Flatbread for sandwiches and toasties
CONVENIENCE?
Apart from the taste, the convenience of bread is that it forms a nice barrier to your fingers and stops the inside of a sandwich from making your hands all sticky! Lettuce wraps provide one low-carb approach to sealing in the sandwich filling but making your own bread is often the most convenient thing to do. As a sandwich ersatz, this egg-based cheese bread recipe is one of our favourites. It uses chia seeds and psyllium husk which provide bulk and also add texture. Don’t add too much psyllium husk though since in larger quantities, it possesses a laxative effect because of its ability to soak up water in your gut, making bowel movements easier (too much info for a recipe?). More importantly, this flat bread tastes delicious, is low in carbs, provides healthy fibre and is easy to make: So what is psyllium husk?
Psyllium husks are derived from the seeds of the herb plantago ovata, and most are imported from India. They are traditionally used as a thickening agent or as a convenient way to maintain gastrointestinal health and can be added to soups and stews to give them a regular, creamier consistency – and they promote your regularity too! The bulk-forming nature of this dietary fibre naturally promotes a healthy gastrointestinal system. It's cheapest when buying in bulk from Amazon or similar on-line retailers. ... or low-carb burger buns |
|
Method
This is a recipe where it helps to have a food blender/processor.
For an updated version of this recipe, click here
|
|
Suggested Fillings:
|
For 4 sandwiches:
|
Inspiration
This recipe was inspired by testing many similar approaches to low-carb bread. Other sources are:
“The How can it be gluten free cookbook” - which is not so much about low-carb, but gives lots of explanations as to what works and what doesn’t; it comes from the respected 'America’s Test Kitchen'.
http://www.wheatbellyblog.com/category/recipes/
http://www.dietdoctor.com/vegetarian-lchf-saturday-halloumiburgers-with-rutabaga-fries
This recipe was inspired by testing many similar approaches to low-carb bread. Other sources are:
“The How can it be gluten free cookbook” - which is not so much about low-carb, but gives lots of explanations as to what works and what doesn’t; it comes from the respected 'America’s Test Kitchen'.
http://www.wheatbellyblog.com/category/recipes/
http://www.dietdoctor.com/vegetarian-lchf-saturday-halloumiburgers-with-rutabaga-fries