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.

Enjoy!

Tofurkey sandwich:

• 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.

You know?

Happy Dainty Tea Sandwich, Two Ways (!!) Day!