Saturday, February 9, 2013

ROAST BEEF, BACON, AND AVOCADO SANDWICH ON GF, DF, BREAD


Well, once again I'm experimenting to see if I have another food allergy/sensitivity.  I've had recurring colds and/or sinus infections since Fall this year.  As soon as I get rid of one, a week later I have another.  It hasn't been fun!  I have my favorite natural remedies when I have a cold that do pretty well in knocking it out in a day to 3 days, and lessens the symptoms quite a bit.  So I get through them fairly easily, but then they come back.  I've been so run down and weak from fighting off infections all year!  It gets old and tiresome.  So I'm experimenting with dairy.  I'm giving it a couple weeks without, then will eat some one day, and go two days without again and observe.  I'm really hoping it proves to me that dairy is not the culprit.  I really love my dairy!  Giving up wheat was easy.  Not too much adjustment once you are already low-carbing.  But dairy?  I found out how much I use it. I think I have dairy at every meal and snacks besides.  Cheese is one of my favorite foods and I use it a lot as a filler or binder in low-carb recipes. Oh I know... the food you crave the most is usually the one you're allergic to, right?  Well, I'm still hoping it's not the case here.  I can hope!  I'm tired of giving up food, changing my diet yet again, and having to adjust recipes again.

My Cheese and Wine bread recipe was one of my favorites.  So this bread is a spin-off of that one, without the cheese or wine. I've actually made it two ways.  You can do it with flaxmeal as I have below, or you can replace the flaxmeal with 2 tsp of psyllium seed husk powder.  I prefer the latter but today I did it with flaxmeal, so that is what is in the recipe and that is what the picture is of.

Avocado has become my new cheese replacement in some things.  Not because it resembles cheese in flavor at all, or can be used in all dishes as cheese, but it satisfies the way cheese does in a sandwich or added to a salad or many things. I don't think I ever make a sandwich without cheese!  But I didn't miss the cheese in this sandwich.  This was really good.  And how can you go wrong with bacon, and grilling the inside of the buns in bacon grease!  Fabulous!

I made my bread in my GT Xpress.  Loving that gadget more every day! How did I live without it?  But you can bake it in the oven, or the microwave.  I suggest the oven.  I know--faster in the microwave, but it's worth waiting for in the oven.



                   


 Roast Beef, Avocado, and Bacon Sandwich, (Dairy Free, Gluten Free Bread)


Dairy Free, Gluten Free Bread
1 tablespoon  almond flour
1 tablespoon  flax seed, golden -- ground into flaxmeal (should be 2 tbsp. flaxmeal)
2 teaspoons  nutritional yeast flakes, NOW
1/4 teaspoon  salt
1/4 teaspoon  Granulated Splenda
1/4 teaspoon  baking powder
1 large  egg
1 tablespoon  water -- or almond milk, or other liquid.
1 teaspoon  extra virgin olive oil
Sandwich Filling
2 ounces  shredded cooked roast beef (or whatever left-over meat you have on hand)
1/4 avocado -- sliced, sprinkled with salt, pepper, and onion powder
2 slices  bacon

Bread: In small bowl, combine almond flour, flaxmeal, nutritional yeast flakes, salt, Splenda, and baking powder. Whisk with wire whisk until sifted together and there is no lumps.  Add egg, water, and oil.  Mix until well combined.  Let sit for a minute to thicken slightly.  If using oven, place in small oven proof dish and bake at 350 F for about 12 to 14 minutes or until golden brown on top and done through.  If using GT Xpress, preheat and place batter in one well, close, and let bake 12 mintues.  I have not tried it in the microwave, but I think you could microwave it also just like you would any of the quick microwave breads, probably about 1 1/2 to 2 minutes.  Each microwave is different.

In frying pan, fry bacon slices.  Remove and place on paper towel.  Slice bread bun in half, place each half sliced side down in the pan with the bacon grease and fry about 1 to 2 min. on each side or until toasted.

Place shredded beef, (mine was cold, left over from supper the night before, but you can heat it up or use whatever left over meat you have), avocado, and bacon slices on one half of bun and cover with the other half.

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Entire sandwich: 544 Calories; 40g Fat (65.4% calories from fat); 34g Protein; 13g Carbohydrate; 9g Dietary Fiber;

For just the bread alone: 152 Calories; 10g Fat (57.5% calories from fat); 7g Protein; 9g Carbohydrate; 8g Dietary Fiber;





24 comments:

  1. Ginny. I can't use flax of any kind. But I can tolerate a little wheat. Do you think maybe wheat germ could be used in the place of flax? Can't use anything that is very high fiber. I can use almond meal. And what role do the nutritional yeast play in these? Thanks,,Jenny

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  2. how many inches is that sandwich? I wouldn't expect a tablespoon of almond flour and flax to produce much in the way of the hoagie looking sandwich in the picture.

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    1. It is 6 inches long and 3 inches wide. It makes a good sized sandwich, you'd be surprised! A little flaxmeal goes a long way.

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  3. That's how I found out about of my allergies. Mine are most grains,soy,dairy and many others.I do non GMO,organic eggs, no hormones or antibiotics. Good luck!!!

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    1. Thanks! So far I'm finding this is a type of virus going around the school here that i work in. It keeps coming back, and people keep getting it over and over again, so I'm thinking it is most likely viral, and not allergy. Hoping!

