Gluten Free Bread: Sandwich Thins (Whole “Wheat” Variety) Copycat Recipe
Ingredients
2 3/4 cups (385 g) Gluten Free Bread Flour
1/2 cup plus 1 tablespoon (80 g) sweet white sorghum flour
3 tablespoons (27 g) teff flour
1/2 cup (60 g) certified gluten free oat bran
2 2/3 teaspoons (8 g) instant yeast
1/4 cup (50 g) granulated sugar
1 teaspoon (6 g) kosher salt
2 tablespoons (28 g) unsalted butter, at room temperature
1 egg (50 g, weighed out of shell) at room temperature, beaten
1 1/4 cups plus 1 tablespoon (10 1/2 ounces) warm water (about 110°F)
Instructions
In the bowl of a stand mixer fitted with the dough hook (or a large bowl with a hand mixer fitted with dough hook attachments), place the bread flour, sorghum flour, teff flour, oat bran, yeast and sugar, and whisk to combine well with a handheld whisk. Add the salt, and whisk again to combine. Add the butter, egg and water, and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough will be very sticky and wet, but should be smooth and stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl.
Line a rimmed baking sheet with unbleached parchment paper, and set it aside. With very wet hands, divide the dough into 12 pieces of equal size, each about 3 ounces. Wetting your hands as necessary during shaping, roll each piece of dough into a ball between your palms, and place, about 3 inches apart, on the prepared baking sheet. With wet fingers, press and spread each ball into a round about 5-inches in diameter. Cover the baking sheet with oiled plastic wrap and set it aside in a warm, draft-free location to rise until puffed and nearly doubled in size (about 45 minutes), taking care to make sure that the oiled plastic wrap isn’t resting on the dough as it rises.
About 20 minutes before the dough has completed its final rise, preheat your oven to 350°F. Once the dough has finished rising, with a wet toothpick, dock the top of each roll by making small holes all over, turning the toothpick in a circular motion to enlarge each circle a bit (this step is optional – I didn’t notice a difference in the rise between the rolls that I docked and the ones that I didn’t). Remove the plastic wrap and place the baking sheet on the lower rack of the preheated oven. Bake for 10 to 12 minutes, or until puffed and set in the center. Allow to cool briefly in the pan before slicing horizontally and serving.
Nutrition Information per Sandwich Thin (each of my Gluten Free Sandwich Thins is about 80 grams, nearly double the size of Arnold’s Sandwich Thins):
Calories 182.8 | Total Fat 3.0 g (1.5 g saturated fat) |Cholesterol 23.1 mg | Sodium 118.0 mg | Potassium 81.3 mg | Total Carbohydrate 30.3 g (Dietary Fiber 1.7 g) | Protein 7.8 g
Weight Watchers Points Plus Points: 5