Buttoni's Low-Carb Recipes

Archive for the ‘BREAD’ Category

This recipe I have been working on awhile.  Texture is chewy like an Indian chapati; flavor very similar to a whole flour chapati.  And best of all……yay! no coconut taste!  Man, I love coconut, but I just really get tired of that feint coconut taste in everything I bake.  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.  See variation notes below for making tortillas with this batter and their nutritional numbers if you do this as tortillas.

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!

INGREDIENTS:

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

VARIATION:  Can be used to make 10 tortillas.  Simply divide dough into TEN portions, roll as thin as possible, cook the same way.  For 10 tortillas, each tortilla would have 126 cals, 11g fat, 13.37g carbs, 7.7g fiber, 5.67g NET CARBS, 4.8g protein, 180 mg sodium

 

 

 

 

 

I just discovered I can make low-carb croutons in my air fryer (Power XL 7 qt 1700 watt basket style).  Using my familiar Einkorn English Muffin as the base, it was a piece or cake, or perhaps I should say a piece of “toast”. 🙂  This time I coated them with my spice mixture, but next time I’m going to put it right into the batter when making the muffin just for ease.  Doubt it will make a bit of difference in the end result.  We both thought these a tasty substitute for high-carb commercial croutons.  To lower carbs, you could use some other low-carb bread or merely eat less of them on your salad.

Croutons

INGREDIENTS: 

1 recipe my Einkorn English Muffin

1 T. extra virgin olive oil

¼ tsp. my Seafood Spice Blend

¼ tsp. each onion powder, garlic powder, black pepper

Dash sea salt

¼ tsp. baking powder

VARIATION:  Use other seasoning blends to change things up a bit

DIRECTIONS:  Make the English muffin by that recipe’s instructions (linked above).  If adding spices to batter, add to batter before baking.  DO NOT slice the muffin laterally when cooked.  Tip muffin onto cutting board.  When completely cooled cut into ½” cubes.  The croutons will toast better if not larger than ½” size.  I found the corner pieces (my dish is oval) toasted the best! Let cubes rest on cutting board for 1 hour to totally dry out.  Turn them over once to try to get them dry to the touch on all surfaces.

When about ready to get meal together, toss them into a medium bowl with 1 T. olive oil.  If adding spices to surface, mix it into the olive oil in the bowl and then toss in your cubes.  Stir well to coat.  Place them in the basket of your air fryer (or in a pan if you have the shelf type.  I placed a cake cooling wire rack on mine to be sure they didn’t fly around during cooking.  My fryer has a forceful fan!  Cook at 375º for about 6 minutes, checking often and shaking to get all sides brown and toasty.  Add more time if needed to get them to a firm and toasty state without them burning.  All fryers are different and the time is variable with each brand/model.  Cool completely before serving.

Low carb breads do not keep their crunchy quality for long, but if you have some leftover (I did) put remainders in a ziplock bag and reheat in the air fryer at 375º for 2-3 minutes to toast them right up again.

NUTRITIONAL INFO:   Makes enough to garnish 4 salads.  Each of the 4 servings will contain:

114 cals, 10.4g fat, 4.6g carbs, 2.25g fiber, 2.35g NET CARBS, 3.33g protein, 94 mg sodium

 

img_3959

I can’t take full credit for this recipe.  My inspirational recipe was Maria Emmerich’s “Healthified Sub” recipe. I changed the water, added yeast for flavor and of course, added some Einkorn flour.  Oh, I also reduced the salt.

Man, the house smells like a bakery while these are baking…..you know that smell!  These rose nicely, have a chewy crust and have a very nice texture inside, as you can see in the photo  above.  They have the mouth feel and taste of real yeast bread, perhaps a wee bit more firm and “elastic”, but not unpleasantly so.  These were simply DELICIOUS!!  I got 8 pretzels from this recipe.   Being made with psyllium, these are VERY filling. 🙂

It goes without saying this recipe, with a bit of flour, is not suitable until you reach the grains rung of the Atkins carb reintroduction ladder in  Pre-Maintenance or Maintenance.  I order my Einkorn Flour from JovialFoods.com.  I order my NOW psyllium husk powder from Netrition.com.

