Peggy’s Sliced Bread

Peggy's Sliced Bread

I decided to make my Focaccia Sheet Bread recipe without the shredded cheese this time to see how that would bake up.  Well, I’m totally astounded at how good this came out.  Only difference between this and commercial sliced white bread is it isn’t as white and it has, of course, a full soft crust atop each slice.  Not a bad thing in my book. Warm and buttered, it reminds me of a British crumpet, just no yeast taste (that may be my next experiment).  I have to admit, both flavor and texture were outstanding!  An added bonus, this bread is somewhat elastic, in that it DID NOT break apart in my hands even with a piping hot hamburger patty between two very thin pieces that were sliced laterally out of one whole slice.

Due to it’s fairly plain “white-bread” flavor, I also see potential for this basic batter in dessert/sweet applications.  Due to the Carbquick, this bread would not be suitable until the grains rung of the OWL phase of Atkins.  If you use Carbquick, it will not be gluten-free, either.  See gluten-free recommendation in recipe below.

To make bread sticks, take one slice and cut as desired, baste in 2 tsp. butter, sprinkle of garlic powder and a smidgeon of oregano and Parm.  Toast lightly in broiler just until surface slightly begins to brown.  Entire slice is 1 serving for 2.83 net carbs.  Great with  soup or for dipping in hummus made from cauliflower.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.phpDISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

8 oz. cream cheese, softened

4 large eggs, beaten

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

½ c. Carbquick bake mix (use ½c. more Jennifer’s mix for 100% gluten-free version.)

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium bowl and beat in the eggs.  Add in all dry ingredients and stir until well blended.  Line a 12 x 16½”  or 11 x 16 baking pan with parchment or silicone/Silpat sheet.  Use a smaller pan if you are wanting thicker pieces than shown.  Spoon the batter onto pan in evenly spaced globs.  Using fork or rubber spatula, evenly spread out the batter to the edges of the pan, trying to see that it is uniformly thick throughout, especially at the edges of the pan.  Pop into preheated oven and bake for 20-25 minutes or until golden and firm to the touch in the center.  Remove and slightly cool.  Cut into 12 “slices”.

NUTRITIONAL INFO:  Makes 12 slices, each contains:

144 calories, 12.6 g  fat, 6.08 g  carbs, 3.25 g  fiber, 2.83 g  NET CARBS, 8.9 g  protein, 235 mg sodium

Flax-Whey Protein Bread

Click to enlarge. Sprinkled with 8-Seed Crust blend

Sprinkled with 8-Seed Crust blend

This bread is my previous Low-Carb Flax Bread that is evolving for the better.  I’m not so fond of the taste of flax and have made some further changes to my first Atkins Induction-friendly recipe.  Those changes are reflected below.  The result has a lovely taste and texture, although not as good as my gluten-free focaccia recipe…….but I can’t have that right now as I’ve returned to an ULTRA low-carb regimen.  Just replace 1/2 cup of the golden flax with the dark flax and sprinkle some caraway seed on top for a rye version.  Although not particularly low-calorie, this bread has only 1.05 net carbs per slice!  Better yet, a slice is thick enough to laterally slice into two thin slices for toasting at breakfast!

If you’re not familiar with oat fiber (please don’t confuse with its carbier cousin oat bran!) it has 26 grams carbs per serving and nearly 26 grams fiber, so it’s a wash on the carbs after subtracting the indigestible fiber.  Technically it comes from the oat grain’s husk, and grains aren’t allowed during Induction.  You CAN omit it here, but it adds much flavor and texture to this bread.  Oat fiber comes from the outer husk of the oat.  I have never gained eating small amounts of it, so I include it in most all of my baked goods.  Your mileage may vary, so tread carefully the first time you consume oat fiber. If you gain or find it stirs carb cravings, then by all means, do not eat it again until you get to the grains rung of the Atkins Phase 2 OWL carb ladder.

I prefer baking this bread in a large sheet pan, because I can easily cut into 16 uniform slices, with more crust, too!  It also is pretty easy to slice each portion laterally if you wish even thinner slices for toasting.  I just can’t slice real thin slices with a loaf of most low-carb breads…….I just can’t, without botching the slice totally.

