Homemade, Gluten- Free Sandwich thins
~ yields 16 sandwich thins ( 165 calories per thin)
Note: ( Not all steps are shown in Pics. FOLLOW directions. Read directions before you start.)
1 1/4 cups warm water
1/4 cup sugar
1 pkg (2 1/4 tsp) yeast
2 cups Bob Red’s Mill All- Purpose Flour
1-1 1/2 cup Almond meal/ flour
1/2 cup oat bran
4 tsp Xanthan Gum
1 tsp salt
2 Tbsp olive oil
2 Tbsp rolled oats
In the bowl of your stand food processor or mixer, combine water, sugar and sprinkle the yeast on top. Let sit for 10 minutes. Mix the dry ingredients in a separate bowl (start with only 1 cup of the AP flour) and add half to the mixer bowl (or just measure out half of each one). Add the oil and egg and then turn the food processor to dough or Mixer on to low and mix until thoroughly combined. Cover and let rest 1 hour.
Add the remaining dry ingredients and knead for 5 minutes. This dough will be sticky . Add additional flour by the tablespoon so that dough forms a ball. (It doesn’t have to perfectly clean the sides of the bowl, but you don’t want a gloopy mess.) ( I, Carlee , added all the remaining flour at one time into my food processor! )
If you use a food processor just throw in all the flour and press dough for 1 minute or so.
Spray 2 baking sheets with cooking spray (I also used parchment). Divide dough into 16 equal portions – Roll each portion of dough in your hands to form a ball, and then flatten it between your palms. Place it on the baking sheet and press down, working the dough into a thin 5-inch round.
Brush the tops with water and then sprinkle with rolled oats. ( MAKE sure to really brush with water good around the edges! Mine looked a little dry because I did not quite enough. They still tasted the same, but the photo quality was not as good as it could have been! LOL.)
Preheat oven to 350 degrees while you let the buns rest for 30 minutes before docking – I used the narrow end of a chopstick to dock the buns.
Bake for 12-15 minutes.
Let cool completely before slicing. ( I sliced one right away and it turned out fine! )
Soak the chickpeas overnight in enough water to cover. Drain, transfer to a large pot, cover with water, bring to a boil, reduce the heat to low and cover and simmer until the chickpeas are buttery soft – roughly one hour. Drain and set aside.-OR just be lazy like me and use canned chickpeas.
Heat the olive oil in a frying pan over medium heat. When hot, add the onion and cook, stirring often, until the onion is soft and begins to brown.
While the onion is cooking, combine the chickpeas (garbanzo beans), parsley, goat cheese, olives, tomatoes, paprika, cayenne, chili powder and lime juice in a large bowl. Set aside.
Add the garlic to the pan with the onions and stir and fry for about one minute.
Remove from the heat and mix into the chickpea salad. Add sea salt and freshly cracked black pepper to taste and a bit more olive oil if desired. Serve over fresh arugula leaves, along with some crusty bread OR Sandwich thins for a refreshing and tasty lunch or dinner!
The texture, the taste. Everything was perfect. This deserves a good ole’ “ I CAN’T BELIEVE IT’S GLUTEN FREE!”
I really couldn’t have been more pleased with these! PLEASE GO MAKE THEM, NOW. Drop the mouse, take your hands off the keyboard and march your butt to the kitchen. You’ll thank me
I will definitely be making these the second I run out.