My daughter pinned this No Flour Bread recipe to her “Yummy” board on Pinterest. I don’t know if she has tried it or not. I went to www.eatingwelllivingthin.files.wordpress.com to get the recipe and checked out the comments. There was a 50/50 split on positive vs. negative reaction.
Some of the comments were …
“This is NOT bread … and won’t pass for it in a blind taste test!! But as a “holder for all sorts of fixings, this works great.”
“Light, airy, fluffy, mild tasting – not eggy at all.”
“It has sort of a tangy flavor – maybe like a very mild sourdough.”
If you are interested in giving it a try
the recipe follows.
3 eggs, separated
3 ounces reduced-fat/fat-free cream cheese OR
3 tablespoons sour cream or ricotta cheese
or cottage cheese or thick yogurt
½ teaspoon Splenda granular
1/8 teaspoon cream of tartar
Pinch of salt
Preheat over to 300 degrees.
Spray a large baking sheet with vegetable cooking spray and set aside
In a large bowl, with very clean beaters, whip the egg whites with the cream of tartar for 3 to 4 minutes or until very stiff peaks form and they are almost turning dry. Set aside.
With the same beaters, in a large bowl beat the cold cream cheese until smooth. Beat in the egg yolks, Splenda, and salt for 2 minutes until light yellow.
Gently fold one-third of the egg whites into the yolk mixture to lighten. Fold in the remaining whites until all fluffs disappear, but be careful not to deflate them.
Mound into desired sizes on the prepared baking sheet (or in a pizza pan, muffin tins, mini loaf pan … whatever shape and size you want). Bake for 30 minutes – depending on the size. They should be a deep golden brown and crispy to the touch.
Immediately loosen with a pancake turner and allow to cool for a few minute on the pan. Remove to a wire rack to cool completely. Store in an airtight container or plastic bag.
TOTAL RECIPE: (divide by how many you made or are eating for you per serving stats) 474 calories, 26 g. Protein, 336 g. Tot Fat, 7 g. carbs, 0 g. Fiber, 1 g. Sugar and, 533 mg. Sodium.