Hello friends! We’ve made it through another Monday — let’s raise the roof, shall we? And have some garbage bread too, while we’re at it. I’ll get to that in a second.
According to the packaging of my Bob’s Red Mill bag, “Xanthan is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate.”
I definitely did notice that it gave my smoothie a thicker, almost gel-like consistency. It also seemed to prevent the smoothie from getting too watery towards the end of the glass, which was much appreciated.
Before using “the gum,” I was able to get a fairly thick smoothie, but it was usually only when I incorporated frozen bananas. If I nixed the banana, the thickness went down. So for instances like today, when all the fruit was fresh, I was definitely impressed. I bought my bag for $10.99, but considering I’ll really only be using about 1/2 tsp. at a time, it’s definitely going to last me for a while. So if you’ve been thinking about it, I would say, “Go For It!” I’m excited to try it out in some other recipes, too!
Tonight’s dinner had been planned since the weekend, when I realized a had bought some whole wheat pizza dough that needed to be used. Jay and I decided that we weren’t really in the mood for pizza again, so I decided to create one of my old, childhood (and still adulthood) favorites: Garbage Bread!!
I split the dough in half and created two mini garbage breads (a.k.a. – stromboli, pizza bread, “enter your own name for it here”…). One of them (which I forgot to photograph) was simply made with pepperoni, reduced-fat mozzarella cheese, and a sprinkling of oregano & garlic powder. The hubby said he enjoyed that one, but it could have used more cheese.
The other garbage bread got a generous helping of green & red peppers, red onion, 3 thin slices of black forest deli ham, & a combination of some reduced-fat mozzarella & fat free cheddar cheeses. I enjoyed 3 delicious slices with dinner – and then eventually went back for a fourth.
If I had a recipe to give, I absolutely would, but it’s pretty easy and self-explanatory. The possibilities are endless when it comes to fillings – just go with what you like! My next challenge will be to come up with a dessert garbage bread.
When making the bread, just be careful that you don’t roll out your dough to thin — otherwise, your breads are going to explode (right Mom?) 😉
Since I knew it wouldn’t be super smart to fill up simply on “garbage” for dinner, I made some fresh salads to go along with our bread. My salad had a mix of romaine, cukes, pepper, grape tomatoes, baby carrots, & dried cranberries.