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Sunday, August 7, 2011

SANDWICH BREAD (2.2 g carbs)







For the Toasted Cheese Sandwiches (you can add sliced ham as well - yummy!), I buttered the cut side surfaces and put the cheese (liberal amount of Monterey Jack) inside, with two buttered cut side surfaces facing the outside.  Bake in toasted cheese maker.  Wait quite a while - you want it nice and toasty as in the picture.  Adding ham would have added color (of course this bread does not have the side crusts so comparing it to regular bread (looks-wise) would be a bit unfair.  This is very nice though and very similar. Even one half is filling with a cup of tea or coffee, which Ian and I did this morning.  He had coffee and I had my tea.  There is no way one has any cravings afterwards.  One feels comfortable and satiated and no pressing desire to keep going back for more.  If I buy my favorite store bought bread (It is moist and dense and cake-like. Ha!), I can eat 6 slices in a sitting easily (in my defense they are smaller slices).  I always have to stop myself and then later I'll be wanting more. Needless to say that bread is very fattening for me and I won't buy it anymore.  It is not the case with this bread.  My husband is losing weight on this gluten-free diet and he loves having this bread available all the time.  He is able to eat one meal at lunch time (we broke that trend today) and go for hours until supper time when he has his big bowl of frozen yogurt (bananas, strawberries and yogurt and sweetener (sometimes with chopped salty peanuts on top - not overly low-carb) while watching a show.  Moderate low-carbing and gluten-free is working for him and even I have lost 4 lbs in 20 days.  I'm not a fast loser and also don't have that much to lose (keep in mind I don't ever expect or want to be ultra-skinny).  Ian has lost a ton of weight.  Low-carbing works for him as well but he was still on the wheat gluten and his body is intolerant of gluten, so he was fighting an uphill battle.  He would get cravings and overeat too often.  I am so happy for him!!

P.S.  When Ian goes back on gluten, his blood pressure soars again.  Going gluten-free has cut the cost of blood pressure meds in half for him.  Pretty awesome!  Obviously not everyone has a problem with gluten.  I don't but I happen to enjoy eating gluten-free these days, so I don't have very much, except maybe sometimes when I visit the city and temptation abounds.

SANDWICH BREAD
CLICK PHOTOS TO SEE LARGER IMAGES

This bread is great for sandwiches, but even more wonderful toasted in a regular toaster or on the barbecue.  It has the characteristics of an English muffin where it has a more absorbent surface (cut side) for butter and peanut butter, low-sugar jam or a little honey and cheese.  Such a treat!  You can even make grilled cheese sandwiches with a toasted cheese maker.

This is the recipe I mentioned and that some of you have been waiting for.  I hope very much that you enjoy this recipe as much as what we do.  It is a staple for us and so nice to have a whole loaf of our bread in the refrigerator.  Not only that, the ingredients are so healthy - think about it - eggs (protein), almonds (heart healthy), oat flour (heart healthy) and fiber (heart healthy) and some good fats for satiety. You will not be eating too much bread as it satiates quickly and there are no cravings afterwards.

UPDATE:  This bread is a bit on the savory side, so if you would like a more neutral taste - leave out the Parmesan cheese and the salt - much lower in sodium too. 

12 oz regular cream cheese, softened (375 g)
6 large eggs
1 tsp vanilla extract (5 mL)
2 cups Gluten-Free Bake Mix, (500 mL)
  page___
1/2 cup almond meal, OR almond flour (125 mL)
3 tbsp grated Parmesan cheese (45 mL)
11/2 tsp baking powder (7 mL)
3/tsp baking soda (3 mL)
1/4 tsp salt (1 mL)
2 cups shredded Monterey Jack cheese (500 mL)

Preheat oven to 375°F (190°C). Line large cookie sheet, 14.5 x 23 inches (37 x 58 cm), with foil and grease well.  

In food processor, process cream cheese.  Add eggs and vanilla extract; process well on low speed.  In medium bowl, combine Gluten-Free Bake Mix, page___, almond meal, OR almond flour, Parmesan cheese, baking powder, baking soda and salt.  Add to cream cheese mixture and process until thickened.  Add cheese and process until incorporated. 

