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I have had an excellent sandwich for the first time since going GF!

Here's what worked:

Use Michelle Fuller's onion-focaccia recipe (see link below), cut it in
rectangles that are bread-slice sized, then cut the rectangles in half
horizontally (slice them across the middle with the knife turned sideways). Then
flip the top piece that has the onions on it upside down!  You have onions in
the middle of your sandwich-shaped sandwich!  Add sliced meat, and whatever. It
even looks like a regular sandwich - not like Playskool toy food - and it has
flavor.

I found I could refrigerate this bread in a plastic bag for several days with no
ill effect, and microwave it to warm it up. It holds up well, neither dry and
crumbly nor bizarre-tasting, like some GF breads that have been hibernating in
the fridge.

I followed the focaccia recipe linked below except that I used a different flour
mix because I was looking for more of a whole-grain feel (see below for that
too,) did not have a 12" pizza pan so I used a rectangular pan 8.5x12" and I was
out of balsamic vinegar so I used only one tablespoon of plain red wine vinegar
in the onions.

Michelle Fuller's Focaccia recipe is at this link:

http://www.enabling.org/ia/celiac/sn/spnk0012.html#mfrecfocaccia

Flour mix (from the Christmas cookie thread):

2 c brown rice flour
2 c white rice flour
1 1/2 c sweet rice flour
1 1/3 c tapioca starch or flour
2/3 c corn starch
1/2 c rice bran or rice polish
2 tsp xanthan gum

Sift together 3 or 4 times and store in canister.

Hope you enjoy!

Alice

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *