Feeds:
Posts
Comments

Archive for the ‘BREAD’ Category

click to enlarge

Shown on a Grilled Cheese Sandwich

Sadly, most low-carb breads made with alternate flours simply do not toast well.  They just won’t get…….ummmm……………toasty!!!  😦

This individual serving bread recipe I developed I think is particularly suited for grilling sandwiches.  It toasts up better than any other low-carb bread I’ve tried toasting in 10 years of low-carbing and bread experimentaation. Not sure which ingredient is facilitating that toasty quality though.  Likely it is the oat fiber, but am VERY glad whatever ingredient is doing that!

You can bake this in any microwaveable square container.  I have a plastic bread-shaped container (which isn’t so healthy to cook in actually), so I have switched to using my 4″ square glass dish.  I have not tried baking this bread in a conventional oven, but suspect it would need 350º for around 10-15 minutes.  One recipe can be sliced laterally into two thinner slices after cooling to make 1 sandwich, as shown in the photo above. This recipe is suitable for all phases of Atkins and Keto diets.  It is not suitable for Primal-Paleo lifestyles.

INGREDIENTS:

¼ c. + 1T. flax meal, preferably golden flax meal

1 T. butter  (plus dab more for skillet or panini pan grilling)

2 T. sour cream

1 egg, beaten

½ tsp. baking powder

2 tsp. oat fiber, no substitutes! (omit for gluten-free)

Pinch salt

DIRECTIONS:   Melt the butter in microwave in a small mixing bowl.  Add beaten egg and sour cream. Add all dry ingredients and stir well.  With a rubber spatula, scrape batter into a 4″-5″ square microwaveable container and zap on HI power for 70 seconds or until dry to touch in center (microwaves can vary). Cool a minute and tip out onto cutting board.  Laterally slice as evenly as possible with a long-blade  knife to form two thinner slices.

When ready to construct your sandwich, melt a little butter or olive oil on a non-stick griddle and baste one side of each slice of bread.  Place one slice on griddle, buttered side down.  Add slice of your preferred cheese or meats and top with second slice of bread, buttered side up.  Brown well on both sides for best, “toastiest” results.  Slight over-browning is a GOOD thing here! 🙂

NUTRITIONAL INFO:  Makes 2 thin slices after cutting.  Entire recipe contains: (does not include sandwich fillings)

425 cals, 37.4g fat, 14.1g carbs, 11.3g fiber, 2.8g NET CARBS, 13.8g protein, 497mg sodium

Advertisements

Read Full Post »

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 snacks are less than 1 net carb per puff!  We both love snacking on cheese bread, but what we buy at the store isn’t exactly low-carb.  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.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Special prices on many of our books.  Hurry and place your order today  at https://amongfriends.us/Secret-SALE.php.  After trying any of our cookbook recipes, we sure would appreciate you stopping by Amazon to leave a review here.

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 enhances flavor profile)

1/8 tsp. sea salt

1 c. Carbquik (use a gluten-free bake mix if needed)

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

Read Full Post »

I continue to tweak my Einkorn Sandwich Bun recipe in an attempt to make it whiter and to eliminate the “damp” feeling on the inside.  Suffice it to say I’m getting there.  With today’s experiment I got rid of the “slightly damp” interior that bothered my husband and I both.  When cooled, these were not “damp” feeling inside (just a normal level of bread moisture you would want).  I believe reducing the psyllium husk powder is what dried the interior a bit.

They are also now lighter in color with the addition of a little bit of resistant wheat starch.  Now I admit freely that this isn’t the lowest carb bread recipe out there folks, and clearly not suitable until you’re at or near goal weight.  But if you’re looking for a better low-carb yeast-tasting bread that is really, really good, that is sturdy enough to hold up to hot roast beef with juice for a delicious sandwich, with a very neutral flavor, you NEED to try this recipe. 🙂   Even my husband ate one and said he could learn to eat this bread regularly.    Not suitable until nearing goal weight when slightly higher carbs and grains are permissible occasionally on Atkins carb re-introduction ladder.

For hot-dog buns, form into 6″ “ropes” and slightly press flat on the pan before baking.

NOTE:  This bread, gets a little “tough” when toasted if care is not taken to avoid over-browning.  If only lightly toasted, that doesn’t seem to happen.

INGREDIENTS: 

1 tsp. dry yeast

1/2 tsp. real sugar (consumed by the yeast)

¼ c. very warm tap water

3/4 c. Carbalose flour

1/4 c. Einkorn flour

½ c. almond flour

2 T. psyllium husk powder

2 tsp. baking powder

½ tsp. sea salt

3 T. vital wheat gluten

1 T. arrowroot powder

1 T. Resistant Wheat Starch

1 T. coconut flour

3 egg whites (I used ½ c.+1 T. egg whites from carton)

2½ T. apple cider vinegar

½ c. boiling water (in addition to the warm water listed above)

DIRECTIONS:   Preheat oven to 350º.  Put a kettle of water on to boil.  In a small bowl dissolve the yeast, sugar with the 1/4 c. warm tap water.  Set aside while you continue.  Mix all the dry ingredients in a medium mixing bowl.  Stir well to be sure it is uniformly mixed.  Mix the egg whites and vinegar in a small bowl with a fork, add the proofed yeast mixture, stir to blend and add the mixture all at once to the dry ingredients.  Stir quickly with the fork, to make a uniform thick dough.  Now pour 1/2 cup boiling water over the top of the dough and with the fork, stir very quickly until it comes together into a uniform consistency.  Switch to a rubber spatula and continue to stir and fold the dough as it thickens up to form a single ball of dough.

Spread evenly in the bottom of the bowl and with your rubber spatula portion off 5 equal portions of dough. Scoop up each portion and roll in your palms into a round ball.  Place each ball on a non-stick, silicone-lined or oiled baking sheet.  Press them down slightly to about 5/8″ thick and 4″ round.  They don’t spread much during cooking so they can all fit on one sheet pan.  Make 6 portions for smaller buns with lower carb count.

Pop into preheated 350º oven and bake for about 35-40 minutes or until golden as shown above.  Cool partially before attempting to slice laterally as shown or bag to store.  Like all low-carb cakes and breads, I store these in a gallon ziploc bag in the fridge. 🙂

NUTRITIONAL INFO:  I’ll provide for both size buns:

5 buns: each will contain:  180 cals., 5.72g fat, 22.32g carbs, 10.6g fiber, 11.72g NET CARBS, 10.4g protein, 469 mg sodium

6 buns: each will contain:  150 cals., 5.6 g fat, 18.6g carbs, 8.83g fiber, 9.77g NET CARBS, 8.66g protein, 391 mg sodium

 

 

Read Full Post »

Einkorn Loaf Bread

I took my Lupin Flour Bread recipe, eliminated the lupin flour (I’m allergic) and did some major tweaking to come up with a delicious Einkorn Loaf Bread today.  My husband even said this was quite good and he’s real hard to please with low-carb breads.  It has a nice mouth feel, structure and elasticity one generally only finds in real flour breads.  Einkorn flour is real flour, but I only use 2 T. here, so you can’t really call this bread made from all real flour.  I even included some dissolved yeast for flavor, but it doesn’t impact rise so much.  There’s not enough gluten in 2 T. Einkorn flour for proper yeast “action”.  But it does give a little yeast taste.

I am not eating baked goods right now, so I only tasted and my husband will get to finish off this loaf.  This is going to make very tasty sandwiches.  It slices into fourteen ½” slices or twenty-eight ¼” slices.  Yes, this bread has enough structure to be able to slice it into ¼” slices!  See photo below.  WOO HOO!  🙂

Sadly this bread doesn’t toast much better than most low-carb breads, so I use this mostly for sandwiches and making croutons.  But the crust itself does toast nicely.  Here’s a loaf that I sliced into 27 slices.  I failed to make sure of my 1/4″ accuracy along the way.  But I almost got 28 slices just eyeballing my slices. 🙂

IMG_5168

This smoother crust was a result of heavy whisking of the batter.

