This blue cheese tear ‘n share loaf is a recipe that you will not want to share. It should be called “it’s all mine, mine!” loaf. Made with coconut flour and psyllium husk powder it’s a delicious gluten free and low carb bread.
Although I have a few low carb tear and share bread recipes that are in dough ball form I thought that it’s time to step out of the dough ball comfort zone and move into a tear and share loaf. Rather than place the whole dough mixture into the bread tin with the cheese inside the mixture, I thought about rolling out the dough into rectangles with the blue cheese mixture in between them. This actually made the bread easier to tear and slice the next day when it was cold. Below is a photo before it went into the oven. You can see the cheese and butter filling in between the dough rectangles.
Almost a first in our household as this bread carried us into the next day. There were leftovers! As this is quite high in fibre, we found it filling and were munching other treats out of the oven. It was just as delicious cold and sliced. I had some with my eggs in the morning and almost purred like a little kitten at breakfast. Then again, blue cheese will have that effect on me. The Chief Taster even asked later the next day if there was any left. I cursed silently as thought he might not realise any was left over. Begrudgingly I shared the remains. Looking on him as he ate, wondering why I didn’t try to distract him with a piece of chicken instead. Those marriage vows about sharing will pop up to bite you time from time.
If you find blue cheese too strong for you then perhaps slices of brie in between the dough slices, along with the cheesy butter mixture would be a better alternative for you. Personally, I love blue cheese and was just looking for an excuse, I mean recipe to create, so I could have blue cheese with a low carb bread mixture!
The garlic butter in the dough is not essential and you could use plain butter. The garlic doesn’t overpower it but I love the smell of garlic. Plus I had some in the fridge so seemed rude not to use it. Mind you, thinking back, I should have put the garlic butter aside and spread it over slices of this tear ‘n share loaf! Bah! Why do the good ideas come later!? Time to whip up another blue cheese loaf to test this theory out! This time, I may not share it.
- 1 cup (112g) coconut flour
- 3 tablespoons psyllium husk powder
- 1 tablespoon baking power
- ½ teaspoon salt
- 100g garlic butter, softened
- 2 tablespoons apple cider vinegar
- 2 eggs
- 1 cup boiling water
- ¼ cup (25g) grated Parmesan cheese
- 1 cup (112g) grated Mozzarella cheese
- 50g Blue cheese
- 2oz (56g) butter, softened
- Preheat the oven to 200C/400F degrees.
- Grease a 1lb loaf tin (16cm x 11cm x 7cm) and line the bottom with parchment paper.
- In a bowl, mix the coconut flour, salt, baking powder and psyllium husk powder well.
- Add the eggs and garlic butter and work into a breadcrumb looking mixture.
- Add the apple cider vinegar and blend well. Don’t be alarmed at any frothing.
- Pour the boiling water into the mixture about ¼ cup at a time and work the mixture into a dough.
- In another bowl, blend the cheese and butter filling. Mash together with a fork.
- Place the dough on top of a piece of parchment paper, then cover with another piece of parchment paper. Roll out to about 3-5 cm thick.
- Cut the dough into rectangles to fit the bread tin.
- Dot about a tablespoon of the mixture onto a rectangle of the dough and place into the tin, with the dough edge on the width side of the tin. Repeat for all rectangles until the tin is full.
- Bake for 50-60 minutes until golden and firm.
- Eat and enjoy!
- Makes 8 Slices
- Nutritional Info per slice – 332 Calories, 26g Fat, 10g Protein, 15g Total Carbs, 10g Fibre, 5g Net Carbs
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