CHEESE BISCUITS

• 2 cups Reduced Fat Bisquick
• 3/4 cup fat-free buttermilk
• 1 cup fat-free cheddar cheese
• Topping:
• 2 Tbsp. Fat-free margarine
• 1/4 tsp. parsley flakes
• 1 tsp. Garlic powder

Mix the biscuit ingredients together. On a pan sprayed with cooking spray, make 12 drop biscuits. Or spray 12 muffin tins with cooking spray and divide the dough between them. Bake at 400 degrees or 16-20 minutes.

Melt topping ingredients in the microwave. Brush on biscuits as soon as they come from the oven.

1 biscuit = 2 POINTS

Bran Bread

• 1 envelope active dry yeast
• 1-1/3 cups lukewarm (105-115F) water
• 2 cups all-purpose flour
• 1 cup + 2 tablespoons wheat bran
• 1/2 cup + 2 tablespoons whole-wheat flour
• 2 teaspoons salt

1. In a small bowl, sprinkle the yeast over the water. Let stand until foamy, about 10 minutes.

2. In a food processor, combine the all-purpose flour, wheat bran, whole-wheat flour and salt. With the machine running, scrape the yeast mixture through the feed tube just until the dough forms a ball. Knead the dough by pulsing until it is smooth and no longer sticky, about 30 times.

3. Spray a large bowl with nonstick cooking spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place until it doubles in volume, about 1 hour.

4. Punch down the dough. Cover loosely with plastic wrap or a damp towel and let it rise in a warm, draft-free place about 30 minutes.

5. Punch down the dough, lightly sprinkle a work surface with flour. Turn out the dough, pat into an 8 x 12" rectangle. Fold into thirds, lengthwise, pinching the seams to seal, and form into an 8" loaf. Spray an 8 x 4" loaf pan with nonstick cooking spray. Place the loaf in the pan, seam-side down. Cover loosely with plastic wrap or a damp towel and let it rise until the dough is about 1"
above the rim of the pan, about 1 hour. Preheat the oven to 375F.

6. Lightly brush the loaf with water. Bake on the center oven rack until golden brown and the loaf sounds hollow when tapped on the bottom, 45-50 minutes. Remove from the pan and cool completely (preferably overnight) on a rack.

- makes 12 sevings
- Points per serving: 1

Muffin in a Minute

• 1/4 cup flax meal
• 1/2 teaspoon baking powder
• 1 packet splenda
• 1 teaspoon cinnamon
• 1 large egg
• 1 teaspoon of gfcf margarine
  

1. Put dry ingredients in a coffee mug (or bowl for different shape)
2. Stir
3. Add egg and butter. Mix.

Microwave 1 minute on high.
Take out, slice, butter, enjoy.

Serving size: 1

Notes: 1.5 net carbs
Per serving: 235 calories; 18g fat (63% calories from fat); 12g protein; 11g carbs; 223mg cholesterol; 284mg sodium

microwaved flax bread

• 1 ounce of melted gfcf margarine
  
• 2 medium eggs
• 8 TBSP. Flax meal
• 1 teaspoon of baking powder.
• 2 TB butter

Mix together and put in the microwave and nuke for 3 minutes.
This makes a fairly close-textured bread that tastes to like wholemeal bread.

About 570 cals for the whole recipe
Other info - whole recipe has
Total fat 48 gms
Carbs 18gms (including 15 gms fibre) - so only 3 net carbs
Protein 20 gms

NOTES:

• some people said it was eggy so you can use one egg. It comes out a little smaller with less egg taste. Reduce cooking time from 3 minutes to 2 when making it this way.
• If microwaved cakes/breads aren't to your liking, so bake it in the oven in a disposable mini-loaf pan for about 15 minutes at 375. After cooling slightly on a wire rack, sliced it into 4 slices, lengthwise. This doesn't have the wet-density of the microwave flax bread some have tried before.