I order my non-GMO Einkorn flour direct from Jovial Foods.  Some have found it in Safeways and other stores right on the shelf, but I’ve not been so lucky.  It’s not as expensive as some low-carb baking ingredients.  Einkorn is real, ancient wheat, that has not been hybridized.  I use only the tiniest amounts in the occasional baked goods recipes.  It brings so much texture and flavor for little increase in carbs.  This recipe is not suitable until you are near goal weight (Pre-Maintenance).

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review here.

DRY INGREDIENTS:

½ c. almond flour

2 T. Einkorn flour

½ c. egg white protein powder (I use NOW brand)

2 T. oat fiber

2 T. coconut flour

1 T. baking powder

2 T. golden flax meal (dark flax or a mixture can be used for a darker, nuttier-tasting bread)

¼ tsp. sea salt

3 T. psyllium husk powder (I use NOW brand)

WET INGREDIENTS:

1 tsp. dry yeast dissolved in 2 T. warm water + pinch sugar

5 large eggs, beaten

3 T. olive oil

¼ c. egg whites (I used the ones in a carton)

½ c. boiling water (added last)

DIRECTIONS:  Preheat oven to 350º.  Grease or oil a standard 5×8″ loaf pan and set aside.  Dissolve yeast in 2 T. warm water and add a tiny pinch sugar.  Set aside.  In a large mixing bowl, measure out all dry ingredients.  Stir well.  In another medium bowl, add the first 5 wet ingredients (all but the boiling water) and beat with a fork.  Add the dissolved yeast mixture to the wet ingredients and stir.   Now add the wet ingredients to the dry ingredients and beat well using a rubber spatula. Slowly add the boiling water to the batter and using a whisk, beat until smooth of lumps.  Spoon batter into greased loaf pan and bake at 350º for 30 minutes and test for doneness with toothpick.   If not done, cook 5-10 minutes longer.  Remove from oven and in a few minutes, tip onto board to finish cooling.  Stats below are calculated for 14 slices ½” thick.  I will also provide numbers for entire loaf so that you can figure out your own for the number of slices you choose to cut.

NUTRITIONAL INFO: 

Entire loaf:  1480 calories, 102.8 g  fat, 78.4 g  carbs, 47.2 g  fiber,  31.2 g  NET CARBS,     58.2 g  protein, 2669 mg sodium

If cut in 14 slices, ½”, @ contains: 106 calories, 7.3 g  fat, 5.60 g  carbs, 3.37 g  fiber, 2.23 g  NET CARBS, 4.15 g  protein, 191 mg sodium

If cut in 28 slices, ¼”, @ contains:  53 calories, 3.67 g fat, 2.8 g carbs, 1.68 g fiber, 1.12 g NET CARBS, 2.07 g protein, 95 mg sodium

Read Full Post »

I made some delicious “Melba Toast®” today from a loaf of Maria Emerich’s Amazing Bread (slightly modified).  Given the moisture level of the interior of this bread, I wasn’t sure it would work………………… BUT IT DID!   I used these crisp cracker-like toasts to serve the leftover Smoked Steelhead Trout Spread I whipped up yesterday for lunch.  They were a delicious vehicle for the spread!  My husband was out of town yesterday and didn’t get to taste my delicious spread.  My husband loves Melba Toast® and said these were almost as crisp and tastier than the original!  And the spread was a hit, too!  Can’t wait to try these melba toasts with marmalade in the morning!  This recipe is not suitable (with my modifications) until you are nearing goal weight at the final grains rung of the carb-ladder of Phase 2.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Early orders can be delivered by Thanksgiving.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site.

INGREDIENTS:  (my 2 minor changes to Maria’s recipe in blue)

1 tsp. dry yeast + ½ tsp. real sugar dissolved in:

¼ c. warm water

3 c. almond flour

½ c. Einkorn flour

10 T. psyllium husk powder

4 tsp. baking powder

1 tsp. salt

5 T. apple cider vinegar

6 egg whites, beaten in a bowl with a whisk until frothy

1½ c. boiling water

DIRECTIONS:   Preheat oven to 350º.  You’ll need to first bake the loaf of bread these are made from (unless you already have a loaf baked and ready).  Lightly oil the ends of an 8×4″ loaf pan.  Lay a sheet of parchment (cut to fit) into the bottom that rolls up the long sides of the pan.

