Protein sandwich, gluten-free, all cooked at low temperature?
Yes, it exists!
Here is my 🍔CBT SANDWICH gluten-free
with Dexter my sourdough starter is a mix of gluten-free flours, tempeh, egg #CBT, and homemade black olive paté.
All cooked precisely with a sous-vide machine to preserve taste and nutrients.
A perfect recipe for those looking for:
✅ easily digestible foods
✅ plant proteins and alternatives
✅ low-temperature cooking
✅ zero gluten
The recipe is for about 10 small buns, and thus 10 eggs, but larger sandwiches can be created, and therefore fewer eggs used.
- Difficulty: Medium
- Rest time: 8 Hours
- Preparation time: 5 Minutes
- Cooking methods: Slow cooking, Other
- Cuisine: Contemporary
- Seasonality: All seasons
Ingredients
- 14 oz gluten-free flour mix
- 5 oz fresh gluten-free sourdough (refreshed and active)
- 1.75 oz mixed oilseeds
- 1 1/4 cups water
- 2 tbsps extra virgin olive oil
- 1 tsp salt
- 3.5 oz tempeh
- 10 eggs
- to taste salt
- 2 tbsps black olives
- to taste oregano
Tools
- 1 Sous-vide Machine
- 2 Vacuum Bags
Steps
Add the mixed seeds, sourdough starter, water, oil, and salt to the flour mix.
Mix until a sticky but dense batter-like mixture is achieved.
Cover and let rise for 6–8 hours at room temperature.
Shape small rolls (10 small), distribute seeds on top, and place them in suitable sous-vide bags.CBT Cooking:
Cook at 194°F for 2 hours in a thermostatic bath.At the end of cooking, brown for a few minutes in a pan.
Tempeh CBT:
Place the tempeh slices in vacuum with a drizzle of oil and a pinch of salt.
Cook at 185°F for 1 hour.
Once cooked, you can lightly brown it in a pan if you desire a crispy crust.
Egg CBT:
Cook the whole egg (with shell) at 145°F for 45–50 minutes.
Carefully shell: it will have a silky white and a creamy yolk.
Black Olive Paté:
Blend black olives with extra virgin olive oil and oregano until a smooth cream is obtained. Add a few drops of warm water if needed.
Cut the buns in half.
Spread the olive paté on the bottom.
Lay the tempeh slices.
Carefully add the CBT egg (or serve it on top, cut in half).
Sous-vide Machine:
For CBT cooking I used a sous-vide machine, a kitchen tool similar to a thermal circulator or “bain-marie,” which heats and maintains the water temperature constant, allowing food sealed in vacuum bags to be slowly and evenly cooked at low temperatures (sous-vide technique).
FAQ (Frequently Asked Questions)
Does the CBT egg need to be vacuum-sealed, or can it cook directly in water?
The egg can be cooked directly in water, without vacuum-sealing, as long as the temperature is kept constant:
CBT Egg (145°F for 45–50 minutes):
Place whole eggs with the shell directly into the thermostatic bath.
Cook at 145°F, no vacuum bag needed.
After cooking, rapidly cool in cold water if not consuming immediately.
The shell perfectly protects the egg and maintains the perfect consistency: silky white, creamy yolk.
