I have had a few rice cakes, a few rye crackers, and a few corn chips, and I have enjoyed several kinds of protein pancakes, some banana loaf made with almond flour, and even some grain-free crepes made with coconut flour and ground flax seeds... but not a bagel, or a wrap or an English muffin.
I have been scouring the internet looking at blogs that feature gluten-free and wheat-free recipes, looking for a bread recipe.
I found one on a site called Wheat Free Recipes From Ireland that uses mashed potatoes as the base, and some non-wheat flour... actually combinations of several of your own choosing... so decided to try it.
It tastes very good and will likely fit the bill for now as I can spread La Creme Cow or Laughing Cow cheese on it... or a bit of jam and butter if I like... but it doesn't rise like real bread. It is quite coarse and I think it would make a nice muffin actually.
Here is how I made it up. Next time, I am going to add some baking powder to see if that lightens it up a bit.
Irish Wheat-Free Potato Bread
makes 1 loaf cut into 16 slices
- 3 oz mashed potato
- 1 egg
- 1/2 cup fat free milk
- 2 Tbs olive oil
- 1/2 tsp of salt
- 1 teaspoon of sugar (optional)
- 2 oz brown rice flour
- 4 oz oat flour
- Preheat the oven to 430° F.
- Prepare a loaf pan by lining it with parchment paper and then coating the 2 ends with a non-stick spray.
- Mix all the ingredients together well and then place batter in prepared loaf pan.
- Bake for 40 minutes.
- Allow to cool for a few minutes then lift loaf out of pan with the parchment paper, set aside and let loaf cool before cutting into 16 slices.
Weight Wathers P+ = 2.
Calories 71; Protein 2g; Carbohydrate 9g; Fat 3g; Fibre 1g.
Stir all the ingredients together till well-blended.
Place dough in loaf tin lined with parchment paper for easy removal.
Cut into slices after cooling for about half an hour.