From Laura Dolson,Your Guide to Low Carb Diets on About.com. "I call this "focaccia" because it 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."
- Preheat oven to 350º F.
- Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicon mat.
- Mix dry ingredients well - a whisk works well.
- Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
- 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.).
- 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).
- 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.
- Cool and cut into whatever size slices you want. You don't need a sharp knife - I usually just cut it with a spatula.
- At 12 servings, each piece of bread has less than one gram of carbohydrate - .8 to be exact - plus 5 grams of fiber.
I first reviewed this Sept. of 2008. Since then I have made minor changes. I now often use 1cup blanched almond flour and 1 cup ground flax. Was I pleasantly surprised! Even my kids like it! I added dried onions. I only used 1/2 tsp of salt and the 2 TBspn of sugar. A definite winner here. I can have bread again....Yippeee!!!! Cream cheese, butter, you name it can go on this. Thank you ever so much for posting. This is a wonderful easy GF and DF recipe.
Try the version with half almond meal. Freezes well. Then, for a fabulous indulgence, thaw, sweeten with sugar-free breakfast syrup, and top with a dollop of sour cream. Rich, sweet, nutty and minimally damaging!
This is really good! After weeks without bread, I'm happy to have something to eat with a bread-like, cake-like, consistency. This reminds me of corn bread.