For those of us who have been wanting a yeast bread and can handle wheat gluten, I came up with this variation of Laura’s Focaccia-Style Flax Bread. It’s still a very dense foccacia-style bread, but has a yeasty flavor to it. Thanks, Laura, for such a great recipe for us to play with!
Carbalose Flaxmeal Bread
Preheat oven to 350. Spray (or oil) jelly roll pan lined with silicone or parchment.
In a large bowl, dissolve yeast and Splenda in warm water. Add eggs and oil; beat with a fork until smooth.
In a separate bowl, mix dry ingredients. Add to liquid ingredients. Mix well. Let rest for 2 -3 minutes.
Spread in prepared pan and bake for 20 minutes.
This adds about 19g net carbs to Laura’s count of 9.6, so there are just under 30g net carbs in the entire batch. (I waited to post the recipe until I tested and my BGLs were fine with it.)
A couple of pieces of this make a great sandwich!