Ellen's Dairy Free Low Carb Bread Recipe
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I created my low carb bread recipes in response to a purchase of a Julian Bakery low carb bread that I thought tasted like dirt - it was truly that awful. I figured I could make something that at least tasted better, and at the request of a friend who avoids dairy, this recipe was born.
- Total Preparation Time: 2 hours
- Cooking time: 1.5 hours
- Solids from 13.5 oz or 15 oz can of very cold unsweetened coconut milk
- 6 tablespoons Earth Balance Natural Shortening ( You can substitute butter or ghee)
- 2 ½ cups blanched almond flour (Honeyville Grain brand works best)
- 5-10 tablespoons psyllium husk powder (no substitutes)
- 4 teaspoons baking powder
- 2 teaspoons Celtic sea salt
- 2 large eggs
- 2 cups BOILING water
- 3 -4 tablespoons oat fiber (optional, makes bread denser and less sticky)
- Day before: Chill the coconut milk overnight to separate liquid from solids.
- Preheat the oven to 350 degrees F. Start boiling the water.
- In a medium sized bowl, combine the flour, psyllium powder, baking powder and salt. Whisk until dry ingredients are well combined.
- In a separate glass bowl, soften the coconut milk solids and ghee in a microwave or in a sauce pan on the stove.
- Remove from heat and whisk until glossy. Allow to cool for a few minutes. Add eggs and whisk until smooth. Add the wet ingredients to the dry ingredients and mix until a firm dough is created. Now use a fork to break up the dough into small chunks so it’s easier to mix with the boiling water.
- Add boiling water all at once into the bowl. Stir until well combined and dough starts to firm up. After a moment or so, the dough will become very stretchy and sticky.
- Use a small measuring cup (such as a 1/4 cup) or spoon, scoop the dough out and form into desired shape and place onto a parchment paper lined baking sheet. While baking, the dough will double or triple in size, depending on how much psyllium you used. **
- Bake for 45 to 55 minutes. Remove from the oven and allow the bread to cool completely.
- Cut open with a serrated knife. The insides may be a little gummy, but toasting later will fix this. Toast or eat as is, or use as bread for small sandwiches.
Using less psyllium husk brightens the flavor and reduces the colon cleansing strength. You will also need less boiling water to activate it. If you half the psyllium, use half the water.
** The buns sizes are optional. The recipe can be made into small buns to lower the carb count of each.
Optional additions: 1 tbsp chia seeds (to increase Omega 3 fats) 4 tbsp non carb oat fiber (makes a denser bread)
After making some keto recipes, I found it best to cube up the cream cheese before melting with other cheeses
Crust after cooking 12-14 minutes
Faux Carb Pizza
1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
Parchment paper and cookie sheet
-put mozzarella & cream cheese in a medium size microwaveable bowl
-Microwave for 1 min, stir and then another 30 sec, stir (very hot!)
-Stir in egg & almond flour
-Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds)
-Dock (poke rows of holes) with a fork to avoid bubbling
-Sprinkle with garlic salt
-Put in 425 degree oven
-After about 8 minutes, check it and poke holes where any large bubbles may be.
-continue cooking for a total 12-14 min, or until slightly brown on top.
It should look like this: (image to the left)
Here is what I do for the toppings:
[Keep in mind that the toppings only cook long enough for the cheese to melt. Therefore, any meats you add need to be fully cooked.]
Before you begin making your crust, place the sausage on medium-low heat in a cast iron pan. I prefer ground Salciccia sausage—it is similar to Italian sausage. Do not stir too much or you will end up with taco meat consistency. After a few minutes you may need to use a baster to get excess water/grease out, but not too much. You want fully cooked, dime-sized sausages.
Put the sausage in a separate bowl, keeping the grease to sauté your veggies in!
Add a thin layer of pizza sauce, your desired amount of meats, veggies, cheese, and then sprinkle on oregano and basil. I prefer a lot of mozzarella and a handful of cheddar.
This is a double batch which filled up a cookie sheet and five hungry adults. (I would normally space the sausage better, but I was rushing making three at once.)
Although higher in carbs, due to the extra sauce, my next attempt will be my “Achilles heel”: Chicago style (deep dish) pizza.
Hope you enjoy it. In the meantime…
Ultimate Keto Buns
Total Carbs: 12.3 g Calories: 208 kcal
Figer: 8.1 g Magnesium: 95 mg
Net Carbs: 4.2 g Potassium: 389 mg
Protein: 10.1 g Macronutrient Ratio: Carbs (9%) Protein (21%) Fat (70%)
Fat: 15.2 g
Hands-on 10-15 minutes Overall 55-60 Minutes
Ingredients (10 Buns)
~ 1 1/2 cup almond flour (150 g/5.3 oz)
~ 1/3 cup psyllium husk powder (40 g/1.4 oz)
~ 1/2 cup coconut flour (60 g/2.1 oz)
~ 1/2 cup flax meal (75 g/2.6 oz)
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ 2 tsp cream of tartar
~ 1 tsp baking soda
~ 1 tsp salt
~ 5 tsp sesame or 1 - 2 tbsp caraway seeds
~ 6 large white eggs
~ 2 large eggs
~ 2 cups boiling water
- Preheat the oven to 350 F / 175 C. Use scales to measure all the ingredients carefully. Do not use whole psyllium husks - if you cannot find psyllium husk powder, use a blender or coffee grinder and process until fine. If you get already prepared psyllium husk powder, remember to weigh it before adding to the recipe. I used whole psyllium husks which I grinded myself. Do not use just measure cups - different products have different weights per cup!