Here’s one happy customer’s reaction to this bread:

I am so happy I found your site. I have made this recipe 3 times. and it is so good. My pan is 10X13, but it works find for me. We both think it taste like cornbread.
So I have added some stevia to make it a little sweet. And I use coconut oil instead of olive oil and increased it to 1/4 cup.
I have not had any bread for the last few years. And I can’t seem to get enough of this since I have been making it.
I really like that it slices, and stays together.
I will have to try the Low-Salt Sandwich Bread and see how it is with out cheese. I bet it is just as good.
I like it because it is Low Carb and have alot of protein.
Thank You

 

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1 c. golden flax meal

1/3 c. oat fiber

2 T. glucomannan (konjac) powder

1 tsp. dry yeast dissolved in 1/3 c. warm water

1½ c. plain whey protein

¼ tsp. salt

1T + 1 tsp. baking powder

7 eggs

1 c. shredded Monterrey Jack

4 T. olive oil

DIRECTIONS:  Preheat oven to 350º.  Mix all dry ingredients and cheese in large bowl.  Add eggs, water and oil, beating eggs well until batter is well blended.  Line 11×17 sheet pan with parchment.  With a rubber spatula, scrape batter onto parchment.  Using the back of a dinner fork, spread batter from the center out to the edges of the pan, as evenly as possible.   I sprinkle caraway or other spices seed over half the sheet bread.  Bake for around 18 minutes until center is dry and springs back when touched.  Avoid over browning.  Cool and cut into 16 equal slices.  I store this bread in a gallon plastic bag in the fridge until ready to use.  It keeps about 2-3 weeks.  Can be toasted or rewarmed in a low oven.  This recipe rises enough (3/4″ thick) that you can actually slice it laterally and get a sandwich (2 slices) out of each 1/16th slice of this bread!  That really helps keep you within your daily carb limits!  This bread freezes well but remember to never freeze bread longer than a month, ANY bread, low carb or otherwise, as it dried out beyond edibility.

NUTRITIONAL INFO: Makes 16 portions, each contains:

195 calories, 14.77 g  fat, 7.27 g  carbs, 6.22 g  fiber, 1.05 g  NET CARBS, 14.6 g  protein, 237 mg sodium

Spinach Cheese Bread

Spinach Cheese BreadAt 11:00 today I started thinking about that wonderful Spinach Pizza I used to get at Mazzio’s.  But I didn’t want to make a pizza today per se.  I got out my best pizza crust recipe, modified it a wee bit, added more cheese and some spinach and MAN!  Was this ever good.  And look how low-carb it is!!!!!    Even my husband said “This is really good, Peggy!  Be sure to upload this on to the blog!”   And it was so easy, we were eating it at straight up noon!  This is not suitable for Induction but OK for Atkins Phase 2 and beyond.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

½ c. almond flour

¼ c. whey protein powder, unflavored

¼ c. golden flax meal (or more whey protein powder)

1 tsp. baking powder

2 T. oat fiber (not the same thing as oat bran!)

4 T. (2 oz) cream cheese, softened

2 eggs, beaten

1 tsp. apple cider vinegar

1 T. heavy cream

1 tsp. dry yeast, well-dissolved in 2 T. warm water

2 c. shredded Monterey Jack or Mozzarella cheese

1 c. frozen chopped spinach (I did not thaw)

VARIATION:   Remove from oven before fully done, spread a few tablespoons Alfredo sauce and some more sprinkles of spinach on top.  Dust with Parmesan and pop back into oven for more of a true spinach pizza result.  (variation not figured in the nutritional numbers below)

DIRECTIONS:  Preheat oven to 350º.  In a medium mixing bowl, measure out all dry ingredients but the yeast.  Stir well.  Dissolve the yeast in the 2 T. water.  Add to bowl with dry ingredients.  Add in the beaten eggs, cream, vinegar and softened cream cheese.  Beat the wet ingredients into the dry a few strokes.  Add the Jack or mozzy cheese shreds and un-defrosted spinach (break up clumps as you go) and stir to form a thick batter.  Line a 9″ x 12″ sheet pan with silicone or parchment.  Spread batter evenly to fill the pan.  Pop into 350º oven for about 20 minutes or until lightly browned and dry to the touch in the center.  Remove and cool a few minutes.   Cut into 12 pieces and serve.  If you eat it real hot, you will need a fork.  It gets easier to hold in your hand (and tastier) as it cools off.  🙂

NUTRITIONAL INFO:   Makes 12 servings, each contains:

154 calories

12.3 g fat

3.75 g carbs, 2.49 g fiber, 1.26 g NET CARBS

9.5 g protein

232 mg sodium

 

Sausage Breakfast Focaccia

It's gluten-free, too!!

