I believe this is the very best bread for toasting I have made to date. The one in my Grilled Cheese Sandwich is still good, mind you, but this one tasted more like regular white bread toast of times past. Both I and my husband thought so. So this one is going to earn the name of Toasting Bread, and rightfully so, until I find/create one that is better. So this is where I’m stopping on “toast” for now. I can’t wait to try this for grilled cheese sandwiches! This recipe, although very tasty, must be delayed until you reach Atkins Pre-Maintenance Phase 3, the grain level of carb reintroduction. But it is certainly worth the wait. Depending on whether you slice your breads into 2 or 3 slices, these tasty, filling breads topped with warm butter and marmalade make a delightful breakfast for you morning coffee, and for only 4.1 net carbs (plus the topping you use)! By the way, buttered as a muffin, unsliced, these make pretty darn tasty biscuits, too!
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8 oz. cream cheese, softened
4 large eggs, beaten
1 c. (see note below) Jennifer Eloff’s Gluten-Free Bake Mix
½ c. CarbQuik Bake Mix
½ tsp. each baking powder & baking soda
1 T. olive oil to grease pan slots
NOTE: I was nearly out of my made-up batch of Jen Eloff’s bake mix, and in a hurry this morning, decided to just go on and use ½ c. her mix and ½ c. my at-the-ready Einkorn Bake Mix. No difference in carb counts for ½ c. of both mixes. Therefore you could use all my Einkorn Bake Mix if you prefer. 🙂 As to whether that change made the bread toast better? Who knows? I plan to try it with all Jen’s mix next time and see. I’ll post back my findings.
DIRECTIONS: Preheat oven to 350º. I bake these in 8 12 oz. canned chicken cans I have been saving for some time. You can use mini round cake or pie pan tins. Last resort, you could use the oversize muffin pans, but it will take 8 slots/portions (probably two separate bakings unless you have two of the 6-slot large-muffin pans) in order for the numbers below to be accurate. With a brush, lightly oil the bottoms and sides of your pans. Mine did not stick, but if you’re worried, cut some small parchment rounds for the bottoms of your pans.
Soften cream cheese in a medium glass mixing bowl in microwave. Beat with a whisk until smooth. Add in eggs and whisk until smooth. Add in the rest of the dry ingredients and when whisked smooth, scrape down the bowl with a rubber spatula. I didn’t use a measuring cup, but used my spatula to spoon up around ¼ cup of batter and fill each of the 8 oiled round pans. I distributed the remaining batter as evenly as I could among the 8 pans. Tap each pan on the counter to eliminate bubbles/air holes. Set pans on a baking sheet and pop into 350º oven for 20 minutes. Ovens vary, so keep an eye out. Remove pan from oven and cool a minute or so. Run a knife tip around the sides, lifting the bread as you do so. Invert and tip the bread out of pan (only 1 of mine tried to stick to the pan). Slice laterally into 2 or even 3 thinner slices and toast lightly in your toaster. Serve with soft butter and the jams/jellies of your choosing.
NUTRITIONAL INFO: Makes 8 round breads. Each whole bread (unsliced) contains: (Divide these numbers by 2 or 3, depending on how you slice them for toasting.)
195 cals, 15g fat, 11.02g carbs, 6.87g fiber, 4.15g NET CARBS, 11.7g protein, 219 mg sodium