L - C Gluten Free Basic Flax Meal Focaccia Bread
photo by catlucas66
- Ready In:
- 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.
Questions & Replies
Got a question? Share it with the community!
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.
Finally a use for that big bag of golden flax seed meal I bought ages ago! I wasn't sure about this recipe, especially because it requires 5 eggs, but I'm glad I gave it a try. The real test will be tomorrow when I put it in my husband's lunch :) It is kid approved, however, and I had a piece with jalapeno jelly (there's the carbs!) that was quite good actually. The only minor change I made was to replace the artificial sweetener with organic sugar. I'm sure that part is only there to keep the carbs low anyway. I used 2 tbsp, but I think next time I'll reduce it to 1/2 tsp to make it better as sandwich bread. It has a nice spongy texture, is moist and doesn't seem like it will dry out quickly and fall apart. In a way the texture kind of reminds me of very moist corn bread. If my husband likes it I'll make it again :)
RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>