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Archive for the ‘BREAD’ Category

This recipe is a slight modification of my new Toasting Bread recipe.  I merely added some psyllium to the original batter.  They came out soft, neutral in flavor and resilient to handling.  Made GREAT roast beef sandwiches for our lunch today.  The hubs said that was the best roast beef sandwich he had enjoyed on low-carb bread in years!  So a two thumbs up on this one from both of us.  This recipe is not suitable until you are in Pre-Maintenance or Maintenance on the Atkins plan.

Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 & 9 (due out in October) are almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php  Order any of the team’s cookbooks from AmazonLIMITED TIME SPECIAL OFFER:  Currently we have a special offer on a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this incredible bargain if you’ve held off and would like to purchase the complete series!  And please, if you’ve already bought Volume 8, we sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

8 oz. cream cheese, softened

4 large eggs, beaten

1 c. my Einkorn Bake Mix or Jennifer Eloff’s Gluten-Free Bake Mix

½ c. CarbQuik Bake Mix

½ tsp. each baking powder & baking soda

1½ tsp. psyllium husk powder (I use NOW brand)

1 T. olive oil

DIRECTIONS:  Preheat oven to 350º.  Line two sheet pans with parchment paper.  Set aside.  Prepare the batter. Soften cream cheese in a medium glass mixing bowl in microwave.  Beat with a whisk until smooth.  Add in eggs and olive oil and whisk until smooth.  Add in the rest of the dry ingredients listed and whisk smooth.  Scrape down the bowl with a rubber spatula.  I didn’t use a measuring cup, but used my spatula to spoon up about into 4 well-spaced piles on the papered pans.   If more batter left, evenly distribute into the 8 piles total.  Smooth out fairly thin with your spatula or back of a spoon.  Aim for roughly 4″ rounds with 3/4″ space between them.  Pop into 350º oven for 15-20 minutes or until golden.  I intentionally under-browned one pan of mine so that I could re-heat them without overly drying them out or over-browning.  Ovens vary, so keep an eye out!  When as golden as you like, remove pans from oven and cool.  Enjoy with your favorite sandwich fillings.  Store extras in a plastic bag in the refrigerator.

NUTRITIONAL INFO:   Makes 8 thin round breads.  Each bread round contains:  Takes two to make a sandwich as I find them too thin to slice, so each person is eating 8.3 net carbs plus your sandwich fillings.

195 cals, 15g fat, 11.02g carbs, 6.87g fiber, 4.15g NET CARBS, 11.7g protein, 219 mg sodium

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Toasting Bread

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!

Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Volume 9, due out in October, once again has mostly my recipes with a sprinkling of George Stella’s and Jennifer Eloff delights.  EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php  Order any of the team’s cookbooks from Amazon  or here: amongfriends.us/order.phpLIMITED TIME SPECIAL OFFER:  Currently we have a special offer on a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this incredible bargain!  And please, if you’ve already bought Volume 8, we sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

8 oz. cream cheese, softened

4 large eggs, beaten

1 c. (see note below) Jennifer Eloff’s Gluten-Free Bake Mix

½ 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

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I miss not having any flat bread when I serve Middle Eastern and Indian foods.  This recipe I have been working on is finally where I want it both in texture (very chewy) and flavor (no coconut taste).  It is excellent hot with just butter, will work well with your favorite curry recipes, or for rolling or dipping into some hummus or Syrian Za’atar herb/oil mixture well-known throughout the Middle East.  I think any way you decide to serve it, this bread will come very close to your expectations.

This recipe is not suitable until you are at the grains rung of the Atkins carb re-introduction ladder as there is flour product in it.  But I found this necessary as all trials for such flat breads using coconut flour alone, almond flour alone or any combination thereof just has not done it for me.

Although this can be used as an Indian chapati substitute (flavor is very similar), I’m presently working on a chapati recipe that will cook up even thinner and have more of a whole wheat taste, hopefully.  Stay tuned!

