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  Bohemian Bear

Low-Carb Gluten-Free Sandwich Bread Recipe

4/3/2012

3 Comments

 
__ This is the recipe I use for my sandwich bread--which is wonderful! I had really missed eating good ol' sandwiches!

1/2 cup coconut flour
1/4 cup almond flour
1/4 cup whey protein powder
1 tablespoon psyllium husk powder
1 container Daisy cottage cheese (NOT low-fat)
1 dozen eggs

2 teaspoons baking powder
2 tablespoons coconut oil (or real butter)

1 tablespoon erythritol OR 1 tsp Truvia

Heat oven to 400 degrees.

Mix all the wet ingredients together in a blender, mixer, or food processor. Slowly add in the dry ingredients. You should have a mixture the consistency of pancake batter.

Line cookie sheets with parchment paper--make sure it covers the sides as well. Fill each sheet with approx 1/3 inch of batter and spread it out so it's even. (If you don't want to get parchment paper, you can try non-stick coconut oil spray, but it's so much easier to remove from the pan with the parchment paper.)

Bake approximately 20-25 minutes--you want the top to develop a medium to dark golden brown color.

Remove from oven and cool. I use scissors to cut it into equal size squares. After completely cool, store in plastic bags. Keep in fridge or freezer.


Yields 2-3 dozen "slices" depending on how thick you pour the batter and how large you cut each piece.
Picture
Crummy phone pic of my sandwich :)
_ Variations
I make this "plain" version so I can use it for sandwiches or sweet cream cheese spreads, but you can add any flavors or spices you want. Sometimes I add spinach, Parmesan, and onion powder. Sometimes I add a few packets of Truvia and some cinnamon.


Notes
I have tried other methods of baking this, but the parchment paper on a cookie sheet is the best method so far. Using a bread pan didn't let it cook on the inside and I ended up with mushy bread.

You can pan fry these very thin to make wraps.

The cottage cheese adds salt, so unless you're doing a savory version, you won't want to add salt.

You can skip the almond meal and use all coconut flour. Don't skip the whey protein powder and psyllium husk powder though--these two ingredients give it a nice firm texture.


You can also omit the sweetners, but I think it gives it a more authentic "white bread" taste. Using the erythritol also adds to the texture and helps it brown nicely.

Feel free to share with the links below! Thanks!
3 Comments
Jessica
4/25/2012 06:38:24 am

Hi, Kristi.

Do you think the psyllium husk powder could be sub for Flaxseed or Chia Powder?

Reply
Kristi link
4/25/2012 06:43:38 am

I've never tried chia powder, so I'm not sure how it would act. Flax would be okay, but it wouldn't be much use for making the bread firm. The psyllium absorbs liquid really well and adds to the texture of the bread. In my experience, flax meal tends to make things more rubbery. But it never hurts to experiment! You could easily do a half or even a quarter batch to try it out.

Reply
Carol
7/18/2012 10:40:18 am

Which size cottage cheese? The short 16 oz. or the taller one? Sounds very interesting. Anxious to try it.

Reply



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    Life is Good
    Live Like You Mean It!
    (and don't eat sugar, it's evil)
    K R I S T I
    Hi! I'm Kristi!

    This little side blog  of mine used to be mostly about food and health, and now it's mostly about Jesus.
    Picture
    RECIPES
    Chocolate
    Egg Nog Shake
    Sandwich Bread
    Spinach Pizza
    Sandwich Wraps
    Spicy Seasoning Mix
    Caprese Salad
    Spanish "Rice"
    Flax-Meal Crepes
    Spinach Pizza Quiche 
    Pumpkin Chili
    Cauliflower Pizza
    Cheesy Broccoli Soup
    Homemade Mayo

Bohemian Bear
Photos used under Creative Commons from Dylan Luder, EverJean, elanbaby, ecokarenlee, qthrul, Frank.Vassen, constance7, write_adam, FotoosVanRobin, atomicjeep, mynameisharsha, dok1, goatling, woodleywonderworks