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Sorta OT...Low Carb Bread

This wasn't made on the BGE, but it was dang good nonetheless.  I simply used my Oster bread maker.  It was very easy and a very good recipe for those of us who are trying to watch our carbs. 

http://www.food.com/recipe/best-low-carb-bread-bread-machine-102631

image

 

Only about 2 carbs per slice, and it's packed full of protein and fiber.  Can't wait to make a sandwich for lunch tomorrow!  :)  I've been missing my bread this past week.  :)

 

 

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Comments

  • PSHomePSHome Posts: 35
    Next time try in on the bge.  We cook bread all the time on the bge (ps feet up, grid, then some fire bricks and a pizza stone).  Great texture, crust, and taste.  

     

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  • PSHomePSHome Posts: 35
    By the way nice recipe. Will give it a try.

     

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  • Beautiful, looks deeelishous
    LBGE
    Go Dawgs! - Marietta, GA
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  • jfm0830jfm0830 Posts: 962
    That is some really tasty looking bread Dyal.
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • Looks good.  Printed this out and will try soon.  Read a few reviews and some people used coconut flour instead of soy flour, some used a pinch of salt and someone used it as dough for a deep dish pizza.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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  • NDGNDG Posts: 1,208
    Trying this later today - what kind of seeds did you add? Also I couldn't find soy flour so trying coconut flour - hope that's ok
    Columbus, Ohio
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  • PSHome said:
    Next time try in on the bge.  We cook bread all the time on the bge (ps feet up, grid, then some fire bricks and a pizza stone).  Great texture, crust, and taste.  

    @PSHome do you have any pics of your bread step on the Egg?
    It's an obsession, but it's pleasin'
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  • Dyal_SCDyal_SC Posts: 2,404
    NDG said:

    Trying this later today - what kind of seeds did you add? Also I couldn't find soy flour so trying coconut flour - hope that's ok

    I use whole flax seeds instead of grinding them up. Each time I've grinded them, the bread did not turn out well. Leaving them whole seems to do the trick.

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  • PSHomePSHome Posts: 35
    Took a quick look, but didn't find any saved pics of bread in the egg pic.  Set up is basically plate sitter feet up, grid and a pizza stone either on the grid or elevated slightly off the gird.  Egg temp and time are basically whatever the recipe calls for...personal experiences tell me the egg cooks a little more like a convection oven, so cook times are a little quicker.  Oh, I always cook bread directly on the pizza stone.  If you're going the route of a bread pan, then you can probably just put the pan on the grid at felt level. 

     

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  • NDGNDG Posts: 1,208
    Well my bread came out of my bread machine and tasted decent (all you can hope for) but it sure didnt have a great the great "loaf" appearance like yours did.  I did not take a pic before slicing it, but here is a pic of the bread on the cast iron making a big ole' Ruben.  You can see the strange shape on the top of the bread, reminds me of a mountain range.  Next time I will try whole flax seeds instead of the flax seed meal (100% ground flax seed) that I used this time.  Thanks for the idea.  image
    Columbus, Ohio
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