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This is a heavily modified version of Laura Dolson's foccacia-style flax bread. I substituted half of the flax meal for carbquik, and then added and removed ingredients as I thought best. I'm still tweaking this, and I'd love comments and suggestions on how to make it better. That said, I think this is the best low carb sandwich bread I've ever made, so I wanted to share the recipe with others.
The bread isn't too eggy, chewy, crumbly or salty like some I've tried, and the flavor doesn't overpower the rest of the sandwich when sliced to the thickness of normal bread. The thing I like best about this recipe is that it's a "quick bread" -- no yeasties involved, so it's about 25 minutes from craving to sandwich depending on how long you preheat the oven!
* 1 cup flax seed meal (0)
* 1 cup carbquik bake mix (13 effective carbs)
* 1 Heaping teaspoon baking powder (0)
* 1 scoop vanilla whey powder (1.5 effective carbs )
* 1 teaspoon xanthan gum (0)
* 1/4 c. vital wheat gluten (6 effective carbs)
* 4 beaten eggs (3 effective carbs)
* 1 cup water (0)
* 3 T oil (0)
* Italian seasoning, garlic, olive oil and sunflower seeds to garnish
How To Prepare:
Preheat oven to 350 F. Prepare pan with oiled parchment paper or a silicone mat.
1) Mix dry ingredients well.
2) Add wet to dry, and combine.
3) Pour batter into parchment-lined, pam-sprayed pans of your choice. I used 6 small 4x4 cassarole dishes from my local Dollar-Tree store which made 3 thin slices each. This is about the size of a slice of cheese, and, since I wanted sandwich bread, that worked perfectly.
4) Sprinkle with oil, garlic, Italian seasoning and seeds, and bake for 20 minutes, or until bread browns and springs back to the touch.
5) Cool and slice.
Number of Servings:
Depends on how you slice it I get about 18 thin slices or 12 big ones
Carbs per serving - include all nutritional information if known:
23.5 for the whole recipe (I think) so a little over one gram a slice of effective carbs if my math is correct and assuming 18 slices