I am truly, honestly, thrilled by these mini-loaves.
In the gluten-free, dairy-free, diet journey that is my life, I have been truly thrilled on three occasions:
- When I made my first gf baked product—cornbread. I was ecstatic at having a starch to eat that wasn’t rice, potatoes, or rice cakes.
- When I made my first successful loaf of gf bread. I was ecstatic that I had advanced beyond creating heavy door stops!
- When I discovered bean bakes. I was ecstatic that beans and eggs could provide me with low-cal, easy-to-make, and healthy alternatives to flour-based products.
Real thrills. Ordinary people would tell me to get a life, but you and I know differently, right? So I hope you’ll be thrilled along with me about these mini-loaves. They provide a yeast bread experience without the yeast! Rich, satisfying, and delicious.
Three more things:
(1) I’m not really sure whether these loaves classify as focaccia. They’re not made with yeast or are flat and dimpled, but they do have spices, including rosemary, on top. But they’re made with yogurt, not water…yada, yada, yada…but, what the hey, they need a name.
(2) This is an adaption of an already gf recipe. Many thanks to April at the Gluten Free Zen blog for a great recipe: “Italian Flatbread.” I knew her bread would be delicious but, alas, not for me. It wouldn’t fit into my diet at 22.5 points per mini-loaf. So I changed the flours, altered the ratio of flours to starches, cut the oils as far back as I could, and managed to just about halve the point value: each mini-loaf is now 12.5 points, and a ¼ portion at 3.25 points makes a fine and low-cal addition to a soup or salad.
(3) These freeze beautifully and taste just as good after defrosting.
This post replaces last year’s “Point Values of Gluten-Free Flours.” Why and what’s new?
- More flours: I’m finding new GF flours in my own small corner of the world, and you’re probably seeing them too. The main change here is the growing variety of bean flours, which is welcome to dieters because they are lower in calories and higher in proteins than other flours.
- No descriptors: I’ve dropped the brief descriptions of the flours. I was never entirely comfortable with them because I hadn’t used all the flours and was relying on other people’s information and taste buds. Moreover, as more people require GF diets, the amount of information on the Internet increases exponentially. Just google an ingredient, and you’ll find out a lot more information than I could provide in the space I had.
- Three lists instead of one list: Gluten-free bakers have to create blends of ingredients to replace wheat flour because no one flour, even with xanthan or guar gum, can work in all recipes. Essentially, we pick and choose among three types of ingredients: flours, starches, and ground meals. Having three lists reflects this reality.
- Elimination of the Points Program values: Last year, this time, Weight Watchers was just switching programs so I had both. Now I have just the point values from the PointsPlus Program.
New to GF baking? I’m sure the whole GF “scene” is just plain daunting. That’s certainly where I was a year ago.
However, once you learn the ropes, you will find yourself mixing and matching ingredients based on the type of baking you’re doing, the tastes and textures you’re looking for, the nutrients you want and, if you’re dieting, the point value of the flour. (For non-Weight Watchers: one point is roughly 50 calories.)
Some suggestions for getting started:
Craving carbs and rummaging in the kitchen for a snack?
These squares are moist, mildly sweet, and chock-full of protein because of the bean and quinoa flours. This means that they will contribute more to filling you up than, say, rice flours.
As I noted in a recent post on low-calorie snacks, I’m going back to early recipes to lower their calorie counts, using what I’ve learned since I started this blog in February, 2011.
These squares…well, really rectangles…are adapted from my Zucchini Cinnamon Bread, and the changes reduced the Weight Watcher point count for the total product from 32 to 23, or approximately 1600 calories to 1150, based on 50 calories per point.
- Flour/starch blend: I replaced the brown rice flour with white bean flour which has an extraordinary amount of protein and fiber per cup. The result is that it’s significantly lower in calories than white or brown rice flour. (Weight Watcher info: the point count of a cup of rice flour is 16; for the bean flour, 9!) I also added potato starch to help with texture and lift.
- Oil: I eliminated fats altogether. (So there, Satan of Weight Gain!)
- 12 squares instead of 8 bread slices: I want to keep my snacks at only 2 WW points (or 100 calories). Also, I find it easier to cut equal-size squares than equal-size bread slices.
I also decreased the zucchini from 2 cups to 1 cup. The original bread was sometimes too moist and broke apart too easily, partially, I believe, because the zucchini let off moisture as it cooked. Even so, you’ll need to cook the squares for as long as possible to dry out the batter.