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Old 03-25-2011, 11:20 AM   #1
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Cheesy Bread (kinda reminds me of Red Lobster Cheese biscuits)

1/4 cup almond flour
1/2 of a scoop of unsweetened whey protein powder
1 tsp vital wheat gluten (optional)
1/2 tsp baking powder
1/4 tsp xanthum gum (optional)
1/4 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp oregano, 1/2 tsp basil
a pinch of a packet of splenda
1 ounce cream cheese (softened)
1/8 cup Parmesan cheese (can)
1 tbl olive oil
1 large egg
Stir to combine
I covered a small pan for my toaster oven with non-stick foil and put a baggie on my hand and sprayed the baggie and was able to spread the batter to the edges evenly.
Baked 10 minutes at 350
took it out and put on top a mixture of cheeses, smoked provolone, mozzarella, and Parmesan cheese.

Baked 15 more minutes but watch it that the cheese doesn't get to brown. If it seems to be browning to much on top the crust might still need browning a bit more cover it with a piece foil just on top no tucked.

I sliced it and think this would be great along side Spaghetti over zucchini noodles or dreamfield pasta.

Made 6 sticks
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Old 03-25-2011, 11:40 AM   #2
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This sounds so good for dinner.
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Old 03-25-2011, 11:42 AM   #3
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I was thinking the spices could be pumped up a bit more if you like your bread more garlicky. This was actually very mild.
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Old 03-25-2011, 12:03 PM   #4
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It looks luscious.
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Old 03-25-2011, 12:15 PM   #5
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Not sure what I was expecting. I think more of a texture like a true cheese bread stick but this isn't. It is more of a biscuit texture and taste. That is why I said it reminds me of red lobsters rolls. I think this would even be more so if one used cheddar cheese instead of mozzerella. Also it is thick enough to make drop biscuits too I think.
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Old 03-25-2011, 01:43 PM   #6
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Per Serving: 390 Calories;3g Carbohydrate

if you cut them in 6 sticks. If you cut them in half making 12 sticks it is 190 calories and 1 carb.

If I did mastercook right
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Old 03-26-2011, 07:57 AM   #7
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Have you ever considered using the Wheat Protein Isolate 5000 and Wheat Protein Isolate 8000 offered by Netrition? they are extremely low carb, being 90% and 94% protein respectively rather than just 70% like the vital wheat gluten is. They both claim zero carbs in a 2 T. serving, and the one cup values are 3 grams net for 5000 and zero for 8000. I find you still get that biscuit texture in things, but perhaps less so.

I am going to work on kneading the dough in the food processor and seeing if that can make the wheat proteins stretchy to give things more of a bready texture too. You can add a little yeast and get more of a bread aroma, but unless you add something sugary for it to feed on it will not raise something this low carb, even with a long time to do it. I have tried that several times!
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Old 03-26-2011, 08:09 AM   #8
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YUM! This sounds and looks awesomely delish!
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Old 03-26-2011, 08:36 AM   #9
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Good job, Skeeter.
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Old 04-19-2011, 07:41 AM   #10
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TWEAKED AND REVISITED

If you miss cheesy bread sticks try this

Cheesy Bread Sticks

Recipe By : Me
Serving Size : 2 Preparation Time :0:00


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/8 cup oat fiber
1/4 cup almond flour
1/2 scoop unsweetened whey Protein Powder
1 teaspoon Wheat Protein Isolate 8000
1/4 teaspoon xanthun gum
1/2 teaspoon baking powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
1/2 teaspoon garlic powder
3/4 teaspoon basil
pinch splenda Packets
1 Ounce cream cheese softened
1/4 cup shredded cheddar cheese
1 tablespoon olive oil
1 large egg

Mix well

I cover a pizza pan with non-stick Reynolds wrap put the entire batter in the center and put a baggie on my hand and spray the baggie. I am able to spread this very easily to the edges.
bake 10 minutes 350 degrees

5 slices provolone cheese
1 1/2 cups shredded mozzarella cheese
2 tablespoons butter -- melted add 1/16 teaspoon garlic powder and a dash of salt. Drizzle over the cheese
sprinkle Parmesan cheese over the top and bake another 10 minutes or until the top is browned the the crust is browned.


