Sandwich Bread - Wheat Belly Friendly!

This is my attempt at "sandwich bread" making, as described on page 20 of Dr. Davis' "Wheat Belly 30-Minute (or less) Cookbook"!

-Yield 1 loaf - Active Time 20 minutes Total Time 1 1/2 hours-

Ingredients

• 3 cups Wheat Belly All Purpose Baking Mix
• 1 tsp. aluminum free baking powder
• 1/2 tsp. sea salt
• 5 eggs, separated
• 1/4 cup butter or coconut oil, melted
• 1 tbsp. buttermilk or coconut milk (canned or carton variety)

Preparation

Preheat oven to 350 degrees.

Grease an 8 1/2" X 4 1/2 " loaf pan.

In a food processor, combine the baking mix, baking powder and salt. Pulse until well blended. Add the egg yolks, butter or coconut oil, and buttermilk or coconut milk and pulse until well blended.

In a large bowl, with an electric mixer on high speed, beat the egg whites until soft peaks form.

Pour into the flour mixture and pulse until egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until wooden pick comes out clean.

Mine either didn't rise enough, or the pan was too large, BUT, it tasted great!

We tried it as an open face sandwich with some "Wheat Belly" friendly egg-salad my wife made.  It was all topped out with two strips of BACON!  Wonderful!

The next night we had "slow-cooker" pinto beans, and this was like eating cornbread!  Try some tonight...you know you're missing CORNBREAD (Wheat Belly style)!

Herbed Focaccia Flatbread - Wheat Belly Friendly

This recipe (from Dr. Davis' "Wheat Belly 30-Minute (or less) Cookbook, page 22) provides an unusually sturdy focaccia bread suitable for a variety of dishes. Delicious!

Shape this focaccia dough into whatever shape suits your recipes. I usually make two focaccias, each approximately three inches wide by six inches long and 1/2-3/4 inches deep, to use as the two bread slices to sandwich ingredients between. However, this recipe yields such an incredibly filling bread that the two slices can easily be cut in half to yield two very satisfying sandwiches to serve two.

Ingredients:
2 cups almond meal (this online version is slightly different from the book, so check closely)
1 cup shredded mozzarella or other cheese
1 teaspoon sea salt
1½ teaspoons dried rosemary
1½ teaspoons dried oregano
1 teaspoon onion powder
½ teaspoon garlic powder
¼ cup sundried tomatoes, finely sliced
2 large eggs, separated
3 tablespoons extra-virgin oil

Preheat oven to 350° F.

In food chopper or food processor, pulse shredded cheese until reduced to small granule-sized consistency, similar to couscous.

In medium bowl, combine almond meal, cheese, sea salt, rosemary, oregano, onion powder, garlic powder, and sundried tomatoes and mix together. Set aside.

With electric mixer, whip egg whites until stiff. Blend in egg yolks and 2 tablespoons olive oil at low speed. Pour egg mixture into almond meal mixture and mix together.

Divide dough in two and form into desired shape by hand. Smooth edges with knife or spoon. (You may need to place your knife or spoon under hot running water to help mold the dough.)

Bake for 15 minutes. Remove and take blunt handle of spoon or other small rounded instrument and make small depressions in the surface every inch or so. Brush surface with remaining olive oil and sprinkle some sea salt on top.

Return to oven additional 15 minutes.