If you want a lower carb bun, either reduce the Einkorn flour, or I just make Maria’s bun as her recipe is written (no Einkorn flour at all), but I would still add the yeast and pinch of sugar, as that adds a lovely yeast taste and aroma to these buns.   As you can see by my picture, I’m not as talented with “shaping” pretzels as some. LOL  Must work on that.  But the dough is somewhat difficult to work with.  sounds like a good excuse to me.  🙂

INGREDIENTS:  

1½ c. almond flour

5 T. psyllium husk powder (I use NOW brand; ABSOLUTELY DO NOT USE  KONSYL BRAND! Been there and what a mess that was!)

2 tsp. baking powder

¼ tsp. sea salt

1 tsp. dry yeast

¼ c. Einkorn Flour (for gluten free version, substitute either 1/4 c. certified gluten-free oat flour or  Jennifer Eloff’s Gluten Free Bake Mix)

Pinch sugar (consumed by yeast)

2½ T. apple cider vinegar

3 egg whites

1 c. boiling water

OPTIONAL:  1 egg white to glaze tops for a sheen.  Coarse-ground sea salt (I used Himalayan Pink Sea Salt).

DIRECTIONS:   Preheat oven to 350º.  Line a sheet pan with silicone sheet or parchment. Mix all the dry ingredients (including yeast) in a medium mixing bowl.  Stir well to be sure it is uniformly mixed.  Boil water.  Mix the egg whites and vinegar in a small bowl with a fork and add all at once to the dry ingredients.  Stir quickly with the fork, to make a thick dough.  Pour the 1 c. boiling water over the dough all at once and using the fork, stir quickly into a smooth mixture.  Now, using a rubber spatula and continue to stir quickly and fold as it thickens up.   Scoop out about 1/3 c. dough, roll on a silicone sheet into a 1/2″ “rope”.  Shape your pretzel, making two rings with a twist in the middle.  Repeat for other 7 pretzels. Place on the parchment/silicone lined pan fairly close together and pop into preheated 350º oven for a total of 45 minutes. If using egg wash, remove pan at 30 minutes cook time,  beat 1 egg white with 1 T. water and brush tops.  Sprinkle with coarse cracked salt.  Pop back into the oven and finish baking for about 15 minutes longer or until as brown as you desire.  Cool on pans before eating, as centers seem somewhat pack-y and “wet” if you don’t wait.  🙂

NUTRITIONAL INFO:   Makes 8 pretzels, each contains:

154.4 cals, 10.6g fat,12.6g carbs, 6.98g fiber, 5.62g NET CARBS,6.53g protein, 193 mg sodium

 

 

 

I miss flat bread when I serve Middle Eastern and Indian foods.  This recipe I have been working on awhile 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.  See variation notes below for making tortillas with this batter and their nutritional numbers if you do this as tortillas.

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!

INGREDIENTS:

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

VARIATION:  Can be used to make 10 tortillas.  Simply divide dough into TEN portions, roll as thin as possible, cook the same way.  For 10 tortillas, each tortilla would have 126 cals, 11g fat, 13.37g carbs, 7.7g fiber, 5.67g NET CARBS, 4.8g protein, 180 mg sodium

 

 

 

I decided to modify my Cheese Thin Buns recipe by adding some Carbquik to the ingredient line-up.   What a marvelous change that makes!  These tasty little bite-size snacks are less than 1 net carb per puff!  We both love snacking on cheese bread, but that isn’t exactly on a low-carb diet.  This is my answer to a late night snack that is suitable on a very low-carb diet.  These are easy to make and I’m certain they’ll be a hit with your family.  If you don’t like things spicy, omit the cayenne; if you do like things spicy, you may even want to increase the amount of cayenne!  🙂  These are suitable once you get to the end of Phase 2 Atkins.

INGREDIENTS:

3 eggs, beaten

½ c. water

2 T. olive oil

2 c. shredded Cheddar cheese

1 T. + 1 tsp. glucomannan powder (there is no substitute for this)

¼ c. whey protein powder (plain, unsweetened)

1 T. (3 tsp) baking powder

¼ tsp. garlic powder

¼ tsp. onion powder

¼ tsp. cayenne pepper (optional but greatly enhanced the flavor layers)

1/8 tsp. sea salt

1 c. Carbquik (use gluten-free bake mix for a gluten-free version)

DIRECTIONS:  Preheat oven to 350º.  Measure out the dry ingredients in a small mixing bowl and stir well to evenly mix.  In a separate medium mixing bowl, beat the wet ingredients with an electric mixer or whisk.  While you are whisking the egg mixture, slowly add in the dry ingredients until all is well blended into a batter resembling pancake batter.  Stir in the cheese and mix it well.  Let the dough stand a few minutes as it will thicken/stiffen up a bit.