To quote the bard, “a sausage biscuit by any other name……” would taste as sweet.  🙂  A tasty new way to use my wonderful gluten-free focaccia bread recipe.   You’ll be happy to know you CANNOT taste the flax meal in this bread either!

TIP:  If you are not gluten-free, I find 1 T. oat fiber improves this bread’s taste and texture greatly.  But remember, if you add it, OAT FIBER IS NOT GLUTEN FREE.

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

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

BREAD 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)

1 T. oat fiber (optional)

TOPPING:   5 oz. browned sausage + 1 c. more shredded cheese of your choice

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 with parchment paper.  You can also use a non-stick pan.  I would not recommend silicone, as this won’t brown as nicely on your Silpat.  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 cooked sausage and then the mozzarella shreds.  Lightly press down on the toppings so they embed slightly into the batter.  Pop pan into 350º oven and bake for about 15-20 minutes or until dry to the touch in center and lightly browned on the edges.  .  Cool a few minutes and cut evenly into 9 slices and enjoy!  When totally cool, store in plastic bag in your refrigerator.

NUTRITIONAL INFO:   Entire sheet contains:  2113 calories, 164 g fat, 30.6 g carbs, 13.8 g fiber, 16.8 g net carbs, 142 g protein, 3334 mg sodium  (divide by number of servings you cut)

If cut into 9 portions, each serving would contain:

235 calories

18.2 g  fat

3.4 g  carbs, 1.53 g  fiber, 1.87 g  NET CARBS

15.73 g  protein

370 mg sodium

Einkorn Focaccia

Einkorn Focaccia

Einkorn Focaccia

This is basically just my Einkorn-Arrowroot Sandwich Bun recipe baked in a focaccia style sheet, cut into more portions.  The original psyllium/hot water technique was inspired by Maria Emerich’s bread recipe so many have experimented with.  I like a lot of crust on sandwiches, so I’m fond of making sheet bread for my sammies.   I did add my 8-Seed Spice Blend on top, but you can use whatever herb/spices you like, or none at all, if that’s your pleasure.  This doesn’t rise up very much, but if sliced carefully, you can slice it laterally/horizontally for a real thin bread, thus using only one portion for a sandwich. Men may want to use TWO portions/slices for their sandwiches.  This bread, with its psyllium, is extremely filling, so women may want to only use one slice and slice it horizontally for a real thin layer of bread on their sandwiches.   This bread has a wonderful flavor and elasticity I think you’ll like.  This bread is not suitable until you are nearly to goal weight as it has 3 T. REAL wheat flour in it. Not a lot per serving, but still not allowed until the last level of the Atkins OWL carb reintroduction ladder. Save this recipe for Pre-Maintenance or the Maintenance phase of your diet.

Note:  Most any brand of psyllium husk powder will work, but do NOT use Konsyl brand unless you want disastrous results. Been there; done that.  That one just doesn’t work right.

INGREDIENTS: 

1 tsp. dry yeast

1/3 tsp. real sugar (consumed by the yeast)

¼ c very warm tap water

1½ c. almond flour

3 T. Einkorn flour

1 T. coconut flour

4 T. psyllium powder (I use NOW brand)

2 tsp. baking powder

¼ tsp. sea salt

1 T. arrowroot powder

3 egg whites (whole or from carton)

2½ T. apple cider vinegar

½ c. boiling water (in addition tot he 1/4 c. above)

DIRECTIONS:  Preheat oven to  350º.  Line a 9×13 cake pan with parchment paper and set aside.  Put a kettle of water on to boil while you make your bread dough.

In a small bowl, dissolve the yeast, sugar and warm tap water.  Allow to sit and develop while you mix the other bread ingredients.  In a large mixing bowl, measure out and mix all the dry ingredients.  Stir well until uniformly mixed.  In a medium bowl, whisk the egg whites and vinegar together.

Combine the yeast mixture with the egg mixture and stir gently.  Add this egg-yeast mixture all at once to the dry ingredients and quickly with a fork, stir it briskly into a uniform thick mixture.  Immediately measure out and pour the ½ cup boiling water over the top of the dough and with your fork, stir very quickly until it comes together into a uniform dough.  Switch to a rubber spatula and continue to stir and fold the dough, scraping the sides of the bowl as it thickens up to form a single ball of dough.  Scrape the dough onto the parchment-lined pan and with the rubber spatula or plastic-gloved hands, press it out to the edges fo the pan.  You must work quickly as the psyllium will continue to swell/thicken, making the dough more difficult to spread out.  If using spices, sprinkle now with 1-2 tsp. of any herbs/seed mixture you like and slightly press it into the dough with your hands.  Pop pan into preheated 350º oven and bake for 30-33 minutes (ovens vary) until the edges are just beginning to brown a wee bit.   Remove and cool slightly before slicing into 8 equal portions/slices.

