By Elena Georgiana
I don't know any reasonable person around the world that doesn't LOVE bread!
However, bread seems to be the culprit that can very easily derail your fat-loss success (in addition to other harmful side effects that come with the gluten in regular bread).
Editors Note: This particular recipe is from my friend, Elena Georgiana, however, if you are interested in even MORE "carb-like" recipes like this, check this out...
This book is full of bread and pasta recipes that you'd THINK would be packed with carbs but are actually keto and low-carb friendly.
It's kind of mind-blowing, actually, but having tasted the recipe below, I know it's absolutely possible.
I just returned from a vacation to Cuba...and there were many people at the resort approaching me and asking about my muscles, training, and diet. I had people actually asking me at the beach to show them my back muscles...and some were asking how to build a back like this without having fat folds on it.
Well I said that there is no magic to it, or at least I don't know this magic!
The first thing that people were telling me was that they just couldn't give up bread, period, and that they want to have it several times a day. Unfortunately, traditional gluten and carb-loaded bread comes with a side-effect...and that's often fat-gain.
I personally love a small slice of bread every morning for breakfast with my sunny-side-up eggs, and I'm not planning to give it up. BUT I do NOT eat the traditional variety of bread...I bake my own. I've tried some good gluten-free breads, but I wasn't totally happy with the nutrient ratios.
Since health and fitness is always my main concern when I cook, I decided to come up with my own recipes of breads that would have certain nutrient ratio and would fit the particular goals that I'm trying to achieve.
Yield: 23 slices
Calories: 35 per 1 slice
Ingredients for No-Grain, Gluten-Free Low-Carb Bread
1/3 cup of organic coconut flour
1/3 cup almond flour (I used "NOW" brand with skin for extra fiber)
4 tbsp. psyllium husk
1 tbsp. organic sprouted flax-mill seeds (you can use regular)
1 tbsp. organic chia seeds
1 scoop unflavored protein (I always use natural or organic varieties that are hormone and antibiotic free)
½ tsp, caraway seeds ( I used caraway seeds to get this light-rye favour bread that I love. If you don't like this flavour, don't use the seeds)
½ tsp. guar gum (as a binding agent)
1½ cup egg-whites
½ cup water
1 tsp. unprocessed sea salt (I typically use pink Himalayan)
1 tsp. baking powder (aluminum-free)
½ tsp. baking soda (aluminum-free) mixed with 1 tbsp. vinegar
Directions for Grain-Free, Gluten-Free Low-Carb Bread:
- Preheat your oven to 350 F
- Line your baking dish with parchment paper (I used 9"by 6" pan)
- Mix all the ingredients together; ensure that there are no clumps; you could use hand mixer or any other blander of your choice (I just mixed with a spoon)
- Let it stand for 5 minutes; psyllium husk and chia will expend and absorb the liquid in a dough
- With a spoon spread the bread dough into the pan and sprinkle the top of your bread with a little bit of caraway seeds
- Bake for 40 min or until fully baked.
Enjoy your grainless low-carb, gluten-free bread!
This particular recipe is IDEAL for Nick's Metabolic Surge Program, but for Phase 1 only (the low-carb phase). We will be posting specific recipe for Phase 3 of the Surge (low-fat, higher carb), so you can enjoy bread on almost ALL phases of the program.
Even though my main goal is building muscle, I've done Metabolic Surge twice myself, and I wasn't just on chicken breast and spinach, as most people think they should be eating while on fat-loss program. That is a myth.
The beauty of Nick's Surge program is that you lose fat, but you still CAN build lean muscle mass if you know how to tweak micro-nutrient ratios (which he describes how to do in detail in the book).
I personally build some impressive muscles and increased my strength while on Surge. As a side note, however, I wasn't particularly in a caloric deficit, as my main goal was slightly different; I kind of let the training do the heavy lifting per se, and it did do wonders for me!
I will be using Nick's Surge again soon, as I am about to compete in the fall, and this program will help me shred extra fat while keeping my hard-earned natural muscle that I've built while training with Nick's Muscle Explosion and Mad Scientist Muscle Programs.
When shredding for competition I still will be having this bread on a daily basis during Phase 1 of Metabolic Surge.
This bread is perfect not only for the Surge users...anybody can have it, as all the ingredients have health-promoting properties. It's low-carb, grain-free, gluten-free and delicious.
Be sure to check out my recipe for grainless, gluten-free healthy bagels as well!
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