Lucy & Amy Do It Ourselves – low carb, grain and gluten free cheesy garlic bread

This is an absolute masterpiece of a recipe and in James’ words “You can make that again”. I was delighted when he said it because he usually turns his nose up at my attempts to paleo-ise  the whole family’s dinner. I only made it because I found a similar recipe and already had all of the ingredients at home so thought I’d give it a try.

It’s less bread like in texture and slightly more polenta-ish but that’s ok. We had it with soup and Joseph hoovered it up with gusto, Emmie ate her one piece, which is a result in itself (she’s not her Mother’s daughter when it comes to eating) and James scoffed 2/3 of the plate.

A definite winner winner chicken dinner and one to add to the recipe vault.

The reason for the inclusion of the yeast isn’t any more than to lend a more breadlike taste to the finished product. I used a 9×9 dish to bake it in but I think you could just stick it on a piece of baking/greaseproof (parchment) paper and free form it. It is quite a loose dough though so I thought a dish would be easiest. I highly recommend using greaseproof paper even in a dish or grease it super super well.

low carb, grain and gluten free garlic bread ingredients

Ingredients – Bread

  • 4 1/4 oz almond flour (1 1/4 cups)
  • 1 tablespoon coconut flour
  • 3 egg whites, beaten until fluffy
  • 2 tablespoons olive oil
  • 4 fl oz warm water (1/4 cup)
  • 1 teaspoon yeast granules
  • 1 teaspoon coconut sugar or honey or molasses– will be eaten by yeast)
  • 2 oz (or a bit more) shredded mozzarella (1/2 cup)
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon garlic powder

Ingredients -Topping

  • 4 oz shredded mozzarella (1 cup)
  • 2 tablespoons melted butter
  • 1/4  teaspoon garlic powder
  • 1/4 teaspoon salt

1. Preheat oven to 200°C / 180°C Fan / 400°F

2. In a large bowl, combine the almond and coconut flour, salt, baking powder and garlic powder. Stir well

3. In a small bowl, mix the warm water and sugar.  Stir until dissolved, then add yeast. Set aside for a few moments

4. To the flour mixture, add olive oil and yeast-water mixture and stir well. Add in the beaten eggs and continue to mix

5. Add in the mozzarella and mix gently until a nice dough is formed and the cheese is mixed in well

6. Grease a 9×9 tin. Put the dough into the tin

7. Bake for approx. 15-17 minutes or until the sides of the crust turn golden brown. Remove from the oven

8. In a bowl, combine the butter, garlic powder and salt. Mix well, then brush over the top of the garlic bread base. Make sure you cover every single bit

9. Top the bread with the mozzarella

10. Bake for a further 10 minutes or until the cheese is melted. For the final couple of minutes you can grill it to brown the cheese

11. Let bread stand for 5-10 minutes before serving (I didn’t bother!)

Low carb gluten and grain free cheesy garlic bread IMG_5212

Enjoy the cheesy, melty, gooey deliciousness!