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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 177.2
  • Total Fat: 19.4 g
  • Cholesterol: 46.5 mg
  • Sodium: 139.7 mg
  • Total Carbs: 2.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.6 g

View full nutritional breakdown of Glucomannan Versatile Bread calories by ingredient
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Glucomannan Versatile Bread

Submitted by: MADAMZGAUDERY

Introduction

If you want to cut calories, eat yummy and feel full... this is one tasty item you should add to your diet! You can have it a multitude of ways! Prepares fast... and is gobbled up by everyone! If you want to cut calories, eat yummy and feel full... this is one tasty item you should add to your diet! You can have it a multitude of ways! Prepares fast... and is gobbled up by everyone!
Number of Servings: 12

Ingredients

    Egg, fresh, 3 large
    Baking Powder, 3 tsp
    Garlic, .5 tsp
    Onion powder, 1 tbsp
    Coconut Oil, 1 cup
    Water, tap, 1 fl oz
    Glucomannan powder, 4 tsp

Tips

To make this be a dessert... exchange cinnamon for garlic, cocoa powder for onion powder and add 1/4 cup of sugar substitute... and you will have a lip smacking treat to be proud of... I take both varieties of these to pot lucks.


Directions

Beat eggs until fluffy. Use an electric mixer and just keep it running as you add ingredients.
Add the remaining ingredients except the Glucomannan and cheese.
Slowly sprinkle the Glucomannan powder into the cold liquid while still beating. Use a seasoning shaker being sure that the Glucomannan gets added slowly. (If you're not careful with this step you'll get big blobs in the liquid.)
When the beater leaves "waves" in the dough, it's probably just about right. It'll be kind of the consistency of pudding..
Add the cheese last and then cook according to type of bread you want. (Note: Either use a non-stick spray or a non-stick pan)

For rolls - Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375F for 12-15 minutes. (Rolls actually turn out flatter, muffins turn out higher, and both can make a good sandwich base.)

For pizza crust - add a shake of garlic and a teaspoon. of Italian herbs to dough. (I double the recipe if I want a 16 inch Pizza.) Otherwise, you have a medium Pizza. Put dough on pizza or cookie sheet sprayed with non-stick spray. I have usually just sprayed my hands with non-stick Spray and spread out the dough, but you could spray a piece of plastic wrap and place it on top of dough. Roll with a rolling pin to about 1/3 inch thick. (If you do mini pizzas you can just use your hands to pat down to the right shape and thickness.) Bake at 375F for 15 minutes, (shorter or Longer depending on size. )Top with pizza toppings and bake until cheese is bubbly.

For Fry Bread: Pour batter into a 12-inch frying pan that you have melted about a Tablespoon of oil in. I use Coconut oil and a med low heat. Spread dough to the sides of the pan and put a lid on it. When dough is brown on the bottom, turn it over to finish cooking.

NOTE: I have used Jack, Sharp cheddar, Feta and Parmesan Cheeses as well as some Jalapeno's in the Bread - turns out good.


Serving Size: makes 12 muffins, 1 12" flat Bread, 1 med pizza

Number of Servings: 12

Recipe submitted by SparkPeople user MADAMZGAUDERY.






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