In a small bowl, dissolve the yeast in the ¼ c. warm water with the sugar.  Let it sit on your counter while you measure out your other ingredients.

In a medium mixing bowl, measure out all listed dry ingredients.  Stir well to make sure they are uniformly mixed.  Into the yeast/water mixture, add the beaten egg whites and cider vinegar.  Stir well to blend.  Now add the egg mixture to the dry ingredients bowl and stir a few times.  All at once,  pour the boiling water over the mixture and stir quickly and briskly with a fork to pull it together into a contiguous ball of dough.  Switching to a rubber spatula, scrap the sides of the bowl down to get all of the dough.  Spoon the dough into your oiled/papered pan.  Pop into 350º oven for about 1 hour.  Check often after 50 minutes as ovens vary.  When toothpick stuck into center comes out dry and clean, it’s done.  Remove and chill in the refrigerator for at least a couple hours overnight before proceeding.

Preheat oven to 350º.  When the loaf of bread is completely chilled, remove from refrigerator and slice into 40 very thin slices ½cm or 3/16″ thick.  Lay them on a parchment-lined baking sheet.  Pop pan into oven and bake on first side for about 15-20 minutes (again, ovens vary, so keep an eye out on these so as not to over brown).  Remove from oven, turn each toast over and pop back into oven for about another 10 minutes only.  When you are satisfied they have dried out and are lightly browned, remove them and cool.  Serve as is with your favorite jams, jellies.  They will likely lose their crunchiness when stored, but just reheat on low oven setting (300º) awhile, or make fewer of them for immediate consumption.

NOTE:  *For party spreads and cheese balls, you might prefer a smaller, cracker shape.  Just cut the “toasts” in half before baking.  

NUTRITIONAL INFO:  Makes 40 “Melba Toasts”, each contains:

57 cals, 3.86g fat, 4.77g carbs, 2.62g fiber, 2.15g NET CARBS, 2.4g protein, 118mg sodium

  • If cut in halves, recipe makes 80 square crackers with 1.07 net carbs per cracker.

 

Read Full Post »

I went to make a little spinach pizza today and decided to make a couple minor tweaks (less cheese and less oil) to my versatile Mozzy Dough recipe.  Good thing!  These minor changes really improved it!  Those changes have been post to the original post now, with adjustments to the nutritional stats that reflect those changes.  I think you will be pleased with my changes next time you bake that dough.  We sure were.  Anyhow, these little lunch treats were quite tasty.  I ate 2; the hubs ate 3.  I think 1 tsp. jar low-carb Alfredo sauce on the dough before adding the cheese/spinach toppings would be a plus, but I didn’t have any in the house.  I’m going to add a dab next baking.  🙂  And there will be a next baking!  Of that I am certain!  These gems are not suitable until you reach Phase 2 of Atkins.

Our latest two LOW CARBING AMONG FRIENDS cookbooks, Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is coming out soon as well.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order.  Or you can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leaving a review at this site

INGREDIENTS:

1 recipe my Mozzy Dough

1 scant cup (14 Tbsp.) Parmesan cheese shreds

3 oz. frozen chopped spinach

DIRECTIONS:  Boil the spinach 1-2 minutes, drain and dry on paper towels.  Set aside for now.  Make the Mozzy Dough by that recipe’s instructions.  Divide dough into 7 equal portions (a ball about 1½” round).  Press each portion of dough evenly either into 7 slots of a muffin-top pan, a similar ebelskiver pan, or on a parchment-lined baking sheet to about 2-3″ in diameter.  Top each crust with 1 T. Parmesan shreds.  Evenly distribute the spinach on the 7 pizzas.  Finally, sprinkle 1 T. Parmesan shreds on the top.  I thought about some mozzarella at this point, but there is so much in the dough itself, none is really needed on the tops.  Pop pan into a 350º oven and baked for about 15-18 minutes or until golden around the edges.  Serve at once.