GFCF Low Carb 1-Minute Muffins

In a tea cup or other microwaveable one cup item:

1. Melt 1-2 tbsp of butter
2. Mix in

* 1 egg
* Sweatner to taste ( I like using 1 TBSP of SF Davinci Syrup or liquid splenda)
* Mix in 1/4 cup of flaxseed meal (and/or mix with almond meal, protein powder)
* 1/4 tsp of baking powder

3. Microwave on high for 1 minute*
4. Turn out and let cool

The muffin may look kind of wet at first, but it dries quickly as it cools.
Eat warm with butter or wrap cooled muffin in plastic to eat later.

*cooking time may vary depending on your microwave, avoid overcooking

Using butter and truly carb free sweetener, such as liquid splenda or DaVinci syrup:

239 Calories
19 gms fat
18 gms carbs
17 gms fiber
Resulting in 1 net gm carbs.

Banana Nut Bowl Muffin (or cake really)
1.5 Tbl coconut flour (low carb use almond flour)
1 egg (Large or better)
1/2 tsp banana extract
1-2 Tbl chopped walnuts
1 tsp baking powder (could probably use less)
1 tsp oil (possibly optional)
1-2 Tbl sugar (low carb use sugar substitute)

I put the dry ingredients (except walnuts) into the bowl and mix. Then I crack in the egg, add oil and extract, sweetener if it is liquid and stir vigorously. When it becomes like a thick paste add enough water to make it about the consistency of thin pancake batter. Coconut flour is THIRSTY stuff, is absorbs water like a sponge.

When it is well mixed add in the walnuts. Microwave for about 1.5 minutes until it stops looking wet on top and doesn't bubble. Do not overcook or it'll get dry.

Variations include using Da Vinci or Torani syrups instead of extract/water, using berries instead of walnuts. You can make savory ones using spices and slice it like bread. One can also add flax meal for various effects, but watch that it doesn't get dry.

Low Carb GFCF Breads

Low Carb Basic Flax Meal Focaccia Bread

This "focaccia" is baked in that style - flat on a sheet pan, and then cut up into whatever sized pieces you want. It works for toast, sandwiches, and other bready uses. It is "rough" in texture like heavy whole grain breads. Since it isn't made with wheat, it doesn't have the same kind of grain as wheat breads, but the carb in flax is almost all fiber. Flax is very useful on a low carb diet, as well as being amazingly good for you."

35 min | 15 min prep

SERVES 12

* 2 cups flax seed meal
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1-2 tablespoon sweetening power from artificial sweetener
* 5 beaten eggs
* 1/2 cup water
* 1/3 cup oil

1. Preheat oven to 350º F.
2. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicon mat.
3. Mix dry ingredients well - a whisk works well.
4. Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
5. Let batter set for 2-3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.).
6. 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).
7. 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.
8. Cool and cut into whatever size slices you want. You don't need a sharp knife - I usually just cut it with a spatula.
9. At 12 servings, each piece of bread has less than one gram of carbohydrate - .8 to be exact - plus 5 grams of fiber.

Nutrition Facts
Serving Size 1 (57g)
Recipe makes 12 servings
Calories 184
Total Fat 16.0g 24%
Total Carbohydrate 5.8g 1%
Dietary Fiber 5.1g 20%

Very Low-Carb Hamburger Bun!

It sounds crazy, but the end result is amazing! This makes a wonderful hamburger bun, it tastes like a whole wheat bun. It's very sturdy and holds up well with all the juiciness of a hamburger with all the fixings. Note: you may need to add more ground flaxseed/flaxseed meal--the consistently of the "stuff" pre-microwaved should be thick and sort of pasty, like brownie batter, not liquidy.

6 min | 5 min prep

SERVES 1

* 2 tablespoons of melted butter
* 1/2 pinch salt
* 1 extra large egg
* 4 tablespoons flax seed meal
* 1/2 teaspoon baking powder

1. Mix all ingredients together in a microwave safe bowl or container.
2. Put the bowl/container in the microwave and nuke for 1 minute or until center is set.
3. It will billow up in the bowl.
4. Leave it in the bowl for another minute then turn it out on a cooling rack and let it cool.
5. Once it has cooled take a long bread knife and slice the bun in half and make your hamburger as usual.

