Wednesday, May 15, 2013

Cheesy Garlic Bread


My husband goes goo-goo over garlic bread, but the nutritional profile of the stuff is enough to make me cringe. Refined carbs, trans-fat filled margarine and "dough conditioners" (whatever those are) make up the junk you get from the takeout pizza place up the road. If you're lucky, it'll have real cheese.



My version is completely grain free, gluten free and low in carbs. The smell that wafts throughout the house while it's baking is simply mouth-watering. Butter, cheese and garlic? Sign me up, right?


For taste authenticity, I added a bit of yeast to this recipe. No, yeast won't work on grain free flours (boo!), but it definitely lends that familiar flavor of "real" bread. I baked my dough in a 9x9 square cake pan (greased very well) and then turned it out onto a cookie sheet. Next time, though, I'd probably just free form it. The dough isn't incredibly thick, but it's thick enough that you'll get a rustic bready base. If you want the square, just do what I did and bake it in the pan. If you do bake it in the pan, it'll probably be thicker than it would be free-form. Honestly, that sounds good to me. I can't wait to make it that way next time!

Is this super chewy like wheat-based garlic bread? No. It's definitely more biscuit-y, but I promise-- it's also deeeeelicious!




Cheesy Garlic Bread 


Ingredients (for bread base):

  • 1 1/4 C almond flour
  • 1 T coconut flour
  • 3 egg whites, beaten until fluffy 
  • 2 T olive oil or avocado oil
  • 1/4 C warm water
  • 1 tsp. live yeast granules 
  • 1 tsp. coconut sugar (or honey or molasses-- will be eaten by yeast)
  • 1/2 C shredded mozzarella cheese
  • 1/4 tsp. salt
  • 2 tsp. baking powder
  • 1/4 tsp. garlic powder
  • 1/2 tsp. xanthan or guar gum (optional)
Ingredients (for topping): 

  • 1 C shredded mozzarella cheese
  • 2 T butter, melted
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/2 tsp. Italian seasoning


Directions:

1. Preheat oven to 400 degrees. 

2. In a large bowl, combine almond and coconut flour, salt, baking powder, garlic powder and xanthan gum. Stir well.

3. In a small cup or bowl, combine warm water and sugar and stir until dissolved, then add yeast. Set aside for a few moments. 

4. To the flour mixture, add olive oil and yeast-water mixture and stir well with a rubber spatula. Add in beaten eggs and continue to mix.

5. Add in the 1/2 C mozzarella shreds and mix gently with your spatula until a nice dough is formed and cheese is mixed well throughout. 

6. Grease a 9x9 square cake pan or large cookie sheet. Put batter into cake pan or cookie sheet. If you're free-forming on a cookie sheet, loosely form the dough into a rectangle or square. 

7. Bake at 400 degrees for approx. 15-17 minutes or until the sides of the crust turn golden brown. Remove and top. 

8. In a tiny bowl, combine butter, garlic powder and salt. Mix well, then brush over the top of the garlic bread base. Be sure to get the butter over every inch!

9. Top the bread with shredded mozzarella cheese, then sprinkle that with Italian seasoning. 

10. Bake at 400 degrees for about 10 minutes or until cheese is melted. For final 3 minutes, turn broiler on to brown the cheese.

11. Remove from oven and let bread stand for 5-10 minutes before serving (if you can wait that long). 



Nutrition (per 1/10th of recipe): 175 calories, 4 g carbs, 2 g fiber (2 g net carbs), 16 g fat, 8 g protein

58 comments:

  1. thank you making this today :)

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  2. Seriously - this was to die for! LOVED IT, husband LOVED IT. Will make this again! I had old yeast in my cupboard - LOL..... not sure of its efficacy but hell it worked! I think that this could also be used as a bit of a pizza crust!

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  3. So glad you guys liked it, Lisa!

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  4. This looks delicious! I've never heard of live yeast granules though, would a regular grocery store carry them?

