Grain Free French Bread Baguette - Gluten Free, Dairy Free*, Primal

I have some UBER exciting news!!!! A friend of mine is featuring a recipe of mine directly on her site! I am so excited to share it with you, as I worked hard to come up with the recipe just for them. 
Get the recipe for Grain Free French Bread "Baguette" here!! 

And, of course, if you ever want me to write a recipe for you.. Ya know where to find me;)

Oopsie Rolls - Grain Free, Wheat Free, Starch Free

So... I am getting excited about summer food. Steak, ribs, hamburgers, baked beans, hot dogs, potato salad, Greek salad, Cole slaw, BBQ corn cobs, baked potatoes, planked fish.. MMMm seriously how can you resist? 

It's definitely harder on a grain free diet as we hardly eat potatoes, no bread, and if I do make bread it doesn't go with hamburgers..

So, in anticipation of getting our fire pit outside I have been planning ways to get through the delicious hamburgers cooked over the fire. Also we love to do day trips to the mountains on the weekends and the less crap we have to take with us the better. You have to have forks and everything... lol

Hamburgers with lettuce leaves are also kinda boring sometimes because I want bacon and mushrooms and onions and tomato and cheese and it's weird without a bun.

SOOOOOOooo I was a little worried as we are coming up to our day 1 of the 17 and I wanted to make all recipes compliant.

I was doing some research as usual with using Whey Powder to cook with as that is relatively new for me. 

Well, good news I came across a few recipes that were posted all over the Google. 

"Oopsie Rolls". 

 

Yes they are flat, unlike traditional rolls. However we all know that around here nothing is traditional.

They are soft, fluffy, and neutral so whatever taste you have it will become! 

I checked over the ingredients and I was a little worried as Kyle does NOT like meringue in any way, shape or form.

The main ingredient in these is eggs, whipped eggs to be exact so I was worried after all of my work and planning he wouldn't like them. So I just didn't tell him.. I put out extra lettuce just in case it was needed.

I have a delicious pancake recipe (soon to be posted) using very similar ingredients and I LOVED  the pancakes so I was ready to embrace the yumminess.

Here it is.. My delicious hamburger!

Trust me the rolls are perfect. They are a vehicle from the plate to your mouth. End of story.

But they are very useful, as they are easy to make savory, or sweet.

What I like best about them is they are not full of starch or carbs like my bread rounds, coconut buns, biscuits etc. They are not going to fill you up and make you unhappy. They will only help you enjoy the experience that your mental relationship plays in your life. 

I hope you have time to make these one night. They are great.

They can be a little tricky so please follow the recipe exact. You may need to adjust according to climate in order to the texture just right. 

Also ovens may vary. I cooked mine in my mini oven with the element close to the pan so they kept there shape fairly well. It may help to cook them in the same place in your oven or increase the heat if your having trouble with keeping them separated. 

Work quickly, the faster the less liquid you will end up with that will not be useable.

#2 Oopsie Rolls - Gluten Free, Grain Free, Sugar Free, Dairy Free, Starch free

this is my version of an original which can be found @ the lighter side of low carb :)

In a stand mixer bowl beat on high until stiff peaks form:

4 organic egg whites

1/8 t cream of tartar or organic lemon juice

pinch of sea salt

In a separate stand mixer bowl beat well until thick:

4 organic egg yolks

1/4 t organic lemon juice /organic unfiltered apple cider vinegar

1/4 t aluminum free baking soda

1/2 C organic cottage cheese/organic cream cheese room temperature

3 T unsweetened/vanilla whey powder

Spices needed for sweet or savory (recipe follows)

Prepare 2 baking sheets with parchment paper. Move oven rack to top half of oven and set to 300 degrees.

Beat the egg whites until stiff peaks form. In a separate bowl beat yolk mixture until pale yellow and thick. VERY delicately fold yolk mixture into white mixture without crushing whites. Mix should look like fluffy yellow meringue.

On prepared baking sheets use your spatula and dollop mound circles without flattening  the mix and leaving generous space in between. Divide into 12 mounds. 

Immediately place pan into oven and bake for 20-25 minutes.

They need to become browned or they are going to be too soft to do anything with.

Bake until set enough to handle and cool completely. 

Leave them out on the counter until use, closing them will cause them to get soft and mushy. 

You can toast them lightly just before eating in the toaster oven to firm them up.

For savory rolls:
1/8 t onion powder

1/4 t sea salt
pinch dry mustard

sprinkle with sesame seeds once on sheet pan

For sweet rolls:

1 xyliol/stevia/sucralose/raw agave nectar/palm sugar

1 real vanilla extract

dash cinnamon

Savory Flatbread/Tortillas- Grain free, sugar free, gluten free, lactose free, egg free

One of the best things I ever did was develop my cracker recipe. They are so darn good I have never bought crackers since. Not only are they easy to make, but you get a huge bunch out of one batch and they last forever if they are cooked all the way through or dehydrated. So make one batch and throw them in your pantry and then one day you will find a use for them like tuna salad!