Drop batter in huge blobs on the foil.  Take a large piece of plastic wrap and press out the batter to fill the cookie sheet evenly.  Keep picking the plastic up and moving it around as needed to squish the batter.  Once the whole cookie sheet is covered, use the back of a large spoon to make sure it is as even as possible. (If you wear glasses for reading, I recommend wearing them.) Bake approximately 25 minutes, or until browning on top.  Allow to cool.  Divide the bread into 5 (for the longer side) x 3 sections.  The bread will be about the same size as a standard piece of bread from a store bought sandwich loaf.  Slice each piece into 2 slices of the same size as the original piece (just thinner) with a large serrated bread knife; that makes 30 slices of bread at 2.2 g carbs each.

Yield:   30 slices
1 serving
127.6 calories
6.1 g protein
10.2 g fat
2.2 g carbs
 
Helpful Hints:  For the barbecue, we butter the bread on the cut sides, place thinly sliced tomato, thinly sliced onion and cheese on one unbuttered side and top with the other half, buttered side to the outside.  Place above or on the grill, depending on your barbecue towards the end of the time it takes to barbecue the meat. Close lid and check on them frequently.  Use a flat, metal lifter to turn very carefully, supporting the top, to do other side.  Sometimes I add some roasted chicken (and bacon done on the grill) and mayonnaise and that makes a meal on its own. Place the slices of bread in an airtight container in the refrigerator; lasts 2 weeks.  Freeze for longer storage.


Note: After refrigeration this bread becomes more dense and less bread-like due to the cream cheese content.  Nuke one slice about 12 seconds, depending on your microwave oven, and you’re ready to make a sandwich as it becomes like freshly baked bread.  This step is not necessary before toasting the bread.

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

41 comments:

Patricia said...

thanks for posting this Jennifer! am excited to try it.

Haggus said...

I've given up on 'bread,' that is, before now. Thanks Ms. Eloff!

Jennifer said...

You're very welcome, Patricia. I really hope you also like it.

Jennifer said...

You are very welcome, Haggus. You can definitely have bread now. It's very similar - especially when toasted. I absolutely prefer it to store bought bread, toasted.

jo said...

so eager to try this! thanks for sharing it Jennifer.

Jennifer said...

It's really not difficult to make gluten-free bread that is high carb and it's not difficult to make low carb bread that is not gluten-free but it is incredibly difficult to make low-carb bread that is also gluten-free.

Carolyn said...

This is a must-try, Jennifer! I am bookmarking, I can't wait to make it and then make some panini!

Jennifer said...

I hope it works nicely for the panini. I'll be thrilled if you try it.

Erin said...

What a great recipe! Love how you were able to make this low carb and gluten free - wonderful job!

Jennifer said...

Thanks, Erin. Next I want to work on a yeast bread or bun.

Anonymous said...

Hi Jennifer,

Well I went to buy the rest of the ingredients I didn't have, only to come home and find I'm out of coconut flour. Can I substitute anything else for the coconut flour? Thanks, Cindy

Tina said...

I love these little slivers of bread! I find that most buns and specialty bread is just too thick-these are perfect. Another plus is that they are low carb as well as gluten free-thanks for sharing!

Jennifer said...

Oh boy, Cindy. How tough is it to find coconut flour where you are? It would be best to wait as the coconut flour in my bake mix is very absorbent. However, if you feel you want to experiment, flax meal would be my next suggestion. You may have to adjust the ingredients - the batter is like a thick muffin batter - thicker than it would normally be.

Jennifer said...

Tina, this bread is great thin - it makes better toast that way. If I don't slice it in half - it is not nearly as successful or as nice. Besides that, it cuts the carbs in half and the calories in half.

Ann said...

Wow - this is fabulous!

Anonymous said...

Hi, I can buy it at my local health food store, it's just much more expensive than if I order online somewhere. I'll go ahead and do that, as I can't wait to make and try this bread. Thanks so much for posting all of the wonderful recipes you do. It sure helps those of us who are low carb, mostly gluten free and watching blood sugars.

