I just made some wonderful gluten-free, nut-free, diary-free, low carb bread - light and moist!
I had a recipe I was working with (found it here:
frugalfreebiesanddeals.com ), and cut the recipe in half to test - then forgot to cut the number of eggs and baking powder in half - but I think I like it this way!
The original recipe made it into a Foccacia bread, but I wanted something more like regular bread slices - so I made it in a small loaf pan instead. Half the recipe, with all the eggs, filled two 3" x 6" loaf pans. Next time I am going to try one regular size loaf pan.
This time I used brown flaxseed meal, next time I will try the golden. They say there is no difference, but I find the golden much lighter and not as strong a flavour.
I just toasted it and spread it with butter and Wow Butter (peanut butter substitute) - and it was delicious!
OK, the recipe I made:
1 cup flax meal
1/2 TBSP baking powder
1/2 TBSP date palm sugar (I can't use artificial sweetener)
1/2 tsp salt
4 eggs, beaten
1/4 cup water
3 TBSP olive oil (or coconut oil)
Mix well, pour into (one large or two small) loaf pan(s). Bake (at 350º) about 25 minutes. I cut mine into 10 servings per loaf.
According to the Nutritiondata website:
Nutritional Information: 1 out of 20 slices : 5.8 grams fat, 4.9 grams of carbs, 3.2 grams of fiber (1.7 net carbs), 0.7 gram of sugar, 3.0 grams of protein, 79.5 calories
Gluten-free, LC, Milk-free, Nut-free bread
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