Post by Loupy on Nov 9, 2014 15:48:07 GMT -7
Gluten-Free Grain-Free Focaccia Bread
From: Peggy @ buttoni.wordpress.com/
This new gluten-free bread has become my go to bread for sandwiches. It has blown away all my previous sandwich bread recipes (but maybe one)! It has a lovely bottom and top crust and is not crumbly like so many low-carb breads. A piece hot from the oven with butter is amazingly good! It toasts OK, but not great. But then what low-carb bread does? It makes great deli-style or grilled cheese sandwiches! No flax taste at all! I will definitely explore other uses, both savory and sweet. Already found out it makes a wonderful pizza crust and great sandwich buns as well. It makes wonderful “bagels”, muffin top buns and muffins, as seen below. You can even make sweet things with this batter, like blueberry bagels and cinnamon donuts!
This recipe is suitable for Phase 2 Atkins, Keto diets, Primal folks if consumed only occasionally. This bread would not be suitable for Paleo.
Makes 9 large slices
INGREDIENTS:
½ c. almond flour
¼ c. golden flax meal
¼ c. plain whey protein powder
1 tsp. baking powder
3 T. cream cheese, softened
2 large eggs, beaten
1 c. grated Monterrey Jack cheese
½ c. grated Mozzarella cheese
1 tsp. cider vinegar
1 T. heavy cream
1 T. water
1 tsp. yeast dissolved in 1 T. warm water (optional, for flavor only)
Spices or seeds of your choosing sprinkled on top before baking. I often use this mixture: (*see below)
DIRECTIONS:
Preheat oven to 350º.
Soften cream cheese in medium mixing bowl in microwave.
Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using).
Measure and add in all the dry ingredients and stir well with a rubber spatula.
Line a sheet pan either with parchment paper or silicone sheet.
Scrap the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a rectangle that is roughly 10″x13″.
Batter will be about ¼” thick.
Sprinkle on spices if using any.
Pop bread into 350º oven and bake for about 20 minutes or until done to the touch in the center and lightly browned around the edges.
Cool a few minutes and cut evenly into 9 “slices.
When totally cool, store in plastic bag in your refrigerator.
NOTE: This can also be baked in a small 8×4 loaf, which will take about 30 minutes to cook.
TIP: If you are not gluten-free, I find 1 T. oat fiber improves this bread’s texture greatly. But remember, if you add it, OAT FIBER IS NOT GLUTEN FREE.
NUTRITIONAL INFORMATION:
each slice contains:
149 calories
11.5 g fat
3.5 g carbs,
2.1 g fiber,
1.4 g NET CARBS
10.1 g protein
204 mg sodium
65 mg potassium
12% RDA Vitamin B12, 10% calcium, 18% phosphorous, 10% selenium.
8 Seed spice blend
Makes about 3/4 c., 12 T. or 36 tsp.
INGREDIENTS:
1 T. coriander seeds
1 T. black peppercorns (I use a mixture of black and red)
2 T. dehydrated onion (I used dried shallot)
1 T. sesame seeds
1 T. caraway seeds
1 T. Nigella seeds (available in Indian groceries or from Penzey’s)
1 T. dark whole flax seeds
1 tsp. crushed red pepper flakes
1 T. poppy seeds
2 T. dehydrated minced garlic (not powder), found at Sam’s
1 T. quinoa
DIRECTIONS:
Put the first 3 ingredients into a grinder.
(I have a dedicated coffee grinder I use just for spices.)
Pulse the grinder a few times, checking often, breaking these larger items up a bit, DO NOT reduce them to a powder.
You want them coarse ground.
Place this mix into a medium bowl.
Measure and add all remaining ingredients and spoon into a lidded jar.
Always store spices in a dark, cool cabinet away from heat sources.
