Tag Archives: bread

Breads, Recipes

Beer Bread with Stout

Image: Guinness Bread

Hey, folks, I missed posting this last week. Very busy few days for me and this week isn’t much better. But I wanted to share this recipe with you for Guinness Beer Bread. When I made this, I used CarbQuick for all the flour needed in it. You can use other low carb flour types or baking mixes. Almond flour and coconut flour may not hold together as well, but will probably require another egg to bind it.

This bread has a biscuit quality to it and is heavier which makes it great for soaking up sauces and gravies. Even though Guinness is a strong stout, the flavor is fairly mild in the bread. Beer acts as a rising agent when making bread, replacing yeast. Even at that, I would like to see a taller loaf that comes closer to one made with wheat flour.

I will be trying another version of beer bread in a few months as we get to soup season (aka late fall and winter), so look for that in October or November.

Low Carb Guinness Beer Bread

4 cups CarbQuick
2 tablespoons Gluten Flour (optional)
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons  sugar substitute
12 ounces Guinness stout
2 eggs, slightly beaten

Preheat oven to 375 degrees (F.)

Prepare a standard (9x5x3-inch) loaf pan by lining the bottom with parchment paper or greasing. I used a copper pan that has a lift plate in it and put parchment over the top to ensure easy removal.

In a large bowl, add the flour, baking powder, sugar substitute, and salt. Stir together to mix before adding the Guinness and eggs. Use a wooden spoon to stir the liquid into the flour until it is just blended. The dough will be lumpy.

Pour the dough into the loaf pan and smooth it to make it even. Bake for 65 to 70 minutes until the top is golden brown and the top is firm.

Let cool a few minutes, then turn on a wire rack to cool. Serve while still warm. You can keep this in the ‘fridge for about a week.

Makes 16 to 18 slices.

Breads, Recipes

Low Carb Cheese Bread

Photo: Coconut flour cheese bread

A favorite bread of mine is cheese bread, but on a low carb diet, it’s difficult to enjoy it as much as I’d like. Recently, I spotted a recipe for low carb cheese bread and gave it a try.

The initial recipe calls for coconut flour and psyllium husk powder, which you can buy at a health food store or order online. I happened to have some from previous baking experiments so I used it. If you don’t use it, then add 2 more tablespoons of low-carb flour.

So, I made the cheese bread with coconut flour and again with a combination of Carbquick and Bakesquick. If you like coconut flour, then try that version. It’s quite delicious. If you want to try almond flour with it, combine it with one of the other flour types to make it sturdier. I’ve included recipes for both versions; they are basically the same, just the differences in the flour.

Coconut Flour Cheese Bread

2 Eggs
1/4 cup Egg Whites (boxed version)
1/3 cup Oil
1/2 cup plus 1 cup grated Cheddar Cheese, divided
2 tablespoons Psyllium Husk Powder
3 tablespoons Coconut Flour
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/2 teaspoon Garlic Powder (optional)

Preheat oven to 350 degrees (F.)

Spray oil or grease a glass loaf pan or cut parchment paper to fit the bottom, then spray with baking spray.

In a medium bowl, add the eggs, egg whites, oil, 1/2 cup cheese, and the psyllium powder and mix until blended together.

Add in the coconut flour, salt, garlic powder (if using) and baking soda and mix it until well combined.

Spread the batter into the prepared pan and smooth it evenly. Bake for about 25 minutes until lightly browned. Sprinkle the remainder of the cheese over the top. Turn the oven to 425 degrees and bake an additional 10 minutes.

Let cool, cut into slices and eat. Makes 6 bread sticks.

Nutrition information per slice:
Calories: 242 Fat: 18.9 g Net Carbs: 2.0 g Protein: 12.8 g

Photo: Low Carb Cheese Bread

Low Carb Cheese Bread

2 Eggs
1/4 cup Egg Whites
1/3 cup Oil or Butter-flavored Shortening
1/2 cup plus 1 cup grated Cheddar Cheese, divided
1/2 cup Bakesquick or other low carb flour
2 tablespoons Gluten Flour or Low Carb Flour
1/4 teaspoon Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon Baking Soda

Preheat oven to 350 degrees (F.)

Spray oil or grease a glass loaf pan or cut parchment paper to fit the bottom, then spray with baking spray.

In a medium bowl, add the eggs, egg whites, oil, 1/2 cup cheese, and mix until blended together.

Combine the flours, gluten flour, salt, garlic powder (if using) and baking soda in a bowl. Add to the wet ingredients and mix it until well combined.

Spread the batter into the prepared pan and smooth it evenly. Bake for about 25 minutes until lightly browned. Sprinkle the remainder of the cheese over the top. Turn the oven to 425 degrees and bake an additional 10 minutes.

Let cool, cut into slices and eat. Makes 6 to 8 bread sticks. I found this bread raised more and cut easily into 8 slices.

Nutrition information per slice (6 slices):
Calories: 197.6 Fat: 14.9 g Net Carbs: 3.0 g Protein: 13.4 g

Nutrition information per slice (8 slices):
Calories: 148.2 Fat: 11.2 g Net Carbs: 2.3 g Protein: 10.0 g

Book News, Book Nook, Healthy Life, Mexican/Spanish Recipes, Recipes

New Cookbook, New Series Launched

coverLC15-Mexican2_96

I’m excited to launch a new series of little cookbooks that I call Low Carb 15.  Simply, it is a little cookbook with fifteen recipes covering one subject or category with delicious adapted to low carb recipes.  Since it is almost Cinco de Mayo, I launched with one of my favorite food types — Mexican Food!

I love it and have had to come up with adapted recipes to help keep me in maintenance mode.  I sure don’t want to go back up in weight and it is a struggle all the time to not fall off the low carb path and indulge in some of the great food out there. Sure, I do fall off now and then, but I always try to snap back to the low carb intake. But it’s my mission to these days to try to adapt as many recipes for favorite foods to a low carb version.

This booklet has fifteen great recipes for tried and enjoyed Mexican and Tex-Mex food.  It includes two recipes for soup, two for desserts, one for a spicy cheesy cornbread made with low carb flours, and the rest are main course items.  A few of the recipes have been posted on this blog, but there are several new, never posted ones that are exclusive to this book.

The booklet is only available on eBook.  At the moment, it is available from Smashwords (see widget above) and Amazon Kindle. It will be available on iBooks, Barnes and Noble, and Kobe soon.

So check it out and treat yourself to a copy.  If you like it, please review it. Thanks.  And happy Cinco de Mayo!