This entire pan is just 35 carbs.
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Old 04-19-2011, 08:20 AM   #11
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THank You, YUMMY !!!!
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Old 04-21-2011, 11:00 AM   #12
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Does this make them more bready, or still biscuit like?
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Old 04-22-2011, 11:56 AM   #13
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Quote:
Originally Posted by drjlocarb View Post
Does this make them more bready, or still biscuit like?
pressing them thinner in a larger pan than I originally used seemed to make them more bready
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Old 04-22-2011, 01:34 PM   #14
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Thanks Skeeter. I am going to try these tonight. I need something cheesy.
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Old 05-04-2011, 12:58 PM   #15
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This is my new pizza crust. I had delicious cold pizza for lunch.
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Old 05-04-2011, 01:18 PM   #16
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Just checked and I have all the ingredients so tonight this is my project! TY Skeeter for sharing this!
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Old 05-04-2011, 01:51 PM   #17
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Originally Posted by StyngerIsAScorpio View Post
Just checked and I have all the ingredients so tonight this is my project! TY Skeeter for sharing this!
Let me know if you like this. DH and I love this.
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Old 09-06-2011, 07:58 AM   #18
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Do you have the complete counts for this bread/pizza base without the toppings by any chance, Skeeter?

I'm particularly interested in the cal count and the carb/fiber counts! Thanks bunches!
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Old 09-06-2011, 01:41 PM   #19
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If I have this figured correct. I press the cheesy bread on a 14 inch pie pan. Approx. 16 pieces (I cut 8 slices then cut it in half making 16 pieces. I do not have this minus the cheese

Yield:
"16 pieces"
- - - - - - - - - - - - - - - - - - -

Per Serving each slice: 245 Calories; 19g Fat (72.0% calories from fat); 15g Protein; 2g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 457mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates

Last edited by SkeeterN; 09-06-2011 at 01:42 PM..
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Old 05-24-2012, 05:27 PM   #20
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How on earth did I miss this? It looks so wonderful! I'm going to put a little yeast in for the flavor - thanks so much for this one, Anita!
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Old 05-25-2012, 09:04 AM   #21
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Originally Posted by jigglenomore View Post
How on earth did I miss this? It looks so wonderful! I'm going to put a little yeast in for the flavor - thanks so much for this one, Anita!
Let me know how the yeast works in this. How cool!
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Old 05-26-2012, 11:34 AM   #22
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Old 05-26-2012, 01:06 PM   #23
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I doubled this, added more garlic powder, and brushed the tops with melted butter/garlic powder. WINNER! This totally satisfies my bread craving. It would make good sandwich bread too. I can't wait to try it as a pizza crust. THANK YOU, SKEETER!

ETA- I also added a good handful of mozzarella.
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Old 06-02-2013, 04:49 PM   #24
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Bringing this oldie but goodie back to the top On my list for 'must cook' tomorrow! Thanks again, Skeeter for sharing this!
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Old 06-02-2013, 05:07 PM   #25
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Even 2 years later, this is still my go to pizza crust.
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Old 06-02-2013, 09:14 PM   #26
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I make this weekly too. I will share something I keep on hand. I take about a half of a can of the green parmesan cheese and add 2 tsp garlic powder, 2 tsp dried basil, 1 tsp oregano, and shake to mix. I sprinkle this over Pizza or these bread sticks. You will like this
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Old 06-05-2013, 08:14 AM   #27
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Funny as I look at this recipe I realize that I have changed this a bit and didn't realize it.
I add 1/8 cup of Oat flour to the mix I also use 1/2 cup or more cheddar cheese until the dough is thickish instead of the Parmesan cheese.

and I use 1 tablespoon melted butter brushed on top of crust, top with a mixture of cheeses, smoked provolone, mozzarella, and Parmesan cheese.
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Old 06-05-2013, 08:57 AM   #28
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Skeeter! You had me at "Red Lobster Cheese biscuits"!

Aside from the day I went into ketosis, this is my happiest day on this site lol! I will definitely try the first recipe this weekend. Just have to get the ingredients together.

Thanks!
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Old 06-05-2013, 11:41 AM   #29
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I use Oat Flour instead of Oat Fiber since I can get this locally. It really is lovely. You don't have to make this into cheesy bread but the addition of the cheeses is great.
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Old 06-05-2013, 07:47 PM   #30
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Thanks for the tip Skeeter!

I've walked that section of the store several times in recent months, and I all ever walk away with is another flaxseed product. (You can tell I"m not a baker lol.) I'm pretty certain I've seen almond flour but not so sure about the oat products. At any rate, I feel like I have direction now that I have a recipe I'm itching to try.
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