Nutrition Facts
Serving Size 1 (116g)
Recipe makes 1 servings
Calories 439
Total Carbohydrate 9.1g 3%
Dietary Fiber 7.6g 30%
Almond Herb Bread

Ingredients

• 2 cups well ground almonds
• 3 eggs (whites)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon melted CF margarine
• handful of herbs of your choice chopped in food processor

1. Beat egg whites until peaks form.
2. In a separate bowl, mix the remaining ingredients by hand.
3. Add egg whites to other ingredients and mix well.
4. Put into a prepared bread pan or pie plate.*
5. Bake at 325 F (163 C) until top is browned and inside is as dry as it will get without top burning. (If it's still moist inside you can slice when ready to eat and toast it slightly on each side.)

Poster's Notes: Using the bread pan will yield a taller bread but sometimes the inside remains a little moist. If it's still moist inside you can slice when ready to eat and toast it slightly on each side.

If one is making the almond meal at home, grind until nut butter consistency- choose you're consistency depending on what your stomach can handle.

Use fresh basil and parsley, to make it spicier add a glove of chopped garlic and 1/4 onion or adjust the herbs and spices to your own preference. .................................

GFCF Bread Dough

1 packet of RED STAR yeast (it's gluten free)
2/3 cup warm water
1/2 tsp sugar
1/2 C Brown rice flour
1/2 C potato starch — or 1/4 C golden flax meal and 1/4 C tapioca
starch
1 T sweet rice flour –or extra brown rice flour
1/2 tsp salt
2 tsp xanthan gum
1 tsp unflavored gelatin powder
1 T olive oil
1 tsp rice vinegar
Mix the yeast, sugar and water. Add the dry ingredients and mix well.
Add a little bit of extra starch to be able to handle the dough
easily. (It's pretty sticky)

====

-Breadsticks/Pretzels- shape them either forming them by hand,
(rolling them like playdough snakes), or by squeezing them out of a
pastry bag. I used a ziplock bag with the corner cut off. A piece of
parchment paper rolled into a cone would have worked even better. The
ones we did by hand were more "rustic", so we smoothed out the dough
slightly with water dipped fingers. The ones we shaped with the
ziplock bag looked just like the one from the store.

-You can brush them with rice milk and sprinkle on coarse salt
for "pretzels"

- Add seasonings to the dough before shaping it into breadsticks:
onion powder, garlic powder, oregano leaves, basil…. or ?

-Sticky buns- I added a teaspoon of vanilla and a Tablespoon of sugar
to the dough when mixing it up. Pat the dough into a rectangle shape
on a cutting board. Spread a small amount of olive oil or palm
shortening on top and sprinkle brown sugar all over it. Cinnamon or
spices optional. Add golden raisins. Roll up the rectangle and slice
it into buns. Bake in a greased pan.

- Jam rolls - spread jam on the rectangle of dough and roll and slice
like cinnamon rolls.

- pizza crust - shape the crust. Let it rise for ten minutes. Bake it
for 8-10 minutes. Top with whatever you like and bake again until the
toppings are hot- probably another 10 minutes at least.

-sandwich buns - shape like hockey pucks less than 1/2 thick circles
or long shaped for hotdogs. They puff up while baking. Cool. Slice.
Enjoy.

==============

Preheat the oven to 400. Let the shaped dough rise ten minutes on a
parchment lined cookie sheet.
sprinkling the sheet with ground flax meal gives a nice "bakery" touch

Bake 10-15 minutes or until the outside of the dough is beginning to
show a little golden brown color. The breadsticks will be sort of
crusty/crunchy on the outside and bread soft in the middle. I baked
the sticky buns for 20 minutes. Sandwich buns about 18 depending on
size and thickness.

