Bread. It’s a wonderful thing. Oodles of low carb bread recipes are floating around cyberspace just waiting to be tried. I’ve made a bunch of them, but few have made the cut. This is one of my favorites. It comes together in just a minute, doesn’t use any oddball ingredients, or fancy techniques. I used Bob’s Red Mill Coconut Flour, and just regular grated parmesan from the green can.
Usually, I make these in a Nordic Ware Eggs N Muffin Breakfast Pan so they have the perfect size and shape for breakfast sandwiches or burgers. I like to let the slices sit on a paper towel after microwaving the batter for just a few minutes to cool, then toast them lightly in a toaster oven. They are great just as they are, but I think the toasting gives it that little something extra. Look at how well they hold up to all of that tuna!
So fluffy and lovely, yet sturdy enough to build a real sandwich! This is one bread recipe you don’t want to pass up. I’m sure glad I tried it! For the full recipe and instructions, click on the following link: Ginny’s Low Carb Kitchen – Coconut 2 Minute Bread.