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Order your books from Amazon  or our direct order site: amongfriends.us/order.php. If you’ve already purchased a copy, I sure would appreciate your taking a moment to stop by and leave a review of any recipe you’ve tried:  https://www.amazon.com/Atkins-friendly-Wheat-free-Sugar-free-Gluten-free-Cookbooks/dp/099829974X/ref=sr_1_1?s=books&ie=UTF8&qid=1523112817&sr=1-1&keywords=Low-Carbing+Among+Friends+Volume-8

INGREDIENTS:

Spread with Za’atar Herb Oil

1 c. low-carb CarbQuik bake mix (I order at Netrition)

1 c. almond flour

½ c. Einkorn flour (I order from Jovial Foods)

3 T. psyllium husk powder (no substitute available)

1½ tsp. baking powder

¼ tsp. sea salt

2 T. olive oil

1¼ c. boiling water (added slowly, as all may not be needed)

1 T. olive oil for browning on griddle

DIRECTIONS:   Bring a kettle of water to boil and pour off 1¼ c. into a measuring cup (preferably one with a pour spout) and have by your work bowl.  Measure dry ingredients into a large mixing bowl and stir well to blend ingredients evenly.  Drizzle the 2 T. olive oil over the dry ingredients.  With water in your left hand and a fork in your right, slowly pour most of the water (1 c.) over the dry ingredients whisking with your fork continuously as you do so.  All should begin to come together into a single mass of dough.  It will firm up as you work the dough.  Only add the remaining water (in small increments) if the mass of dough seems too dry to knead.  Dough will be a little sticky at first, but it dries slowly as you work it.  Use a silicone spatula to help you work the dough into a contiguous ball of dough and to scrape down the sides of the bowl to get all the dough.  Let dough sit on counter for 12-15 minutes or until you can hand knead it.

Knead the dough 8-10 times.  You can dust your hands with some low-carb flour to help you with handling if need be, but if the dough has set long enough, it should be getting dry enough extra flour dusting should not be necessary.

Set dough ball on a silicone sheet (or a piece of plastic wrap “glued” to your counter with a swipe of water), form a log shape with the dough.  Cut the log into 8 equal pieces.  Roll each into a smooth ball of dough with your palms and set on the edge  of your silicone sheet while you work.  Cover with a clean kitchen towel if you are a slow worker so it won’t dry out.  Heat a non-stick griddle to medium-high heat.  The remaining 1 T. olive is for oiling the griddle.  with your spatula, dot the griddle lightly between batches as you cook the breads, much as you do when making pancakes.

I cook 2 flat breads at a time on my griddle (spans 2 stove burners).  Using your palms and fingers, press 1 ball of dough on your silicone sheet into a 5-5½” circle.  Again, you can dust your hands with low-carb flour if need be, but I found it wasn’t necessary.  Lifting the silicone sheet, tip the flat dough round onto your free hand and transfer to hot, oiled griddle (toward the back).  Repeat for 2nd ball of dough on the front of the griddle.  Brown them to a golden color on both sides.   Remove to a serving platter and set near stove to keep warm while you cook the remaining 6 breads.  Serve at once with butter, za’atar herb/oil mix or your favorite Middle Eastern foods.

NUTRITIONAL INFO:  Makes 8 flat breads, each contains:

157 cals., 13.8g fat, 16.7g carbs, 9.62g fiber, 7.08g NET CARBS, 6g protein, 224mg sodium

 

 

 

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Cheese Flat Bread

Made some tasty little cheese flat breads tonight.  They were wonderfully cheesy and were nice with our pork chops and green beans.  This recipe is quick and simple with my Einkorn Bake Mix at the ready.

These are suitable once you get to the grains level of the Atkins carb re-introduction ladder in Phase 2.  A nice variation on these would be to chop a jalapeno and sprinkle into the batter.  I think I’ll try that next time I make them. They were tasty, so there will definitely be a next time.  🙂

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS featuring some new creations by Chef George Stella and Jennifer Eloff.  Order at Amazon  or amongfriends.us/order.php.

