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-   -   ONION/RYE BREAD LC AND GLUTEN FREE (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/782106-onion-rye-bread-lc-gluten-free.html)

Barbo 08-30-2012 05:04 PM

ONION/RYE BREAD LC AND GLUTEN FREE
 
I revised the bread and we are satisfied with the results. It's
a bit larger, more moist and tastes so much like an onion/rye bread.
Don't be afraid to try this bread. You will love it. You won't need
to purchase the almond butter.




Barbo's Onion/Rye Bread
8x4 non-stick pan, spray with release agent
Cook's Notes:
Have all ingredients measured out and by your side.
Place in food processor in order given

2 1/3 c. unblanched almond flour (this makes brown bread)
1/4 tsp. salt
1 tbs. caraway seeds
1 heaping tsp. organic onion powder
Process this for about 30 seconds
Add:
1/4 c. water
1/4 c. peanut oil
Process for about one minute. You will have thick batter
Add:
3 extra large eggs
1 tbs. dark molasses
Process well, let batter emulsify. Give it some time,
you will be able to see it become a thicker batter.
You may want to stop machine and use spatula to
come up from bottom and stir a bit. Then proceed.
Add:
3/4 tsp. baking soda
1 tbs plus 1/4 tsp. WHITE VINEGAR.
Process for about 60 seconds.

Pour into your prepared pan and bake 35 to 40 minutes.
Cool on rack. When COLD turn it out and cut it in half.
Stand it up and cut each half into 5 slices. You will have
10 total slices. Refrigerate and enjoy

ladeeda 08-30-2012 05:10 PM

What size pan and how is it prepared?

Barbo 08-30-2012 05:17 PM

Sorry la dee
 
Barbo's Onion/Rye Bread
Spray a 8x4 with release agent. I use a non-stick pan
Cook's Notes:
Have all ingredients measured out and by your side.
Place in food processor in order given

2 1/3 c. unblanched almond flour (this makes brown bread)
1/4 tsp. salt
1 tbs. caraway seeds
1 heaping tsp. organic onion powder
Process this for about 30 seconds
Add:
1/4 c. water
1/4 c. peanut oil
Process for about one minute. You will have thick batter
Add:
3 extra large eggs
1 tbs. dark molasses
Process well, let batter emulsify. Give it some time,
you will be able to see it become a thicker batter.
You may want to stop machine and use spatula to
come up from bottom and stir a bit. Then proceed.
Add:
3/4 tsp. baking soda
1 tbs plus 1/4 tsp. WHITE VINEGAR.
Process for about 60 seconds.

Pour into your prepared pan and bake 35 to 40 minutes.
Cool on rack. When COLD turn it out and cut it in half.
Stand it up and cut each half into 5 slices. You will have
10 total slices. Refrigerate and enjoy

rosethorns 08-30-2012 06:48 PM

I have to try this. Thanks Barbo

Charski 08-30-2012 06:59 PM

Sounds delicious!! :up:

LindaSue 08-31-2012 07:01 AM

I'm planning to try it either today or tomorrow. I ran it through MasterCook after you sent me the recipe, Barbo. Here are the counts:

1/10th Loaf: 231 Calories; 20g Fat; 8g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

Jennifer Eloff 08-31-2012 10:24 AM

As soon as I have the time, I'll make the bread as well. Sounds wonderful. :)

LindaSue 08-31-2012 11:56 AM

I just finished making Barbo's bread and it's wonderful. It's probably the best low carb bread I've made as far as flavor and consistency. The texture is like a dense German rye or pumpernickel bread. I don't have any cold cuts on hand but it was very nice with butter on it. I sliced mine very thin so I got about 16 slices instead of just 10.

http://www.genaw.com/lowcarb/food_ph...ead_sliced.jpg

Nigel 08-31-2012 04:34 PM

This sounds good to me.
Great pic LindaSue.

Barbo 08-31-2012 05:48 PM

Linda Sue thank you.
 
for making my bread. No one would touch this recipe which just
killed me for Jay and I thought it was perhaps one of the best
LC breads. Just finished making another loaf. BTW if you cut
a slice into 4 squares, they are lovely with cream cheese, or
thick dips or almost everything :shake:

Thanks again and for the wonderful picture as well.

gello5440 08-31-2012 07:19 PM

I can't wait to try this - heavy, dense, rye - what could be better?

