Gluten-Free Grain-Free Focaccia

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Now that I don’t use Carbquick much anymore, 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!

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.

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  Before Slicing

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Made as slider buns, cinnamon donuts and herb muffins

This recipe is suitable for Phase 2 Atkins, Keto diets, Primal folks if consumed only occasionally.  This bread would not be suitable for Paleo.

Many more delicious gluten-free bread recipes for bread and baked goods await you in Jennifer Eloff’s latest cookbook series:  Low Carbing Among Friends.  You can have your very own set (or individual volumes) of this fast-selling 5-volume collection of recipes by some of the most talented low-carb cooks on the internet.  Order at Amazon or here: http://amongfriends.us/order.php

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:  https://buttoni.wordpress.com/2012/10/09/peggys-8-seed-spice-blend/

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:

Baked as a Loaf

   Baked as a Loaf

NUTRITIONAL INFO:   Makes 9 large slices, each 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

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4 comments on “Gluten-Free Grain-Free Focaccia

    • I still use, but rarely and only in very tiny amounts in a few recipes. I’m really trying to avoid real flour products. When I use flour, I only use Einkorn (non-GMO) flour from Jovial Foods.com

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  1. Peggy,
    I have been making this recipe from the first day you posted it…and that has been several years now… I love it just as much today… I make the ….hamburger buns… never very off that one….I make a huge batch when I drag it all out to make…..and keep them made up at all times.. they freeze great….. thank you for a great recipe
    that has stood the test of time..
    sorry you don’t care for flax… I never know it is in there unless it would go rancid.
    but i store up ahead and use the foodsaver suck down on the gallon lid..so I don’t have to deal with rancid……… to each his own
    hope you are feeling a lot better…we have missed you
    hugs
    Sheila in GA

    Liked by 1 person

    • I’m planning on making a batch today, which is why I thought I’d re-post it. This is my best bread for sandwiches, I think. I’m actually on-line less and less these days. Would totally get off Facebook, but my account there has to stay active for LCAF to be able to post my recipes. But I try to check in weekly.

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