Thanks again,

Cindy

Jennifer said...

Thanks, Ann. Lovely to see you.

Jennifer said...

It makes me so happy to hear things like that, Cindy. You made my night - my week! God bless you.

Parsley Sage said...

Low carb bread!? Proper sammich bread? Well done!

Jennifer said...

Yes, and this morning I made toasted cheese sandwiches. Yum!

RVcook said...

This is...groundbreaking! Thank you!!!

Jennifer said...

Donna, oh I meant to alert you to this post - happy you found it! Your encouragement means so much to me!

Tiffany said...

Awesome! This means I can have two sandwiches! :D

Jennifer said...

Tiffany, definitely!

Kathleen said...

Can't wait to try this-it looks great. Thank you.

Jennifer said...

I hope you like it Kathleen. Thanks.

Joann said...

Can't wait to try this fabulous recipe! Is there something that can be substituted for oat flour that will still yield a yummy result? Thanks.

Eftychia said...

You cut the carbs in half and the calories in half... Yummy and healthy at the same time! Thanks for the recipe.

Lizzy said...

Oh, I love your thin sandwich bread...perfect for showcasing the yummy fillings!

Jennifer said...

Joann, you would need experiment with another bona fide flour - quinoa flour would work, but it definitely has an aftertaste. Spelt flour, buckwheat flour (again may have a taste) or maybe a good-tasting soy flour could possibly work.

Jennifer said...

Exactly, Eftychia.

Thanks, Lizzy - I had not thought of that. :)

Joann said...

Thanks, Jennifer. I'll try some other flours, something low carb. Hope mine turn out like yours!

Jennifer said...

Hi Joann - I would be interested to know what you tried and how it turns out.

buttoni said...

OMG, Jennifer. My DSL line got cut by some folks behind me putting in a new cedar fence and I had no internet connection for a couple of days. So what did I do? Experiment in the kitchen, of course. LOL When my DSL was up again, I posted all my recipes I'd been working on in the interim. When done, I said to myself "Let me go out and see what Jennifer's cooking lately" and what do I see? A grilled cheese sandwich recipe! LOL I had this incredible craving for one this week and did a recipe myself and posted it coincidentally 2 days after you posted yours. :) Man, I think you and I must be more alike than I thought, girlfriend. :) Wonder if we had our grilled cheese craving on the precise same day, even. LOL Anyway, your bread and sandwich look delicious, Jen. I'll have to give it a try! Fortunately, that coincidence probably wouldn't happen again in a million years, but it sure struck me funny. :)

Jennifer said...

LOL Peggy. No problem. The more recipes the merrier! Gives people choices. I seem to be on the same wavelength with a few of my friends lately. :)

Anonymous said...

I just baked this bread and it's absolutely fabulous! I'm a long-timer who misses bread, but hates the "eggy" or "flaxy" subs. This is so much like real bread! My daughter's friend with Celiac's is going to be thrilled, too. Thanks!

Jennifer said...

Oh, you made my day! I am so happy that you like it and also that it will help your daughter's friend. She will need to find the certified gluten-free oat flour and if she is still reactive even to that, she can experiment with other gluten-free flours. Thanks so much for commenting. It really makes my day when I know one of my recipes helps someone else.

buttoni said...

I just baked a sheet pan of this today Jennifer. Ii only had 1¼c. G/G Bake mix made up and just subbed in your L/C bake mix for the rest and it came out wonderfully light and fluffy! Hubby loved it and said it reminded him of my Sally Lum bread recipe I used to make years ago.

Jennifer said...

Great! :) Glad it passed the "hubby test". That's always a bonus! ;) Sally Lum bread...hmmm that sounds interesting.

Lynne in NM said...

Hi Jennifer, I look forward to trying this bake mix as I just finished up a pan of the Focaccia Bread from LCAF book. That was fantastic!! Being able to eat an actual BLT again was wonderful. Thanks for your hard work on developing these great recipes.
Lynne

Jennifer said...

Thanks for the great review, Lynne. I hope you will enjoy the bake mix in many other recipes. It is my favorite bake mix to date. Blessings to you and yours. Jen