A sandwich! Two slices of bread, with practically anything in the middle. The filling could be as elaborate as layers upon layers of sliced meats and roasted vegetables, smeared with relishes, jams, or spicy condiments…or as simple as a bit of nut butter and honey. However, if it doesn’t have bread on the outside, I just can’t bring myself to regard it as a “Real Sandwich”. Sorry, lettuce wraps!
There aren’t many good grain-free alternatives to sandwich bread out there. I’ve peeked at the gluten-free breads in the freezer section at the grocery store, and although it’s true enough that they don’t contain gluten, they seem to consist of rice flours or potato starch, and usually have a list of unpronounceable ingredients which are also well worth avoiding. Then today, low and behold, I ran across a photo of a “Gluten-free, Low-carb, Primal sandwich” on chowstalker.com. Tip of my hat to Healthy Living How To for posting this wonderful thing! Apparently this recipe has been passed around and around on discussion boards, but heck, I would have never found it.
This is just the basic recipe – and I can’t wait to fiddle with it. Add a few spices or herbs, and you’ll have something completely different. It could be sweet or savory. It could be breakfast, lunch, or dinner – and think how much easier packing a meal-on-the-run will be! And breadcrumbs…run it through a food processor and you have bread crumbs!!! I’m so excited!
Here you go….happy experimenting! Please go visit Healthy Living How To for other ideas too!
Update: Visit here for another version that’s a little nuttier, with the addition of sunflower seeds and walnut oil.
Ingredients (for one individual bread):
- 1/4 cup almond flour
- 2 tablespoons flaxseed meal
- 1/2 teaspoon Rumsford Baking Powder (gluten-free and aluminum-free)
- pinch of kosher salt or sea salt
- 1 egg (from pastured chicken)
- 1/2 tablespoon grass-fed butter (Kerrygold is my favorite)
In a small bowl mix dry ingredients and set aside. In another small bowl whisk together egg and melted butter. (Tip: melt the butter in the ramekin dish you bake it in. Let it cool some before whisking into the egg, or you will cook the egg.)
Add the wet ingredients to the dry and mix well. Spoon mixture into 6 oz. buttered ramekin and microwave for 50 seconds to 1 minute. (If you don’t have the “right” ramekin, you could also cook this in a wide mug.)
We enjoyed the bread by making a hot ham and cheese sandwich. Split the bread in half; add the cheese and ham to one half and cover with the other. Heat a cast iron skillet over medium-high heat, add a pat of butter and melt. Place the sandwich in the skillet, and flip so that both sides get buttered. Continue to heat, flipping occasionally, until cheese is melted and bread is nicely toasted on both sides. Enjoy!
Sometimes its the simplest things that you enjoy- a sandwich perhaps! Or our soundtrack, featuring the “Swamp music” of Tony Joe White! He first hit the scene in 1969 with “Polk Salad Annie”- a stone classic that I never tired of hearing. Well, all these years later and White keeps it going with The Shine, proving that his swampy guitar and low-down vocals haven’t wavered. Give a listen to “Ain’t Doing Nobody No Good” and tell me you don’t get a chill up your back.