Click to enlarge
I decided to make my Focaccia Sheet Bread recipe without cheese this week to see how that would bake up. Well, I’m totally astounded at how good this came out. This was so good, it just pushed all other of my bread recipes to the “back burner”. Only difference between this and commercial sliced white bread is it isn’t as white and it has, of course, a full soft crust atop each slice. Not a bad thing in my book. Warm and buttered, it reminds me of a British crumpet, just no yeast taste (that may be my next experiment). I have to admit, both flavor and texture were outstanding! An added bonus, this bread is somewhat elastic, in that it DID NOT break apart in my hands even with a piping hot hamburger patty between two very thin pieces that were sliced laterally out of one whole slice.
Due to it’s fairly plain “white-bread” flavor, I also see potential for this basic batter in dessert/sweet applications. Due to the Carbquick, this bread would not be suitable until the grains rung of the OWL phase of Atkins.
To make breadsticks, take one slice and cut as desired, baste in 2 tsp. butter, sprinkle of garlic powder and a smidgeon of oregano. Toast lightly in broiler just until surface slightly begins to brown. Entire slice is 1 serving for 2.9 net carbs. Mmm good with soup or for dipping my hummus made from cauliflower: http://buttoni.wordpress.com/2011/05/01/hummus/
INGREDIENTS:
8 oz. cream cheese, softened
4 large eggs, beaten
1 c. Jennifer Eloff’s Gluten-Free Bake Mix: http://low-carb-news.blogspot.com/2011/04/im-very-excited-to-unveil-my-splendid.html
½ c. Carbquick bake mix
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
DIRECTIONS: Preheat oven to 350º. Soften cream cheese in medium bowl and beat in the eggs. Add in all dry ingredients and stir until well blended. Line a 12 x 16½” or 11 x 16 baking pan with parchment or silicone/Silpat sheet. Dip batter onto pan in evenly spaced globs. Using fork or rubber spatula, evenly spread out the batter to the edges of the pan, trying to see that it is uniformly thick throughout, especially at the edges of the pan. Pop into preheated oven and bake for 25 minutes or until golden and done int he center. Remove and slightly cool. Cut into 12 “slices”.
NUTRITIONAL INFO: Makes 12 slices, each contains:
144 calories
12.6 g fat
6.08 g carbs, 3.25 g fiber, 2.83 g NET CARBS
8.9 g protein
235 mg sodium
44.8 mg potassium
14% RDA Vitamin A, 12.3% B12, 10% phosphorous, 10% selenium
This bread is wonderful and I loved it when baked on a cookie sheet and each portion sliced to make 2 thin slices. Decided to experiment today by putting dough into 9″ loaf pan. Bread came out beautifully baked at 45 min at 350 degrees although I would probably go 50 min next time. I got 16 “pretty thick” slices although they were a little short in height. Very impressed with this recipe all the way around!! Thanks, Peggy!! Lisa
Oh, I’m so glad you like this recipe, Lisa! I’m sure having fun playing around with the basic batter. I’m seeing a lot of sweet and savory applications and variations on the horizon.
And thanks so much for letting me and my readers know that it baked up nicely in a loaf. I was planning on trying that as well. You beat me to it.
Probably a silly question, but, nothing ventured/nothing gained!! Would the recipe work if you used 1 c of carbquik in place of the gluten free mix? I tried to find her non-gluten mix recipe but was not successful. Thanks for your help!!
Not a silly question Silly.
I was a teacher, so NO question is ever deemed silly. 
Clicking the clickable link I have out by her mix takes you right to the page with that recipe. Just scroll down a bit and you’ll see it there. As to whether you can sub and use ALL Carbquick…………it’ll cook up OK, but Carbquick has a funny taste many call the “Carbquick Taste” when used all by itself in recipes. Some folks aren’t bothered by the taste, others are (me included). So you might be very disappointed if you use all CQ but you will only know by doing it one time, as taste is so individual. Some have told me their newer boxes of the mix don’t have the taste anymore, so maybe they’ve just recently improved the product! I hope my next box confirms that taste change. But CQ is very nice bake mix in that it that consistently produces a lighter, fluffier end product than when I use all nut flours, all flax meal or all coconut flour. IMHO.
I have found that using a mixture of other flours with the CQ seems to magically take that funny taste away!! Can’t figure out how, but it does every time for me! It’s probably the soy flour that is in Carbquick that gives it the funny taste as I have never liked a single thing made with all soy flour!
Can carbquick be replaced with anything we would normally have at home?
Thanks
Lee
Lee, it’s a bake mix complete with specially processed lower carb ingredients, leavening and shortening in it. I’d call it the LOW CARB version or Bisquick, in other words. So if you’re low-carbing, I’m not sure what you consider “normal” to have around the house. If your asking can you use regular flour……I would say a resounding NO, if you want to keep it low-carb. You could try to sub in that amount of almond flour, coconut flour (but that requires more egg be added), or maybe unflavored, unsweetened whey protein, or another low-carb bake mix like Atkins Bake Mix, available online and in many health food stores and sometimes GNC outlets. Be aware that ANY of those flour changes will change the flavor and texture, some a little bit, some a lot, and without trial and error, there’s no way I could know how much changing the main ingredients will impact the final product. You just have to try something you DO have around the house and see if it works for ya.
Do you know if this would work with the non-gluten free Jennifer Eloff’s bake mix? I have the ingredients for that one.
Hi Lisa! I feel certain any of her mixes would work in this. I’ve used her GF, LC and Ultimate pretty interchangeably (when I was short on one) with only subtle texture/taste difference. They’re ALL great mixes IMO.
Thanks, Peggy! I’ll give it a go this week!
Sounds great! I don’t have Carbquick and was wondering if Jennifer’s biskmix, not sure how she spells it, would work for the carbquick? Keeping my fingers crossed!
Just don’t know the answer to that, Beth. Never made her Biskmix. I did buy the cookbook that has the recipe recently and plan on trying it one day. You’ll just have to try it and see what results. Hope you’ll post back your findings.
Got to try this one, Peggy. I like the no-cheese part. Thanks for sharing.
This sounds promising!!Thanks for sharing!!
Hope ya like it, Linda!