Barbo 08-31-2012 07:37 PM

What could be better???
 
Pastrami or corned beef on it. :laugh: :heart:

Jennifer Eloff 08-31-2012 08:34 PM

Wow, Linda - good job! :shake: Barbo's bread looks and sounds awesome!!

watcher513 09-01-2012 01:46 AM

Quote:

Originally Posted by Barbo (Post 15913064)
Pastrami or corned beef on it. :laugh: :heart:

Mmm, a Reuben sandwich.

LindaSue 09-01-2012 05:45 AM

Just wanted to add that I used large eggs instead of extra large because that's what I had. I put in 1 teaspoon of baking soda because the version Barbo sent me said 3/4 to 1 teaspoon. I also turned it out of the pan right away with no trouble and I also sliced it while still slightly warm. Again, no trouble doing that because the bread is so firm. It was still warm enough that the butter melted right in when I spread it on. Yummy!

buttoni 09-01-2012 07:37 AM

It does look good, Linda Sue. If I weren't avoiding baked goods now, I'd have already tried this recipe on for size. I'm just on Day 17 of my Whole30 challenge and can't eat anything but meats, veg, fats, fruits and nuts. I'm supposed to avoid "substitute foods" for all baked goods that tend to get me into trouble, weight-loss speaking.

Pam 09-01-2012 09:14 AM

I have all the ingredients except peanut oil. Will canola oil or a light olive oil work? I'm looking forward to making this bread. Thanks, Barbo for the recipe and LindaSue for her pic!

Barbo 09-01-2012 11:43 AM

HELLOOO ABOUT THE OIL
 
I don't see why you couldn't use the oil of your choice?

We use peanut oil as an everyday oil, but I also use light olive,
and xvirgin olive, macadamia, and sesame. Give it a whirl
with your favorite.

LindaSue 09-01-2012 02:11 PM

Pam, I used regular vegetable oil in mine.

LindaSue 09-02-2012 09:20 AM

Not sure why there are two threads going about this recipe but as I noted in the other one, the oven temperature is 350 degrees.

Pam 09-02-2012 09:55 AM

Thanks, Barbo & LindaSue for the info....:hugs:

buttoni 09-02-2012 10:09 AM

I just noticed this has molasses in it. I can have it on Paleo, but still try to avoid it as much as possible. Wonder if I could leave that out and it still cook up alright? What are your thoughts, Barbo? Might not have as dark a color.

Barbo 09-02-2012 10:24 AM

Peggy
 
You can leave it out. It will still be good. It's only 3 teaspoons for
the entire bread, but if you are being 100% on program leave it out.
It does something nice for the bread, but not critical.

buttoni 09-02-2012 10:29 AM

I shouldn't have, but it's in the oven, minus the molasses as we "speak". I did mine in a sheet pan, so not sure how long to cook it, but probably about 20 minutes, I'd guess.

I just did a MW "white bread" version of my Individual Chia Bread recipe that came out real good. I'll post it when I get it all typed up and ready.

buttoni 09-02-2012 11:02 AM

It's REAL good, Barb! I added 1-2 T. water to my batter as it was a bit stiff, and next time I may use stale coffee. A lot of rye breads have coffee added and that might punch the flavor up even more. I think the molasses is probably essential for depth of flavor as well as color. I tasted it hot with butter. Mmmmm. Very nice flavor there. I'm going to make it with the coffee and molasses next time I think. Thanks for sharing this one with us.

Barbo 09-02-2012 11:18 AM

Oven Temperature Left Out!
 
Sorry friends, I just realized that I forgot to say 350 degrees.
:eek:

SCOTTSDALEJULIE 09-02-2012 12:33 PM

Barbo, Barbo, Barbo, You have made my day. Reuben sandwiches tomorrow. Thanks

Barbo 09-02-2012 06:40 PM

JULIE
 
THAT MADE ME CRY:cry:

So happy that you have real rye/pumpernickle for your deli
pleasure.......

drjlocarb 09-03-2012 08:52 AM

This will be great for my little cucumber sandwiches.

buttoni 09-03-2012 04:49 PM

I had tuna sandwiches for lunch with my rye bread today, Barb. Very good!


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