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Thursday, April 7, 2011


This delicious, savory bread pairs well with practically any meal. This recipe was originally the brainchild of Sherrielee, a member of Lowcarbfriends.  This is my revised gluten-free version which can be enjoyed by practically everyone.  My husband likes it as a medium for butter!!  Click on the image to view a larger pic.  Also, check this LINK - I was playing with the recipe.

8 oz regular cream cheese, softened (250 g)
4 large eggs
1/2 cup almond flour (125 mL)
2 tbsp Parmesan cheese (25 mL)
1 tsp crushed garlic (5 mL)
1/2 tsp baking powder (2 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp No Salt, OR salt (1 mL)
1/4 tsp white pepper (1 mL)
1 cup grated Monterey Jack cheese (250 mL)
3/4 tsp Italian herb seasoning (3 mL)
2 tbsp light-tasting olive oil (25 mL)

In food processor, combine cream cheese and eggs; process. Add Gluten-free Bake Mix, almond flour, Parmesan cheese, crushed garlic, baking powder, baking soda, No Salt or salt and white pepper; process.  Stir in Monterey Jack cheese. (Sometimes I process it in; not sure which is the best way yet.)

Line a jelly roll pan with foil or parchment paper.  Spray with nonstick cooking spray.  Carefully spread batter over the pan, leaving a 1-inch (2.5 cm) border free  of batter around the perimeter.  Sprinkle with Italian herb seasoning.  Bake in 350°F (180°C) oven 25 to 30 minutes, or until turning brown.  Use a pastry brush (or clean paint brush used for kitchen purposes only) to spread the oil evenly on the baked bread.  Slice into 4 sections vertically and into 3 sections horizontally.  Serve while warm, if possible.

Helpful Hints:  This bread is rich and filling.  I can only have 2 slices tops.  It is definitely self-limiting. 

Yield:   12 servings
1 serving
215.0 calories
9.2 g protein
18.1 g fat

3.3 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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Nancy said...

I am new to baking low carb breads. The one I did try turned out with a weird texture, kind of spongy. Not too bad when I toasted it but was wondering if this Focacia has the same texture. It looks wonderful.

Jennifer said...

Nancy, I don't recall a spongy texture. Generally vital wheat gluten will do that.

Nancy said...

I can't wait to try it! Now as for those luscious pictures you just posted, now they ARE a tease. I can't wait for those recipes!

Jennifer said...

LOL Hope you like the Foccacia, Nancy. My DH likes it. He likes to spread butter on it. He'll spread butter on anything given half a chance!

Philis said...

Jennifer I made this yesterday & really really like it. I made your mix using buckwheat instead of the oat flour. I only made a 1/2 recipe not knowing if it would turn out alright. In my mix (1/2 recipe again: used 1 T less of the Buckwheat & 1 T more of the coconut flour. The foccacia Bread was very good. Next time I plan to add more cheese to make a cheese bread maybe as small rolls for the fun of it. THANK YOU SO MUCH for sharing your creativity. This is the best gluten free bread I have made. Beats just using almond or coconut flour!


Jennifer said...

Hi Philis, I'm tickled pink that you found a GF bread that you like and that it is based on my recipe. Thanks for sharing your variation. Sounds very nice. Is buckwheat very strong-tasting? Just wondering as I've never tried it, but I remember reading about that. Could be wrong.

Philis said...

I have not used it much, but had bought Buckwheat to make wraps from Healthy Indulgences.

I am surprised that it is not as strong as I would have thought, but that is due to it being mixed with the other part of the blend.

I would love to taste the bread using the oat flour, bet it is even better.

Looking it up read "Buckwheat is actually the seed of a flowering fruit' - It’s an excellent plant source of easily digestive protein and contains all eight essential amino acids, so it’s close to being a "complete" protein. Buckwheat is also high in fiber (a big bonus for celiacs), B vitamins and, according to a USDA study, keeps glucose levels in check better than other carbohydrates -- which is good news for celiacs who also have diabetes. It’s also said to lower blood pressure and reduce cholesterol."


Jennifer said...

Well, that is really interesting info. Thank you for sharing that. I'm wondering if it would be a better substitute for oat flour than the quinoa flour. I will have to see if I can find buckwheat flour and compare results. Thank you! :)

My DH really likes this focaccia bread - so much so that he took some on a recent trip with him. I like sweet things (big surprise), so I'm working on something else that is not quite so savory.

Philis said...

Sweet trumps savory anytime in my book! :)

Jennifer said...

Haha, then you can relate. (Hugs)

Philis said...

Jennifer I just made this bread with the alteration my husband requested, even more cheese than I used last time so I am guessing I about tripled it. I also use about 2 T Italian seasoning & garlic salt because I am too lazy to use a real garlic. Then cooked in muffin pans. It is so nasty good a cheese roll, one almost does not even need to add butter. But we are like your husbanc and Paula Dean, "is that all the butter you're gonna use?"

We thank you thank you thank you for the top to bottom of our hearts!

Hope you do not get tired of me going on about this bread. Is there any way to top this recipe? I can not image getting better than this, but curious if you will do some other kind of bread recipe.

Especially grateful to the Bread of Life. :) Amen.


Jennifer said...

LOL Philis! That does sound interesting. Thank you for sharing that variation for a cheese roll. I will have to try that soon as I get some cheese in the house again.

Oh yes, Ian has to have his butter. He has been known to butter pizza!

Yes, I did experiment and made a yeasty loaf bread, but really it did not rise worth a darn (actually it rose very well but fell spectacularly), so although I liked it very well as bread, I'm not sure it is blog worthy. It was great for butter and cheese and fruit spread. Anyway, I will keep at it.

I do have a bun recipe and I think it could potentially make slices of bread if I do it in an 8-inch square baking pan. So keep tuned in to my blog, one or two more recipes for "bread" coming your way soon. :)

Lauren said...

Jen, I cannot wait to make this! I'll surely link back to your recipe and post a pic if it turns out as good as it looks on your page here. :) Have finally gotten the ingredients together for your mix! There are so many recipes on your blog here on my to-try list. This looks like a great place to start. :D

Jennifer said...

I'd like that very much, Lauren. I do hope you like it as much as we do. It actually toasts well in a toaster oven. I take one serving and slice it horizontally into two thin slices and then toast it. Check out my latest post about what Ian I do with it on the barbie. Yum!
I have some other bread-like items coming too. I like this gluten-free way of life actually.

Jennifer said...

Amended to say, it only toasts one side in the toaster oven and does not dry it out quite like the barbecue. It really tastes like regular toast then. Otherwise, fresh it makes a nice sub for Foccacia bread. Ian slices it horizontally in half to have 2 thin slices - then he butters both. He also toasts them as thin slices on the barbecue (not the whole fat slice, if you know what I mean. lol).

theredhead said...

Oh, my stars! I'm really late to the game on this one, but I wanted you to know I finally got around to trying this. Wow! I've been low carbing for almost 8 years and have tried many, many recipes for breads that I hated. I don't like flax, either. I have a beautiful 14 month old granddaughter and thankfully, my DD is listening to me and keeping the baby sugar and grain free as much as possible. I just made this bread for her and I know she'll love it. Thank you, thank you, thank you!

Jennifer said...

Gosh, thanks for coming back to tell me that wonderful story. So glad you liked the bread. Oh your granddaughter sounds adorable and it sounds like you have a wonderful daughter too. You are blessed.

Cathy the Teacher said...

Finally made this recipe after thinking about it for 6 months. It was GREAT. Won't wait as long to make it again. My DH loved it too.

Jennifer said...

Thanks, Cathy, I'm so happy you guys thought it was great. :)