When it comes to the commercial sliced white bread we all ate growing up, I’m getting real close to that texture and neutral flavor with this recipe. I made an outstanding tuna sandwich today and didn’t have to suffer the taste of flax! This “white bread” version has a much softer texture than my darker version. This bread is not the slightest bit crumbly, thanks to the chia gel.
This quick bread is suitable for all those who have reached the nuts and seeds rung of the Atkins OWL carb ladder and for Keto followers. With the whey protein, this is not suitable for Primal-Paleo followers.
You can get chia seeds at most health food stores, Whole Foods, probably Trader Joe’s, and also order them from a variety of on-line sources, including Netrition.com and most on-line pharmacies. I always grind the seeds in a blender or coffee grinder so they will be less visible in my baked goods and dessert recipes.
CHIA GEL RECIPE: In a small lidded jar mix 1 T. ground chia with 9 T. water. Screw lid on and shake it up every 3-5 minutes or so until it gels up (about 10 minutes total). Any leftover gel will keep in the refrigerator for about a week for making more bread or chia puddings/shakes.
This bread is more suited to sandwich making, as it doesn’t toast any better than most non-flour breads do. It will brown nicely and firm up enough for spreading your jam on, but it’s never going to get that crunchiness or toasted grain taste we all love without real flour. :) Just not gonna happen. No big surprise there.
Added note: I cooked this in a conventional 350º oven today just to see how that would work. I quadrupled the recipe and cooked the batter in a small 7½ x 11½ parchment-lined pan to make 4 servings (8 thinner slices). It cooked in 18 minutes, but I don’t think I care for the results. It looks and tastes different cooked that way. This recipe is best suited to microwaving, followed if desired, by light browning in a broiler or toaster.
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DISCLAIMER: I receive no remuneration for this cookbook promotion nor for the inclusion of my recipes therein. I do so simply because I think they are GREAT cookbooks by some extremely creative and talented cooks!
1 large egg, beaten
1 tsp. olive oil
½ T. chia gel (made by the recipe above)
1½ T. water
2 T. whey protein powder, unflavored, unsweetened
¼ c. almond flour
½ tsp. baking powder
DIRECTIONS: In a small mixing bowl, beat the egg, olive oil, chia gel and water together until smooth. Measure the dry ingredients on top and stir to blend well. Pour into square baking dish that is at least 1″ deep. Microwave on HI for 1 minute. Center will be dry to the touch when it is done. Cook few seconds longer if needed. Tip out onto cutting board and cool a few minutes. Slice laterally as evenly as possible into two thinner slices and enjoy any way you would normally use sliced white bread!
NUTRITIONAL INFO: Makes 2 slices. Entire recipe contains:
26.4 g fat
8.1 g carbs, 3.3 g fiber, 4.8 g NET CARBS (both slices!)
32.4 g protein
454 mg sodium