Wednesday, October 24, 2012

Cheesy Bread!! (grain-free : primal : gluten-free)

My family was so excited by this Cheesy Bread that they requested another batch immediately after dinner! My husband proclaimed that I had "created something magical", and this recipe really did turn out amazingly delicious. Cheesy Bread is great by itself, served alongside soup, dipped in your favorite marinara, or even as the base for an open-faced sandwich.  It refrigerates well, too, and can be warmed up very quickly in a toaster oven.

Cheesy Bread
Makes enough for 4 people as a side dish, but don't be surprised if it gets completely gobbled up by even less people
  • 1 egg, preferably from pastured hens
  • 1/2 cup packed grated Parmesan cheese
  • 1 cup packed shredded cheddar cheese
  • 2 Tb plain whole milk yogurt
  • 1/4 cup arrowroot*
  • pinch cayenne pepper
  • 1/4 tsp baking soda
  1. Preheat the oven to 350 degrees.
  2. Combine all ingredients in a medium bowl.  Mix with a hand mixer until well-combined.
  3. Spread the mixture onto a baking sheet lined with parchment paper or a Silpat.  Use a silicone spatula to spread the mixture out as thin as you can make it without seeing any holes. 
  4. Bake at 350 degrees for 18-22 minutes.  The edges should be very browned, and the top should be nicely browned.
  5. Remove from the oven and cool for a few minutes.  Then use a pizza cutter or knife to cut the bread into wedges or pieces.  
  6. Serve!  Leftovers can be refrigerated in an airtight container, with a piece of parchment paper between each slice of bread.  To reheat, just place the slices in a toaster oven set at 200-250 degrees for a few minutes.
*Arrowroot is not GAPS-legal.


Lady V said...

Your cheesy bread looks really good. I hope you don't mind that my question is off topic, but I found your site about two weeks ago. I read your post about homeopathy and teething, am very interested in using these options, but am afraid of ordering from a source I can't trust. So would you mind sharing where you purchase your chamomilla, calc phos and silica/ all/ most of your homeopathic remedies? I would greatly appreciate this as I've greatly appreciated your other posts on nursing, discipline and all things children and mom.

Sarah Harkins said...

I'm printing this and trying it soon! thanks always!

Rebecca said...

This looks AMAZING. Making it tonight! Thank you :)

Sarah Smith said...

I buy homeopathic remedies at our local natural foods co-op as well as the website.

Soliloquy said...

This looks perfect to pair with our soup tonight. I'm going to try one batch according to the recipe and another using tapioca flour.

Danielle said...

Oh glorious deliciousness! I am so excited to try this!

Joy said...

Awesome! We made this to go with our Mexican Meatball Soup for dinner last night. We will definitely make this regularly. We dubbed coconut flour for the arrowroot with good success. We used half as much
coconut flour.

Rebecca said...

Made it! It's as delicious as it looks - everyone loved it!

Unknown said...

Hi Sara! I was referred to you by contacting the GAPS Diet website. They said you might have some suggestions. I have recently discovered I'm gluten intolerant as well as dairy intolerant too, to a certain extend. Both my children suffer from severe food allergies, eczema and one has asthma. I am going to go on the GAPS diet but I'd like to put my children on it as well but they are both allergic to eggs and nuts. The only problem is, I think it might be hard because most of the recipes call for eggs and almond flour. I have heard you could sub sunflower flour for almond which I will try but not sure about the eggs. Do you think it's possible to put 2 kids on the GAPS diet that have a life-threatening egg and nut allergy? Do you have any suggestions? Thanks so much!

Sarah Smith said...

Hi Kristy,
Sorry for the delayed response. Knowing what I do now, I would definitely try some other options before the GAPS Diet. We did GAPS, and had good results with some problems (such as joint pain), but it also made some other issues worse (such as adrenal/energy problems). My husband's eczema was NOT cured by GAPS, and in the long run it was not sustainable for us to stay on GAPS further because of the adrenal problems (we did strict GAPS for 18 months; my husband seemed to keep losing weight and he was already underweight, and we both showed more and more signs of adrenal issues the longer we stayed on GAPS).

We are now consulting with a Classical Homeopath (Alan Saxon), and are hopeful that we will finally get to the root of our problems. For my husband in particular, dietary changes seemed to only take his healing to a certain point, and then his issues would keep coming back (we experienced the same thing when we first switched to a Weston Price-type diet back in 2005, and then again on the GAPS Diet). Homeopathy will address it at a more fundamental level (it is essentially an energy medicine, rather than focusing on the physical symptoms we exhibit). You might want to consider looking into homeopathy before undertaking the GAPS Diet for you and your kids (which is a LOT of work, and takes several years before you will know if it works, which is rather frustrating if it doesn't work). As for dietary approaches for you, if I could do it all over again, I would personally try Matt Stone's RRARF program before trying the GAPS Diet, as it is much easier, will be done much faster, and may work just as well.

Unknown said...

Is there any reason not to use a pizza stone for this? Or tin foil on the baking sheet?

Sarah Smith said...

I bet that would work just fine.

Teresa said...

Just made this tonight and it was delicious. I'm trying to go gluten free so dipping this in some pizza sauce is a great substitute for pizza, which I love! Next time I need to double it.

Anonymous said...

I've made this several times and it is our go-to side for soup. I've made it differently each time, adding different herbs and cheeses. I just put in a batch made with cheddar and jalapeno to go with tortilla-less soup. Thanks for this great recipe, Sarah!

Sarah Smith said...

You're welcome! I'm glad you are enjoying it as much as we do. One of our favorite variations includes green chile cheddar cheese and mozerella: MMM!

KellyG said...

This looks so good!.

Liz said...

We love this recipe! We've adapted it a little to make it GAPS legal (and to accomodate what I have on hand). Instead of 2 Tb plain whole milk yogurt, I use 3 T milk kefir. Instead of 1/4 cup arrowroot, I use 1 T coconut flour.

Fabulous! We love it. Well done Sarah!!! Well done!!!!

Sarah Smith said...

Great, Liz! I'm glad you are enjoying it. This is one of the most frequently used recipes by my family too.

Erin said...

We made this to to with a hearty beef soup. It was great! The kids thought it tasted like a quesadilla, the husband thought it would make a nice base to a pizza as well. I can't wait to try it with jalapeƱos! Thanks.

Sarah Smith said...

Wonderful, Erin, thanks for letting me know!