Welcome to Low Carb, Sugar Free and Gluten Free baking

Low Carb, Sugar Free and Gluten Free baking has become my passion. My insane goal is to create delicious baked goods with as few net carbs as possible. Ideally, under 3 net carbs per serving. When i started this LC GF SF baking journey(after learning i was diabetic), my first instinct was to check out the sugar free stuff in grocery stores. Well they might be sugar free but there not low carb @ 12 net carbs for one, 1 1/2 inch cookie that would also spike my blood sugar. That is not going to work if your carb limit is 30-50 carbs per day. So, I started researching and testing recipes from online sources with unsatisfactory results. Once i realized i had to let go of traditional baking methods everything started coming together. Some of the ingredients i use are unusual like pulverized pork rinds, but they have no carbs and 1/4 cup can make all the difference in a recipe, from a heavy dense cake to a lighter texture with a spring. So, i figured baking for a LC GF SF lifestyle would be easier if i created my own recipes from scratch as well as adapt some of my family favorites. I have learned a few tricks along the way and will be sharing them as well as recipes for cakes, muffins, breads and pies. All, hopefully under 3 net carbs per serving.

Happy Baking

Michele

Tuesday, October 1, 2013

Burger or Sandwich Buns LC GF SF

Burger or Sandwich Buns Low Carb

1½ cups flax seed meal
½ cup pulverized unflavored pork rinds
1 tsp
salt
2 teaspoons baking powder
1 1/2tablespoon Xylitol or other sweetener = to 1 table sugar
4
eggs
1/3 cup
avocado oil or olive oil
½ cup water
Preheat oven 350*
Burger or Sandwich Buns Low Carb
Use a 4 inch, six well muffin top pan (lightly grease unless non stick) or 9x13 cookie sheet (line cookie sheet with parchment paper). Mix dry ingredients in food processor, blend well. Whisk eggs, oil and water.  Add dry ingredients and mix well, let batter rest for 5 minutes to thicken.  Than fill muffin top pan wells, smooth out tops with your finger.  Bake for 15 to 25 minutes, tooth pick comes out clean and golden brown.    Let cool for 10 minutes in pan than remove buns to wire rack.  Best if refrigerated 24 hours before consuming to allow texture and flavor to fully develop.   Slice buns in half for sandwich or toast.  Keep refrigerated, freezes well.  Each 4 inch bun has .82 net carbs.




Flat Bread Grilled Sandwich
Flat Bread
Use a 9x13 cookie sheet, as soon as your finished mixing, pour into lined cookie sheet, than let rest 5 minutes (the batter gets really thick after sitting and difficult to spread) and bake for 20 to 30 minutes, until golden brown.  Remove from cookie sheet with parchment paper to wire rack, cut into 6 to 12 servingsSlice flat bread in half for sandwich or toast, spread with your favorite nut butter or SF jam. Entire recipe has 4.92 net carbs.


Cinnamon Raisin Buns or Flat Bread
Use recipe above and add 1 tablespoon cinnamon, half a 1 oz. box raisins chopped fine (I usually chop the raisins with about a tablespoon of the dry ingredients and 3 tablespoons sweetener so the raisins do not stick together and add a hint of sweetness)  add these additions to the dry ingredients and follow the recipe above.

This bread is really good toasted with cream cheese and if you can spare the carbs, a bit of SF jam. Yum!  Entire recipe has 16.52 net carbs.  The carbs in this recipe are a little higher because of the raisins, so i usually make flat bread and divide into 8 - 12 servings @ 2.07-1.38 net carbs.