NUTRITIONAL INFO:   Makes 8 servings/slices of bread, each slice/serving contains:

156. calories

10.8 g  fat

12.48 g  carbs, 6.32 g  fiber, 6.16 g  NET CARBS

6.53 g  protein

193 mg sodium

Gluten-Free Grain-Free Focaccia

Click to enlarge

Gluten-Free Focaccia

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.

click to enlarge

Before Slicing

Click to enlarge

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

Peggy’s Sliced Bread

Peggy's Sliced Bread

I decided to make my Focaccia Sheet Bread recipe without the shredded cheese this time to see how that would bake up.  Well, I’m totally astounded at how good this came out.  Only difference between this and commercial sliced white bread is it isn’t as white and it has, of course, a full soft crust atop each slice.  Not a bad thing in my book. Warm and buttered, it reminds me of a British crumpet, just no yeast taste (that may be my next experiment).  I have to admit, both flavor and texture were outstanding!  An added bonus, this bread is somewhat elastic, in that it DID NOT break apart in my hands even with a piping hot hamburger patty between two very thin pieces that were sliced laterally out of one whole slice.

Due to it’s fairly plain “white-bread” flavor, I also see potential for this basic batter in dessert/sweet applications.  Due to the Carbquick, this bread would not be suitable until the grains rung of the OWL phase of Atkins.  If you use Carbquick, it will not be gluten-free, either.  See gluten-free recommendation in recipe below.

To make bread sticks, take one slice and cut as desired, baste in 2 tsp. butter, sprinkle of garlic powder and a smidgeon of oregano and Parm.  Toast lightly in broiler just until surface slightly begins to brown.  Entire slice is 1 serving for 2.9 net carbs.  Great with  soup or for dipping in hummus made from cauliflower.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

8 oz. cream cheese, softened

4 large eggs, beaten

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

½ c. Carbquick bake mix (use ½c. more Jennifer’s mix for gluten-free version, but it will not render the smooth crust you see above.  Will taste just fine however.)

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium bowl and beat in the eggs.  Add in all dry ingredients and stir until well blended.  Line a 12 x 16½”  or 11 x 16 baking pan with parchment or silicone/Silpat sheet.  Dip batter onto pan in evenly spaced globs.  Using fork or rubber spatula, evenly spread out the batter to the edges of the pan, trying to see that it is uniformly thick throughout, especially at the edges of the pan.  Pop into preheated oven and bake for 25 minutes or until golden and done int he center.  Remove and slightly cool.  Cut into 12 “slices”.

NUTRITIONAL INFO:  Makes 12 slices, each contains:

144 calories

12.6 g  fat

6.08 g  carbs, 3.25 g  fiber, 2.83 g  NET CARBS

8.9 g  protein

235 mg sodium

Focaccia

click to enlarge

Focaccia

I must give credit to Sherrielee on LowCarb Friends for her Artisan Flatbread recipe that I discovered over on Linda Sue’s Recipes site.  I must also give credit to Jennifer Eloff over on her blog, Splendid Low Carbing, for testing her wonderful gluten-free bake mix in this recipe.  Both were my inspiration for this version of flatbread.  It comes out wonderful every time I make it!  My added touch to this recipe is eliminating the bulk of the almond flour (which I’m not that fond of used by itself), and substituting Carbquick.  This brings it closest to flour-based focaccia for me.   This bread has a very nice, soft white bread texture and is delicious right out of the oven with just butter!!  I’ve also toasted it and cut it into bread sticks to serve with soup or salad.  Most often I just use it for sandwich bread, cutting the pan into 12 regular size slices.  If I’m using the pan of bread primarily this way, I usually omit the Italian herbs and garlic powder.  Or just sprinkle those on top of the batter on one end of the pan before baking. You can brush the finished top with olive oil if desired, but I usually do not do this as I find this bread oily enough on its own merits (probably from all the cheese).  This recipe is not suitable until the grains rung of OWL.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

