How to Replace the Bread in Sandwiches with Gluten-free Alternatives
Have you eliminated gluten from your diet for health reasons and now you don’t know how to replace the bread in sandwiches? Discover 8 gluten-free alternatives to wheat bread so that you can enjoy original, different and healthy recipes that you can use for your breakfast or snack every day.
In this article, we’ll share gluten-free options made from vegetables, algae, legumes and tubers that you won’t get bored of during the week.
Those who have decided to stop eating gluten, for whatever reason, should know that there are a variety of alternatives to wheat bread that you can use when you make sandwiches. Although more and more bakeries are incorporating gluten-free cereal breads (buckwheat, chickpea, oats, millet, quinoa, etc.), we can also try other options that are different compared to the traditional sandwich.
Maybe, it has never occurred to you to wrap cheese and tomato in lettuce leaves, cassava crepes or dried nori sheets . However, if you dare to try different flavors and textures, you can enjoy different and healthy recipes every day.
Below, we highlight 8 alternatives to wheat flour sandwiches.
1. Lettuce leaves
If you are also looking for light vegetable options to accompany different types of garnishes, we recommend that you opt for a light and natural food such as lettuce leaves. You may not be aware, but there are many varieties of lettuce. We recommend that you choose one that has large and stretchy leaves, as they are the most suitable type to make your rolls with your desired filling.
2. Nori sheets
You can find dried nori sheets in Asian stores because that’s what’s used to make the famous sushi. Nori sheets are ready to be consumed and don’t require any type of cooking. Although they are dried, when they come into contact with moist foods they become flexible, so you can fill them with any food.
Their flavor is intense and salty, a bit like fish. They go well with avocado, smoked salmon, corn, olives, etc.
3. Chickpea flour
Chickpea flour is one of the best known gluten-free alternatives to wheat flour. Also, one of its advantages is that you don’t need eggs to make it stick together. With this flour you can make bread, crepes, biscuits, etc.
This flour is also very nutritious as it’s rich in protein and fiber, making it a much more wholesome food than refined wheat.
4. Cassava starch
Cassava is a common tuber crop in Latin American cuisine. It’s similar to potato, sweet potato and other tubers, both for its texture and its nutritional value.
Cassava starch is a gluten-free ingredient which we can use to make breads, crepes, cookies, etc. In addition to being extremely tasty, it gives the dough an elastic texture.
5. Rice and corn cakes
Nowadays, you can find rice and corn cakes in any supermarket. Although they have little flavor, they are a satiating and crunchy food that we can eat with any sauce or appetizer.
6. Rice sheets
Rice sheets are a very common ingredient in Asian cuisine. They’re stiff and transparent, but they become flexible when you place them in water. Because of this, you can fill them with all kinds of ingredients and then eat them raw, fry or bake them.
One of the most famous recipes they are used for is for making spring rolls that are filled with cabbage, carrot, soy, meat, etc.
In spite of its name, buckwheat doesn’t belong to the cereal family that contains the gluten we know of. It’s also called black wheat, and it’s a very nutrient-rich food.
In countries such as France or Belgium, buckwheat is used to make the popular galettes. These are savory crepes that are darker in color than the sweet ones (made from wheat flour). They usually stuff them with ham, cheese, mushrooms, boiled egg, etc.
You can also use buckwheat flour to make delicious breads, as well as pizza dough.It might interest you...