A Lovely LCHF Panini for Sandwiches
This lovely LCHF panini for sandwiches and toasts is gluten free and sugar free, and the most lovely thin bread, you can imagine! You only need a bunch of eggs and half an hour for making this LCHF panini. Please note, that this bread is made with Pofiber, which is only available in Scandinavia. You can instead make the Super Sandwich Bread, they are almost the same!
Slice the bread into the sandwich sizes you like, and store them in your fridge in an airtight box. When you are doing your sandwiches, you can toast it (not needed though). You can keep the LCHF Panini in the fridge for 5-6 days or maybe better, put half of them in the freezer and take one out half an hour before using it. This is a very easy recipe!! I recently tried baking it in a Weber gas barbecue using a pizza stone, which indeed was a succes. More info below. Find inspiration for LCHF panini sandwiches here.
How to make the Lovely LCHF Panini
For 8-10 sandwiches (please note; all measures are in ML, even dry stuff);
8 eggs, medium size
300 g full fat cottage cheese (you can use ricotta cheese instead or half of each)
60 g butter, melted and slightly cooled
400 ml potato fibres* (can be bought at swedishfoodshop.com. ) Please find an explanation of Pofiber below
2 tsp baking powder
1 tsp salt
Sesame seeds to sprinkle on top before baking
Put the eggs and the cottage cheese and the melted cooled butter in the blender for 15-20 seconds.
Mix the dry items and put them into the blender. The Pofiber will make the dough get kind of sticky. You might have to take it from the blender into a bowl.
See the texture in the picture below. I sometimes take half of the fibers in the blender and then mix the rest together in a bowl
Arrange the dough on a parchment baking paper in a baking pan. The size of my pan is 28 x 40 cm, and the thickness of the dough will approx. be 10 mm. Put the bread in the oven for 20 minutes. The heat should be 190 degrees C / 392 degrees F.
TIP: You can bake the bread in a Weber gas grill using a baking stone. Place the baking pan on the baking stone, and keep an eye on the heat.
Information of POFIBER, aka potato fibres;
What are potato fibers aka Pofiber (the latter is a product name);
Potato fibres are OK whilst living the LCHF lifestyle, although potatoes generally are a no-go. The product contains 70% fibres of which the two thirds consist of pectin and hemicellulose, the rest are cellulose and lignin. About a third of the fibers are soluble in water. The potato pulp are purified and dried in a special manufacturing method without chemical additives. Pofiber is thus a combination of insoluble and soluble fibers.
Hi Birgitte! This bread seems great! I am going to bake it today. You have awesome recepies. Have a nice day! Best regards från Åland Ilands. 🙂
Hi Åsa, thanks a lot for your nice message. This bread is my favourite. It is so useful for everything, and you can freeze it, if you don’t eat it within a week. Lately my dough has turned out a little too sticky, though. If it happens for you, don’t be afraid to add a little more HUSK or Pofiber.
It is sticky in general but it shouldn’t be difficult to arrange on the baking sheet. Enjoy your day 🙂
Hi Birgitte 🙂
This recipe looks lovely. May I confirm it is 400 ml potato fibre please? I was unsure whether it was meant to be 40ml.
Hi Beorc Stormorsdatter 🙂 Yes, it is indeed 400 ml.
I have made experiments with less or no Pofiber (especially after I moved to Canada where Pofiber isn’t available). Coconut flour and almond flour are good alternatives if you don’t have Pofiber. I developed the Super Sandwich Bread due to the lack of Pofiber, but both types of bread are lovely.
Best regards Birgitte