This is just an amazing bread…easy to make, low in carbs and gluten free!  As well as full of nutrients, it is tasty and great toasted.   Compared with the “traditional yeasty” bread, this is just a matter of mixing in a bowl, no dough kneading required!   Just so easy to make!  No waiting for it to rise malarky either!  Another great way to get flax into your daily diet too!

You could add herbs and other flavourings to this bread too!  Change it to your own tastes.  Alone, it tastes like a wholemeal bread (well to me anyway!).  Some olives and sun dried tomatoes would be yummy….but your choice…your bread!

INGREDIENTS

2 cups ground flax seeds/meal

5 eggs

1/2 cup water

1/3 cup melted butter

1 tblspn baking powder

1 tspn salt

METHOD

• Pre-heat the oven to 200C/400F degrees.
• Grease a bread tin with butter and line the bottom with parchment paper.
• Whisk the eggs until light and frothy.
• Add the butter and water and mix well.
• Add the flax and salt and mix well.
• Put the mixture into the loaf tin and bake for 40-50 mins until firm.
• Eat and enjoy!

1  1/3 cups flax meal

2/3 cup almond meal

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon Italian seasoning

3 eggs

1/2 cup water

Preheat oven to 350 degrees.  Heavily grease a bread pan with lard, ghee or butter.   Mix dry ingredients then blend into wet ones.  Pour into pan.  Bake at 350 for approximately 1 hour until golden brown.  Or bake  at 350 degrees in convection oven for 45 to 50minutes .

You can vary this by substituting other spices like 1 teaspoon of cinnamon for the Italian seasoning or you can add a mashed ripe banana to make hearty but not very sweet banana bread.

Low Carb Organic Flax Bread 
This loaf bakes up like a flat focaccia bread

2 cups organic flax seed meal*

1 Tablespoon baking powder

1 teaspoon salt

1-2 tablespoons sugar

5 beaten eggs

1/2 cup water

1/3 cup organic canola oil

*About Flax Seeds and Flax Meal.  Flax has a lot of oil in it and can go rancid quickly.  When you buy flax seed or meal, check the expiry date.  As soon as I get mine home, I put it in the freezer.  It can last for up to 18 months in there.  I tend to grind my own flax meal right from the whole seeds.  I've done this in an old coffee grinder or with my food processor for larger batches.

Directions

Preheat oven to 350 F. Oil a 9 X 14  pan.

1. Mix dry ingredients well.
2. Add wet to dry, and combine well – especially the eggs.
3. Let batter rest for about 4 minutes so it can thicken up.  Don't let it rest too long because it can get too thick to spread into the pan.
4. Spread the batter onto pan.  This sounds strange but make the batter thinner in the middle.  The bread tends to peak in the middle and you will want this loaf as flat as possible so by making the sides a bit thicker you can achieve a flatter loaf.
5. Bake for about 20 minutes until it springs back when you touch the top.
6. Cool and cut into slices. Freeze what you won't be eating in the next 2 days or refrigerate the entire loaf.

reasonfortheseason:

travelinglowcarb:

Easy Low Carb Bread Recipes You’ll Love!

I’ve tried these and they are wonderful!! I used this recipe as a pizza crust also:) I’ll be trying them with the chopped spinach for tuna salad very very soon! *loves*

Gonna have these for lunch

Without taking into account its dietary value or its consequence on your wellbeing you turn your senses onto the most tempting sensations and order the first thing you feel like, as the sellers have an exact idea of what they’re doing, showing rich food, diffusing enticing scents and offering great prices. Evidently, it’s highly possible that you’ll eat more than your usual course, take the food quickly and gobble it down with a drink, which otherwise is not in your daily diet, but it got included since you’ve been roaming around the mall and getting yourself hungry.

Whenever you go to a shopping mall you should small snacks with you, which will save you from overeating and gulping what you eating without taking into account what you may eat. The things that will keep you from starving and give you some liveliness and let you consume wisely when you do end up at the food court are popcorn or small packet of pretzels, an apple or a home-produced granola bar. It will also keep you from eating up all the unhealthy food, and avoid any biscuits or ice cream and soft pretzels.

While going through the shops you could have little amount of snacks, which will keep you from getting hungry and let you think about on the idea of getting anything to eat. You surely can’t be tricked into buying, even though many food courts offer easy meals and prompt service. For example, instead of a loaded cheeseburger you can get grilled chicken breast on low curb bread at the sandwich place, instead of a greasy pizza you can opt for a salad with pita bread at the Italian place, rather than asking for deep fried spring rolls you can opt for rice and a big side of vegetables at the Chinese booth. Moreover, you should drink plain water instead of soda, immaterial of your food.