Let cool on wire rack and slice. They keep well in freezer or fridge
for a few days if they last that long.

Delicious Gluten-Free Bread

From Karina's Kitchen:

Most gluten-free bread recipes rely on eggs for texture and rise. Not this one. Not only is this tender crusty bread dairy-free and rice-free, it's egg-free, too. I baked it in my Breadman bread machine.

First- whisk together your dry ingredients and set aside:

1 cup sorghum flour
1 cup potato starch
1/2 cup millet flour
2 teaspoons xanthan gum
1/ 1/4 teaspoon sea salt
1 tablespoon instant dry yeast- or rapid yeast

You'll need sesame seeds for the top- or hemp seeds; set aside for later.

Pour the liquid ingredients into the bread machine pan:

1 1/4 to 1 1/3 cup warm water (at 110 degrees F)
4 tablespoons extra virgin olive oil
2 tablespoons honey or raw agave nectar
1 teaspoon apple cider vinegar
Ener-G Egg Replacer for 1 egg whisked with hemp milk

Gently pour the mixed dry ingredients on top of the liquid.

Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, I believe a rapid rise cycle will also work.

Here's a few tips and notes on how I made this new recipe.

• Having all ingredients at room temperature helps.

• Water should be 110 degrees F.

• Yeast should be fresh- check expiration date.

• After a minute or two of mixing, open the machine and scrape down the sides of the pan with a spatula to help incorporate he flour; I had to do this twice.

• After the mixing/kneading cycle was finished I checked the dough and with wet fingers pressed the top down to even out the shape.

• I sprinkled a generous tablespoon of sesame seeds all over the top.

• When the machine beeped "done". I immediately removed the pan from the hot machine, and within a minute released the bread from the pan (if you don't do this, it steams and gets a wee bit soggy) and placed it on a wire rack to do the thump test. The thump test reveals if it's done. It should sound hollow when tapped.

• I thought the sides were a tad soft so I placed the naked loaf directly into the oven- on the center rack- and turned on the temp to 350 degrees. I baked it for another 12 to 15 minutes, keeping an eye on it. When I tapped the bread it sounded hollow. Done.

• Cool the loaf on a wire rack. Slice with a sharp serrated knife.

• This bread would make fabulous burger buns.

• A note regarding altitude. I bake at high altitude- so I used only one egg's worth of egg replacer; you may need two.

• Readers sometimes ask if they can lessen either the oil or the sweetener in a recipe- in this case, I'd suggest, no. What really makes this bread tender and not crumbly is the give it gets from the honey and oil. When you don't use eggs or butter, you need to boost the stickiness factor- and flavor. That's why I use good tasting olive oil and honey (agave would work).
  

This yummy bread was not only the most successful egg-free yeasted bread to date- the taste, texture and tenderness make it one of my all-time top faves in gluten-free bread land. It didn't crumble. And it didn't taste ricey (well, there's no rice!). The combination of sorghum and millet with potato starch imparts a springy bread texture that reminded us both of our favorite ciabatta bread recipe from our pre-gluten-free days.

Next- I'll be making other flavor versions of this basic recipe, so stay tuned.

If you don't have a bread machine:

Follow the instructions for whisking together the dry ingredients.

Proof the yeast in the warm water (110 to 115 degrees F) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy).

Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or egg); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like batter than dough.

Scrape the dough into a 1.5 pound loaf pan (or 7 to 8-inch round cake pan for ciabatta style) and smooth evenly (I use wet fingers). Top with sesame seeds. Loosely cover the pan and allow the dough to rise for 20 minutes in a warm spot.

Preheat your oven to 350 degrees F. When the oven comes to temperature bake the bread until it sounds hollow when thumped. This might be anywhere from 35 to 45 minutes, and even up to 60 minutes if you're at higher altitude. Lower style round pan loaves will bake at 30 to 40 minutes, usually.

If you like a crusty loaf, remove the bread from the pan and return it naked to the oven for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool on a wire rack.