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  4. Psyllium seed husk powder is actually my favorite with this, but of course that is fiber as well. You can just do it with the Parmesan cheese (2 tbsp), as in the Cheese and Wine bread which is what this one was based on (link above), or if you are avoiding dairy maybe do all almond flour. I don't know if wheat germ would work as well in this because the flax or psyllium works as a binder as well and absorbs more of the liquid. I'm just not sure how wheat germ would work with it, but you could try it. I'm not used to working with it. The nutritional yeast adds a lot to the flavor of the bread and gives it more of a yeasty flavor and smell of real bread. It also adds some good nutrition! It has sort of a cheesy flavor to it as well.

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    1. So if substituting the psyllium powder for the flax meal, what amount would be used?

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  5. I just asked on your FB page about the yeast flakes...and here is the answer. Well if it makes it bready tasting, I might have to invest in some! LOL Thanks for the recipe!

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    1. You're welcome Lisa! It is especially more flavorful it seems when combined with psyllium seed husk powder.

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  6. Ginny, I'm so sorry you've had such a problem with health issues lately and so hoping your experiments will yield the information you need to get better.

    Thank you for this variation. I plan to try it today. I love your Wine/Cheese bread.

    Take good care.

    Alice B.

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  7. I just kind of made this. I made the bread, baked in the oven, and it is lovely! I used ground psyllium husks. I panfried some of those cheap, frozen vacuum packed seaks I had on hand and cooked up onion and mushroom slices alongside. I like those because you can toss them in the sink in a bit of warm water and they thaw in minutes. I seeded a tomato and diced it along with diced avocado, dressing this with balsamic vinegar and hot pepper infused olive oil with extra cracked black pepper. I toasted the bread cut side down as suggested in the nearly dry steak pan to pick up some of the brown bits. We had our sandwiches open faced with the steak thinly sliced and everything else piled on top. It was fantastic! Just the quick, tasty and hearty meal we needed after a couple of hours clearing snow. Fast, easy, tasty!!!

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    1. You're making me drool! That sounds wonderful! Thanks for sharing it with us!

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  8. Hmm, after reading the comments, I might try the psyllium instead of the flax. I used the flax since I didn't check the comments before baking. I had problems with the bread, it never browned even at 20 minutes. I'm thinking that GT express probably does a better job at browning the outside. I tried toasting it after, but it really didn't taste good. I don't know if the nutritional flakes brand name NOW makes a difference, but my health food store only had huge containers, so I got a different brand, I think Red Star.
    Anyway, I've been making your Almond Bread http://ginnyslowcarbkitchen.blogspot.com/2010/11/almond-bread-for-stuffing-or-eating.html recipe with the 1/2 cup flax version. Instead of making a loaf, I tried making rolls and they come out pretty good. They taste so good toasted and topping with butter, cinnamon, and powdered sweetener! I might just make a loaf next time so that I can use it for French toast maybe. Now, if there is a baking pan (similar to a whoopie pie pan) that has deeper wells to make a hamburger shaped bun, I guess I'll have to check the Internet!
    Hope you are feeling better!
    ☺ Sandi

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    1. Interesting Sandi! Not sure why yours turned out that way. Maybe it does make a difference doing in the GT Express. Mine didn't have that trouble at all. I don't know what the Red Star brand of nutritional yeast is like, if it's different or not. I should take a picture of the yeast flakes I use so people can see what they look like, as I've seen nutritional yeast at the health food store that is nothing like what I use. I'm glad to hear your rolls turned out so good! Yes it would be nice if someone would come up with a hamburger bun pan or something, Ha ha.
      Yes, I am feeling better, thank you! :)

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    2. Remember nutritional yeast isn't the same thing as the yeast we use to make bread rise.. I think Red Star is a brand of yeast we use for rising.

      I'm going to try this bread with almond meal and the parmesan.. but can't use the fiber so I think it will be just as good. I have to get some more nutritional yeast. It is very expensive but at least I have a grocer who sells it in bulk so we can just get however much we need. Thanks Jenny

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    3. Jenny, let me know how it turns out for you! Some nutritional yeast is not the flakes either... it is more of a powder. I don't use that kind, I use the flakes. I think that also may make a difference. They are an orangish color, flakey, smell very yeasty.

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  9. After making a single batch of this recipe in a ramekin in the oven, my husband requested that I make more. So, this morning I quadrupled the batch and made it in a 6x8 pan. It turned out great, and this is one of the first "bread fixes" I've had in a long time! Thanks, Ginny!

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    1. That's wonderful Tricia! I'm glad to hear it! :) Thanks for sharing with us.

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  10. Quick question:

    I made this and the texture was wonderful and bready!! However I thought it was salty. Can I leave the salt out?

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    1. Oh yes, if it is too salty for you, definitely leave out the salt.

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  11. I have to thank you for this. I tried it today and it was fantastic; I made a breaded cod sandwich (with almond flour as the breading), some lettuce/cabbage coleslaw and had my first real "GF" sandwich in months.

    The recipe worked perfectly - even though I inadvertently used 2/3 the amount of wet ingredients (forgot to increase them in the same ratio as I did the dry). I made it in a small non-stick frying pan - 13 mins. at 350F was perfect. I have an old sandwich press somewhere, I'll dig that out and see how it works, too. I'll also scale this up and try it in a loaf pan to make proper loaves. By far the best GF bread recipe I've come across and I have tried many well-thought-of ones. Kudos!

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    1. Thanks so much for your feedback! I'm so glad it worked well for you!

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