How you eat, and not only what you eat from what is offered, also matters. Running back for shopping and eating simultaneously is not advisable. To relish your food look for a place to sit down instead. You end up eating more than necessary when you eat quickly, because your body doesn’t get enough time to send signal to our brain showing that you are filled. It may be a soup and a loaf of low carb bread low in carbohydrates, a crunchy salad or warm sushi, go about eating it a bite at a time, take as long as you need while having tea or drinking water, because chewing the bites carefully and eating steadily gets your stomach occupied on eating less food. Shopping will be lot more fun if you are satiated and not suffering from stomach aches due to hastening, and moreover, stores will be there whether you take 2 or 15 minutes to eat.

It’s summertime and who doesn’t love a barbeque with the FamBam? We love grilling burgers and hotdogs out in our backyard, especially when you just don’t have time to prepare a gourmet meal for lunch or dinner. I can usually just eat the hamburger by itself with a side salad or grilled veggies, but sometimes I want a bun! Something to hold my juicy burger and melted cheese and sink my teeth into. I found this recipe online for a Low-Carb Hamburger Bun. Totally guilt-free! It hits the spot and is very filling. I couldn’t even finish the bread and ended up just eating the rest of my hamburger by itself. This is also perfect for other sandwiches as well.

RECIPE (for 1 bun)

2 T melted butter
1/2 pinch salt
1 egg
4 T flax seed meal
1/2 tsp baking powder

Mix all ingredients in a microwave safe bowl.
Nuke for 1 minute (or until center is set). It will billow up in the bowl.
Leave in the bowl for another minute then turn it out on a cooling rack. Let cool.
Slice in half and make your burger as usual.

Oui Oui Le French Toast

Every Sunday we have brunch in our house, eggs, bacon, pancakes etc.  Everyone picks what they want and we all sit and eat together.  I ususaly have my low carb muffin and some bacon with cream cheese.  YUM!!

But since I made that delicious low carb bread, I decided to make my favorite breakfast which was prior to my low carb life style.

I made french toast with a sprinkle of cinnamon added to the beaten egg.  Then drizzled sugar free maple syrup that is made sweetened with Splenda.

I was a happy camper

Low Carb Bread, isn’t it pretty?

I slicved them pretty thin each weighing 21 grams.

Each slices is 2.5 net carbs.

Since cutting carbs out of my diet, what I have been missing sometimes are sandwiches, like grilled cheese or a turkey and avocado panini sandwich or even just a slice of bread with butter smeared on top. Sometimes I just miss BREAD! There really is no replacement. If I do eat bread, it has to be VERY GOOD BREAD. None of this sliced bread or enriched bread you buy at the grocery store. I’m talking sourdough roll or sweet French bread or a multi-grain baguette piping hot out of the oven. Then it would be worth being bad. Right?

My Swiss cousin sent me this recipe for gluten-free, low-carb Flax Seed Focaccia Bread. If she likes it, then I’ll probably like it too. After baking my bread, I took a bite and fell in love immediately. Then I had my husband try it. He said it was good and would like to know if he could have another slice. Sure! Then I had my kids try it. My 2-year old will eat just about anything, so maybe his opinion doesn’t count, however my persnickety 6-year old will snub her nose at crackers if they don’t meet her standards. Well, guess what? They both gobbled this stuff up! My daughter ate her slice AND the rest of my slice because she thought it was really delicious. I think I need to make more.

RECIPE

2 cups of flax seed meal
2 tbsp of blanched almond flour
1 tbsp of baking powder
1 tsp of salt
2 tbsp equivalent of sugar substitute (I used 2 tbsp of Stevia in the Raw, not extract.)
5 beaten eggs
1/2 cup of water
1/3 cup of olive oil

1. Beat the eggs then throw the rest of the ingredients in with it.
2. Let it sit for a couple minutes to thicken.
3. Pour it onto a flat jelly-roll pan lined with parchment paper.
4. Bake at 350˚F for 15-20 minutes or until it springs back to the touch.
5. Eat as is, or cut into sizable squares to make sandwiches.

The bread comes out looking like one big flat bread. I used a pizza cutter to make my “slices.” If you’re not going to eat it all the same day, you will need to store your bread in an airtight container or a plastic bag and place it in the fridge, otherwise it will go bad fast. Put a couple slices in your toaster to reheat. It will still taste as good as when you baked it.

• 2 cups flax seed meal
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1-2 Tablespoons sugar equivalent from artificial sweetener
• 5 beaten eggs
• 1/2 cup water
• 1/3 cup oil

Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

1) Mix dry ingredients well — a whisk works well.

2) Add wet to dry, and combine well. Make sure there aren’t obvious strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it’s easy to spread.)

4) 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).

5) 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.

6) Cool and cut into whatever size slices you want. You don’t need a sharp knife; I usually just cut it with a spatula.

Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.

http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm

Thank you Julian Bakery for sharing with me

http://store.honeyvillegrain.com/wheatproteinisolatearise8000.aspx
1 cup wheat bran
1/2 cup ground almonds

1/2 cup ground flax seeds
1 tsp salt
1 tsp dry yeast
approx 2 cups water (enough to make the dough)

Put dough in a pan sprayed with non stick spray and let rise again.

Bake for about 60 – 70 min at 400

 

•  140 g Linwoods’ milled flaxseed, sunflower and pumpkin seeds
• 50 g finely grated parmesan or strong cheddar
• 1 tsp baking powder
• 1- 3 tablespoons of whey protein powder (optional but it does lighten the texture of the crackers)
• 1/2 teaspoon paprika or cayenne pepper ( or a tsp of marmite but only if you want to, they taste fine without flavouring)
• 1 egg
• 2 tablespoons of olive oil
• 5 tablespoons of warm water

Mix together all the dry ingredients including the cheese. Whisk egg, oil and water together. Mix this into the dry ingredients. Stir well. You should have a fairly solid sticky mixture. If too stiff to stir add a little more water.

Press mixture into a microwave proof container. For the picture above,  I used a plastic tub which measures 19 x 13 cm, but I now use a square 12 cm tub. Cook on high for 3-4 minutes until cooked and no longer sticky to touch.

Turn out onto a rack to cool. Slice as thinly as you can, without it crumbling. I get between 15 to 18 slices from one batch.

 Preheat oven to 70 C.

Place slices on a baking sheet and bake for about 4 hours until crispy and golden brown. Turn once during cooking.

The crackers keep for about two weeks in a sealed container. They’re great with cheese or for breakfast with marmite.

For 18, approximately 62 KCals, 0.2 g carb and 1.3 g fibre per cracker.

I’ve adapted the recipe from Ellie’s nut bread which uses a variety of ground nuts and seeds. You could easily substitute the Linwoods’ mix with whatever’s in the cupboard. It also works  well with the Linwood’s brazil, almond and flax mix.  I buy it in Holland and Barrat – one bag makes 3 batches. http://www.hollandandbarrett.com/pages/product_detail.asp?pid=1891&prodid=2069

This is a picture of the baked (microwaved) loaf before slicing into crackers.

Low Carb Bread

1.4 gr Net Carb per slice

I’m not one to make bread but I came across this recipe and thought I’d give it a shot, but I have to say it took all day to make this little gem.  I’ll probably make it again but not anytime soon.  Plus I want to try and change a few ingredients.

Let me know what you think if you make it Or if you have any LC bread recipes for me to try.

Low Carb Flax Oat Bran Bread-Net Carb 1.4 gr

Ingredients
• 1 pkg dry yeast (Rapid Rise/Highly Active)
• 1/2 teaspoon sugar *
• 1 1/4 cup warm” water
• 3 Tablespoons olive oil
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 Tablespoon Splenda
• 1 cup vital wheat gluten flour or gluten flour
• 1/4 cup oat flour
• 3/4 cup soy flour
• 1/4 cup flax seed meal
• 1/4 cup coarse unprocessed wheat bran

Preparation:

Pour yeast into bottom of bread machine pan. Add sugar and water. Stir, and let sit. (This is “proofing” your yeast to see if your yeast is alive. If it’s not bubbling, it’s dead and you can replace it without wasting all of the other ingredients).

In the meantime, mix all other dry ingredients together in a bowl. Add oil to bread machine pan. Add mixed dry ingredients. Set your machine to the basic cycle (3-4 hours) and bake.

Cool on a rack and enjoy.

* The sugar is totally consumed by the yeast and does not contribute to the carb count. I keep a few packets of restaurant sugar on-hand for this purpose so I never have to have a supply of actual sugar in the house.

TO MAKE BREAD WITHOUT A MACHINE:

Follow the recipe in the same order as for the bread machine.
After you mix and knead all of the ingredients together, put the dough in a clean bowl and set it into a warm, draft-free place for about 45 minutes to an hour (one option is to turn on your oven for a pre-heat for a minute and a half to get it warm, then turn it completely off before setting the dough in to let it rise in the oven.) The dough should rise to about twice its original size. Afterward, knead slightly (do not over-knead — the gluten content will keep this bread from rising well the second time unlike “regular” bread! You’ll want to be careful not to handle the dough too much after it rises the first time.) Put it in a loaf pan, cover and set in warm draft free place for another 30 to 45 minutes, and then bake at 350 degrees until done. (35-45 minutes — depending on your oven, you may have to shorten or lengthen the time.)

Number of Servings: 20
Nutritional Info
• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 69.1
• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 155.8 mg
• Total Carbs: 3.0 g
• Dietary Fiber: 1.6 g
• Protein: 7.1 g

Makes 20 slices @ 1.4 grams net carbs per slice.