INGREDIENTS:

1 c. shredded sharp cheddar cheese

1 c. shredded mozzarella cheese

½ c. my Einkorn Bake Mix

2 eggs, beaten

DIRECTIONS:   Preheat oven to 350º.  Line a baking sheet with either parchment or a silicone sheet.  If you would prefer a muffin shape, use a non-stick muffin pan, a silicone pan or oil the slots slightly. I like the flat ones so any leftovers can be used to make sandwiches.  🙂

In a medium bowl, beat the eggs.  Add the two cheeses and the bake mix and stir well until it is uniformly forming a moist ball.  Divide into 6 equal portions and slightly form into balls.  Place on lined baking sheet and slightly flatten (or fill muffin cups with 1/6 of the batter and press down a bit.  Pop into preheated 350º oven for about 17-18 minutes or until they are golden.  Remove and serve at once.

NUTRITIONAL INFO:   Makes 6 portions, each contains:

205 calories, 15.5g fat, 4.46g carbs, 0.76g fiber, 3.7g NET CARBS, 13.3g protein, 3353 mg sodium (you can lower carbs by using another low-carb bake mix)

 

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Banana Bread

To give credit where it is due, the basic sweet bread batter that inspired this creation was a  recipe of Low Carb Yum’s I saw here at Sugar Free Low Carb Recipes.  I changed it up by adding vanilla, sweetener, baking powder and glucomannan powder.  I believe the smooth texture is now the perfect foundation for my favorite sweet breads.

This morning, I added 2 mashed bananas for a lovely banana bread (cut into 18 slices) that only has 3.74 g. net carbs per slice!  The texture of this batter is amazingly smooth and moist.  No crumbling!  The basic batter only has 1.08 g. net carbs (cut into 18 slices), so conceivably you could add any variety of fruits, dried fruits, nuts and flavorings for an endless variety of breakfast/dessert sweet breads.  Be sure to add in the added carbs for any nuts you add and recalculate your new per-serving numbers, because the numbers below only reflect the basic batter and 2 mashed bananas.  This is suitable for Atkins OWL or above and I believe for Paleo-Primal adherence as well.

This recipe appears in Vol. 5 of Jennifer Eloff’s latest cookbook series Low Carbing Among Friends.  These books are a compilation of fantastic recipes from well-known low-carb cooking gurus on the internet.  Even George Stella has participated in Jennifer’s latest cookbooks. They would make a wonderful addition to any low-carb cook’s library and you can order your copies at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

1 T. glucomannan powder

1 tsp. baking powder

Sweetener of choice to equal ½ c. sugar (I used ¼ c. Steviva)

1 stick unsalted butter, melted

3 T. coconut oil

½ tsp. vanilla

8 eggs, beaten

2 mashed bananas

DIRECTIONS:  Preheat oven to 350º.  Grease a loaf pan with a bit of coconut oil or butter.  I use an odd-size loaf pan 4″x 2½x 10″ that allows me to get 18 smaller slices from my loaf.  Using a standard loaf pan, you may only get 9 slices and have to cut them in half to get the carb values shown below for each of my 18 slices.  Mix dry ingredients in a small mixing bowl. In a larger bowl, beat or whip all wet ingredients.  Add the dry items to the wet and whip with a whisk or electric mixer until smooth. Fold in your desired fruit, nuts or flavorings and stir well.    Spoon batter into greased pan, level with a spoon and bake at 350º for 40-45 minutes or until a toothpick stuck into center comes out dry/clean.  Cool a bit, slice into 18 servings (or 9 cut in halves) and serve warm.

NUTRITIONAL INFO:  Makes 18 servings, each contains: (2 bananas calculated in below, but no nuts)

141 calories, 12 g  fat, 5.61 g  carbs, 1.87 g  fiber, 3.74 g  NET CARBS, 4.24 g  protein, 90 mg sodium

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My mother used to make a yeast bread recipe for Onion-Dill Bread when I was in high school.  We loved it!  I was thinking of that today and wondered if it could be done as a biscuit.  Thought that might be good with our dinner tonight, so I took my Einkorn RWS Biscuit recipe and tweaked it a bit to add the requisite cottage cheese and flavorings this bread is famous for.  Well we both gave it a thumbs up!  A definite keeper.  Slathered in butter these are divine!  These would not be suitable until you are in Pre-Maintenance or are near/at goal weight due to the Einkorn and Carbalose flours in them.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php

