Monthly Archives: September 2013

Flourless Cheesy Bread Recipe

Just made this for lunch.  It is amazingly good!

I used 1/2 c mozzarella because I didn’t have Parmesan.

I put 1/4 teaspoon REAL salt and sprinkled a good bit of garlic granules in the mix.  We all liked it and I will definitely be doing this again.

Flourless Cheesy Bread Recipe

(Grain-Free, Gluten-Free, Primal-Friendly)

Serves 4

Ingredients:

  • 1 egg, preferably from pastured hens
  • 1/2 cup packed grated Parmesan cheese
  • 1 cup packed shredded cheddar cheese
  • 2 tb plain whole milk yogurt
  • 1/4 cup arrowroot*
  • pinch cayenne pepper
  • pinch fine ground celtic sea salt
  • 1/4 tsp baking soda

 

Instructions:

1. Preheat the oven to 350 degrees F.

2. Combine all ingredients in a medium bowl. Mix with a hand mixer until well-combined. [Elizabeth: I used my standing mixer for this recipe, but a hand mixer would definitely work just as well.]

3. Spread the mixture onto a baking sheet lined with parchment paper or anExopat. Use a silicone spatula to spread the mixture out as thin as you can make it without seeing any holes.

4. Bake at 350 degrees for 18-22 minutes. The edges should be very browned, and the top should be nicely browned. [Elizabeth: mine took a few minutes longer–I don’t think I spread it quite thin enough!]

5. Remove from the oven and cool for a few minutes. Then use a pizza cutter or knife to cut the bread into wedges or pieces.

6. Serve! Leftovers can be refrigerated in an airtight container. To reheat, just place the slices in a toaster oven set at 200-250 degrees for a few minutes.

* Arrowroot is not GAPS-legal. See reader comment below for a GAPS-legal substitution.  (1/8 cup coconut flour for GAPS)

Here is the link online to the recipe

http://www.livingthenourishedlife.com/2013/06/flourless-cheesy-bread-recipe

 

 

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