Fat To Skinny
Recipe Exchange => Ask Umpa => Topic started by: katary on April 21, 2010, 12:26:21 PM
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:o umpa as i mentioned earlier i loved your spinach bread/pizza recipe..but my wife not so much,she didnt like the almond flavor in the crust/ or the nutty texture. call me crazy ::) but i laid awake for hours last nite thinking of a way to solve that issue, and i arrived at a solution!!!!!>>> i think... so to test my theory i made a loaf of bread with a carbfree flour/meal substitute and flavored to my taste...and i believe i have a virtually carbfree bread>> i was worried that the taste or texture wouldnt be very pleasing, but both were suprisingly good, and i think it would be excellent for pizza crust also and in my mind i have an idea that would also make it possible to use this substitute in sweets as well>>> do dry spices have any carbs??? all i put into this was eggs,cheddar cheese,baking powder salt and spices>>> and my top secret flour substitute!!!! here are pics of it!!! *** if you click on the pictures you get a full screen view and can see the texture****
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Dry spices are nill, no problem. I do want Umpa to analyze the carbfree flour/meal substitute though, can you provide us with all the details please. By the way your bread looks great!
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OK>>> but i don't think you have to analyze it!!!!!!! ::)>>> are you ready??????? drumroll please!!!!!!!
PORK RINDS!!!!!!!!!!!!!!!!!!!!!!!!!!
i know its so obvious....and i have to tell you the texture and taste is excellent!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
try it you'll like it!!!!!! i used BBQ flavored in the loaf to zip it up a bit,but a 5 oz bag has 0 carbs and 0 sugar!!!!!
do i get an A+ for this????? LOLOLOLOLOLOLOLOLOLOL
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A+ it is! Now it's time to post the recipe, measurements, cooking temp and time etc...so we can all bake a loaf. ;)
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That's brilliant. Honestly Im jealous I didnt think of it!
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thank you........all i did was follow the spinach bread recipe,except i replaced the almond meal with 5oz of ground up pork rinds replaced the mozzarella with cheddar and added a couple shakes of crushed red pepper>>>and baked it at 350 for 35 to 40 minutes or until the top was golden brown and walla there you have it..... whats great about this is it stays together very well, the almond meal was kind of flimsy,i am getting ready to toast a piece right now,i told my wife i am going to bake a "loaf of the week" starting next week...in My mind i am thinking of something with diced olives for next week!!!!!! wheres umpa...i am looking for her praise also!!!! thanks again! Gary
oh and i left out the spinach and roasted garlic....
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Nicey Nice.
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Go Katary!