- Mix all the dry ingredients apart from the sesame seeds in a bowl (almond flour, coconut flour, ground flaxseed, psyllium powder, garlic and onion powder, Erythritol, baking soda, cream of tartar and salt).
- Add the egg whites and eggs and process well using a mixer until the dough is thick. Add boiling water and mix until well combined.
- Using a spoon, make the buns and place them on a non-stick baking tray or a parchment paper. They will grow in size, so make sure to leave some space between them. You can even use small tart trays. Top each of the buns with sesame seeds (or any other seeds) and press them into the dough, so they don't fall out. Place in the oven and cook for about 45 minutes.
- Remove from the oven, let the tray cool down and place the buns on a rack to cool down to room temperature. Store them at room temperature if you plan to use them in the next couple of days or store in the freezer for future use.
- Top with butter or cream cheese, burger meat or any topping you like. Enjoy! Tip: To save time, mix all the dry ingredients ahead and store in a zip-lock bag and add a label with the number of servings. When ready to be baked, just add the wet ingredients!
- 2 oz cream cheese
- 2 eggs
- 1 tsp granulated sugar substitute (IBIH recommends)
- ½ tsp cinnamon
- Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle.
- Pour ¼ of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter.
- Serve with sugar free syrup (or any syrup of your choice) and fresh berries.
These are like crepes, airy little nothings to fold around some creme fraiche paired with creamed spinach or smoked salmon or caviar - almost anything will work.
Per Serving: Carbohydrate: 0.1g plus 0.1 fiber Protein: 6.6 g Fat: 13.3g
4 large eggs
1/4 cup water
Salt and pepper
Snipped fresh chives (optional)
Canola oil for the pan
Filling of your choice: see above
Whisk the eggs and water together well, then add the salt and pepper to taste and the chives.
Heat a crepe pan over high heat until it's very hot. Add a film of canola oil and pour in one-quarter of the batter. Cook the pancake on one side only until cooked through, about 1 minute, then remove it to a warm platter and start with the next one.
Stack the pancakes to keep them warm. To serve, put a spoonful of creme fraiche on one half of each pancake, add a filling, and fold over the other half to make a half-moon
Salade niçoise isn't the only great dish to come out of Nice, the raffish seaside city in Southern France; this delectable flatbread is another knockout. In Nice it's cooked in huge flat copper pans in a wood-fired oven and served with chilled rose wine. use a pizza pan, a large ovenproof skillet, or the widest round pan you have - 10 inches in diameter would be the minimum.
Per Serving: Carbohydrate: 4g Protein 1.4 g Fat: 7.2g
1 cup water, at room temperature
2/3 cup chickpea flour, from the natural foods store
4 tablespoons olive oil plus more to drizzle over the socca
1/2 teaspoon salt
1 teaspoon fresh rosemary needles, optional
Salt and pepper to taste
Mix the water, flour, 3 tablespoons of the olive oil, and the salt in a bowl, set aside for 1 hour.
Preheat the oven to 500º. Oil the pan (see above) with the remaining tablespoon of olive oil and pour in the batter. Bake the socca until it sets, about 6 minutes.
Turn on the broiler. Drizzle more oil over the tip of the soccer and sprinkle with the rosemary. Broil until crisp and golden brown, about 5 minutes. Sprinkle with salt and pepper, cut into 8 wedges, and serve hot - socca doesn't keep.
These little crackers work with drinks, with salads or soups, or just to snack on. If you're seriously missing corn - and who among us low-card dieters isn't - this is a good way to enjoy it.
Per 1-cracker serving: Carbohydrate: 2.3g plus 0.2g fiber Protein: 4g Fat: 1.4g
Makes about 3 dozen crackers
1 cup stone-ground cornmeal
3/4 cup boiling water
4 large egg whites, beaten stiff
Salt and pepper
1 teaspoon ground cumin
Butter for the pan
Mix the cornmeal and boiling water and set aside to cool. When it's cold, beat in the egg whites, salt to taste, pepper, and cumin. You may need to add a little more water to make a thick paste.
Preheat the oven to 300ºF. Generously butter a baking sheet and drop the batter onto it by the soup spoonful.
Bake 30 minutes, or until lightly browned. Serve immediately; these don't keep very well