I used a non-stick mini-muffin pan.  The cheese will bleed out some oil, so you shouldn’t have to oil a non-stick pan.  But if yours is NOT non-stick, oil the cups of your mini-muffin pan lightly with a brush.  Using a measuring spoon, put 1 level tablespoon of batter into each cup raking it out with a finger to get it all.  Will make exactly 34 muffins, so a second baking will be necessary unless you own two mini-muffin pans.  Pop into 350º oven and bake for 17 minutes or until browning on top.  We found browning enhances flavor, so you may want to even bake yours a bit longer.  Remove from oven and cool a couple minutes.  If cooled a bit, they will come out of the pans with a knife tip’s help without tearing apart.  If removed too hot, you are going to tear them up.

NUTRITIONAL INFO:    Makes 34 Cheese Puffs, each contains:

50.6 cals., 4.52 g fat, 2.13 g carbs, 1.43 g fiber, 0.70 g NET CARBS, 3.06 g protein, 138 mg sodium

click to enlarge

I’ve created a delicious low-carb jalapeno cheese bread and am amazed how much it tastes like traditional cornbread.  Please note:  For me, this bread is better when completely cooled rather than right out of the oven.  I suspect this is because some brands of leavening (baking sodas and powders) have a bit of ammonium bicarbonate (known as Baker’s Ammonia) in them.  This ingredient facilitates leavening in flat goods like cookies and crackers and the gases are released from the flat cookie/cracker surface during baking.  Thicker baked goods like cakes, breads and muffins don’t allow adequate release of this gas and it can linger.  This ammonia smell (right out of the oven), if you have used one of the brands with ammonium bicarbonate, dissipates on day 2.  If you have ever experienced this, take note of the ingredients in your leavening and avoid this particular brand if it is bothersome to you (or label and reserve it for cookies and crackers only).   Flavor is not impacted at all.   This bread is not suitable until you reach the nuts and seeds rung of the Atkins OWL phase.   It is acceptable for Keto diets. It is suitable for Primal diners, if you eat occasional dairy, but not acceptable for Paleo.

This makes up nicely as muffins, too, as the crust is very nice on this bread.  I also discovered that leftovers make an outstanding cornbread stuffing!!  Muffins will only take about 15-20 minutes to cook depending on the size of your muffin cups.

I chose to use fresh jalapeno, but they should make up nicely with well-drained pickled peppers if you prefer.  Those that like their jalapeno bread “hotter” may want to use 2 jalapenos.  My husband and I don’t like ours too hot.  🙂

The corn flavoring I buy is Superior Products brand, which I last bought direct from Superior Products own website.  They have since sold out or changed names to Select Products, but the flavoring hasn’t changed one bit!  Only places I’ve ordered corn flavoring is at Select Products . Naturesflavors.com carries one but I haven’t tried it yet.

For many more delicious low-carb bread recipes, visit the Facebook page for the best-selling cookbooks, LOW CARBING AMONG FRIENDS by Jennifer Eloff and several other very talented cooks, including well-known Chef George Stella!  There you’ll see a preview of the many recipes you will find in this wonderful 10-volume set.  Have no fear, they are also available individually, in regular or coil-bound.  Order yours today at Amazon or at our direct order site here.

