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Glucomannan Versatile Bread takes 5 minutes to prepare.

Glucomannan Versatile Bread takes 15 minutes to cook.

Glucomannan Versatile Bread makes 12 servings.

The ingredients for Glucomannan Versatile Bread are:

Egg, fresh, 3 large
Baking Powder, 3 tsp
Garlic, .5 tsp
Onion powder, 1 tbsp
Coconut Oil, 1 cup
Water, tap, 1 fl oz
Glucomannan powder, 4 tsp

Here is how you make Glucomannan Versatile Bread:

Beat eggs until fluffy. Use an electric mixer and just keep it running as you add ingredients. Add the remaining ingredients except the Glucomannan and cheese. Slowly sprinkle the Glucomannan powder into the cold liquid while still beating. Use a seasoning shaker being sure that the Glucomannan gets added slowly. (If you're not careful with this step you'll get big blobs in the liquid.) When the beater leaves "waves" in the dough, it's probably just about right. It'll be kind of the consistency of pudding.. Add the cheese last and then cook according to type of bread you want. (Note: Either use a non-stick spray or a non-stick pan)For rolls - Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375F for 12-15 minutes. (Rolls actually turn out flatter, muffins turn out higher, and both can make a good sandwich base.)For pizza crust - add a shake of garlic and a teaspoon. of Italian herbs to dough. (I double the recipe if I want a 16 inch Pizza.) Otherwise, you have a medium Pizza. Put dough on pizza or cookie sheet sprayed with non-stick spray. I have usually just sprayed my hands with non-stick Spray and spread out the dough, but you could spray a piece of plastic wrap and place it on top of dough. Roll with a rolling pin to about 1/3 inch thick. (If you do mini pizzas you can just use your hands to pat down to the right shape and thickness.) Bake at 375F for 15 minutes, (shorter or Longer depending on size. )Top with pizza toppings and bake until cheese is bubbly.For Fry Bread: Pour batter into a 12-inch frying pan that you have melted about a Tablespoon of oil in. I use Coconut oil and a med low heat. Spread dough to the sides of the pan and put a lid on it. When dough is brown on the bottom, turn it over to finish cooking.NOTE: I have used Jack, Sharp cheddar, Feta and Parmesan Cheeses as well as some Jalapeno's in the Bread - turns out good.Serving Size: makes 12 muffins, 1 12" flat Bread, 1 med pizzaNumber of Servings: 12Recipe submitted by SparkPeople user MADAMZGAUDERY.

The nutritional information for Glucomannan Versatile Bread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 177.2

• Total Fat: 19.4 g
• Cholesterol: 46.5 mg
• Sodium: 139.7 mg
• Total Carbs: 2.2 g
• Dietary Fiber: 1.4 g
• Protein: 1.6 g

The dietary needs meet for Glucomannan Versatile Bread is Gluten Free