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Saturday, March 8, 2014



These were seriously good!  You can make them as a side with spaghetti meat served over stir-fried zucchini noodles, for instance. Remember how we used to love spaghetti or lasagna with a side of garlic bread?  This is so naughty-tasting, which makes it even better!  It is moist, garlicy, buttery and, now I really want one of those, or maybe two right now!!  I want to make them again soon; probably this next week! It is loosely based on a previous recipe of mine and another I saw on the internet.I really liked it and even ate it for breakfast, it was so tasty.  I saw my eldest son grab a piece, before breakfast as well, and he is not a low-carber.  Some people have found that lupin flour works well for some recipes instead of oat flour ( I imagine especially bread recipes) in my low-carb, gluten-free bake mix.  I think oat flour will still be the nicest-tasting option, but lupin flour is an option for those who are afraid of using oat flour or are not yet at the stage where they are willing to use it in the bake mix, even although it is in a small quantity.  Although oat flour will lower cholesterol, so that's a good thing!

Note:  The nutritional analysis at the bottom is correct.  0.7 g carbs per bread stick.  I made these again and am changing the amount of whipping cream to only 1 tbsp.  You can use milk or almond milk too.  With slightly less moisture, these bread sticks were a bit more bread-like.  They are so good and I love them served warm now with this slight adjustment to the original recipe.

6 oz regular cream cheese (170 g)
6 oz finely grated Monterey Jack (170 g)
2 large eggs
2/3  cup Gluten-Free Bake Mix 2 (150 mL) CLICK highlighted text for bake mix
1 tbsp whipping cream, OR milk (15 mL)
1 tsp baking powder (5 mL)
1/4  tsp granulated garlic, OR (1 mL)
  garlic powder
1/4  tsp salt (1 mL)
Garlic Butter Topping:
2 tbsp butter, melted (30 mL)
1/2  tsp Italian seasoning (2 mL)
1/4  tsp granulated garlic, OR (1 mL)
  garlic powder
1/2  cup grated Monterey Jack cheese (125 mL)

In food processor with sharp blade or blender, process cream cheese until smooth.  Add Monterey Jack cheese and eggs; process.  Add Gluten-free Bake Mix,  whipping cream, baking powder, granulated garlic, OR garlic powder and salt; process, scraping sides occasionally.

Turn batter out into 9 x 13-inch (23 x 33 cm) glass baking dish and press down evenly, using plastic wrap, to make things easier.  Remove plastic wrap. Bake 15 to 20 minutes in 350°F (180°C) oven.  Brush top of garlic bread with Garlic Butter Topping.  Sprinkle with Monterey Jack cheese.  Bake another 5 minutes.  Cut into 20, half inch sticks and then cut down the center of the pan. Serve warm or at room temperature.  Refrigerate leftovers and nuke garlic bread sticks briefly for 15 seconds or so to warm them.

Garlic Butter Topping:  In small bowl, combine butter, Italian seasoning, granulated garlic, OR garlic powder.

Helpful Hints:  You can play with this recipe.  If you prefer a thicker batter, and thus a bread that is not quite as moist, you can leave the whipping cream out, however, I suggest trying it this way first.  

Yield:  40 bread sticks
1 bread stick
60.4 calories
2.9 g protein
5.1 g fat
0.7 g carbs

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