Author Topic: ROSEMARY BREAD!!!!!!  (Read 15109 times)

umpa

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ROSEMARY BREAD!!!!!!
« on: April 19, 2010, 09:43:38 AM »
Rosemary bread
4 eggs- (4 carbs)
1  cups almond flour- (16 carbs)
1 head smoked or roasted garlic, (optional) ( 2 carbs)
2 tsp baking powder
2 tablespoons fresh rosemary( dried ok)
 1/2 cup Parmesan cheese
Beat eggs.add almond flour. chop garlic ,add to mix.chop rosemary in food processor. Add to mix add rest of ingredients and pour into a well greased loaf pan and bake 350 in preheated oven for 35 minutes.

22 carbs including garlic for the entire loaf! Individual slice sizes will determine carbs per serving
« Last Edit: April 19, 2010, 12:35:13 PM by Doug Varrieur »

beebs

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Re: ROSEMARY BREAD!!!!!!
« Reply #1 on: April 19, 2010, 11:00:18 AM »
I dont have a food processor, what is a good substitute?


thisismytime

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Re: ROSEMARY BREAD!!!!!!
« Reply #2 on: April 19, 2010, 11:41:03 AM »
Do you have the carb count per slice on this?



umpa

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Re: ROSEMARY BREAD!!!!!!
« Reply #3 on: April 19, 2010, 12:26:52 PM »
Just rough chop the rosemary.I am baking today for company so i will ask Dougie to do a carb count. I am also working on a recipe for Sherripie for snickerdoodles!

Doug Varrieur

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Re: ROSEMARY BREAD carb count
« Reply #4 on: April 19, 2010, 12:36:01 PM »
22 carbs including garlic for the entire loaf! Individual slice sizes will determine carbs per serving, 20 without the garlic
Keep The Faith, Stay The Course, Spread The Word on Facebook and Twitter  8)

umpa

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Re: ROSEMARY BREAD!!!!!!
« Reply #5 on: April 19, 2010, 03:25:26 PM »
22 carbs is correct for the whole loaf.I use a 9 inch loaf pan and usually cut it in 1/2 inch slices so i get 18 servings. So its alittle over 1 carb per serving.

kathylowcarb

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Re: ROSEMARY BREAD!!!!!!
« Reply #6 on: September 05, 2010, 11:50:14 AM »
I am just curious, but could you substitute flax meal for the almond flour?  It would be much less carbs, but it may not taste as good.

Phil

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Re: ROSEMARY BREAD!!!!!!
« Reply #7 on: September 05, 2010, 12:51:54 PM »
Ditto on Kathy's question.  ::)
And if I claim to be a wise man. It surely means that I don't know... Kansas

umpa

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Re: ROSEMARY BREAD!!!!!!
« Reply #8 on: September 06, 2010, 09:40:32 AM »
No i would not use flax by itself.You can cut the almond flour carbs in half using soy protien powder(0 carbs) it will be alittle dryer but butter or jam will solve that. ;)

Doug Varrieur

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Re: ROSEMARY BREAD!!!!!!
« Reply #9 on: November 19, 2011, 09:22:22 AM »
This is a wonderful bread toasted for your turkey sandwiches.  The rosemary goes so well with poultry  ;)
Keep The Faith, Stay The Course, Spread The Word on Facebook and Twitter  8)

umpa

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Re: ROSEMARY BREAD!!!!!!
« Reply #10 on: October 09, 2012, 09:29:44 AM »
So many recipes so little time! :D

Andrea

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Re: ROSEMARY BREAD!!!!!!
« Reply #11 on: October 09, 2012, 11:51:16 AM »
Mine turned out a bit dry.  Did I cook it too long?  Can I add oil to the batter?

Melting butter on top took care of the dryness but I'd like to use it for sandwiches, too.

umpa

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Re: ROSEMARY BREAD!!!!!!
« Reply #12 on: October 09, 2012, 12:06:24 PM »
It should be moist.Probably overcooked.You can add more oil or cheese for moisture too. ;)

mouseissue

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Re: ROSEMARY BREAD!!!!!!
« Reply #13 on: October 09, 2012, 03:33:10 PM »
Hi Andrea! :)

Baking low carb requires careful attention to bake temps and times.
Most tend to over-bake and dry out very easily.
Since ovens vary, it pays to experiment and make note of your results.

I did that for my first 6 months living FTS until I got comfortable with it.
Now, I only mess up once and a while (usually when distracted). ::)

Tony
What you do today is what matters!




ereino

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Re: ROSEMARY BREAD!!!!!!
« Reply #14 on: January 20, 2015, 01:28:12 PM »
I make the one minute muffin practically every day - have combined and one on one ratio of ground flax seed and almond flour (meal) and 1/4 the amount of coconut flour.  It comes out beautifully.  Now, if I make this bread, can I use this mixture?  I have noticed that the coconut flour tends to try things out, that's why the one on one on 1/4 ratio.  Any thoughts?