Gluten Free Low Carb Bread...Primaly Delicious!

I have been craving a sandwich.
Since we shun the overly processed-wheat-belly hurting-grain type stuff, I didn't know what to do.
I could have made one of the coconut flour biscuits and flattened it out, but they still are a bit crumbly at times.
I knew there had to be a way.
I turned to Pinterest, my favorite all time web site these days.
I finally found a few recipes that suited what I was looking for.
I fiddled around with them and added the spices I was looking for...and voila!
I had a low carb-gluten free-primal-paleo bread to make a sandwich with.
It was perfect and quite yummy.
The texture was firm enough to hold and not break apart like coconut flour breads tend to do (no GLUE-ten in them to hold it all together).

Isn't that a lovely sandwich?
Fresh turkey with Kerrygold grass fed sharp cheddar cheese...mmmm.
I would have dolled it up with lettuce, tomatoes, and other good things but I had no idea if it would taste very good at all?!
I wanted to still be able to get a good taste of this type of Primal bread.

The ingredients were mixed up, poured into a glass storage dish, and microwaved.

I tipped it out of the dish and cut it across the middle with a long serrated knife.

Here it is getting roasty-toasty on the griddle.

A glass mixing bowl got the heat and steam going to melt that thick tangy cheese to molten goodness.

Here is the recipe;

• 1 tablespoon butter melted
• 2 tablespoons water
• 2 tablespoons of coconut flour
• 2 eggs mixed
• dash of aluminum free baking powder
• dash of salt and pepper
• I added a few extra spices I enjoy

Mix everything up in a bowl
Let it set for a few minutes and mix again (this gives the coconut flour time to absorb the liquids and mix up smoothly)
Scrape into a glass bowl (mine was square making it perfect for sandwich bread making)
Microwave on high for three minutes
Let rest for a minute or two and then loosen from the bowl onto a cutting board
I used a long serrated knife to separate into a top and bottom.
Grill it up with your favorite sandwich fixings!

I made this into an egg, bacon, cheese, and avocado sandwich for my husband this morning.

Our recent graduate was very pleased with this new bread.
I hope you try the recipe and enjoy it too!

Baking The Day Away Again In Primal Town

Does that sweet face you see care that it's February?
Naw! He has been the happiest dog in the world this winter.
Usually this time of year we are huddled in our snuggies watching long movies, while the freezing winds howl outside.
This year has been crazy! But who can complain?
That said, it was ticking me off that I had baking to do yesterday, when all I wanted to do was to be outside.
I have a biscuit recipe that we can not live without. I make it at least every other day.
We use these biscuits in so many different ways and in all different shapes.
They have become one more low carb-primal staple we can not do without.
If I make them flat we use them as buns for regular sandwiches, breakfast sandwiches, I can lay them in a bowl and then put pulled pork over them, you can spread primal tuna salad on them, and the list goes on.
If I make them small and round they are the perfect accompaniment to stew, soup, or just as a dinner roll.
The coconut flour has a pleasant taste and is very fibrous, so you know it is doing wonders for your insides.
I usually make a double batch of sandwich bun types and then a double batch of small rounds.
I decided to give myself a break and not be chained to the stove all day, by splitting up the batches.
After making the flat breads, Jack and I headed to our favorite Sharon Woods and took a different path than usual.
Wow...nature is beautiful even in the browns of winter...

Sharon Woods

After our stint at Sharon Woods, I made the next batches of rolls and we headed out for a different park to explore.

Glenwood Gardens

We went to Glenwood Gardens.
The park has amazing trails that give the feeling of being a hundred miles away from civilization. Even though the landscape was completely brown, it was still a wonder to see and enjoy in these unusually warm days.

Jack was one happy sweetie after his two long walks.
I will share my Primal Bread recipe with you and maybe make your day too!


Primal Bread:

1/4 cup grass fed butter or coconut oil (melted)
1/3 cup coconut flour
4 eggs
1/4 teaspoon salt
1/4 teaspoon aluminum free baking powder
1/2 cup shredded cheddar cheese (you can use any kind you like)
I use a bunch of other spices including dill and rosemary, and toss those in.

Primal Biscuit Batter

Blend together eggs, coconut oil or butter, salt, and spices.
Combine coconut flour with baking powder and whisk into batter until there are no lumps.
Fold in cheese.

Before baking

For this batch I pressed them out flat to make the buns.

perfect!

I baked them in a 350 degree oven for 12 to 14 minutes.
I try not to over bake them so they are still moist and hold together for sandwich making.

I hope you try these biscuits and find a new healthy staple for your home too!