I’m a Sucker
If you were stranded on an island and could only have one kind of food…which would you choose? I would choose bread. Yes, you heard right. I would choose bread. Not the stale, old kind of bread…but the warm, fresh-out-of-the-oven kind. Oh Baby! I’m a sucker for bread. There, I said it.
If you stuck a bowl of ice-cream in front of me, and put some fresh homemade bread next to it…Id choose the bread. Every time! I think I might just have a love affair with bread. The only problem with said affair is a whole host of non-nutritious nutrition.
Don’t get me wrong…there is NOTHING wrong with some bread here and there. Especially homemade. But, when your obsession becomes a daily thing, it can quickly become bad. Real bad.
You see, after I got married and learned how to cook and bake (learning how to cook and bake kind of came later in life for me), I got the itch to bake a lot. I mean A LOT. And guess what? I learned how to bake the crap out of bread! Oh, I could bake bread so so good. I started making homemade bread of all kinds, about 2-3 times a week. I mean, we had Honey White bread, whole wheat bread, sweet bread, cinnamon swirl bread. Bread was starting to come out of our ears! Just kidding, but seriously. My husband and I were bread-eating-crazy people! And guess what? We definitely gained a lot of weight in those days! I even saved a picture of our “bread eating days”. Lol. (Mind you, I was very pregnant in this picture).
My husband and I actually like to look at this picture and remember those bread eating days. It really gets us to remember what NOT to do. Luckily, we eventually both discovered the Trim Healthy Mama way of life, and discovered how awesome it is to eat healthy foods, and reap the benefits of a slimmer waist line.
Again, there is nothing wrong with an occasional slice of fresh homemade bread, or a warm roll at a restaurant, or a glorious gooey cinnamon roll. Anyways, I digress. But you know what I mean! “Everything in moderation”, right?
Once I understood how detrimental starchy carbs were for our aging metabolism, I began to dream of breads that were good for us. I began to look for healthier choices. Now, if you’ve ever been to a health food store, they will always have a bread section. They may even have healthy breads. Ones with good carbs. But when you look for the “low carb bread”, usually it will be a tiny little section that you would never find, unless you had a magnifying glass.
You see, about 2 weeks ago, I went into Sprouts to get my usual groceries, and I decided to look for the low carb bread section. It literally was one choice. One brand. I won’t name the brand, cause I don’t want to get in trouble, but lets just say, I was shocked at the price! $7.80! For one loaf of low carb bread! Geez! I bought it with the sole purpose to try it and see if I could make something similar.
So I tried it. It wasn’t too bad. It was great that I could have it with a couple of eggs and bacon (thats the THM way…fats with fats. Carbs with carbs.). However, as I studied the ingredients, there really wasn’t anything significantly healthy in it. It was low carb, and it didn’t have sugar, so technically it was on plan. But it didn’t have health benefits. Here’s the nutrition label from said bread. As you can see, it is “on plan”, but not much in the way of nutrition.
Secretly, I wanted to make it BETTER. I wanted to create my own low carb bread that was beneficial for health, WHILE fulfilling the desirable texture that bread has. Thus started my “quest” to make a better low carb bread, one that actually had health benefits!
Enter Z’s Low Carb Bread
I wish I could tell you that I just threw a bunch of ingredients in the blender and got it perfect the first time, but I would be lying. I can tell you numerous stories of blender “mishaps”. Like full on goo on the walls and cupboards, chopped up spatulas in the mix, horrible looking flat loaves, nasty tasting crumbly messes. Need I say more?
But then, after a couple years (really) of hot and miss, I think finally got the trick down! I think I nailed it! Fluffy, yummy bread with none of the guilt! I mean, look at that crust! Where’s the BUTTAH!?!?
And holy crap…I made this in the BLENDER!?!?! Did I mention BLENDER? The crust came out beautiful, and the texture in not “eggy” or mushy.
The amazing thing about this bread is that you can have this wonderful concoction WITH butter, or WITH peanut butter, jelly, or anything else you would like to add to it! And it’s ON PLAN! Very little carbs, full of protein, and chock full of nutrition!
In this recipe, I added collagen, chia seeds, oat fiber and protein powder. So many good things! I’m working to get a plugin on this site that will show the nutrition of my recipes. Sorry about not having one. I’m still learning techy stuff. But until I do, feel free to try this recipe and tell me what you think! I love feed back! I hope you love this bread as much as I do!
Z’s Low Carb Bread
A delicious way to eat bread. With none of the carbs!!!
- 1 Carton Egg Whites (I get mine from Costco)
- 2 Eggs
- 2 tsp Xanthan Gum
- 2 Cups Cottage cheese
- 2 1/2 Cups Almond Flour
- 3/4 Cup Oat Fiber (NOT to be confused with oat flour)
- 1/2 Cup Protien Powder (I Use the vanilla flavored to give it a slight sweetness)
- 2 Tsp sweetner of choice (I use Pyure blend)
- 2-4 scoops Collegen Depending how much collegen you want. I use 2 scoops.
- 3/4 Cup Chia seeds
- 1/8 Cup Bread Flour
- 3 Tbs Vital Wheat Gluten
- 1 Tbs Baking powder
- 1 Tsp Salt
First: Add egg whites, eggs and xanthan gum. Blend on high for 1 minute, or until light and fluffy.
Then add the rest of the ingredients and blend on high until well mixed.
Sometimes you have to use a spatula to get the flours or whatever off the side of the blender. I kind of mix it around until it all get blended and fluffy looking. (just be careful not to stick your spatula in too far. That is how i chopped up a couple of spatulas in my day:).
Once everything is blended, get two bread laof pand and grease them. I use Pam baking spray.
Cut the mixture in to two portions and divide into both of the pans.
Bake at 350 for 40 minutes. The tops should be golden brown when done. Let cool for 10 minutes before cutting.