Sandwich Wraps

Originally found at glutenfree.wordpress.com
1 cup fine brown rice flour
1/2 cup tapioca starch
2 Tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons EVOO (Extra Virgin Olive Oil)
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Directions
Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).
Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)
Using a fork, tap indentations across the entire dough.
Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 425F.
Bake for 11-15 minutes or until the top is slightly browned.
It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.
Cut into large pieces to use as a folded sandwich bread
NOTE: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility. Sadly, I had refrigerated the first batch. =( But now I know better!
UPDATED NOTE: (Jan. 2008) In order to make the pressing/spreading the dough out easier, I now butter or brush oil on to parchment paper (cut to fit my pan) and then spread the batter. This way I can hold the parchment paper down and it spreads (and releases) easily.