I am constantly scouring the globe for gut-friendly recipes that I can consume because — face it — whether I have a gut issue or not, I am addicted to food.
Here is one of my favorite recipes for gluten-free bread. I adapted this from a recipe originally created by Anand Prasad. Let me know what you think about it:
Gluten-free Low Carb Sun-Dried Tomato Flat Bread
For those of you who, like me, cannot tolerate any form of grain — and for those of you who, like me, absolutely crave bread, I think I may have created a decent substitute.
First of all, this is a flat bread, reminiscent of what we in Southern California would compare to Chicago-style pizza crust. I cut it into squares and then slice each square horizontally to use it for sandwiches but it can also be used for pizza crust or garlic toast. This recipe makes one 13 x 8 inch (half-sheet) baking pan of bread. If you cut this bread into 9 servings — which is equivalent to two slices of bread — each serving has approximately 150 calories and 2 grams of carbohydrates (4 grams total minus 2 grams fiber). The texture is light and unlike other products made with only almond flour, this one is not dry.
Farmer’s cheese can be hard to find but is essential to this recipe; I use Friendship brand farmer’s cheese. I used Bob’s Mill coconut flour and Trader Joe’s Almond Meal in this recipe. DO NOT use Bob’s Mill almond flour in this recipe; the grind is too course.
3 T melted unsalted butter or olive oil
7 ounces dry cottage cheese/farmer’s cheese
45 grams (approximately 2 ounces) sun-dried tomatoes in olive oil, chopped
1/2 cup grated cheese (I usually use Pepper Jack)
1/2 cup coconut flour
1/4 cup almond flour
1 teaspoon baking soda
2 to 4 T water
Heat oven to 375 degrees. Spray a half-sheet baking pan with non-stick spray.
Using a food processor, blend the eggs, melted butter, farmer’s cheese and sun-dried tomatoes until smooth. Then add cheddar cheese, water and all dry ingredients and blend until well-mixed. The batter will be somewhat stiff. Spoon out onto baking sheet and spread with a spatula until flat. (I like to wet my hands with water and smooth it down that way. If that grosses you out, use a spatula.)
Bake for 15 to 18 minutes, until golden brown on top and a toothpick in center comes clean. Cool and then cut into slices.
Store leftovers in refrigerator.
Copyright 2012: Tina Fox All rights reserved.