8 oz. cream cheese, softened

4 eggs, beaten

1 cup Jennifer Eloff’s Gluten-Free Bake Mix:  http://low-carb-news.blogspot.com/2011/04/im-very-excited-to-unveil-my-splendid.html

½ c. CarbQuick bake mix (or more of the GF mix above)

2 T. grated Parmesan cheese

¼ tsp. garlic powder

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 c. Monterey Jack cheese, grated

1 tsp. Italian seasoning (mixture of oregano, basil, rosemary)

DIRECTIONS:  Preheat oven to 350º. Soften cream cheese in a medium bowl and beat in the eggs.  Add Parmesan and jack cheese and stir well.  Now add in all dry ingredients and stir until well blended.  Dip batter onto cut-to-fit parchment lined 12½x17½” sheet pan and using a rubber spatula, spread to the edges carefully, trying to avoid holes or any thin spots.  Fairly uniform thickness is desired.      Pop into 350º oven for 25 minutes or until golden brown.  Remove and cut into 12 equal slices.

NUTRITIONAL INFO:  Makes 12 slices, each contains:

185 calories

16 g  fat

6.26 g  carbs, 3.66 g fiber, 3.1 NET CARBS

10.31 g. protein

201 mg sodium

“Not Really Flour” Tortillas

Click to enlarge

“Flour” Tortillas

I modified several recipes on the net to develop this recipe.  It has undergone several metamorphoses over time.   These are quite tasty, have no funny taste, and are remarkably like a flour tortilla in texture and flavor!   Check out the Chicken Quesadillas I made with these:  I’ve also made chicken and beef shawarma sandwiches with these.  It makes a great dipping bread for hummus as well.  You can actually pick them up and eat without them falling apart!

I have even used these as a substitute for Indian Naan Bread.  🙂

Naan variations, just add (as they cook) one of the items below

1) a sprinkle of ground cardamom or garam masala

2) a bit of toasted minced onion bits

3) chopped cilantro and nigella seeds

I have a non-stick grilling skillet with holes that is a perfect vessel to warm these over the back side of a charcoal fire while we’re doing steaks or kebabs, so they actually taste like tandoori naan!  They get a little crisp that way, too!

Best of all for me, these tortillas/wraps have no flax or coconut flour taste!  I just haven’t found a recipe yet that doesn’t seem to have those tastes and I just don’t want that taste in a wrap.  These are quite thin, too!  If you need them to be 100% gluten free, be sure you are using 100% gluten-free oats and omit the oat fiber.  You can just increase the oat flour by 1T. to compensate for omitting the oat fiber.  Please bear in mind, that this change will increase the carbs a bit, as you lost that fiber deduction when the oat fiber is removed from the equation. You should get eight 7″ pieces from this recipe.

After several experiments, I have found the easiest method of cooking these is to microwave them on a flat cake plate that I have that doesn’t have a stand (see pic below).  I rinse and lightly re-oil the plate between each tortilla.  Any flat, round plate or platter large enough to rotate in your microwave will work.

Click to enlarge

Flat cake plat I cook these on

These also make great flour tortillas for grilled quesadillas or stuffed burritos!  Due to the oat flour, these are not acceptable until the grains rung of Atkins Phase 2 OWL.  They are not suitable for Paleo-Primal followers.

For many more delicious low-carb bread recipes, get your very own copies of Low Carbing Among Friends, by international author Jennifer Eloff and a group of other incredibly talented low-carb chefs.  They have collaborated to bring you some of their tastiest creations.    Order yours in regular or coil-binding at Amazon or here:  http://amongfriends.us/order.php

Disclaimer:  I receive no remuneration for this promotion nor for the inclusion of my recipes therein.  I do so simply because they are WONDERFUL recipes you are going to want to incorporate in your menu rotations.

Click to enlarge. Grilled on 1 side for a wrap sandwich.

Shown griddled on one side, holding tasty Mediterranean Meat Patties.  DELICIOUS!


