Category: Breads

Ratio Bread Dough

20 oz bread flour (12 oz white, 8 oz ww plus flax, poppy and sesame seed)
12 oz water
2 tsp salt
1 tsp yeast
…
Combine all ingredients and knead 10 min. Rise till double. Punch down and form into boule. Slash top 3 times with knife. Coat boule with oil and sprinkle with kosher salt. Place boule in greased dutch oven.
Let rise a second time. Preheat oven to 450 degrees. Cover dutch oven and bake 30 minutes. Remove lid and bake 15 minutes more. Remove bread to wire rack immediately.

Esther’s No-Fail Pancakes

1 1/2 cups flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 Tablespoon sugar

1 1/4 cups milk

1 egg

3 Tablespoons melted butter

…

Combine dry ingredients.  Make a well in the middle and pour in all wet ingredients.  Stir to combine.

Bake on lightly oiled griddle (1/4 cup per pancake).

 

 

 

 

Esther’s Pizza Dough

3 c warm water
1/2 c sugar
1/2 c oil
2 tsp salt
1 1/2 T yeast
8 c flour
……
Put oil, sugar, and salt together. Add the 3 cups warm water and then sprinkle 1 1/2 T yeast on top. Wait 5 minutes, or until bloomed, then add the 8 c flour. Knead until smooth (approx. 5 minutes) and let rise 1-2 hours until double in size.

For pizza:
Distribute dough onto pizza pans, and top with sauce and toppings.
Bake at 350 for 20-22 min.
Makes 4-5 large pizzas.

For rolls:
After first rise, make into rolls and let rise an additional 40 minutes.
Bake at 350 for 20 minutes.

For crescent rolls:
Roll out dough into 12 inch circles (or place a portion of dough on a pizza pan and push to edges) and place in freezer.
Defrost discs and cut with scissors into triangles (while dough is still a bit firm). Roll into crescents and bake. 350 degrees for 20 minutes.

Fry Bread

1 1/3 cups flour
1/4 tsp salt
1 tsp baking powder
1/2 cup lukewarm (110 degree) water
oil for frying
…
Heat oil 1 inch deep in small nonstick skillet over medium high heat. Combine frybread ingredients until a soft dough forms. Separate dough into four equal pieces. Flour hands and flatten a dough ball into a patty 1/2 inch thick, making a small hole in the middle so steam will escape. Fry in hot oil, turning once to crisp both sides of fry bread. Repeat with remaining dough balls. Makes 4 pieces. Serve with honey or with taco toppings for Indian tacos.

Pretzels

Ingredients

  • 1 1/2 cup whole milk shredded mozzarella cheese
  • 3 level T cream cheese
  • 1 large egg room temperature
  • 2 T psyllium husk (ground) or powder
  • 1 T pretzel salt or course sea salt

Instructions

  1. Pre-heat oven to 375 degrees
  2. in a microwave proof bowl add cream cheese and shredded mozzarella
  3. microwave for 90 seconds and stir together with a fork or whisk
  4. add egg, keep stirring you may need to re-microwave for 20 seconds to keep dough soft
  5. keep stirring until egg is thoroughly mixed into cheese mixture {it will I promise}
  6. add psyllium husk and stir until fully incorporated
  7. oil hands and gently knead dough a few times
  8. pinch off a ping pong ball size piece of dough
  9. roll out on flat clean surface to desired length
  10. place on parchment lined baking sheet
  11. lightly brush a little water on each piece of dough and sprinkle with pretzel salt
  12. bake for 20-25 minutes rotating pan half way for ideal baking
  13. let cool and enjoy

From: http://www.mytootiefoodie.com/magic-low-carb-soft-pretzels/

Sausage Jalapeño Skillet Cornbread

Ingredients

  • 1 cup Bob’s Red Mill coconut flour
  • 1/2 cup Bob’s Red Mill almond flour/meal
  • 1/3 cup Swerve Sweetener
  • 1 tbsp baking powder
  • 1/2 tsp xanthan gum (optional, but helps hold it together a bit more)
  • 1/2 tsp salt
  • 6 large eggs, room temperature
  • 1/2 cup butter, melted
  • 1 cup unsweetened almond milk
  • 1/2 tsp vanilla
  • 12 ounces cooked crumbled sausage
  • 3 to 4 jalapeños, seeded and chopped (add a bit of the seeds if you want more heat).

Instructions

  1. Preheat oven to 350F and grease a 10-inch oven-proof skillet (it doesn’t have to be cast iron, but it helps).
  2. In a large bowl, whisk together the coconut flour, almond flour, sweetener, baking powder, xanthan gum, and salt. Stir in eggs, butter, almond milk, vanilla extract, sausage, and jalapeño.
  3. Spread batter in prepared skillet and bake 40 to 45 minutes, until edges are golden brown and center is just firm to the touch. Remove and let cool before slicing.

