Recently, Mike posted a recipe for lox and cream cheese without the bagel, which triggered a number of bagel discussions. What is brunch, you asked us, without the bagel? No more complaining for those of you who want to keep eating bagels. Brunch need not be a choice between a hard boiled egg or a doughy ring of 60 grams of carb. Read more
We have the honor of sharing a low carb, gluten-free flat bread recipe with you, courtesy of Carolyn Ketchum, the best almond flour baker around. Carolyn’s gluten-free flat bread is perfect for making sandwiches and panini. Since we find that sandwiches are something we really miss from our carb-eating days, we were thrilled to find this recipe. Grilled cheese sandwiches are no longer just a fantasy, neither is toast with butter, or peanut butter sandwiches. The sandwich is back, and it’s better than ever because it’s low carb and gluten-free. Who could ask for more? Thank you Carolyn Ketchum for making a food dream come true. You have our gratitude!
3 ¼ cups almond flour
6 tbsp coconut flour
1/3 cup unflavoured whey protein powder
2 tsp baking powder
½ tsp garlic powder
½ tsp salt
4 large eggs
¼ cup oil (grapeseed or olive)
¼ cup water
Preheat oven to 325F.
In a large bowl, whisk together almond flour, coconut flour, whey protein, baking powder, garlic and salt. Whisk in eggs, oil and water until well combined. Dough should be quite sticky.
Turn out onto a large piece of parchment paper and pat into a rough rectangle. Top with another piece of parchment.
Roll into a large, rough rectngle about ½ inch to ¾ inch thick. Place on a large baking sheet and remove top layer of parchment.
Bake 20 minutes or until firm to the touch.
Remove from oven and let cool completely before cutting.
Using a bread knife, cut into 10 sections. Cut each section carefully through the bready center into two halves. Fill with your favourite sandwich fillings.