Monday, August 13, 2012

CHEESE AND WINE BREAD



I would call this bread a definite breakthrough!  I've been doing bread experiments lately.  This is a take-off from the Caraway Rye I did a couple days ago.  Instead of coffee, to render a rye flavor, I used Marsala wine as the liquid, and added something else, a secret ingredient to this bread that gave it a heavenly aroma along with a taste that made me keep going "mmmm-mmmm-mmmm" all the way through eating it.  The texture was the closest I've come to yet in a low carb, gluten free bread, to an actual real bread.




Click on thumbnails for larger close up

The flavor enhancers in this bread are the wine, the cheese, and nutritional yeast flakes.  I usually have a bottle of wine in my house, which can last me 6 mo. to a year.  I'm not one that is a drinker of wine, and I am not encouraging anyone to buy it if you don't want it in your house and never use it, but I keep it in my house because it adds flavor to so many dishes, and to use medicinally... it lowers my blood sugar on those rare occasions that it shoots up for one reason or another and nothing brings it down.  All it takes for me is 1/4 to 1/2 cup dry red wine and it comes down pretty quickly.  But I like what it does to this bread and to many soups, sauces, etc.  I understand if you don't want it in your house or don't use it, and in that case you can substitute either chicken broth or cooking wine.  Cooking wine will add salt to your recipe.

I've been wanting to try nutritional yeast flakes (NOT Brewers yeast) for 2 reasons.  1) Because I wanted to see how it would add flavor to breads, soups, sauces etc.  It does wonderful things to chicken broth or any soup!  It adds a cheesy flavor.  To the bread it was amazing.  2) I also like to add more B vitamins as naturally as I can to my diet, since it seems Diabetics need more B vitamins.  It was several B vitamins that healed me, it seems, from Pudendal Nerve Neuralgia which was thee most painful condition I've ever experienced in my life.  Do a search on it, and pray you never get it.  If you do, take B vitamins! Benfotiamine and B-12 especially.

And again, I'm loving that I discovered the psyllium husk powder!!!  It also does wonderful things to bread texture!  And you don't have to use very much. A little goes a long way.  I'm just learning how to work with it.  It also is having a wonderful effect on my IBS problems.

This bread was made in my GT Xpress 101, which I picked up pretty cheap at a thrift store.  I looked up the manual online and recipes and have been learning to use it for some low-carb ideas.  If you don't have one, you can microwave this bread also the same as the Caraway Rye, I'm guessing, but if you do have one, you'll find it made this bread come out exceptionally good, better, I think, than the microwave version. I have not tried doing it in my oven, but if you try it, let me know how it works for you!



I have the nutrition info for you for the bread, but not the entire sandwich I made today.  But it shouldn't be hard to figure out, if you make the exact sandwich, or you can choose your own!  After I ate this I was still going "Mmmmm that was good!"  I hope you will think the same if you make it!  I loved it!


                   
CHEESE AND WINE BREAD, LC, GF

1 large  egg
1 teaspoon  extra virgin olive oil -- (any oil you like, this is my preference)
1 tablespoon  dry Marsala wine
2 tablespoons  Parmesan cheese
1 tablespoon  almond flour -- (blanched, such as Honeyville, for best results)
1 teaspoon  psyllium seed husk powder
1 teaspoon  nutritional yeast flakes, NOW brand
1/4 teaspoon  baking powder
1/4 teaspoon  Splenda, Or equivalent, (does not make it sweet, just brings out flavor)

Preheat GT Express.  In small bowl, combine egg, oil, and wine.  Whisk together until frothy.

Add Parmesan cheese, almond flour, psyllium powder, nutritional yeast, baking powder, and Splenda granular.

Mix well until blended smooth. Once light is off on the GT Express, fill one side with entire bread batter.  Close lid and let bake for 10 minutes.  Unplug GT Express.  Carefully remove bread and slice in two.

                                    - - - - - - - - - - - - - - - - - - -

2 Servings/Per Serving: 122 Calories; 8g Fat (61.0% calories from fat); 7g Protein; 4g Carbohydrate; 3g Dietary Fiber; 110mg Cholesterol; 191mg Sodium.  Exchanges: 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates.

*Entire Recipe:  244 Calories; 16g Fat (61.0% calories from fat); 15g Protein; 8g Carbohydrate; 6g Dietary Fiber

Options: You can microwave this for 2 minutes or until done in center, if you don't have the GT Express.  I have not baked it in the oven, but you could try baking it for 10 minutes or until it tests done with a wooden pick.  The GT Express makes this come out excellent in texture and taste!

My sandwich was spread with a homemade Ranch Dressing (sorry it was one I threw a little of this and a little of that in together and didn't write it down! But the ingredients were mayonnaise, Parmesan cheese, garlic and onion powders, salt, pepper, dill weed to taste, and I think I used some sour cream and almond milk to thin it, but you can use whatever you have).

Then I made some thin cucumber slices with my Spiral Slicer using the slicing side.

I added two slices of Roma tomato, 2 slices of GF deli turkey slices, and some Cheddar & Mozzarella sliced cheese


I would have added bacon slices, which I did yesterday, but I ran out of bacon!  NEVER run out of bacon!  ;)

















So this was lunch today at Ginny's Low Carb and Gluten Free Kitchen!  Enjoy!

Related Posts Plugin for WordPress, Blogger...