminating with the play Friday night and Saturday afternoon.  Then they'll have a showing the following Saturday, as well.


Also, with Elijah's baseball practices starting up this week, things are going to be very hectic.  That being said, I will have little time to do a lot of cooking.  To start things off well, I decided to make some sandwich rounds.  I have a dozen hard boiled eggs just waiting to be turned into egg salad, and I have canned tuna for those who prefer that.  This sandwich round recipe comes from my sister, Sarah.  These are whole-grain, so they are heavier than white bread.  They kind of remind me of some of the whole-grain breads I used to eat that I really loved.  They weren't light and airy.  They were substantial and filling, as well as delicious.  I shaped these buns into flat (maybe 1/2" thick), round discs.  They turn out similar to the sandwich rounds that you see in the stores now.  These make delicious and filling sandwiches, and my sister says she likes to toast them like English muffins, as well.  I haven't tried them that way, yet.  I can't stop eating them as sandwiches!  I make 22 sandwich rounds with this recipe because I make them fairly small (they are filling), but you can make them a little bigger if you like.  I will be making more either tomorrow or Friday, so I can freeze a bunch.  Sarah freezes them whole and thaws them in her wide-slot toaster before slicing them.  I will probably slice them before freezing since I don't have a toaster and don't like to use the microwave too much. These sandwich rounds are not all crumbly like some other gluten-free breads I have tried.

                                          (Please excuse the fine china!--Look at the texture!)

Sarah's GF Whole-Grain Sandwich Rounds
6 1/3 c. Sarah's GF Whole-Grain All-Purpose Flour Mix
6 Tbs. evaporated cane juice
5 t. xanthan gum 
2 Tbs. instant yeast
3 t. salt
1/3 c. + 3 Tbs. egg whites (OR 2 eggs + 2 egg whites)
2 1/4 c. club soda or water, warmed (or seltzer water)
2 t. raw apple cider vinegar, warmed with the club soda
1/2 c. light-tasting olive oil (I used regular pure olive oil)

Turn your oven on warm and turn it off just before putting the rounds in to rise.

Whisk together all the dry ingredients in a large bowl.  In your mixer bowl lightly beat the eggs.  Add the warmed club soda mixture, vinegar, and oil, beating until mixed.  Slowly pour in the dry ingredients and beat on medium speed until it forms a smooth dough, then beat on high for 2 minutes.  Dip a spatula in water and scrape 1/2 of the dough onto a counter that has been dusted with brown rice flour.  The dough will be sticky, so you should flip it over a couple of times on the floured counter, lightly covering the surface of your dough with rice flour.  Pull off a piece of dough maybe a little larger than a golf ball and a little smaller than a tennis ball (bigger if you want large sandwich rounds).  Pat it into a round, flat disc about 1/2" thick, or thicker if you want your rounds to be thicker.

                                          (Before rising)


Place the disc on a parchment-lined cookie sheet (or greased cookie sheet) and put in your warmed oven to rise for 45 minutes.  Pull out the rounds and preheat your oven to 350 degrees.

                                             (After rising)

While your oven is preheating, brush the tops of your rounds with olive oil, or spray with olive oil.  Bake for around 20 minutes, until internal temperature is 205 degrees.  My sister checks hers with a meat thermometer.  I don't bother checking.  Mine still turn out fine.  Cool on wire racks.  

Dinner tonight was egg salad sandwiches (a real treat since I rarely bake bread), DF Nacho Cheeze Dip with organic yellow tortilla chips, and fresh fruit.  Yum!