Low carb, gluten free grilled cheese sandwich!

Eating low carbohydrate, gluten-free has been a little challenge. Thank the good Lord for the internet!! There are so many site out there with gluten-free, low carb recipes. I have always liked making my own everything so this challenge has been fun too!

I have a hankering for grilled cheese sandwiches and tomato soup. Temps are dropping here all day and it was raining but turning to snow later so soup and sandwich just feels right for tonight’s dinner. We’ve missed our grilled cheese since going gluten-free so I’ll surprise hubby with this. He has always loved bread…

I’ll let you know how it turns out!

Low Carb/Gluten Free grilled cheese sandwiches

INGREDIENTS

  • 2 large eggs
  • 2 Tbsp coconut flour
  • 1/8 tsp baking soda
  • 1/8 tsp baking powder
  • 2 pinches of sea salt (I don’t like sea salt-too many dead crustaceans)
  • 1-2 T butter
  • 1/4 C almond milk
  • thinly sliced cheese of your liking. We love Colby

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DIRECTIONS:

  • Stir ingredients together until there are no lumps.
  • Let it sit for a minute (the batter will get a little fluffier).
  • Melt a tablespoon or two of butter in the pan, and pour two small sandwich sized “pancakes” into your pan (on just under medium heat).
  • When the tops start to bubble just a little and the bottom is brown, flip them both over.
  • Put the cheese and other sandwich contents on one slice, and then put the second flatbread on top with the un-done side up. I recommend buttering the top piece while you wait to flip it.
  •  Flip when the bottom is brown, and continue cooking till the cheese is melted and the flatbread is done!

This recipe makes 4 small-sized sandwich flatbread.

My Tomato Soup

INGREDIENTS:

  •  quart (32 oz) tomato puree from my garden. You can use the same amount of diced tomatoes.
  • 1 10 oz can chicken, beef, or vegetable broth. Water works!
  • 2 T butter
  • 2-3 T stevia or splenda
  • 1 chopped onion
  • 1-3 pinches of baking soda
  • 2 C cream

DIRECTIONS:

  • In a large stock pot, mix tomatoes (or tomato puree), broth (or water), butter, sugar, onion and baking soda. If you want to see how acidy tomatoes are throw in the pinch or 2 of baking soda and stir in it first. It will fiz and bubble a lot! The baking soda is alkaline and the tomatoes, acid, are then somewhat neutralized with all that fizzing!
  • Simmer for 30-45 minutes.
  • Add the cream and slowly bring the heat back up on the soup. No further cooking needed. Just so it’s hot.
  • Serve!

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The color of mine is lighter due to the heavy cream.

I hope you love it like we do! We refrigerate the left over and have it again. We love this soup and it’s healthy!

Makes 8 to 12 servings

 

 

*Addendum:

The flat bread was good but didn’t rise as much as I expected. We ate the grilled cheese with forks. It was good! And very filling. And with my tomato soup, we had our comfort food for tonight. This adds another recipe to our list on this new lifestyle. The goal is to lose the weight and to not be hungry. It is working very well!

(As an aside, I think the next time I make the flat bread, I will use heavy cream instead of almond milk. Might make it rise better.)

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