VARIATION:   Make these up even smaller, in 28 slots of mini-muffin pans for bite-size party/appetizer version.  Just distribute the toppings out over the 28 equally as possible and divide the numbers below by 4 to get the stats fsor 28 bite-size morsels.

NUTRITIONAL INFO:   Makes 7 Spinach Mini Pizzas, each contains:

202 cals, 15.8g fat, 9.02g carbs, 5.8g fiber, 3.22g NET CARBS, 15.9g protein, 400 mg sodium

 

Read Full Post »

Right out of the oven.

Shells reheated for Tacos/Chalupas.

Cheese Crisps that are somewhere between a browned pie crust, a cracker and a tortilla in texture.  Useful as a corn tortilla substitute.  They were quite tasty with our chili at lunch today, as well as those eaten alone with a smear of butter on top.   As you can see in the photo, they can be folded over nicely for a “taco shell” while still warm, but are ever so slightly chewy in the very center 1″(from the psyllium, no doubt).   You could try browning them more for a crisper center, but be aware the edges are likely to over-brown and taste burned if you cook too long.  I plan to do some further experimenting with this concept when I get to goal weight, adding a bit of cornmeal and Fresh Corn flavoring, but I personally think the cornmeal will jack up the carb count too much and probably not be enough corn flavor to mimic a real corn tortilla for that dear increase in carbs.  🙂

FYI, I fried half of mine in ½” oil but quite frankly, those didn’t look or taste one bit different, were still able to be folded, but were greasier (as you would expect) on the surface from the frying.  So my preference is to bake them and not have to stand over a hot skillet of oil.  This recipe is not suitable for Atkins Induction.

Cheese Crisps

Can be hand-held for Chalupas!

Our latest two LOW CARBING AMONG FRIENDS cookbooks, Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order.  Or you can order these or any of our earlier volumes at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leaving a review at this site.

INGREDIENTS:

Perfect with chili!

1 c. shredded mozzarella cheese

1 c. shredded Cheddar cheese

1 T. olive oil

1 egg, beaten

½ c. Jennifer Eloff’s Gluten-Free Bake Mix

½ c. Carbquik

1 T. oat fiber

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

We used a spoonful of this for our tacos! Yum!

Dash each onion and garlic powder (optional)

DIRECTIONS:  Line two large sheet pans with parchment paper.  Place mozzarella and Cheddar shreds in a large glass or ceramic bowl and microwave on HI for about 2 minutes to thoroughly melt.  The key to success with this dough is to work quickly every step of the way, while the cheese is soft and pliable.  Remove bowl from microwave and quickly blot excess grease (from Cheddar) off the top with paper towels.  Stir quickly with a fork to blend together to blend.  Add the olive oil and stir again.  Add the dry ingredients and then beaten egg last.  Quickly stir to bring the wet cheese and flours to form a ball of dough, making sure to scrape all cheese/dough off the sides of the bowl as you do so.  Knead with your hand 5-6 times right in the bowl to be sure all ingredients are uniformly mixed.  When it is a smooth ball of dough, form a large log of the dough.  Divide the log in half.  Divide each half in half once again.  And finally, those pieces into halves making a total of eight (hopefully equal) balls of dough about 1½” round.  Roll and press onto your parchment-lined pan, pressing with the butt of your palm to about a 5″ circle (you want it very thin but not tearing anywhere).  Pop pans onto two racks in a 350º oven for about 7-10 minutes or until browned as shown above in the photo.  Remove from oven and allow to cool a few minutes.  These were great with chili at lunch today.  Just a hint of cheese taste, but any more and I don’t think you could form this into a workable dough, quite frankly.  You can go down that experiment road if you feel inspired.  FYI, cheddar is much harder to work with than mozzy in what is essentially a modification of the Fathead Pizza Dough recipe.  So if you increase cheese, my recommendation would be to increase the mozzy and not the Cheddar.

NUTRITIONAL INFO:   Makes 8 Cheese Crisps, each contains:

164 cals, 13g fat, 8.15g carbs, 4.92g fiber, 3.23g NET CARBS, 12g protein, 287 mg sodium

Read Full Post »

Older Posts »