Vegan gluten-free baking scares me.
How many more ways can I say it?!
But, I’ve been trying to come up with new things to cook for work and it’s a bit difficult to be creative when you can’t bake : )
This is my current VGF dough recipe:
- 1 3/4 cup white rice flour
- 7/8 cup brown rice flour
- 3 tea xanthan gum
- tea salt
- 1 cup warm almond milk
- 2 TBS olive oil
Mix dry ingredients.
Mix wet ingredients.
Make a well.
Pour wet into dry and mix with a wooden spoon.
Cut in half and let rest and rise for one hour.
Roll it out and do what you will with it : )
On this day, I rolled the dough, cut circles with a small Mason jar and made sandwiches two ways.
What will you do with your VGF dough?
Caprese salad sandwich:
- VGF bun
- sliced tomato
- basil pesto
- basil, julienned
Roll out the dough. Cut into whatever uniform shape you like.
Bake 350 10-12 minutes, with a tiny splash of vegetable broth on the top of each piece for color.
Add dollop of pesto, a slice of tomato and dash of basil and top with another piece of dough.
- peppered tofurkey, two slices per sandwich, cut in the same size as the dough
- spinach sprigs
- vegan mayo
- yellow mustard
- pickle slices
- grape tomatoes, for decoration
- avocado slices, on the side
I love peppered tofurkey. The brand name escapes me now, but the packaging is red. . . I’ll update.
I go back and forth with “fake” meats, but some days, I just want to eat a sandwich.
With two hands, mustard, mayo, a pickle and a napkin.
Happy Dainty Tea Sandwich, Two Ways (!!) Day!