Category: Breads

Garlic Cheddar Biscuits

1 1/2 cups almond flour
1/4 tsp salt
1 Tbsp baking powder
1/2 tsp garlic powder
2 eggs
1/3 cup sour cream
4 Tbsp melted butter
1/3 cup shredded cheddar cheese (optional)
Preheat oven to 400°.

Grease muffin tins or use silicone muffin cups (so you don’t have flat biscuits).
Combine all dry ingredients (except cheese), breaking apart any chunks, and set aside.
Combine all wet ingredients and mix until smooth.
Pour wet into dry and mix together.
Add cheese (if you want).
Portion out into baking container(s).
Bake for 10-12 minutes until the top is browned appropriately.
Add a pat of butter to each at the end for super buttery biscuits!
Makes about 12 muffin-sized biscuits.

Oat fiber waffle bread

2/3 cup flavorless protein powder (2 scoops)
2 tbsp of oat fiber (not flour)
2 eggs
2/3 cup unsweetened almond milk
2 tbsp melted butter
pinch of salt
1 tsp baking powder
nonstick cooking spray

1. Heat waffle iron
2. Combine all ingredients and beat till smooth
3. Spray waffle iron with cooking spray
4. Add batter and cook till done

This made 13 waffles in my square waffle-iron.  However, please note that the batter is runny enough that it leaves holes in the waffles, so it’s not really ideal for butter and syrup.  However, it can be used for bread since there’s no sweetener or vanilla involved.

Nut-Free Instant English Muffins

Ingredients

Instructions

  1. Grease two medium ramekins (about 1 cup capacity each) with coconut oil spray (or brush with melted butter)
  2. In a microwave safe bowl, melt butter and sunflower seed butter together on high for 30 seconds. Stir to combine.
  3. Stir in sunflower seed flour, baking powder, cinnamon, and salt. Whisk in egg and water until well combined.
  4. Divide mixture between prepared ramekins and microwave (at the same time) on high for two minutes. Let cool for a few minutes.
  5. Run a sharp knife around the inside of the ramekins and flip out onto a plate. Slice in half and toast to your liking.

From: http://alldayidreamaboutfood.com/2016/07/low-carb-instant-english-muffins.html

Oopsie Rolls

Preheat oven to 300°F.
Begin by separating the eggs from the egg yolks. Set both in different mixing bowls.
With an electric hand mixer, start beating the egg whites until super bubbly.
Add in cream of tartar and beat until stiff peaks form.
In the egg yolk bowl, add in 3 oz. of cream cheese which has been cubed for easier beating and some salt.
Beat until the egg yolks are pale yellow and doubled in size.
Now fold the egg whites into the cream cheese mixture. Don’t use the electric hand mixer here, just gently fold together.
Onto a cookie sheet lined with parchment paper, spray some oil to grease and dollop your oopsie roll batter on. You can make them as big as you like, we decided on English muffin sized dollops.
Bake for about 30-40 minutes. The tops of the oopsie rolls should be golden and firm. Let them cool on a wire rack and enjoy however you like!

From: http://www.tasteaholics.com/recipes/low-carb-keto/basic-oopsie-rolls/

Fantastic Flour – Cheese Crackers

1/2 cup Fantastic Flour mix
4 oz cheddar
2 T room temp butter
splash of worcestershire sauce
1/8 tsp salt
dash of ground mustard
3-4 T cold water

Process all together, add water until a ball forms.
Refrigerate 20-30 minutes.
Roll out thin on parchment paper.
Bake 375 for 8-10 min. Put them put them back in the warm oven on a wire rack with the door open for 5-15 minutes.

Let them age for a day before eating.

Pita Bread

6 cups flour
1 pkg yeast (2 1/4 tsp)
2 1/2 tsp salt
2 cups water

Preheat oven to 550°. Mix and form a large roll. Cut dough into about 10 pieces. Let rest 15-20 min. Work each piece of dough until smooth, flatten with hands and roll into circle. Place on floured board or table and let rest 15 min. Turn over and rest 15 min more. Place 1-4 pieces of dough on oven rack. When dough has puffed up (about 5 min) turn over for an additional 1-2 min to brown other side. Remove and cool on wire racks.

Three-Day Yeast Rolls

2 packages (1/4 ounce each) active dry yeast
3 1/4 cups warm water — divided
1 cup butter or margarine — softened
3/4 cup sugar
2 eggs
2 teaspoons salt
7 1/2 to 8 cups all-purpose flour
additional butter, melted, optional

…..
In a mixing bowl, dissolve yeast in 1/4 cup water. Add butter, sugar, eggs, salt and remaining water; mix well. Add 2 cups flour; beat until smooth. Gradually stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl. Cover and refrigerate for up to 3 days. When ready to use, turn out onto a floured board, knead until smooth and elastic, about 6-8 minutes. Shape into rolls as desired. Place in greased muffin cups or on baking sheets. Cover and let rise until nearly doubled, about 1 hour. Bake at 375 for 10-15 minutes or until golden brown. Brush with butter if desired. Immediately remove to wire racks to cool. Yield 3-4 dozen.

Sour Cream Doughnuts

1/2 cup sour cream
1 cup sugar
1 cup sour milk
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 dash nutmeg
6 cups flour

…..

Combine all ingredients to form a soft dough. Roll out dough to about a 1/2″ thickness and cut into doughnut shapes. Fry, a few at a time, in hot oil. Serve warm.

Quick Rolls

2 cups warm water
1/3 cup shortening
1 teaspoon salt
2 packages yeast
1/2 cup sugar
2 eggs — beaten
6 1/2 to 7 cups flour

…..

Mix ingredients, form into ball. Put in refrigerator with a wet cloth on top (this can be done the day before baking). When ready to use, roll out on floured board. Use as dinner rolls or cinnamon rolls. Put in pan, let rise for 1 hour. Bake at 325 degrees for 25 minutes.

Pizza Dough

3 3/4 cups flour (1 used 3 cups and it was fine)
1 tablespoon quick rise yeast (2 1/4 ounce packets)
1/2 teaspoon sugar
1 tablespoon vegetable oil
1 teaspoon salt
1 cup lukewarm water

…..
Combine flour, yeast, salt and sugar in mixing bowl and stir. Add oil and water. Mix. Knead by hand for 3 minutes; shape; put in bowl; cover and let rise until double in volume. Punch down; divide into two equal pieces and shape into round balls. Let dough rest 4 minutes. Roll out 12″ in diameter. Place on pizza pan sprayed with cooking spray. Let rest 10-15 minutes and top with pizza toppings. Put into cold oven, then turn the oven to 500 degrees. Bake 17-20 minutes.