Any of us on a low carb, gluten free lifestyle have struggled to find a bread recipe that will not taste like ground cardboard. I recently tried one that I thought was a great find. Most of you are familiar with Carolyn from All Day I Dream About Food. I find many of her recipes an inspiration to me and of course as most of us will tweak and twist. This one is one of those I can see using in so many different ways.
I will post this recipe as is and in the future as I tweak and twist I will add updates.
My family loves to go to high tea through the years at the Impress Hotel in Victoria, BC. We love those little tea sandwiches with the cucumbers. I had been lamenting not having them for sometime. Sooooo....cucumber found it's way into this Panini and it is a winner. The cucumber gave it just the refreshing touch I was looking for.
3 1/4 cps almond flour
6 Tbs coconut flour
1/3 cp unflavored whey protein powder
2 tsp baking powder
1/2 tsp salt
4 lg eggs
1/4 cup oil (grape seed or olive)
1/4 cup water
- Preheat oven to 325F.
- Whisk together all dry ingredients. Add and whisk in wet ingredients until well combined. Dough should be quite sticky.
- Turn out onto a large piece of parchment paper and pat into a rough rectangle. Top with another piece of parchment.
- Roll out into a large, rough rectangle about ½ inch to ¾ inch thick. Place on a large baking sheet and remove top layer of parchment.
- Bake 20 minutes or until firm to the touch.
- Remove from oven and let cool completely before cutting.
- Use a pizza cutter or bread knife, cut into 10 sections. Cut each section carefully through the bready center into two halves.
- Fill with your favorite sandwich fillings.
- Brush both sides with butter or olive oil
- Toast in Panini press or grill on stove
Black Forrest Ham
Smokey Gouda Cheese
Mayo/Mustard mixed together