I was thinking one day when I was making crackers, how great would it be if I could turn the great taste of my toasted seeds and cracker yumminess into a tortilla. 

I have made a great deal of tortilla recipes lately. Sometimes, I really want a taco or a breakfast burrito or a quesadilla. Unfortunately all of the recipes I have used either use rice, quinoa or bean flour and are udderly gross. I cannot stand the taste or quinoa flour its over powering and the smell of it just being added to the batter is nasty. bleh. 

I love cooking with beans but bean flour is not low in carbs and is not ideal for us. And rice flour, that no longer belongs in our house. I suppose I could use oat flour or coconut flour but those usually have added starch and calories and carbs to hold them together. 

So I thought maybe I would try it. I would try to make my cracker recipe into a tortilla and just see what happens. I want a savory toasted sesame tortilla to wrap around my egg salad. 

So I simply adjusted some ingredients and added some moisture in order to make the recipe sticky so it would be bendable without cracking and drying out. 

Here is what I came up with:

Delicious toasted grainy, seedy, "tortilla" wraps. I didn't have any problems at all with them holding together and not cracking. However I wasn't piling in a huge mountain of ingredients because like all things grain free these have no gluten. None. So filling them crazy full and causing them to break is not a good idea, have 2 instead that are smaller. 

Making these tortillas gave me ideas for a flat bread and a pita!!

Maybe even a delicious bagel. I have been using a recipe for bagels from The Spunky Coconut that is delicious. However I am missing my seedy and spicy everything bagel that I used to smother with cream cheese. I am thinking that using this recipe as a bagel will be fantastic and so with some tweaking I will be making it next week and loving it!

Savory "Tortilla" Wraps - Grain Free, Sugar Free, Gluten Free, Lactose Free, Egg Free

These might be a little tricky when rolling and cutting out but that will but the hardest part I promise. If you like you can make small ones free form or with a large cookie cutter like I did. You can even use a small round plate and cut out the shape with a knife. Whatever works easiest for you. I rolled out the dough to just bigger than 1/8inch thick between 2 pieces of parchment paper. Cut out using a large cookie cutter and removed the excess. Then LEAVING the tortilla still on one piece of the parchment I baked it. Removing it from the parchment will cause it to break as it will be very moist before baking.

In a glass bowl mix and let stand:

1/4 C flaxmeal or 2 T chia meal

1/2 C warm water

2 T olive oil/grapeseed oil/coconut oil/melted butter

1 T Real lemon juice/organic apple cider vinegar

3 T unsweetened apple sauce

let stand for 5 minutes.

In a mixing bowl combine:

1/3 C coconut flour

1/4 t fine sea salt

1/2 t garlic powder

1/2 t onion powder

3/4 t xanthum gum

1/4 t tapioca flour/arrowroot flour/potato starch

1/2 t baking soda aluminum free

In a coffee grinder coarsely grind:

1 T sesame seeds roasted/un-roasted

1 T poppy seeds

1 T dry roasted unsalted sunflower seeds

1 T raw hulled hemp seeds

1 T dry roasted unsalted pumpkin seeds

Add seeds to mixing bowl and blend together. Slowly pour the wet ingredients into the dry mixing very thoroughly. Form into balls and roll out thin between 2 pieces of parchment. 

Cut tortillas to size while dough is on parchment. Remove excess dough and leave the tortilla on the parchment. Bake in the oven on a cookie sheet tortilla side up directly on the parchment paper. Bake for exactly 6 minutes at 350 degrees. Ovens may very cooking time, check after 6 minutes take a tiny slice out of the tortilla and taste to see if the center is soft or firm. You want them to be firm but bendable. Cooking them longer will cause the edges to crack and dry them out too much.

Once cooked set aside on a cooling rack. Wait 1-2 min before removing the parchment so tortilla does not stick. Let cool completely on rack before packaging. Store in a Ziploc bag with paper towel or wax paper between each tortilla in the fridge or eat immediately. Please eat within 1-3 days.

If tortilla is soft just before eating place in the toaster oven on light and low for a minute or so just until the outside firms up.

Remember that I was talking about flat bread....? This is what happens when you have wild and crazy dreams about a delicious flat bread that you can eat all smothered in goat cheese. OMG where has this recipe been?

I took the exact recipe for Tortillas and simply divided the dough into 5 balls. I then flattened the ball rustically with my hand pressing it down onto a parchment board. Make sure the bread is evenly flat so it doesn't burn in thin spots. Bake for 18-20 min at 350 degrees. The longer you bake it the firmer, and crunchier it gets. if you want it soft, take it out sooner. It was just right at 20 minutes, golden brown and crunchy outside with a tender middle.

They are fabulously delicious. Smother with goat cheese, olive oil and salt and pepper. Or, do what Kyle did and chop it in half and make it into a hamburger bun. MM one of the best hamburger buns ever. It was firm and didn't fall apart, didn't get soft from toppings and was just thick enough.

Delicious.

Well, maybe next time I will have a nice juicy bagel covered with peanut butter and bananas to show you. Until then, off to eat my crackers!