Gluten free sandwich thins are the light, wheaty tasting bread thins that are perfect for lunch!
This gluten free bread is made with the same type of ingredients that we use in GFOAS Bakes Bread (a.k.a. The Gluten Free Bread Revolution, even if I'm the only one that calls it that!), but with only one rise (yay! you love one rise!) and the dough is wet, more like English Muffins than like gluten free Hawaiian Rolls.
So we're talking shaping with wet hands, just like we used to. It's not nearly as romantic as baking gluten free bread is most of the time for us now, but it makes a very, very light and fluffy roll, even though it's filled with whole grains. The rolls are done in the oven before they even really brown much at all (just a bit on the bottom), and they freeze amazingly well. My kids love when they have sandwich thins for lunch.
I calculated both the nutritional information per sandwich thin roll using my recipe PLUS the Weight Watchers Points Plus value. A few important facts about that info:
First, each of my sandwich thin rolls is about 80 grams in size, which is nearly double the size of Arnold's Sandwich Thins.
Second, you can easily cut the size of these rolls (and get double the rolls) by making them 1/5 ounces each (instead of 3 ounces each). They'll end up being about 3-inches in diameter (instead of my 5-inches), and they'll be a bit thinner. Don't make them too thin, or you'll end up with a cracker.
Finally, taking into account the difference in size, these gluten free sandwich thin rolls have even fewer calories than the original Arnold Sandwich Thins.
I have never followed Weight Watchers, so maybe I'm speaking out of turn, but as I made these rolls, much more generously than Arnold himself, they only have 5 points each. True, I put cheese on them which probably ruined everything if you're on Weight Watchers, but of course you could enjoy these rolls with whatever you like. And one more thing! They freeze so well, too.
Sandwich Thins (Whole “Wheat” Variety) Copycat Recipe
Ingredients
- 2 ¾ cups (385 g) Gluten Free Bread Flour (you must use this blend; please click thru for full info)
- 9 tablespoons (80 g) sweet white sorghum flour
- 3 tablespoons (27 g) teff flour
- ½ cup (60 g) oat bran
- 2 ⅔ teaspoons (8 g) instant yeast
- ¼ cup (50 g) granulated sugar
- 1 teaspoon (6 g) kosher salt
- 2 tablespoons (28 g) unsalted butter at room temperature
- 1 (50 g (weighed out of shell0) egg at room temperature, beaten
- 1 ⅓ cups (10.5 fluid ounces) warm water about 95°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.
Notes
Sandwich Thins (Whole "Wheat" Variety) Copycat Recipe
Ingredients
- 2 ¾ cups (385 g) Gluten Free Bread Flour (you must use this blend; please click thru for full info)
- 9 tablespoons (80 g) sweet white sorghum flour
- 3 tablespoons (27 g) teff flour
- ½ cup (60 g) oat bran
- 2 ⅔ teaspoons (8 g) instant yeast
- ¼ cup (50 g) granulated sugar
- 1 teaspoon (6 g) kosher salt
- 2 tablespoons (28 g) unsalted butter at room temperature
- 1 (50 g (weighed out of shell0) egg at room temperature, beaten
- 1 ⅓ cups (10.5 fluid ounces) warm water about 95°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.
Notes
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Betty says
hello I live in Portugal and I’m trying to find the modified tapioca starch Expandex, but this mark is not available in Europe.
Does WEIDER HMS 2K is similar? say be composed 100% of modified tapioca starch and gluten free