I had company over last weekend and I made my garlic bread. One person commented that it tastes good, but the texture it too much like angel food cake...he couldn't get past the consistancy. So I experimented a bit on making a more "bread-like" texture. When making "gluten-free" foods, it is hard to get the "chewiness" that gluten creates. Guar gum and Xanthan Gum are fibers that thicken foods and create chewiness to breads. Adding a teaspoon or two to baked goods create a great texture.
Try these instead:
4 eggs, separated
1/2 cup vanilla whey protein or egg white protein
2 tsp guar gum or xanthan gum
5 TBS Nature's Hollow Jam
Preheat oven to 350 degrees F. Whip the egg whites until fluffy. Slowly add the yolks (yolks are optional) make sure the whites don't fall. Sift in the dry ingredients. Swirl in the jam. Allow the dough to sit for 5 minutes to firm up. Spoon the dough into a greased "donut" mold or shape into bagels on a cookie sheet. Bake for 25-30 minutes until the bagels turns a golden color. Allow to cool in the oven. Makes 6 bagels.
NUTRITIONAL Comparison:
Small 4 ounce LENDER'S Blueberry Bagel = 300 calories, 61 carbs, 2 fiber
"Healthified" Blueberry Bagel = 96 calories, 2.6 carbs, 0.7 fiber
CLICK HERE TO FIND MY "BAGEL" BAKING PAN.
