GF Glucomannan Cheese Bread
Ingredients:
4 tsp Glucomannan
1 tbsp Baking powder
1/2 tsp Garlic Salt
1 c Finely grated Cheese - your choice.
3 lg Eggs
1 tbsp Olive oil
3 tbsp Water
Ingredients:
4 tsp Glucomannan
1 tbsp Baking powder
1/2 tsp Garlic Salt
1 c Finely grated Cheese - your choice.
3 lg Eggs
1 tbsp Olive oil
3 tbsp Water
Instructions:
Beat eggs until fluffy. I use an electric mixer and just keep it running as I add ingredients.
Add oil, water, baking powder and garlic salt.
Slowly sprinkle the Glucomannan powder into the liquid while still beating. I use a seasoning shaker so I am sure that the Glucomannan gets added slowly. (If you're not careful with this step you'll get big blobs in the liquid.)
When the beater leaves "waves" in the dough, it's probably just about right. It'll be kind of the consistency of pudding..
I add the cheese last and then Cook according to Type of bread you want. (Note: I either use a non-stick spray or a non-stick pan)
For rolls - Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375F for 12-15 minutes. (Rolls actually turn out flatter and can make a good sandwich base if they are 3" diameter)
For pizza crust - add a shake of garlic and a tsp. of Italian herbs to dough. (I double the recipe if I want a 16 inch Pizza.) Otherwise, you have a medium Pizza. Put dough on pizza or cookie sheet sprayed with non-stick spray. I have usually just sprayed my hands with non-stic Spray and spread out the dough, but you could spray a piece of plastic wrap and place it on top of dough. Roll with a rolling pin to about 1/3 inch thick. (If you do mini pizzas you can just use your hands to pat down to the right shape and thickness.) Bake at 375F for 15 minutes, (shorter or Longer depending on size. )Top with pizza toppings and bake until cheese is bubbly.
Fry Bread: Pour batter into a 12 inch frying pan that you have melted about a Tablespoon of oil in. I use Coconut oil and a med low heat. Spread dough to the sides of the pan and put a lid on it. When dough is brown on the bottom, turn it over to finish cooking.
NOTE: I have used Jack, Sharp cheddar, Feta and Parmesan Cheeses as well as some Jalepeno's in the Bread - turns out good.
If your looking for lowfat - I have Cooked the Fry bread without the Cheese and it turns out a little like Yorkshire Pudding.
I have also, (for whatever reason) left out the Baking Powder and it seems to turn out OK.
Crepes out of Eggs and Gluc:
1 large egg
added water to make 1/2 C liquid.
Beat the Egg and water
slowly added 1/4 to 1/3 teaspoon Gluc while I beating the egg and water
The mixture got very frothy. I then cooked the crepe the regular way. It is definitely do-able, however, the crepes are very fluffy and harder to handle. When it's time to turn them, they don't turn as easily. They taste pretty good and perhaps, once you get the technique down, you'd be able to do it and stretch one egg into 4 crepes.
It actually would probably make
nice Fluffy Scrambled Eggs.
Beat eggs until fluffy. I use an electric mixer and just keep it running as I add ingredients.
Add oil, water, baking powder and garlic salt.
Slowly sprinkle the Glucomannan powder into the liquid while still beating. I use a seasoning shaker so I am sure that the Glucomannan gets added slowly. (If you're not careful with this step you'll get big blobs in the liquid.)
When the beater leaves "waves" in the dough, it's probably just about right. It'll be kind of the consistency of pudding..
I add the cheese last and then Cook according to Type of bread you want. (Note: I either use a non-stick spray or a non-stick pan)
For rolls - Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375F for 12-15 minutes. (Rolls actually turn out flatter and can make a good sandwich base if they are 3" diameter)
For pizza crust - add a shake of garlic and a tsp. of Italian herbs to dough. (I double the recipe if I want a 16 inch Pizza.) Otherwise, you have a medium Pizza. Put dough on pizza or cookie sheet sprayed with non-stick spray. I have usually just sprayed my hands with non-stic Spray and spread out the dough, but you could spray a piece of plastic wrap and place it on top of dough. Roll with a rolling pin to about 1/3 inch thick. (If you do mini pizzas you can just use your hands to pat down to the right shape and thickness.) Bake at 375F for 15 minutes, (shorter or Longer depending on size. )Top with pizza toppings and bake until cheese is bubbly.
Fry Bread: Pour batter into a 12 inch frying pan that you have melted about a Tablespoon of oil in. I use Coconut oil and a med low heat. Spread dough to the sides of the pan and put a lid on it. When dough is brown on the bottom, turn it over to finish cooking.
NOTE: I have used Jack, Sharp cheddar, Feta and Parmesan Cheeses as well as some Jalepeno's in the Bread - turns out good.
