Upgraded Breakfast Sandwich Bread

A light, sturdy breakfast sandwich bread made with a custom Rorie-style flour blend and vital wheat gluten. These flat sandwich rounds bake up soft but firm enough to hold eggs, cheese, and meat.

• Servings: 2
• Difficulty: Easy

🥕 Ingredients

• 1/4 cups weekly flour mix — Use the Rorie-style light gluten blend
• 1/2 tsp baking powder
• 1 cups egg
• 1.5 tbsp Greek yogurt
• 1-2 tbsp water — as needed
• 1 tsp butter or oil
• 1/3 cups oat flour — for weekly flour mix
• 1/4 cups almond flour — for weekly flour mix
• 2 tbsp arrowroot powder — for weekly flour mix
• 1 tbsp coconut flour — for weekly flour mix
• 2 tbsp egg white protein powder — for weekly flour mix
• 1 tbsp vital wheat gluten — for weekly flour mix
• 1/2 tsp xanthan gum — for weekly flour mix
• 1/2 tsp salt — for weekly flour mix

🥣 Instructions

1. Preheat the oven to 350F.

2. Make the weekly flour mix by stirring together the oat flour, almond flour, arrowroot powder, coconut flour, egg white protein powder, vital wheat gluten, xanthan gum, and salt, then store airtight.

3. For the sandwich bread, combine 1/4 cup of the flour mix with the baking powder in a bowl.

4. Add the egg, Greek yogurt, 1 tablespoon water, and butter or oil, then mix into a thick batter.

5. Add up to 1 more tablespoon water only if needed to loosen the batter slightly.

6. Shape the batter into 2 flat rounds, slightly wider than sandwich size, and press them down to prevent puffing too much.

7. Bake for 12 to 14 minutes, until set and lightly golden.

8. Cool briefly, slice or halve as desired, and use for breakfast sandwiches.