Sandwich Wrap Mock Lavash Bread (Gluten-Free)

Name: Sandwich Wrap Mock Lavash Bread (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sorghum flour; 1/4 cup millet flour; 1/4 cup potato starch (not potato flour); 1/4 cup tapioca starch; 1 tablespoon yeast; 2 tablespoons dry buttermilk; 2 teaspoons xanthan gum; 3/4 cup warm water (plus more as needed); 1 1/2 teaspoons agave nectar; 1 teaspoon olive oil; 1 teaspoon apple cider vinegar; 3/4 teaspoon salt; 3/4 teaspoon cracked black pepper (optional); 3/4 teaspoon cumin (optional); 3/4 teaspoon dill (optional); 3/4 teaspoon fennel (optional)

Servings: persons

1/4 cup sorghum flour
1/4 cup millet flour
1/4 cup potato starch (not potato flour)
1/4 cup tapioca starch
1 tablespoon yeast
2 tablespoons dry buttermilk
2 teaspoons xanthan gum
3/4 cup warm water (plus more as needed)
1 1/2 teaspoons agave nectar
1 teaspoon olive oil
1 teaspoon apple cider vinegar
3/4 teaspoon salt
3/4 teaspoon cracked black pepper (optional)
3/4 teaspoon cumin (optional)
3/4 teaspoon dill (optional)
3/4 teaspoon fennel (optional)

1
Preheat oven to 400u00b0F.
2
Mix together all dry ingredients in the bowl of mixer.
3
Mix together water (start with 3/4 cup), agave nectar, olive oil and vinegar.
4
Pour liquid ingredients into dry and mix on low until blended. The dough should not resist the beaters and bounce around in the bowl but rather be more of a soft cookie dough - maybe even a bit more wet.
5
Beat the dough on high for no more than 2 minutes.
6
Line a jelly roll pan with parchment paper. Spread the dough as thinly as possible to cover the 10 x 15″ jelly roll pan. (To do this, I used a rubber spatula and kept dipping it in to water to keep the dough from sticking. This dough is not really as sticky as you might think - but the extra water helps push it out easier.).
7
Bake at 400F for 13-16 minutes until the top begins to brown and the edges are browned. Let cool completely before storing in an airtight bag.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup sorghum flour, 1/4 cup millet flour, 1/4 cup potato starch (not potato flour), 1/4 cup tapioca starch, and more.

Yes, Sandwich Wrap Mock Lavash Bread (Gluten-Free) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!