If your looking for lowfat - I have Cooked the Fry bread without the Cheese and it turns out a little like Yorkshire Pudding.
I have also, (for whatever reason) left out the Baking Powder and it seems to turn out OK.
Glucomannan Sourdough Rolls
Yeast Starter
1/2 c Warm water
3 tbsp Instant Yeast
3 tbsp sour cream
1 tsp xylitol
Dough
4 lg Eggs
1 tbsp Coconut Oil
1 tsp Garlic Salt
7 tsp Glucomannan
1/4 c flax seed meal (ground flax seeds)
Instructions:
Yeast Starter" About an hour or so ahead of time mix the starter up and let it rise in a warm place.
Then when your ready to do the rolls:
Beat eggs until fluffy. I use an electric mixer and just keep it running as I add ingredients.
Add Coconut Oil, and garlic salt.
Slowly sprinkle the Glucomannan powder into the liquid while still beating. I use a seasoning shaker so I am sure that the Glucomannan gets added slowly. (If you're not careful with this step you'll get big blobs in the liquid.)
Add the Yeast Starter and the Flax Seed.
At that point the batter is thick enough to spoon easily onto a cookie sheet. It isn't quite as "sticky" as the cheese bread and will spread easily into a 3.5 - 4 inch diameter.
I spooned 6 "rolls" out onto a cookie sheet and cooked them at 350 degrees for about 20" (Maybe 25")
I didn't let the rolls sit before I cooked them. If I had perhaps they might have actually risen a bit more. Might be worth a try next time.
I got 6 rolls out of it.
Total Calories 670 (Which ='s 111.6 Calories per roll.
Total Carbs 53.3
Total Fiber 43.3
Total Carbs 53.3 - Total Fiber 43.3 = 10.3
Which equals out to 1.71 carbs per roll.
Yeast Starter
1/2 c Warm water
3 tbsp Instant Yeast
3 tbsp sour cream
1 tsp xylitol
Dough
4 lg Eggs
1 tbsp Coconut Oil
1 tsp Garlic Salt
7 tsp Glucomannan
1/4 c flax seed meal (ground flax seeds)
Instructions:
Yeast Starter" About an hour or so ahead of time mix the starter up and let it rise in a warm place.
Then when your ready to do the rolls:
Beat eggs until fluffy. I use an electric mixer and just keep it running as I add ingredients.
Add Coconut Oil, and garlic salt.
Slowly sprinkle the Glucomannan powder into the liquid while still beating. I use a seasoning shaker so I am sure that the Glucomannan gets added slowly. (If you're not careful with this step you'll get big blobs in the liquid.)
Add the Yeast Starter and the Flax Seed.
At that point the batter is thick enough to spoon easily onto a cookie sheet. It isn't quite as "sticky" as the cheese bread and will spread easily into a 3.5 - 4 inch diameter.
I spooned 6 "rolls" out onto a cookie sheet and cooked them at 350 degrees for about 20" (Maybe 25")
I didn't let the rolls sit before I cooked them. If I had perhaps they might have actually risen a bit more. Might be worth a try next time.
I got 6 rolls out of it.
Total Calories 670 (Which ='s 111.6 Calories per roll.
Total Carbs 53.3
Total Fiber 43.3
Total Carbs 53.3 - Total Fiber 43.3 = 10.3
Which equals out to 1.71 carbs per roll.
Crepes out of Eggs and Gluc:
1 large egg
added water to make 1/2 C liquid.
Beat the Egg and water
slowly added 1/4 to 1/3 teaspoon Gluc while I beating the egg and water
The mixture got very frothy. I then cooked the crepe the regular way. It is definitely do-able, however, the crepes are very fluffy and harder to handle. When it's time to turn them, they don't turn as easily. They taste pretty good and perhaps, once you get the technique down, you'd be able to do it and stretch one egg into 4 crepes.
It actually would probably make
nice Fluffy Scrambled Eggs.
The "Oaties" are kind of a cross between a biscuit
and an english muffin
I just kind of whipped these up through trial and error so feel free to tweak to your hearts content! :0)
Ingredients:
3 tbsp Oat Fiber 500
1/2 tbsp Golden Flax Meal
35 g Simply Egg Whites
10 g Whey Protein Concentrate, Unflavored - DO NOT use an Isolate unless you can stand the taste they leave behind. If you can't find whey concentrate you could use Pea Protein or another unflavoured protein that is truly tasteless.
3 + tbsp Water
1/2 tsp Baking Powder
1/4 tsp Konjac Glucomannan Powder
Directions:
Mix dry ingredients in a small bowl, add egg white and 3+ tbsp of water (enough to make a runny dough consistency).
Put batter in 1 larger or 2 smaller microwave safe containers liberally sprayed with non stick spray. I also like to line the bottom of the container with parchment as the bottom's can stick a bit without it.