INGREDIENTS:

1½ c. almond flour

2 T. coconut flour

¼ c. golden flax meal

1 3/4 tsp. baking soda

1 c. shredded hard cheese of your choice (I used cheddar)

1  jalapeno, seeded, finely chopped (I use fresh, but pickled is fine)

5 eggs, beaten

2 T. coconut oil, melted

2 T. olive oil

1 T. cider vinegar

1 T. Fresh Corn flavoring (optional) Source:  selectflavors.com

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a loaf pan and set aside.  I use an unusual shaped loaf pan, non-standard, that is 4½” wide, 2½” deep and 12″ long.  Similar pans like mine can be found on the internet if interested.  Captureclick to see in my 4x12" x-long loaf pan

Measure all dry ingredients and cheese into a medium measuring bowl, stir and set aside.  Seed and finely chop jalapeno and add. Add cheese and stir all dry ingredients together to blend.   Add all liquid ingredients to the mixing bowl and stir to blend.    Using a rubber spatula, scrape batter into greased loaf pan and pop into preheated oven for 30 minutes.  Ovens vary, so check with toothpick test.   Remove and cool in pan a few minutes.  Run sharp knife around edges to loosen and gently tip out onto a cutting board. Slice into 10 servings.  This is best cooled and then re-warmed.  See note in red above.

SPECIAL NOTE:  This bread makes an outstanding “Cornbread” Stuffing for your holiday turkey as well, with or without that corn flavoring!

NUTRITIONAL INFO:  Makes 10 slices, each contains: (calculated using 1 c. cheese only)

242 calories, 21 g fat, 6.2 g  carbs, 3.2 g  fiber, 3.0 g  NET CARBS, 9.95 g  protein, 386 mg sodium

I’m currently following the lowest carb diet I have ever done.  Not quite an Atkins Fat Fast, but pretty darn close.  I’m only eating protein, cheese, eggs, fat, olives and avocados for awhile.  So my creative hat kicked into gear today.  I know a lot of low-carb breads and pancakes are made with just cream cheese and eggs, so I thought I’d go down that road to create a bagel for lunch.  I was going to eat the olives “on the side”, but decided to incorporate them into the bagel, as my husband and I have always enjoyed a good olive yeast bread.  Well, these are far from a yeast bread, but they did come out quite good.

I used a doughnut pan to make these, but if you don’t have one, you could use a muffin-top pan, or make them shallow in the bottoms of pans for making large muffins.  Who says they have to have holes in the middle?  🙂

This recipe is suitable once you get to Atkins phase 2 since there is almond flour in them.  Many more of my tasty recipes are in Jennifer Eloff’s LOW CARBING AMONG FRIENDS cookbooks.  Chef George Stella and other great low-carb cooks have participated in this on-going project.   Special complete 10-volume set pricing is going on right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe or two, do stop by and leave a review at Amazon here.

INGREDIENTS:

2 T. cream cheese, softened

1 beaten egg (I used extra large)

2 c. shredded mozzarella cheese

10 black olives, chopped very fine

1 T. olive or coconut oil (for batter)

1/8 tsp. each garlic and onion powders

1T. almond flour (or some low-carb bake mix if allergic to nuts)

1 tsp. my 8-Seed Spice Blend (or similar bread-topping blend)

1 T. olive or coconut oil (to grease pan)

VARIATION:  You could omit the olives, reduce or omit onion & garlic powders for a plain bagel. 

DIRECTIONS:  Preheat oven to 375º.  With a basting brush, oil the 6 slots of your pan with 1 T. olive oil.  Set aside while you mix up the batter.  Soften cream cheese in microwave in a medium ceramic/glass mixing bowl.  Add in all other ingredients to the cream cheese and blend well for a few minutes with a rubber spatula to try to distribute the cream cheese evenly throughout the mozzarella.  Spoon the batter equally into the 6 pan slots, pressing it down with your spoon or fingers to compress batter tightly in the slots.   Pop into 375º oven and bake for 20 minutes or until browned on top.  I pulled mine out a tad too soon at 15 min., as the browner ones were the tastiest.  Allow bagels to almost completely cool before attempting to remove from the pans with a knife point to help lift them.   If you try while they are hot, they will tear up, as my first one did.   Serve with salads, Greek foods, Italian food or just by themselves.  Mmmm, they are GREAT!

NUTRITIONAL INFO:   Make 6 bagels, each contains:

220 cals, 18.3g fat, 2.53g carbs, 0.40g fiber, 2.13g NET CARBS, 11.7g protein, 286 mg sodium


Click for Atkins Induction ↓Recipes↓

Enter your email address to subscribe to this blog and get my recipes direct via email.

Click for our Cookbooks Facebook page

Follow my Pinterest Board:

My blog made the list at #27!

Blog Stats

  • 19,148,006 hits