Low Carb Jiffy Sandwich Bread

By aerin8

http://low-carb-news.blogspot.com/2012/12/jiffy-cheddar-sandwich-bread.html

Ingredients

• 1 egg
• 1 tsp melted butter (5 mL)
• 1 tsp mayonnaise (5 mL)
• 1 tsp heavy cream, OR coconut milk (5 mL)
• 1 tsp water (5 mL)
• 1/2 tsp psyllium husk powder (2 mL)
• 3 tbsp Gluten-Free Bake Mix (45 mL)
• 1/2 tsp baking powder (2 mL)
• 1/4 cup shredded Cheddar cheese (60 mL)

Details

Servings 2
Preparation time 10mins
Cooking time 12mins
Adapted from low-carb-news.blogspot.com

Preparation

Step 1

In small bowl, beat egg and butter with fork. Add mayonnaise, heavy cream, OR coconut milk and water and whisk into the egg with the fork until well combined. Add psyllium husks and whisk in well. Allow the psyllium husks to soak for 5 minutes (helps remove any grittiness that might be in the psyllium husks). Add Gluten-Free Bake Mix and baking powder and combine well using the fork. Stir in shredded Cheddar cheese.

Using a rubber spatula to remove the batter completely, scrape it into a greased, square 4-inch (10 cm) glass dish. Spread batter evenly to all edges with the back of a spoon. Microwave on high power 1 minute. Invert onto a plate and microwave another 20 seconds. Allow to cool slightly and carefully with a large, serrated bread knife, slice horizontally into two slices. Allow to cool completely and dry out a bit on a wire rack.

Helpful Hints: When you touch the bread it should spring back and when you invert it and cook the last time, make sure there are no wet spots in the middle. If there are then stick it in the microwave oven in 10 second intervals until it is dry.

You will find the sweet spot for your microwave oven – just make a note next to the recipe for the next time. This bread toasts well.

The Cheddar cheese flavor is not particularly noticeable. I did try this bread with Monterey Jack cheese and I didn’t like it as much.

Yield: 2 slices of bread
1 slice
170.1 calories
8.5 g protein
13.2 g fat
3.1 g net carbs