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When it comes to the commercial sliced white bread we all ate for many years growing up, I’m getting real close to low-carb acceptability. This is my latest experiment with microwaveable sandwich bread and it made an outstanding tuna sandwich today. Not as filling as my last chia bread, but that one was almost too filling with the chia AND flax. This “white bread” version has a much softer texture, too. It’s not crumbly at all either. I eliminated the flax meal from the other recipe and opted for almond flour instead.
This quick bread is suitable for all those who have reached the nuts and seeds rung of the Atkins OWL carb ladder. If you are Paleo-Primal but occasionally allow yourself protein powders, this would be OK for you as well. To make your chia gel, mix 1 part ground chia seed with 9 parts water and shake several times intermittently over 10-15 minutes. It will thicken right up. Store leftover gel in the fridge for about 1 week.
1 large egg, beaten, 1 tsp. olive oil, ½ T. chia gel, 1½ T. water, pinch salt, 2 T. unsweetened whey protein powder, ¼ c. almond flour, ½ tsp. baking powder
How To Prepare:
In a small mixing bowl, beat the egg, olive oil, chia gel and water together until smooth. Measure the dry ingredients on top and stir to blend well. Pour into square baking dish that is at least 1″ deep. Microwave on HI for 1 minute. Center will be dry to the touch when it is done. Cook few seconds longer if needed. Tip out onto cutting board and cool a few minutes. Slice laterally as evenly as possible into two slices and enjoy any way you would normally use sliced white bread!
Number of Servings:
1 serving (2 slices)
Carbs per serving - include all nutritional information if known: