Add the wet ingredients to the dry and combine well together.  How easy is that?


  Super bread to serve alongside a meal with plenty of butter or simply plain.  My husband likes the former way of serving the bread and I like the latter, but then again my husband likes butter on most anything.  No gelatin required. Notice how wonderfully low the carbs are for this bread.  It is very easy to slice the bread thinly, especially when it reaches room temperature.

21/2 tsp baking powder (12 mL)
1/2 tsp instant dry yeast (2 mL)
1/2 tsp sugar for the yeast (2 mL)
1/2 tsp salt (2 mL)
1/2 tsp dried parsley (2 mL)
1/4 tsp granulated garlic, optional (1 mL)
11/2 cups grated Mozzarella cheese (375 mL)
3 eggs, fork beaten
1/2 cup whipping cream (125 mL)
2 tbsp olive oil (30 mL)

Preheat oven to 375°F (190°C).

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder, yeast, sugar, salt, parsley and garlic, if using.  Stir in Mozzarella cheese.  In small bowl, whisk eggs, whipping cream and olive oil.  Stir into dry ingredients until moistened and well combined.  Using a spatula, scrape all the batter into an 8 x 4 –inch (20 x 10 cm) loaf pan and smooth the top surface.  Bake approximately 30 to 35 minutes, covering the loaf loosely with foil in the last 10 minutes.

Yield:  18 to 20 slices
1 slice
134.1/120.7 calories
5.4/4.8 g protein
10.9/9.8 g fat
0/0 g fiber
3.3/2.9 g net carbs