From: http://alldayidreamaboutfood.com/2015/11/low-carb-sausage-jalapeno-skillet-cornbread.html

Psyllium Bread

Ingredients

 6 servings

Instructions

  1. Preheat the oven to 350°F. Start boiling the water.
  2. Mix the dry ingredients in a bowl.
  3. Add the boiling water, vinegar, and egg whites to the bowl, while mixing for about 30 seconds. Don’t overmix the dough, the consistency should resemble Play-Doh.
  4. Form with moist hands into 4 or 8 pieces of bread. You can also make hot dog or hamburger buns.
  5. Bake on lower rack in oven for 50–60 minutes, depending on the size of your bread. They’re done when you hear a hollow sound when tapping the bottom of the bun.
  6. Serve with butter and toppings of your choice. Store the bread in the fridge or freezer.

Variation of this recipe: http://mariamindbodyhealth.com/the-best-low-carb-bread/

Microwave Bread

INGREDIENTS

  • 2 teaspoons coconut oil
  • 1 large egg
  • 1 Tablespoon water or coconut/almond milk
  • 1/2 Tablespoon parmesan cheese
  • 1 1/2 Tablespoons almond meal/flour
  • 1 Tablespoon flax meal (or flax/chia blend)
  • 1/4 teaspoon baking powder
  • dash of salt
  • 1/4 teaspoon Splenda

INSTRUCTIONS

  • In standard cereal bowl, place coconut oil and nuke for 15 seconds.
  • Add egg, water/milk, and ingredients in the following sequence – parmesan cheese, almond meal, flax seed meal, baking powder, salt, and Splenda.
  • Whisk ingredients together until well combined.
  • Spread in a sprayed Glad square plastic container, or keep in cereal bowl.
  • Nuke uncovered 1 to 1 1/2 minutes, or until set. (Cooking time may vary widely.)
  • Allow to cool slightly and using a sharp bread knife, slice in half horizontally.
  • Toast in a bread toaster (setting should be higher than for regular bread) until browned.
  • Butter crisp toast generously and place breakfast items on top.

Keto Crepes (Tortillas)

INGREDIENTS
  • 2 eggs
  • 6 large egg whites
  • 2 tbs coconut flour — may want to try another type of flour here!
  • 1 tbs psyllium husk or ground chia seeds
  • 90ml / 3 fl oz coconut milk, cream or almond milk
  • ½ tsp baking soda
  • 1 tsp cream of tartar
  • 2 tsp garlic powder (omit if making a sweet keto crepe and add sweetener to taste instead)
  • salt to taste
INSTRUCTIONS
  1. Separate the egg whites and from the egg yolks. You will need 2 whole eggs and 6 egg whites, as the crepes hold better together when more egg whites are used. Reserve the remaining egg yolks for another recipe.
  2. Place the whole eggs and egg whites, flour, psyllium husk or chia seeds, milk or cream, baking soda and cream of tartar in a bowl and mix well.
  3. Add the garlic powder (or sweetener if making sweet keto crepes) and whisk well.
  4. Allow the batter to sit for 5-10 minutes so the flour and psyllium have time to swell and absorb the moisture. Whisk again.
  5. Heat a nonstick pan WITHOUT oil!  (If you use oil, the batter won’t stick, so you end up with a gloppy mess.)  “Paint” the batter over the bottom of the pan in a thin layer with a spatula. The batter should be runny so it will spread easily. If it is too thick, you may add 1 tablespoon of water to the mixture.
  6. Make the crepes one by one.
  7. Depending on the size, you can make 2 large or 4 medium crepes per serving.
  8. Once cool, store in an airtight container in the fridge for up to 5 days.

From: http://www.ditchthecarbs.com/2016/01/25/keto-crepes/

Lo Lo Psylli Wraps

Ingredients

  • 1 1/2 tablespoons whole psyllium husks (NOW brand)
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1 cups egg whites (7! eggs worth)

Instructions

  1. Combine dry ingredients, stirring to mix well. Pour egg whites into dry ingredients. Stir with a spoon or small spatula until you have an even, lump free batter. Batter should be very pourable, like a thin crepe batter.
  2. Heat nonstick skillet over medium high heat. Spray pan with olive oil spray. Measure 2-3 Tbsp of batter at a time, into a small cup. Pour batter into the pan all at once. Swirl quickly to distribute batter like a round crepe. Cook until set on one side. Edges will begin to curl slightly. Flip and cook on the second side. Each tortilla takes about a minute to 90 seconds to fully cook. Cook, flipping back and forth until you see brown spots on each side and until the tortilla dries out like a tortilla. Cool on a clean dish towel.
  3. If the remaining tortilla batter has thickened too much by the time you make the 6-8th tortillas, thin it with more egg whites. (I used up to 1/4 more egg whites, because as the batter sits, it thickens.)
  4. Store cooled tortillas in an airtight container in the fridge up to a week, or freezer up to 1 month.

From: http://fluffychixcook.com/egg-fast-recipe-lo-lo-psylli-wraps-version-4-induction-grain-free-gluten-free/