I could not wait till Wednesday to post this recipe. It’s just that good!
I stumbled upon a recipe for focaccia-style gluten free/paleo/low carb “bread” on LowCarbDiets.com. Most recipes for low-carb bread I have seen have about 30 ingredients (mostly things I never have at home and have no idea where to buy. Ex: xanthan or guar gum?) or they have coconut flour. Seriously, I don’t want my sandwich to taste like a coconut.
A few days ago I got a giant box from Bob’s Red Mill with all kinda of gluten-free samples of their products to test out. So I figured this was the perfect time to try out the Golden Flax Meal they sent me.
So when I saw the small list of ingredients, I had to try it. I mixed it up a bit; I nixed the sweetener, added fresh rosemary from my patio garden and garlic powder. UH-mazing! I feel like you could really get into experimenting with this recipe. Change up the herb combinations, add some freshly grated cheese, or maybe even some crumbled bacon!
So as a thank you to my readers and Bob’s Red Mill, I am hosting another giveaway! Just click the link below to enter! The prize is 4 full-sized bags of gluten-free products. You get $40 worth of: Golden Flax Meal, Chia Seeds, Nutritional Yeast and Natural Almond Meal.
So I tried two ways of baking the batter. I made rolls in a bacon fat-greased whoopie pie pan and a slab on a sheet pan lined with a silpat. Both were great! The slab was definitely better for sandwich making, though. My favorite part is that is holds up very well on a panini press and you can even toast it!
Golden Flax Focaccia with Rosemary & Garlic
Low Carb, Keto-Friendly, Paleo & Gluten-Free
- 2 cups Bob’s Red Mill organic golden flax seed meal
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 Tablespoons fresh rosemary, chopped
- 1 teaspoons granulated garlic
- 5 beaten eggs
- 1/2 cup water
- 1/3 cup olive oil
2) Add wet to dry, and combine well. Make sure there aren’t obvious strings of egg white hanging out in the batter.
3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it’s easy to spread.)
4) Pour batter onto pan. Because it’s going to tend to mound in the middle, you’ll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
6) Cool and cut into whatever size slices you want. You don’t need a sharp knife; I usually just cut it with a spatula.