P.S. When Ian goes back on gluten, his blood pressure soars again. Going gluten-free has cut the cost of blood pressure meds in half for him. Pretty awesome! Obviously not everyone has a problem with gluten. I don't but I happen to enjoy eating gluten-free these days, so I don't have very much, except maybe sometimes when I visit the city and temptation abounds.
SANDWICH BREAD
CLICK PHOTOS TO SEE LARGER IMAGES
This bread is great for sandwiches, but even more wonderful toasted in a regular toaster or on the barbecue. It has the characteristics of an English muffin where it has a more absorbent surface (cut side) for butter and peanut butter, low-sugar jam or a little honey and cheese. Such a treat! You can even make grilled cheese sandwiches with a toasted cheese maker.
This bread is great for sandwiches, but even more wonderful toasted in a regular toaster or on the barbecue. It has the characteristics of an English muffin where it has a more absorbent surface (cut side) for butter and peanut butter, low-sugar jam or a little honey and cheese. Such a treat! You can even make grilled cheese sandwiches with a toasted cheese maker.
This is the recipe I mentioned and that some of you have been waiting for. I hope very much that you enjoy this recipe as much as what we do. It is a staple for us and so nice to have a whole loaf of our bread in the refrigerator. Not only that, the ingredients are so healthy - think about it - eggs (protein), almonds (heart healthy), oat flour (heart healthy) and fiber (heart healthy) and some good fats for satiety. You will not be eating too much bread as it satiates quickly and there are no cravings afterwards.
UPDATE: This bread is a bit on the savory side, so if you would like a more neutral taste - leave out the Parmesan cheese and the salt - much lower in sodium too.
UPDATE: This bread is a bit on the savory side, so if you would like a more neutral taste - leave out the Parmesan cheese and the salt - much lower in sodium too.
12 oz regular cream cheese,
softened (375 g)
6 large eggs
1 tsp vanilla extract (5
mL)
2
cups Gluten-Free Bake Mix, (500 mL)
page___
1/2 cup almond meal,
OR almond flour (125 mL)
3
tbsp grated Parmesan cheese (45 mL)
11/2 tsp
baking powder (7 mL)
3/4 tsp
baking soda (3 mL)
1/4 tsp salt (1 mL)
2 cups shredded Monterey
Jack cheese (500 mL)
Preheat oven to 375°F (190°C). Line large cookie sheet, 14.5 x 23 inches (37 x 58 cm), with foil and grease
well.
In food processor, process
cream cheese. Add eggs and vanilla
extract; process well on low speed. In
medium bowl, combine Gluten-Free Bake Mix, page___, almond meal, OR almond flour,
Parmesan cheese, baking powder, baking soda and salt. Add to cream cheese mixture and process until
thickened. Add cheese and process until
incorporated.
Drop batter in huge
blobs on the foil. Take a large piece of
plastic wrap and press out the batter to fill the cookie sheet evenly. Keep picking the plastic up and moving it
around as needed to squish the batter.
Once the whole cookie sheet is covered, use the back of a large spoon to
make sure it is as even as possible. (If you wear glasses for reading, I
recommend wearing them.) Bake approximately 25 minutes, or until browning on
top. Allow to cool. Divide the bread into 5 (for the longer side)
x 3 sections. The bread will be about
the same size as a standard piece of bread from a store bought sandwich
loaf. Slice each piece into 2 slices of
the same size as the original piece (just thinner) with a large serrated bread
knife; that makes 30 slices of bread at 2.2 g carbs each.
Yield: 30 slices
1
serving
127.6
calories
6.1
g protein
10.2
g fat
2.2
g carbs
Helpful
Hints: For the barbecue, we butter the bread on the cut
sides, place thinly sliced tomato, thinly sliced onion and cheese on one
unbuttered side and top with the other half, buttered side to the outside. Place above
or on the grill, depending on your
barbecue towards the end of the time it takes to barbecue the meat. Close lid
and check on them frequently. Use a
flat, metal lifter to turn very carefully, supporting the top, to do other
side. Sometimes I add some roasted
chicken (and bacon done on the grill) and mayonnaise and that makes a meal on
its own. Place the slices of bread in an airtight container in the
refrigerator; lasts 2 weeks. Freeze for
longer storage.
Note: After refrigeration this bread becomes more
dense and less bread-like due to the cream cheese content. Nuke one slice about 12 seconds, depending on
your microwave oven, and you’re ready to make a sandwich as it becomes like freshly baked bread. This step is not necessary before toasting
the bread.
For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at:
http://amongfriends.us/Jen.php