NUTRITIONAL INFORMATION:
Each tsp. of the spice blend contains:
9.2 calories
.49 g fat
1.04 g carbs,
.39 g fiber,
.65 g NET CARBS
.31 g protein
From: Peggy @ buttoni.wordpress.com/
This new gluten-free bread has become my go to bread for sandwiches. It has blown away all my previous sandwich bread recipes (but maybe one)! It has a lovely bottom and top crust and is not crumbly like so many low-carb breads. A piece hot from the oven with butter is amazingly good! It toasts OK, but not great. But then what low-carb bread does? It makes great deli-style or grilled cheese sandwiches! No flax taste at all! I will definitely explore other uses, both savory and sweet. Already found out it makes a wonderful pizza crust and great sandwich buns as well. It makes wonderful “bagels”, muffin top buns and muffins, as seen below. You can even make sweet things with this batter, like blueberry bagels and cinnamon donuts!
This recipe is suitable for Phase 2 Atkins, Keto diets, Primal folks if consumed only occasionally. This bread would not be suitable for Paleo.
Makes 9 large slices
INGREDIENTS:
½ c. almond flour
¼ c. golden flax meal
¼ c. plain whey protein powder
1 tsp. baking powder
3 T. cream cheese, softened
2 large eggs, beaten
1 c. grated Monterrey Jack cheese
½ c. grated Mozzarella cheese
1 tsp. cider vinegar
1 T. heavy cream
1 T. water
1 tsp. yeast dissolved in 1 T. warm water (optional, for flavor only)
Spices or seeds of your choosing sprinkled on top before baking. I often use this mixture: (*see below)
DIRECTIONS:
Preheat oven to 350º.
Soften cream cheese in medium mixing bowl in microwave.
Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using).
Measure and add in all the dry ingredients and stir well with a rubber spatula.
Line a sheet pan either with parchment paper or silicone sheet.
Scrap the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a rectangle that is roughly 10″x13″.
Batter will be about ¼” thick.
Sprinkle on spices if using any.
Pop bread into 350º oven and bake for about 20 minutes or until done to the touch in the center and lightly browned around the edges.
Cool a few minutes and cut evenly into 9 “slices.
When totally cool, store in plastic bag in your refrigerator.
NOTE: This can also be baked in a small 8×4 loaf, which will take about 30 minutes to cook.
TIP: If you are not gluten-free, I find 1 T. oat fiber improves this bread’s texture greatly. But remember, if you add it, OAT FIBER IS NOT GLUTEN FREE.
NUTRITIONAL INFORMATION:
each slice contains:
149 calories
11.5 g fat
3.5 g carbs,
2.1 g fiber,
1.4 g NET CARBS
10.1 g protein
204 mg sodium
65 mg potassium
12% RDA Vitamin B12, 10% calcium, 18% phosphorous, 10% selenium.
8 Seed spice blend
Makes about 3/4 c., 12 T. or 36 tsp.
INGREDIENTS:
1 T. coriander seeds
1 T. black peppercorns (I use a mixture of black and red)
2 T. dehydrated onion (I used dried shallot)
1 T. sesame seeds
1 T. caraway seeds
1 T. Nigella seeds (available in Indian groceries or from Penzey’s)
1 T. dark whole flax seeds
1 tsp. crushed red pepper flakes
1 T. poppy seeds
2 T. dehydrated minced garlic (not powder), found at Sam’s
1 T. quinoa
DIRECTIONS:
Put the first 3 ingredients into a grinder.
(I have a dedicated coffee grinder I use just for spices.)
Pulse the grinder a few times, checking often, breaking these larger items up a bit, DO NOT reduce them to a powder.
You want them coarse ground.
Place this mix into a medium bowl.
Measure and add all remaining ingredients and spoon into a lidded jar.
Always store spices in a dark, cool cabinet away from heat sources.
NUTRITIONAL INFORMATION:
Each tsp. of the spice blend contains:
9.2 calories
.49 g fat
1.04 g carbs,
.39 g fiber,
.65 g NET CARBS
.31 g protein
