Peggy posted: " Since low-carb breads must be stored in a refrigerator, I actually prefer to make up smaller recipes. As a result, I tend to make single servings more than larger pans and loaves of my breads, as I don't eat a lot of bread actually. Since retiring, I" Buttoni's Low-Carb Recipes
Shown with caraway seed added for 'rye bread' flavor
Since low-carb breads must be stored in a refrigerator, I actually prefer to make up smaller recipes. As a result, I tend to make single servings more than larger pans and loaves of my breads, as I don't eat a lot of bread actually. Since retiring, I eat only the occasional sandwich, maybe once a week?
I finally came up with a dark, more whole wheat tasting version of my single serving White Bread. After 4 attempts I developed a resulting more whole-grain bread I'm really pleased with. Great texture, good elasticity, not crumbly, not sharp with flax taste, and quite moist. I'm just not too fond of any of the flax breads I've made to date. Usually have to FORCE myself to finish a sandwich made with them, as the flax flavor overpowers what's IN the sandwich. Not so with THIS bread. I scarfed down the tuna sandwich pictured above with no problem at all. Plus, chia is very filling, so this sandwich will "stay with you" longer than many.
MY CHIA GEL RECIPE: In a small lidded jar mix 1 T. ground chia with 9 T. water. Screw lid on and shake it up every 3-5 minutes or so until it gels up (about 10 minutes total). Any leftover gel will keep in the refrigerator for about a week for making more bread or chia puddings/shakes.
Given the tiny amount of chia seeds in this, 2/9 of 1 T., I wouldn't think this bread would be a problem for people still on Atkins Induction. This is also suitable for Keto, Paleo and Primal diners. My thanks to Centaura57 for giving me the idea for this bread. I'll be making often! This bread also stands up to sandwich content moisture well!
Other applications: Sliced laterally and toasted first, this makes a pretty nice quickie pizza crust for a sausage/mushroom/pepper topped pizza (pictured below right). Sliced, buttered, sprinkled with Parmesan and Italian spices, broiled, it makes a quick garlic bread or garlic bread sticks! It's also great right out of the oven just cut in half for a quick 'square' dinner roll! I have some silicone cupcake cups that are great for making microwave dinner rolls and you should sure bake this into a round roll if you have a silicone roll pan! Or one of my readers reports that this bakes up nicely in a conventional oven. She quadrupled the recipe, baked in a greased loaf pan 25-30 minutes at 350º. I have not tested this method myself.
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INGREDIENTS:
As a single-serve pizza crust
1 large egg, beaten
1 tsp. olive oil
½ T. chia gel (mixed by the recipe above in blue 1:9)
1 T. water
2 T. whey protein powder, unflavored, unsweetened
½ tsp. baking powder
¼ c. flax meal (I use half golden flax and half dark flax or all dark for the rye version)
VARIATION: Caraway seed will make this taste like rye bread. Onion powder is also good in this recipe if using it to make dinner rolls.
DIRECTIONS: In a small mixing bowl, beat the egg. Add oil, chia gel and water, stirring well. Let sit a couple minutes to develop. Add remaining ingredients in order listed. With rubber spatula, scrape batter into a microwave dish (mine is Pyrex square) about the size of a slice of bread. Be sure it is 1" deep to avoid overflow during baking. Microwave on HI for 1 minute. Since microwaves vary (I use a 1200 watt unit), you might check at 1 minute and then add more time if center is still wet. Cool and gently tip onto cutting board. Slice laterally into two thinner slices to make up your favorite, delicious sandwich.
NUTRITIONAL INFO: Makes 1 serving of 2 thinner slices. Entire recipe contains:
304 calories, 22.8 g fat, 9.19 g carbs, 7.8 g fiber, 1.39 g NET CARBS, 21.5 g protein, 278 mg sodium
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