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  5. Yes, Jessica-- they're just the little yeast packets you get near the flour on the baking aisle. I used Red Star brand. :)

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  6. This is delicious! Made it last night. Any nutrition info yet? I live low carb so I'm hoping I can continue to eat and make this. Thanks!

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  7. Hi, Jen! I totally forgot to calculate nutrition. There are 175 calories and 2g net carbs (4g total minus 2g fiber) in 1/10th of the recipe, so it's very low carb! :) Happy eating!

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  8. For the coconut sugar, can you sub it with DaVinci SF Coconut syrup? I have that already in my pantry. Thanks!

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  9. Gord, the sugar in this recipe is used to feed the yeast-- not for coconut flavor, so sugar free coconut syrup wouldn't work. Any source of carbohydrate-- molasses, honey-- or even real sugar if you must-- would work. You won't ingest it-- it's for the yeast. :)

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  10. This looks so good!. I love your recipes!, but I'm not getting your newsletter/blog. I would love to get your new recipes!.

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  11. Kelly, I am not sure why the subscribe link isn't working. :( Have you liked us on Facebook? All new recipes are posted there too...

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  12. This is excellent!! Also makes a great pizza crust..

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  13. made this free form and it was fabulous! I reheat slices in a toaster over and it crisps up and is amazing! thank you for the great recipe!

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  14. So could you use a teaspoon of Truvia for the sugar instead, or does it need to be the honey, etc? Thanks!

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  15. You definitely want to use a sugar or honey--even maple syrup. Yeast will not feed on something like Truvia or xylitol or anything. It has to contain simple carbs. However, because the yeast feed on it, the carbs are not present in the recipe. They feed the yeast-- not you. :)

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    Replies
    1. Thank you. One more question for someone who is going to admit she has never baked her own bread that involved yeast. :) What kind of yeast do I need???? I found out there are 3 kinds: Active dry yeast, Instant active dry yeast, or rapid rise yeast? I appreciate the help! Lol

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    2. Any kind will do here! Usually yeast is used as a leavener, but in this recipe, it's used solely for flavor so you get that "bready" taste. So use whichever one you want. :)

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  16. Love this. Just shared it on my facebook page! :)

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  17. I am sad. Nut allergy here. So many things I can not make! I MISS garlic bread SOOOOO much!

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    Replies
    1. Try oat fiber! Take some oat, put them in a food processer or blender and use that as a replacement :)

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    2. oats ground up in the blender make oat flour, which is different from oat fiber...

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  18. I've made this a couple of times now. Soooo good! I use small whole eggs in place of the egg whites and 1.5 teaspoons of psyllium in place of the gums. The idea of adding yeast just for flavor was new to me. Genius! Thanks so much for sharing!

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  19. Love the recipe and the taste is awesome, however I had a minor fail.... Mine came out "too crumbly" i guess too dry?.. maybe cooked too long? or didn't measure correctly. I will have to try again (still new to gluten free baking)..

    1 question - fluffy eggs - similar to meringue?

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    1. Steve, I would try adding an additional egg white to the mix. You could probably even throw in a yolk-- this recipe was built from my biscuit base, but if you want it to be moister, that would be an option. The key is to not use too much fat in the dough, though-- because it will become sponge-like. Did you use xanthan gum? It's optional, but it helps keep the dough together and from crumbling.

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    2. Oh, and the egg whites--- yes, similar to meringue.

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    3. Thanks for the advice, gonna have to get some xanthan gum...that seemed to be the biggest problem...crumbly..i'll keep trying..it was edible so no waste..

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  20. Can you use a breadmaker for this? If so, can I just place all the ingredients in at once?

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    Replies
    1. No, you cannot use a breadmaker. :)

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  21. Can I use whole eggs instead of egg whites? What would happen to the dough?

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  22. Charlotte, the egg whites make the bread part fluffier. You can use yolks, but the end result may be a little less "fluffy." If you do, I'd use two whole eggs. :)

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  23. Hi, we don't have coconut flour is there any other flour we can use??

