My latest bread recipe! Best one I've made since I totally stopped using even small amounts of Carbquick, which has wheat in it. This bread has a very nice elasticity to it. Tomorrow, I'm making a pizza crust out of this batter. Stay tuned!
I no longer eat wheat flour, after reading Dr. William Davis’
Wheat Belly. Carbquick, with its specially processed wheat ingredients, is off my shopping list and off my recipe ingredient lists. I have a number of existing Carbquick recipes here on the site using Carbquick, and will leave them on site for those who still eat Carbquick. This gluten-free, grain-free recipe I made today is VERY close to my older Carbquick Focaccia bread recipe, but this one has more chewy elasticity. I’m most pleased with this bread! It’s actually a reworked pizza crust recipe to which I added several ingredients and altered a couple others. This one has a nice elasticity, top and bottom crust, is not crumbly and has a wonderful flavor.
I enjoyed a piece hot from the oven with butter and it was amazing! Scarfed down a second piece! I’m sure it will make great sandwiches, too. I will definitely explore other uses, both savory and sweet, for this batter, especially for pizza crust!
INGREDIENTS:
½ c. almond flour
¼ c. golden flax meal
¼ c. unflavored, unsweetened whey protein powder
1 tsp. baking powder
3 T. softened cream cheese
2 beaten large eggs
1 c. grated Monterrey Jack cheese
½ c. grated Mozzarella cheese
1 tsp. cider vinegar
1 T. heavy cream
1 T. water
Spices (your choice) sprinkled on top. I used the blend shown below.
DIRECTIONS: Preheat oven to 350º. Soften cream cheese in medium mixing bowl in microwave. Beat in the eggs, cream, water, vinegar and both cheeses. 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 refrigerator.
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
65 mg potassium
12% RDA Vitamin B12, 10% calcium, 18% phosphorous, 10% selenium.
8-Seed Spice Blend:
1 T. coriander seeds
1 T. black peppercorns (I use a mixture of black and red)
2 T. dehydrated onion (I used dried shallot)
1 T. sesame seeds
1 T. caraway seeds
1 T. Nigella seeds
1 T. dark whole flax seeds
1 tsp. crushed red pepper flakes
1 T. poppy seeds
2 T. dried minced garlic