gluten-free school sandwiches

Terry's Gluten-free Herb Ciabatta Buns

(This recipe is adapted from “Eat Live Grow Paleo Gluten-free Ciabatta Buns”)

1 1/2 cups Terry’s Prepared Flour Blend *

3/4 cup any gluten-free baking mixes

3/4 cup tapioca flour

1 teaspoon salt

2 packages instant/rapid rise yeast

2 tablespoon olive oil and an additional 1/8 cup for use later

1 1/2 tablespoons organic Maple syrup

1 tablespoon rosemary, see note**

3 eggs lightly beaten

1 teaspoon cider vinegar

1 3/4 cups warm water (115 degrees)

*Note: Terry’s prepared Flour Blend contains xanthan gum.  Most flour blends DO NOT, while baking mixes do.  If you bought your flour blend at another location other than the Spice Tin, check for xanthan gum.  If not indicated on the label, add 1 ½ ts xanthan gum to the 1 ½ cups flour blend.
**Note: Use rosemary that is cut and sifted or use a mortar and pestle to make the rosemary smaller.

Preheat oven to 80 degrees. (Yes, only 80 degrees)  Line baking jelly sheet or baking pan with parchment paper. Combine the flours, salt, and rosemary in large mixing bowl.  Add 2 tablespoons olive oil and eggs.  Mix until combined.  Meanwhile in a separate bowl, place warm water and yeast.  Allow the mixture to sit for about 3-5 minutes.  Add yeast water, cider vinegar, and maple syrup to dry mixture.  Mix with electric mixer.  The batter should feel like cake batter.  Pour batter onto lined baking pan.  With spatula tipped in saved olive oil, fashion the batter into a rectangle.   The edges of the batter should be 1 ½ to 2 inches away from sides of the pan.  The batter will have some height to it.  With a knife, cut the batter into 8 pieces.
Place pan into oven.  Now change the oven temperature from 80 degrees to 400 degrees.  Bake 20 to 25 minutes or bread is golden brown.  The bread will rise while the oven is heating up.  Remove pan from oven. Cool.  Cut bread into 8 bun sizes that you precut.  Then cut buns lengthwise separating top and bottom using bread knife.  For storage, use wax paper to separate top and bottom piece.  They can be frozen to store.
Yields 8 buns.

If you have not read "Food to Some, Poison to Others," especially page 17, please be advised that all ingredients while testing should be "organic" and the meats should be "kosher and/or organic". Always read the labels of what you are buying!

Meatball Sandwich

(Gluten-free)

1/2 cup marinara sauce

2 tablespoons pine nuts

2 strips of roasted red peppers

1 slice of Turkey/Sausage loaf*

Salt and Pepper

*Note: Meatloaf recipe is on Page 110 of the book “Food to Some, Poison to Others”.

If you have not read "Food to Some, Poison to Others," especially page 17, please be advised that all ingredients while testing should be "organic" and the meats should be "kosher and/or organic". Always read the labels of what you are buying!

Muffaletta Sandwich

(Gluten-free)

Olive Spread:

1/2 cup gluten-free marinara sauce

1-2 roasted red peppers

1-2 tablespoons olive salad mixture or tapenade

2 tablespoons finely chopped celery

1 teaspoon red wine vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon olive oil

If you have not read "Food to Some, Poison to Others," especially page 17, please be advised that all ingredients while testing should be "organic" and the meats should be "kosher and/or organic". Always read the labels of what you are buying!

Chicken-Pesto Sandwich

(Gluten-free)

Pesto Aioli:

2 tablespoons prepared pesto (I used Spice Tin’s Il Rifrigio Pesto) 

1/2 cup gluten-free mayonnaise

1/2 teaspoon lemon juice

If you have not read "Food to Some, Poison to Others," especially page 17, please be advised that all ingredients while testing should be "organic" and the meats should be "kosher and/or organic". Always read the labels of what you are buying!

Portabella Mushroom Sandwich

(Gluten-free)

Marinate:

1 tablespoon Italian seasoning

2 tablespoon Italian parsley, chopped

3 teaspoon Dijon mustard           

1 garlic clove, pressed

3 tablespoons red wine vinegar

1/2 cup or more olive oil

1/2 teaspoon salt

dash of pepper

Garlic Aioli:

1/2 cup gluten-free mayonnaise              

1/2 teaspoon lemon juice

1-2 teaspoons pressed garlic (to taste)

1/2 to 1 teaspoon herb of choice

*Note: Purchased Gluten-free Italian dressing can be substituted for the marinate.

Mix ingredients for marinate in bowl.  Clean mushrooms, remove stems and spoon out gills.  Place mushrooms in large plastic bag.  Pour marinate over mushrooms and chill for about 1 hour.  In large skillet, add 2 tablespoons olive oil.   Heat skillet to medium high.  Cook mushrooms 4 to 6 minutes on each side until tender. Spread garlic aioli on each side of gluten-free bread.  Place mushrooms on bread.  Add caramelized onions or Arugula if desired.

If you have not read "Food to Some, Poison to Others," especially page 17, please be advised that all ingredients while testing should be "organic" and the meats should be "kosher and/or organic". Always read the labels of what you are buying!