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Gluten-free Sandwiches

By Victoria Glass •


Everyone loves sandwiches, so let’s celebrate British Sandwich Week by eating as many as we can. But fear not, gluten dodgers, Victoria is on hand to make sure you don’t miss out on a single slice of the fun. Her guide to wheat free bread and recipe for gluten free white sandwich bread means all can enjoy sarnies whether you’re following a gluten-free diet or not.

 

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Sandwiches are as convenient as they are varied, and as exciting as they are delicious. You can stick to the cheese and pickle or ham and mustard if you like, or ramp it up to evening status by slamming a few juicy meatballs inside a sub or heating up a vat of oil for a classic shrimp po’ boy for supper. You are only as limited as your imagination when it comes to fillings, so it’s possible to have a varied and balanced diet by eating three different sarnies for every meal.

How about starting your day with a classic bacon butty or a cheese and red onion relish toastie for breakfast? Next, you can stave off the afternoon slump with a hummus salad sarnie for lunch, before going all out for the final meal of the day with a hot pulled pork and pickle bap or a chorizo, piquillo pepper, rocket and mayonnaise sanger for dinner.

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Hummus salad sandwich

Chuck in a few extra fruit and veg side dishes and the odd glass of fruit juice and I’m definitely game! You see, sandwiches aren’t the reserve of the short of time or the short on inspiration, they can brighten up your day and your plate with exciting flavour combinations and you can forego the extra washing up of cutlery too. It really is a win-win.

Gone are the days when only wheat eaters could enjoy a BLT or Reuben for lunch. Shop bought wheat free breads are getting better and better all the time. Genius is my current favourite; it holds together well and has the nice, bouncy texture you want from a good sandwich loaf. But on days as grey and cold as these, it’s comforting to fill your kitchen with the smell of home baking and GF bread is about as low effort as baking gets.

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Chorizo, piquillo pepper, rocket and mayo sandwich using Genius gluten free seeded bread

Because there’s no gluten to activate in a wheat-free loaf, there’s no need to knead - perfect for days when you want all the pleasure of eating homemade bread, without having to exert any of the effort. Whether you’re following a gluten free diet or not, this recipe is a great standby to have in your repertoire for days when you’ve got better things to do than knead the living daylights out of a loaf.

Gluten free white sandwich bread

For a 2lb loaf tin

500g Rice flour/ GF plain flour/GF bread flour (I’ve made successful loaves with all three)

1 tsp salt

7g sachet of fast-acting dried yeast

2 tsp caster sugar

335ml/12fl oz of lukewarm milk

1 tsp white vinegar

2 large eggs

6 tbsp sunflower oil or 90g of melted butter

Oil the tin. Mix together flour, salt, yeast and sugar in a bowl. Whisk milk, vinegar, and eggs together in a separate bowl and add the dry ingredients to the wet. Beat together with a spoon - it will be a really sticky dough. Add in the oil/butter and continue to beat until fully incorporated. Transfer the dough to the oiled tin, cover with cling film or a clean tea towel and prove for 1 hour or until well risen.

Pre-heat the oven to 220C (200C fan)/425F/Gas mark 7.

Bake for 40 – 45 minutes and cool on a rack in the tin, before turning out.

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Cheddar and red onion relish toastie

For more gluten-free recipes visit Great British Chefs collection.  What are some of your favourite breads for sandwiches? Do you prefer toasted bread when you're having a large sandwich?  Let us know here or over on Great British Chefs Facebook Page.

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Victoria Glass

Victoria is a London based food writer. She founded Victoria's Cake Boutique in 2008 & her first two books, Boutique Wedding Cakes and Deliciously Vintage are out now. Her celebrity clients include Miranda Hart, Dave Gorman and Zach Braff. She's cooked her way through the alphabet from artichokes to za'atar zebra on her blog, Alphabet Soup. She is currently writing her fourth book and her third is out in September. She has just been appointed the food writer in residence at The Roald Dahl Museum & Story Centre.

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