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Wednesday, May 23, 2012

JIFFY BUN AND JIFFY SANDWICH BREAD


 It would be better instead of a cereal bowl to have a circular glass baking dish, the circumference of which remains the same the whole depth of the dish, if you know what I mean.  As you can see the bottom part of the bun is smaller than the top part, using a cereal bowl.  It works, but it could be better.
 The photos from here on down are showing a regular-sized dinner plate.
Oops, except for this one - this is a side plate below.  :)

You will need a square 4-inch (10 cm) square glass or plastic container for the Jiffy Sandwich Bread.

JIFFY BUN

This bun is soft in texture. It makes a good substitute for a hamburger bun. One can’t beat the convenience of making a hamburger bun in a jiffy.  The photos don't do the bun justice. Sesame seeds will add to it's appeal, but unfortunately that one got eaten before I had a chance to photograph it. It tastes great - very neutral and quite bread-like. The sandwich bread is super as well.  I could barely tell the difference from real bread when I made a sandwich. Try it and see if you like it too. One sandwich (2 slices) is all I could eat.  It is very satiating and one does not crave more. 

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!

1 egg
1 tbsp mayonnaise (15 mL)
1 tsp coconut milk, OR heavy cream (5 mL)
1/tsp salt, optional (0.5 mL)
3 tbsp Gluten-Free Bake Mix, (45 mL)
  page___
1/tsp baking powder (2 mL)

In cereal bowl (or better yet a round glass bowl that has a base and circumference that is more or less the same size), beat egg well with fork. Add mayonnaise, coconut milk, OR cream and salt, if using and mix well. Add Gluten-Free Bake Mix, page___ and baking powder.  Whisk in well with fork for almost a minute.  Tap bowl on counter to remove air bubbles.

Microwave 1 minute and 10 seconds.  Immediately loosen sides and invert bun.  Using a good, serrated bread knife, slice horizontally in two and allow to cool.

Yield:  1 serving
1 Jiffy bun
280.6 calories
9.9 g protein
23.8 g fat
5.6 g net carbs


Variations:  Jiffy Sesame Seed Bun:  Sprinkle top of batter with 1 tsp (5 mL) toasted sesame seeds and then microwave.  (6.0 g carbs)

Jiffy Sandwich Bread:  You will need a square 4-inch (10 cm) glass dish.  Pour batter into greased dish and nuke 1 minute and 10 seconds.  Remove, invert and carefully slice horizontally into two slices.  This recipe makes 2 regular-sized, very tasty bread slices and it also toasts quite well. Great for a sandwich.
One slice:  2.8 g carbs.

Helpful Hints:  The bun should be dry when inverted; i.e. no wet, soft spots in the center.  My microwave oven is a powerful one (1200 watts) and runs hot, so your times may differ quite a bit depending on the wattage of your microwave oven. If your bun is still wet underneath, stick it in the microwave oven in 10 second intervals until it is dry. Ian likes to use these as open-faced hamburger buns.  He puts a hamburger patty on each buttered half with all the trimmings and declares he is very satiated after such a meal.  Of course, he adds bacon, cheese, tomato, lettuce, ketchup and skips the mustard.

Toast sesame seeds in dry nonstick frying pan.  Keep sesame seeds in freezer in sealed container.  You may also use them on top of the Artisan Hamburger Buns (Improved), page___.

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