Sneaky Cheesy Garlic Bread, grain free

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Sneaky Cheesy Garlic Bread grain free / beautyandthefoodie.com

I have an extremely picky eater at my household. You have probably heard me mention that my son won’t eat a vegetable that is out in the open, and that I have to sneak them into his food. You also have heard me mention my Hubby’s disdain for cauliflower. And, I must confess that I don’t really enjoy cauliflower raw or plain. So this is another sneaky, veggie infused, recipe that my son and my hubby loved. My son actually scarfed it down, no questions asked. Probably because there was not anything green colored in this one. Usually, he asks “what did you put in this?”  My older kids loved it too. Because it is baked in the oven and the cauliflower is not steamed or boiled, you are not going to get that very strong odor throughout the house. Only a slight odor inside the oven. I did tell them what was in it, after they scarfed it down, and they still wanted seconds. I was so happy to get them enjoying cauliflower. Cauliflower is a cruciferous vegetable that has anti-cancerous properties, excellent fiber content, contains antioxidants, and is anti-inflammatory!

Dump the cauliflower batter into prepared loaf pan:

Sneaky Cheesy Garlic Bread grain free/ beautyandthefoodie.com

 

Spread and smooth the top with the back of a spoon. Brush top of loaf with optional butter and sprinkle with optional parmesan.

Sneaky Cheesy Garlic Bread  grain free/ beautyandthefoodie.com

 

Bake for about 30 minutes. Remove from oven and cool.

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RECIPE AND DIRECTIONS BELOW:
Sneaky Cheesy Garlic Bread, grain free
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Recipe type: primal, low carb, grain free, gluten free
Cuisine: veggie, bread
Author:
Prep time:
Cook time:
Total time:
Serves: 9
A grain free, low carb, primal bread that has hiddens veggies!
Ingredients
  • ⅔ cup raw cauliflower, ground or riced.
  • ⅓ cup coconut flour, where to buy coconut flour
  • 1 tbsp golden flax meal *optional, can omit, where to buy flax meal
  • 2 to 3 Garlic cloves, peeled and minced.
  • 2 tsp garlic powder
  • ¼ tsp sea salt, where to buy sea salt
  • 3 eggs, beaten
  • 3 tbsp milk of choice: unsweetened coconut milk, or unsweetened almond milk, or organic whole dairy milk.
  • 2½ tbsp butter or ghee, melted, where to buy ghee
  • ⅓ to ½ cup grated cheese of choice: cheddar, pepper jack, jack, etc.
  • 1 tsp coconut sugar for primal, or 1 tsp erythritol for low carb * optional, can omit.
  • 1¼tsp baking powder or for primal use1/2 tsp baking soda + 1 tsp apple cider vinegar, mixed in separate pinch bowl (should be very fizzy)
  • ½ tbsp butter or ghee, melted *optional for brushing on top of loaf
  • 1 tbsp parmesan cheese * optional for sprinkling on top of loaf
Instructions
  1. Preheat oven to 400 F, and grease or butter a loaf pan very well.
  2. Grind up raw cauliflower tops, not stems, in a processor, blender or ricer until rice texture is formed.
  3. In a large mixing bowl combine: ⅔ cup ground cauliflower, ⅓ cup coconut flour, 1 tbsp optional flax meal, minced garlic cloves, 2 tsp garlic powder, ¼ tsp sea salt and 1 tsp optional sweetener. Stir together thoroughly.
  4. Add to the cauliflower mixture: 3 eggs, 3 tbsp milk of choice, 2 ½ tbsp. melted butter or ghee, and grated cheese of choice. Mix together thoroughly.
  5. Add in the baking powder or baking soda + apple cider vinegar mixture and mix in well.
  6. Dump batter into prepared loaf pan, and spread around evenly. Smooth out top of loaf with the back of a spoon.
  7. Can brush on the top of loaf the optional ½ tbsp melted butter or ghee, using a pastry or sauce brush.
  8. Sprinkle optional parmesan cheese on top of loaf if desired.
  9. Bake at 400 F preheated oven for 30 minutes, check at 28 minutes, as all ovens vary. Remove from oven once loaf is firm in center and browning on top.
  10. Cool, slice and serve.
Serving size: 1 slice out of 9 servings Calories: 101 Fat: 8 g Carbohydrates: 4 g / Net Carbs: 2.1 g Sugar: 1 g Fiber: 1.9 g Protein: 5 g
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Comments

  1. Heidi says

    I just popped this in the oven :) It’s smelling great! I’m curious, if I were use this recipe for a pizza crust, would you recommend baking it first, then adding the prepared sauce and cheese to warm again in the oven? And since I’d flatten the dough out a bit, would the cooking temp or time need to be changed?

    Thanks!
    Heidi

    • says

      Heidi, I think it would make a tasty pizza crust, and I would bake it first then add toppings and bake again. I would use the same oven temperature. Not sure how long to bake for, but it would be a much shorter time since it is flat and spread out thinner. Try 10 minutes then check on it.
      ~ Stacey

  2. Michael says

    Is there any substitute to coconut flour? Some in my family are highly allergic but we’re trying to move to a healthier set of recipes like these. Can’t have wheat or any of the other typical grains used in cooking either so we’re a bit stuck here.
    Thanks!

    • says

      Michael, you can substitute the coconut flour with almond flour but you would need to use 4 times the amount, so use about 1 1/3 cup almond flour in place of the coconut flour. I have not tried this, as I have become a bit sensitive to almond flour. I know, as if Celiac was not fun enough, now I have new food intolerances.
      Sincerely,
      Stacey

  3. Lynne says

    Definitely want to try this but when you say that some ingredients are optional, for instance the golden flax meal or the erythritol, etc., what does that mean? What would happen if they were not added – is taste affected or nutritional value, carbs, etc.? When you make a recipe, do you always use all the items?
    Also, is sea salt a must, or can regular salt be used?
    I really love how easy your recipes are to print! Not all the LC sites are that way, but this is super easy and nice! Thanks!

    • says

      Lynne, it just means you do not have to add those ingredients if you can’t tolerate them, or don’t have access to them. But, of course it is always preferable to use all the ingredients suggested.
      ~Stacey

  4. Jessica says

    Was all set to make this… But ingredient list says 2/3 c cauliflower and directions say 1 cup.. How much ground cauliflower goes in the recipe?
    Thanks!

    • says

      Jessica, the 1 cup is a typo, it is 2/3 cup ground cauliflower like in the ingredient list. Thank you for letting me know. I think I need new reading glasses.
      Stacey~

  5. Deanna says

    Is there any way to do this with frozen cauliflower? I stocked up on it recently, and hate to ignore it and go buy fresh. Watching money and all. Thanks!!!
    ~Deanna

    • says

      Deanna, I don’t see why you could not use frozen cauliflower. Just defrost it, then rice it or process in food processor, and then wrap in a paper towel or cheese cloth to squeeze some of the extra water out from freezing. May not have do that step if the cauliflower seems somewhat dry, but do it if its a little watery. let me know how it goes.
      Sincerely,
      Stacey

    • says

      Beth, I have not tried almond meal. But I think it could work, but use one whole cup of almond flour or meal and possibly one less egg. Not sure though.
      Sincerely,
      Stacey

  6. Mary says

    I am always curious how long these breads will keep as it’s usually just me eating them. Also should I refidgerate it?

    • says

      Mary, Yes you need to refrigerate this, as with all preversative free breads. I will add that to the post, if I forgot to mention that. In the fridge, it should be good for about 4 to 5 days. I have a big family, so it never lasts that long, lol.
      Sincerely,
      Stacey

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