INGREDIENTS:

2 c. my Einkorn Bake Mix

½ c. shredded Monterey Jack or Mozzarella cheese

2 large eggs, beaten

4 T. Resistant Wheat Starch 75 (I order at Netrition.com)

¼ c. cottage cheese

½ tsp. each dried dill weed and onion powder

2 T. Carbalose flour to help form shapes

DIRECTIONS:  Preheat oven to 350º.  Place parchment or a silicone sheet on your baking pan and set aside. In a large mixing bowl, measure out 2 c. my bake mix.  Stir well with a fork rework any shortening lumps until the mix is again the texture of grainy cornmeal.  Add all remaining ingredients but the Carbalose flour.  Stir dough with a rubber spatula and form into a ball.  Dust the dough and your hands lightly with Carbalose flour and knead the dough 4-5 times.  Form dough into a log and cut into 7 equal portions (about ½ c. batter each).  Form the seven dough into smooth balls (dust Carbalose on your hands again if needed) and set them on pan spaced evenly.  Slightly flatten the tops to create a 1″ tall x 2″ wide biscuit shape.  Pop pan into 350º oven for 15-17 minutes or until dry to touch in center and lightly browned.  These rise up nicely and spread modestly during baking.   🙂  Serve hot with butter. Leftovers should keep nicely for a week in the fridge in a plastic bag or in the freezer for up to a month.

NUTRITIONAL INFO:   Makes 7 large biscuits, each contains:

276.3 cals., 20.3g fat, 15.1g carbs, 7.17g fiber, 7.93g NET CARBS, 216 mg sodium

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Rind-Korn Biscuits

These biscuits were inspired by a recipe of Widget (on Low-Carb Neighborhood forums).  She developed a biscuit that uses almond flour and pork rind flour.  I have been meaning to try them for ages but simply have not.  So this morning was the day.  But I decided to put my experimenting cap on.  First off, I added a little Einkorn flour for the flour-y flavor and texture it brings to baked goods.  Second, I could tell that they were going to be way to sweet for our taste, so I reduced the sweetener by a whopping 2/3!  I also got 7 biscuits and surprisingly had to cook them quite a bit longer.  The only other change that I WISH I had made, was to not use a silicone muffin pan.  I like my biscuits brown on top and bottom.  So I encourage you to use a metal pan if you try these.  These are so delicious I will definitely be making them again.  I also like that the recipe only makes 6 biscuits, as I personally don’t care for re-heated low-carb biscuits.  They dry out too much in my opinion and sometimes give off a taste of the leavening with reheating.  These biscuits are not suitable for those still on Atkins Induction or very early in their weight-loss journey.  That said, you can eliminate the Einkorn flour, making them more like her original recipe, and enjoy them as soon as you get to the nust level of the Atkins carb re-introduction ladder.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes! Chef George Stella and Jennifer Eloff have also included several tasty new creations! Order your copy (or any of our earlier cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

3/4 c. almond flour

2 T. Einkorn flour

1/4 c. ground (½ oz.) pork rinds

2 tsp. Splenda (or 2 tsp. sugar equivalent of other sweetener)

1 tsp. baking powder

4 oz. cream cheese, softened

2 large eggs, beaten

DIRECTIONS:  Preheat oven to 350º.  Lightly oil 7 cups of a muffin tin.  Soften cream cheese and whisk it smooth.  You don’t want any lumps in it.  Whisk in the eggs until the mixture is creamy smooth.  Add in all dry ingredients slowly, whisking between additions.  Spoon the batter into 7 oiled cups equally (about 3 T. batter per slot).  Tap pan on counter to release any air bubbles.  Pop into 350º oven and bake for 20-25 minutes (ovens can vary) or until lightly golden on top.  Remove and serve hot with butter and your favorite jams or jelly.

NUTRITIONAL INFO:   Makes 7 biscuits, each contains:  161 calories, 13.7 g fat, 4.85 g carbs, 1.42 g fiber, 3.43 g NET CARBS (without Einkorn flour, 2.43 NC), 7.12 g protein, 179 mg sodium

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