LEEANN'S CHEESY GARLIC BREAD
I found this recipe on the Cut the Wheat, Ditch the Sugar blog and it's amazing! You have to try this. The yeast in the crust makes it actually taste like bread and the texture is very bread-like as well. I baked mine in a dark nonstick baking pan and the bottom got quite dark. Although it didn't taste burnt but I might bake it at 350-375º next time. I have no idea what the xanthan gum does for the recipe but I did use it. I also used the sugar that's called for but I'm not sure if it's really necessary. I think I'll try leaving it out next time and add a teaspoon of granular Splenda instead. Someone at Low Carb Friends suggested that this would make a nice pizza crust and I agree. I think I'd make a freeform pizza crust on a parchment-lined baking sheet if I were to do that. Click the photos to see close-ups.
Per 1/8 Recipe: 241 Calories; 21g Fat; 10g Protein; 6g Carbohydrate; 2.5g Dietary Fiber; 3.5g Net Carbs
Per 1/9 Recipe: 214 Calories; 18g Fat; 9g Protein; 5.5g Carbohydrate; 2.5g Dietary Fiber; 3g Net Carbs
UPDATE 9-21-14: I recommend lining the baking pan with parchment paper. I used a nonstick pan and greased it and it still stuck like crazy.
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