Ingredients
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2
-
1
-
1
-
1 - 2
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5
-
1/2
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1/3
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-
-
-
-
-
-
-
Directions
L – C Gluten Free Basic Flax Meal Focaccia Bread, From Laura Dolson, Your Guide to Low Carb Diets on About com I call this focaccia because it is baked in that style – flat on a sheet pan, and then cut up into whatever sized pieces you want It works for toast, sandwiches, and other bready uses It is rough in texture like heavy whole grain breads Since it isn’t made with wheat, it doesn’t have the same kind of grain as wheat breads, but the carb in flax is almost all fiber Flax is very useful on a low carb diet, as well as being amazingly good for you , It sounds yummy I could not find the calories per slice, when sliced up Any help would be nice , Finally a use for that big bag of golden flax seed meal I bought ages ago! I wasn’t sure about this recipe, especially because it requires 5 eggs, but I’m glad I gave it a try The real test will be tomorrow when I put it in my husband’s lunch 🙂 It is kid approved, however, and I had a piece with jalapeno jelly (there’s the carbs!) that was quite good actually The only minor change I made was to replace the artificial sweetener with organic sugar I’m sure that part is only there to keep the carbs low anyway used 2 tbsp, but I think next time I’ll reduce it to 1/2 tsp to make it better as sandwich bread It has a nice spongy texture, is moist and doesn’t seem like it will dry out quickly and fall apart In a way the texture kind of reminds me of very moist corn bread If my husband likes it I’ll make it again 🙂
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Steps
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1
Done
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Preheat Oven to 350 F. |
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2
Done
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Prepare Pan (a 10x15 Pan With Sides Works Best) With Oiled Parchment Paper or a Silicon Mat. |
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3
Done
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Mix Dry Ingredients Well - a Whisk Works Well. |
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4
Done
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Add Wet to Dry, and Combine Well. Make Sure There Aren't Obvious Strings of Egg White Hanging Out in the Batter. |
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5
Done
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Let Batter Set For 2-3 Minutes to Thicken Up Some (leave It Too Long and It Gets Past the Point Where It's Easy to Spread.). |
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6
Done
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Pour Batter Onto Pan. Because It's Going to Tend to Mound in the Middle, You'll Get a More Even Thickness If You Spread It Away from the Center Somewhat, in Roughly a Rectangle an Inch or Two from the Sides of the Pan (you Can Go All the Way to the Edge, but It Will Be Thinner). |
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7
Done
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Bake For About 20 Minutes, Until It Springs Back When You Touch the Top and/or Is Visibly Browning Even More Than Flax Already Is. |
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8
Done
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Cool and Cut Into Whatever Size Slices You Want. You Don't Need a Sharp Knife - I Usually Just Cut It With a Spatula. |
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9
Done
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at 12 Servings, Each Piece of Bread Has Less Than One Gram of Carbohydrate - .8 to Be Exact - Plus 5 Grams of Fiber. |
