Low Carb Flat Bread Recipes

Steps:

• Sift baking powder, salt, onion or garlic powder and soy flour in mixer with dough attachment.
• Mix on low 3-4 minutes. Drizzle in warm water until mixture is sticky.
• Scrape dough out of mixing bowl.
• With well soy floured fingers, roll dough into ball.
• Pinch off half-dollar size balls of dough.
• Form into 4 inch diameter rounds and fry in olive oil in cast iron pan over medium heat.

Steps:

• Mix the dry ingredients in a 1 pound loaf pan until very well mixed. Add eggs and oli and mix well. Top with cheese.
• Microwave for 3 minutes.
• Slice the loaf in half long ways, then each half in half making 4 pieces.
• You can toast this or not.

Steps:

• Preheat oven to 425.
• Combine dry ingredients and mix with fork or whisk.
• Make a well in the center and add wet ingredients.
• Mix, making sure eggs integrate well.
• Let sit for five minutes.
• Spread on greased cookie sheet or silicone mat to desired thickness, I like it to be about 9 x 10 inches.
• Bake 10-15 minute.

Steps:

• Stir the dry ingredients together.
• Blend together the beaten eggs and olive oil, and add to the flour mixture.
• Stir in the cheese.
• Grease a 12" pizza pan or stone with olive oil.
• Form the dough into a ball, and place on the pan.
• The dough will be sticky, so place a piece of waxed paper on the ball, and with a rolling pin, roll out into a circle about the size of the pizza pan.
• Peel off the wax paper, and bake in a preheated 350 degree oven for about 15-20 minute or until light brown.
• Make sure the center of the bread is done as the edges will brown first.
• Remove from oven, let cool and cut into slices.

Steps:

• Thaw spinach, then squeeze out as much liquid as you can. Place the dry spinach in a bowl and break up into small clumps.
• Preheat oven to 350. Line a baking sheet or pan with parchment paper, or spray well with non-stick spray.
• Add remaining ingredients to spinach and stir to break up the spinach into small pieces and combine the ingredients well.
• Spread batter evenly into prepared baking pan.
• Bake about 20 minutes, or until dry and turning golden brown.
• Remove from oven, loosen from parchment paper, let cool. Cut into desired serving sized pieces.
• I usually use a cookie sheet that measures 10x13, the batter spreads out to about 1/4 inch in this pan. When it is cooked it makes a thickish wrapper that can be rolled up around whatever ingredients. You can use a smaller pan to have thicker "bread" if desired.
• Keeps well in a plastic bag for a couple of days. I have never had enough to last longer than that, it usually gets eaten by the second day.