Microwave for 1-2.5 minutes (the smaller ones need about 1 min 20 seconds in my microwave) Gently take the "bread" out of the container and toast to "dry" it out.
It's very delicate when first out of the container. I imagine you could let it sit on a wire rack to set up if you don't want to toast it.
I like to add a dash of salt and 1/2 tsp of splenda or swerve. They are really nice with butter on top!
I just kind of whipped these up through trial and error so feel free to tweak to your hearts content! :0)
Ingredients:
3 tbsp Oat Fiber 500
1/2 tbsp Golden Flax Meal
35 g Simply Egg Whites
10 g Whey Protein Concentrate, Unflavored - DO NOT use an Isolate unless you can stand the taste they leave behind. If you can't find whey concentrate you could use Pea Protein or another unflavoured protein that is truly tasteless.
3 + tbsp Water
1/2 tsp Baking Powder
1/4 tsp Konjac Glucomannan Powder
Directions:
Mix dry ingredients in a small bowl, add egg white and 3+ tbsp of water (enough to make a runny dough consistency).
Put batter in 1 larger or 2 smaller microwave safe containers liberally sprayed with non stick spray. I also like to line the bottom of the container with parchment as the bottom's can stick a bit without it.
Microwave for 1-2.5 minutes (the smaller ones need about 1 min 20 seconds in my microwave) Gently take the "bread" out of the container and toast to "dry" it out.
It's very delicate when first out of the container. I imagine you could let it sit on a wire rack to set up if you don't want to toast it.
I like to add a dash of salt and 1/2 tsp of splenda or swerve. They are really nice with butter on top!
Tortilla/Flatbread recipe. If you make it thicker it could be a Pita.
Ingredients: 2 tbsp Oat Fiber 500 1/2 tbsp Psyllium Husk - will try using 1/4 tsp Konjac Glucomannan Powder to see if this creates a better version. 30 g Simply Egg Whites 10 g Whey Protein Concentrate, Unflavored - DO not use an Isolate unless you can stand the taste they leave behind. If you can't find whey concentrate you could use Pea Protein or another unflavoured protein that is truly tasteless. 1/2 tsp Onion Powder 1/2 tsp Garlic Powder 1/4 cup + Cool Water = Do not use HOT water as it will cause the psyllium to rise too much. Might be okay if you wanted to make a pita. Directions: Mix dry ingredients in a small bowl, add egg white and 1/4 cup or more of water (enough to make a crepe batter consistency.) Put batter greased non stick pan and swirl around as you would a crepe to spread the batter, you may need to use the back of a spatula to spread it completely. Cook until completely firm then flip and continue cooking, it may take a few minutes per side. Cook until you have reached your desired firmness. |
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LC English muffins by Ouizoid
Dry Mix:
1/2 c golden flaxmeal
1/4 c oat fiber
1 scoop unflavoured whey protein (jarrow brand)
1 tsp baking powder
2 Tbs Parmesan (green can)
Wet Mix:
2 jumbo egg or equiv eggbeaters
dollop chia gel (3-4 Tbs) (I used 2 tbs of Olive Oil here instead)
1/2 cup trader joes light mozzaarella shreds
unsweetened almond milk as needed to make dough workable (Used coconut milk instead and very little)
mix together, let sit 5 min fill 6 cup greased muffin top pan. bake 12-14 min 350
Dry Mix:
1/2 c golden flaxmeal
1/4 c oat fiber
1 scoop unflavoured whey protein (jarrow brand)
1 tsp baking powder
2 Tbs Parmesan (green can)
Wet Mix:
2 jumbo egg or equiv eggbeaters
dollop chia gel (3-4 Tbs) (I used 2 tbs of Olive Oil here instead)
1/2 cup trader joes light mozzaarella shreds
unsweetened almond milk as needed to make dough workable (Used coconut milk instead and very little)
mix together, let sit 5 min fill 6 cup greased muffin top pan. bake 12-14 min 350
OK, I have been asked to post this gluten-free quick bread.
I have adapted it to my standards from the recipe on this website (Ginny's Low
Carb Kitchen). Click on the link to see the differences between versions.
http://ginnyslowcarbkitchen.blogspot...-variation.htm
My go-to "bread"
1 T. coconut flour
2 T. parmesan cheese
1/8 tsp garlic powder
1/8 tsp. onion powder
1/3 tsp. caraway seeds (entirely optional)
1/4 tsp. baking powder
1/4 tsp. xanthan gum (optional, but improves texture)
Stir these together to get rid of any lumps. Then, add
1 egg or 1/3 C egg beaters
1 tsp. your favorite kind of oil
Stir this in and allow to thicken for a minute. You will need to add a little more water, but not too much. You want it to be thick enough so that when you put it in the cooking container you will have to whack the container on the counter a couple of times to flatten it out.