INGREDIENTS:

8 oz. cream cheese, softened

3 eggs

1/3 c. unsweetened, unflavored whey protein

3 T. oat flour, ground from rolled oats (grind from 100% certified gluten-free rolled oats if you require gluten-free)

2 T. flax meal

1 T. oat fiber (omit for a 100% gluten-free version)

¼ tsp. psyllium powder

1/8 tsp. onion powder

1 tsp. baking powder (increase to 1½ tsp. for Indian Naan bread)

2 T. heavy cream

2 T. water (1 T. more if your batter is too thick to spread out to 7″ diameter)

DIRECTIONS:  In a medium bowl, beat the cream cheese with a wooden spoon until smooth.  Add eggs and beat with immersion or electric hand mixer until smooth as possible.  Add remaining ingredients and beat well. The mixture will be about like pancake batter.  Lightly oil your flat plate.  Using a 1/4 c. measuring cup, scoop the batter onto the plate, spreading with a rubber spatula to about 7″ diameter.  My cake plate has concentric decorations that make this much easier.  Microwave on HI for 70 seconds or until dry to the touch int he center.  Remove and gently fun a thin metal spatula under the edges to loosen.  Lift off plate with your hands and place on paper towels.  Tip:  next time you buy in-store handmade tortillas that have plastic separators, don’t throw them away!  I save them as they are wonderful for such uses.  Make the remaining tortillas (you should get 8 total) in a similar manner, rinsing batter residue off plate and re-oiling it between each baking.  Use a paper towel or plastic sheet between them as you stack them to finish cooling.  This will prevent them from sticking together.

Optional, you can slightly brown these a bit on both sides (as in my picture) in a dry non-stick skillet over medium-high heat.  I prefer them browned myself.  This step enhances both appearance, flavor and handle-ability, but is not absolutely necessary if you’re in a hurry to eat. 🙂

NUTRITIONAL INFO: Makes eight 7″ wraps or tortillas, each contains:

171 calories

14.5 g  fat

4.55 g  carbs, 1.39 g  fiber, 3.16 NET CARBS

8.41 g  protein

120 mg sodium

Gluten-Free Wraps

 

Click to enlarge (shown a chicken quesadilla made with this wrap)

Shown as a chicken quesadilla

 

This is a recipe I found on Active Low-Carber forums, created by a member named LCstudent.  I made two minor changes to his recipe.  I doubled the recipe, as I don’t want to go to the trouble for just two wraps!  Also the original recipe calls for 1/4 tsp. honey or molasses and I substituted  that amount of granular Splenda.  I used these today for Chicken Quesadillas and plan to try a grilled cheese with these next!  I also plan on experimenting with this recipe for dessert crepes as well.  I can see cherries jubilee or a strawberry filling in these in my near future 🙂  These are very fragile, so I found it tricky to pick up and eat in my hands.  So I ate the quesadilla on a plate and used a fork.  I’m going to play around with this recipe and see if I can get it to be a bit less fragile so it can live up to its name,  a true sandwich WRAP!

This is what they looked like after cooking.

Right out of the oven!

Note the lower left one I tried to get off the pan too soon.  It wrinkled up a bit.  Let them cool a few minutes and then slide a metal spatula under each of the four quadrants and then they will come up just fine.  If you have a no-stick sheet, I’d recommend using that (I don’t have one and keep meaning to get one).  This recipe is not acceptable for Induction.

INGREDIENTS:

4 T. flax seed meal

2 T. sesame seed meal (or 2 T. more flax meal if on Induction)

4 T. almond flour

2 T. oat flour (or 2 T. more almond meal)

1 tsp. protein powder

1 tsp. xanthan gum, guar gum (or psyllium powder)

¼ tsp. sea salt

½ tsp. baking powder

½ tsp. olive oil

1 tsp. vinegar

2 T. cream

½ tsp. granular Splenda

1/2 c. water

OPTIONAL: Herbs & spices of your choosing (I used none)

DIRECTIONS:  Preheat oven to 375º.  Line a 13×15 sheet pan with parchment or grease a sheet pan well.  A non-stick pan will work if you have one.  Mix dry ingredients in small bowl.  Add in wet ingredients one at a time and whisk after each addition.  Using a spoon, scoop the batter onto the baking sheet in four equal piles.  Wearing a plastic glove or putting your hand into a sandwich baggie, carefully pat the dough down to 1/8″ thickness, trying to get it as even and smooth as possible, to avoid “hills and gullies” that will brown unevenly. 🙂  I found frequent moistening the plastic glove with water helped a lot with this step.  Be patient as this takes a while.  I shaped mine rectangular as you can see; you may prefer round.  Bake at 375º for 10 minutes (time will vary with ovens.  You don’t want to over bake or they’ll get brittle.

NUTRITIONAL INFO: Makes 4 wraps, each containing:

166 calories

12.4 g  fat

8.4 g  carbs, 4.2 g  fiber, 4.2 NET CARBS

57 mg. sodium

7.3 g  protein