I made this recently and really liked it. Picture is here: http://buttoni.wordpress.com/2011/04/29/quick-bread/

I wanted a BLT for lunch today and didn’t have the right kind of bread made up. So I took this English muffin recipe on Linda’s site: http://genaw.com/lowcarb/lc_english_muffin.html and modified it a bit. The result was a pretty good quick sandwich bread with good flavor and texture. I baked it in a 6″ quiche dish, as I don’t own a small enough square pan. I’ve been meaning to get one and this recipe may just drive me to go on and do that. But round worked OK for my BLT. This is not acceptable until the grains rung of OWL. I now keep a batch of Jennifer Eloff’s Splendid Gluten-Free Bake Mix made up in my pantry.

INGREDIENTS:

1 egg, beaten
1 T. olive oil
3 T. water
1/3 c. CarbQuick bake mix
2 T. Jennifer Eloff’s Splendid Gluten-Free Bake Mix: http://low-carb-news.blogspot.com/2...y-splendid.html
2 T. golden flax meal
¼ tsp. Splenda, granular (or equivalent)
3/4 tsp. baking powder

DIRECTIONS: Beat the egg in the dish you will bake this in. I used a 6″ ceramic quiche pan. Add the water and olive oil and stir again. Next add all dry ingredients and stir vigorously until smooth throughout. Microwave on HI for about 90 seconds or until center is dry and done. Remove and cool slightly. Note, it won’t be browned at all.

Carefully tip/lift out of dish using a knife tip or spatula. Toast either under a broiler (on both sides), or if it will fit, in your regular toaster. Butter and jam it up as is for a biscuit like flavor. Slice laterally after toasting for sandwiches. Slice before toasting if enjoying as morning toast. For scone applications with added fruit bits, cut into wedges and toast without slicing laterally.

NUTRITIONAL INFO: Makes 2 servings, each contains:

192 calories
18 g fat
13.2 g carbs, 9.95 g fiber, 3.25 g NET CARBS
10.9 g protein
411 mg sodium
13% RDA Vitamin B12, 15% calcium, 13% copper, 18% iron, 18% phosphorous and 16% riboflavin