Scrape into a round, flattish bowl, or one of those bread-shaped containers, and nuke on high for about 1 minute 20. Upend onto clean paper towel to cool a couple minutes and slice in half to make two pieces.
This is the ONLY bread sub I have ever really liked (except for my chocolate bread that I use to make pb and jelly sandwiches with). You can toast it, use it for grilled cheese, make a sausage-egg-cheese-biscuit with it, and once you have the ingredients, it's less than 5 minutes from "I wish I had a sandwich" to "yummy"!
http://ginnyslowcarbkitchen.blogspot...-variation.htm
My go-to "bread"
1 T. coconut flour
2 T. parmesan cheese
1/8 tsp garlic powder
1/8 tsp. onion powder
1/3 tsp. caraway seeds (entirely optional)
1/4 tsp. baking powder
1/4 tsp. xanthan gum (optional, but improves texture)
Stir these together to get rid of any lumps. Then, add
1 egg or 1/3 C egg beaters
1 tsp. your favorite kind of oil
Stir this in and allow to thicken for a minute. You will need to add a little more water, but not too much. You want it to be thick enough so that when you put it in the cooking container you will have to whack the container on the counter a couple of times to flatten it out.
Scrape into a round, flattish bowl, or one of those bread-shaped containers, and nuke on high for about 1 minute 20. Upend onto clean paper towel to cool a couple minutes and slice in half to make two pieces.
This is the ONLY bread sub I have ever really liked (except for my chocolate bread that I use to make pb and jelly sandwiches with). You can toast it, use it for grilled cheese, make a sausage-egg-cheese-biscuit with it, and once you have the ingredients, it's less than 5 minutes from "I wish I had a sandwich" to "yummy"!
Ginny's Low Carb Kitchen: Chocolate Peanut Butter and Caramel Sandwich, LC, GF
I don't use the caramel variation because I really do not like the Walden Farms products....but you might!
Chocolate Bread for a Chocolate-Peanut Butter (and jelly) Sandwich
1 tablespoon coconut flour
2 tablespoons cocoa powder
1/8 teaspoon xanthan gum
1/4 teaspoon baking soda
sweetener equal to 1/4 cup sugar - I always use liquid sweetener
1 large egg or 1/3 cup eggbeaters
2 tablespoons kefir, sour cream or greek yogurt
1/2 teaspoon vanilla extract (or use almond extract or coconut, or your favorite flavor extract)
1 teaspoon your favorite oil
2T (approx) DaVinci syrup (I use French Vanilla or Caramel)
Stir all together and allow to sit long enough to soak up the dry coconut flour. Add a little more DaVinci as needed to keep from being too dry. Be sure to taste to make sure it's the right sweetness level for you.
You want it to be thick enough so that when you put it in the cooking container you will have to whack the container on the counter a couple of times to flatten it out.
Scrape into a round, flattish bowl, or one of those bread-shaped containers, and nuke on high for about 1 minute 20. Upend onto clean paper towel to cool a couple minutes and slice in half to make two pieces.
Bread:
Ingredients:
4 Large Whole Eggs
1 TBSP Glucomannan Powder
1 Cup Kraft Parmesan Cheese (green can)
1 TBSP Olive Oil
1 TSP Baking Powder
1/2 TSP Garlic Powder
This is her instructions, which I followed to the T, ver batem:
Instructions:
Beat eggs until fluffy. I use an electric mixer and just keep it running as I add ingredients.
Add oil, water, baking powder and garlic salt.
Slowly sprinkle the Glucomannan powder into the liquid while still beating. I use a seasoning shaker so I am sure that the Glucomannan gets added slowly. (If you're not careful with this step you'll get big blobs in the liquid.)
When the beater leaves "waves" in the dough, it's probably just about right. It'll be kind of the consistency of pudding..
I add the cheese last and then Cook according to Type of bread you want. (Note: I either use a non-stick spray or a non-stick pan)
For rolls - Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375F for 12-15 minutes. (Rolls actually turn out flatter and can make a good sandwich base if they are 3" diameter)
I did not form the rolls as marcea did, but I dropped spoonfulls into a muffin tin to make 12. The rose and came out like rolls just the same.
Nutrition info: Entire Recipe
Calories:890 Fat:69.4g Carbs:11.4g Fiber:7.61g Net Carbs:3.79g
Nurtition info: Per 1/12th
Calories:74.17 Fat:5.78 Carbs:.95g Fiber:0.63g Net Carbs:0.32g
This is the best bread substitute I've found that doesn't effect me negatively since starting LC. It's something I could eat every day and not see a difference in my weight loss. That's not true for me with flax, almond flour, coconut flour, or even protein powder.
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