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    Replies
    1. Oat fiber or arrowroot would also work! Or just a basic GF flour such as potato starch or rice flour (I wouldn't normally recommend those, but you only need a tablespoon here.)

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  24. I'm still fairly new to gluten free, low carb cooking and I have to say, this recipe is what has kept me from completely throwing in the towel. This is REALLY good. Nothing sweet I make with almond/coconut flour turns out right, but this worked really well!! Thanks so much!!

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    1. Well, I'm glad this worked for you! My cake and cupcake recipes on this blog are really easy to make--many don't even require an electric mixer. Perhaps start with my peanut butter or German chocolate cupcakes? You can do it! :D It took me soooo long to get the ratios right. Like years, honestly. Keep trying-- and keep munching on the cheesy garlic bread while you're doing it! ;)

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  25. Oh my! I made your garlic bread recipe tonight and it was awesome!! So awesome in fact that I wrote about it in my blog, linking back to here of course!

    Love your blog and I was looking for Keto type recipes to expand my repritoire because I was diagnosed with PCOS a bit ago and I also have an intolerance to wheat so your recipes fit right into my way of eating!!

    BTW my blog is http://thegleefulexperiment.blogspot.ca

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  26. Made this today and used it for pizza crust. Only thing I did different was added Italian seasons in the bread part. Then spread on small 9" pizza pan and cooked for 10 minutes. Then I topped with sauce and toppings and cheese. Very, very good.

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  27. Looks fabulous! I was wondering if the liquid egg whites would work as well as separating whole eggs. Sometimes they don't whip as well, but I didn't want to waste the yolks. Can't wait to make this.

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    Replies
    1. They would need to get nice and stiff to work in this recipe, so i'd stick with regular whites.

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  28. Is almond flour the same as almond meal?

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    1. Almond flour is much finer than almond meal. I recommend Honeyville or WellBee almond flours.

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  29. I made this last night, i used gluten free bake mix by jennifer eloff instead of the almond flour/coconut flour (since it had both in it anyway). I also added some shredded cheddar along with the mozarella. SOO Delish! Thanks for the recipe.

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  30. Would this be a good recipe to freeze the dough for later?

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    1. I don't think so. I've never used it that way. If you wanted to freeze it, I'd personally make the base crust ahead of time (bake it and everything). Freeze it, thaw it, then top it with the garlic butter and cheese, then re-bake. :)

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  31. I never comment on these things---BUT these were over the top good. I have a real hard time with the texture of wheat free breads, but this was amazing. You have the combination of ingred perfect. It held up to dipping in a sauce and had the closest texture to gluten bread I've had yet. I am your newest best fan and I look forward to checking out some more recipes. Thank you for sharing.

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  32. The flavor was really good. How do I get mine to come out thicker? It was rather thin, nothing like your photos.

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    1. Hmm. I haven't heard this before. I've had a lot of good reviews. Did you follow the directions verbatim? There isn't much liquid to cause it to thin out. Did you use whole eggs? I would just not flatten it as much, I suppose.

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    2. I probably didn't beat the egg whites long enough, they were in a small bowl and I remember rushing through the process. Will have to try this again, very tasty.

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  33. Would the trick with yeast/sugar work with your other bread recipes?

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  34. I have fast rise yeast. Will that work?

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  35. Could i use butter in place of the oil? We are an oil free family because of the oxidation that comes with cooking oils

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  36. I made this last night for dinner, and I hate to say, but I did not like it at all. I think I just cannot get past the taste of almond flour, or maybe it's the coconut flour. Anything I make with it, I can't seem to stand. I must admit, the yeast really helped it taste more like real bread though, so that was a plus. I was able to eat some of it. I have the Bob's Red Mill low carb bake mix, I think I will try that next time. The last time I made this, I actually used the low carb deep dish pizza crust recipe from genaw.com, and it came out very good using your butter sauce and Italian seasonings and everything else, I just swapped out the crust since I had tried the genaw recipe before and liked it, and didn't want to use up all of my almond flour. Thanks so much for posting this!

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