If you like this recipe, you’ll love myรย GAPS Lunches Cookbook!
If you attended public school and ate in the cafeteria (or if your mother made this when you were young), you might just miss grilled cheese sandwiches and tomato soup. Well, we’re strict GAPS/SCD eaters around here, and yet, we were able to eat this meal tonight! Want my secrets? Ok, I’ll share! ๐
~~The Bread~~
This is simple and is unbelievably like real bread!
10 eggs, separated
2 c. grated parmesan cheese
1/4 c. yogurt
1 tsp garlic powder
1 tsp sea salt
1 tsp dried parsley
Preheat the oven to 400 degrees. Whip the egg whites in the bowl of an electric mixer until stiff. Meanwhile, combine the yolks, parmesan cheese, spices and yogurt (my 3 year old did this :)). Line a large rimmed baking sheet (a jelly roll pan) with parchment paper. When the egg whites are stiff, gently fold them into the egg yolk-cheese mixture until just combined. Pour the batter onto the prepared baking pan and spread out. Bake at 400 degrees for about 20 minutes.
~~The Sandwiches~~
Slice the bread into 16 pieces, and then slice those pieces in half (it is a puffy bread for grilled cheese–so very carefully use a serrated knife to cut the slices thinner & make 1 into 2. Got it? :)). Slice up some cheese (I think we used about a pound for our family).
Generously butter a cast iron griddle, and also butter the sides of the bread. I used a whole stick of butter for this recipe. ๐ Preheat the griddle, and then cook the sandwiches until both sides are nicely browned and the cheese is melted.
Makes 16 small-ish sandwiches (this fed my family of 6).
~~The Soup~~
I originally saw this soup at Pebble Crossing, and I adapted it to use home-canned or frozen jars of tomatoes and homemade stock.
2 TB รย รย coconut oil
1 large onion, chopped
6 carrots, peeled and diced
3 celery sticks, chopped
2 quart size jars of tomatoes (defrosted if frozen)
1 quart homemade chicken stock (defrosted)
1 teaspoon organic parsley
2 teaspoons organic basil
2 teaspoons garlic powder
2 teaspoons sea salt
Melt the coconut oil in รย large soup pot, saute the onion for 3-5 minutes. Add in the carrots and celery, cook until the veggies are tender but not mushy.
Add in the chicken stock, tomatoes, and spices. Cook for about 15 to 20 minutes over medium, stirring occasionally.
Use an immersion blender to puree the soup. Or, pour the soup in your blender (very carefully!) and blend it. Serve with grilled cheese sandwiches! ๐ This fed my family of 6 plus provided leftovers.
Prep ahead steps (way ahead!)~~
Make chicken stock
Freeze or can 2 quarts of tomatoes
Chop and freeze onion
Dice and freeze carrots & celery
Prep ahead steps (the night before & the day of)~~
Defrost chicken stock
Defrost tomatoes if frozen
Defrost onion, carrots & celery if frozen
Chop onion, carrots & celery (if fresh)
If you like this recipe, you’ll love myรย GAPS Lunches Cookbook!
Hi Brenda, thanks for stopping by at Pebble Crossing to let me know that you all liked the tomato soup! I see you’ve read the GAPS book, i have yet to read that one.
Many blessings ~ Carmen
I noticed you use cream of tartar in the bread recipe, while this is specifically listed on the GAPS foods to avoid list. I’d like to use it, but how do you justify its use?
Thanks!
Allison
Hi Allison,
Wow, thanks for letting me know this! I just looked it up and you’re absolutely right! I think the recipe would be just fine without it. I have studied the list of legal and illegal foods, goodness, I can’t believe I missed this! Thank you!!
There is just me who is on no-grain diet. Can I break this down to a single serving or would it not work as nice?
Brenda,
Have you tried the bread recipe without the cream of tarter yet? Does it work? Or, is there another substitute for it (I don’t know what leavening agents are GAPS legal and what are not, such as baking soda, etc.?).
Hi Jerri, Yes, I’ve made it w/o the cream of tartar and it worked totally fine. You could probably try a little baking soda or lemon juice if you want, but it works just fine! ๐
Thanks Brennda. =)
I’d used a similar bread recipe to make rolls in the past. I never even thought of spreading it out on a sheetpan and cutting actual “bread” slices. And I didn’t know I could grill it. Delicious and satisfying…I felt like I was eating something I shouldn’t…thank you.
Yum, had these for dinner and they were a hit! wonder if I could sub cinnamon for garlic and do a peanut butter and honey or banana sandwich on it!
Brenda,
This has to be one of my all time favorite childhood food memories….annnnd it lingers as an adult. Who doesn’t love butter and cheese?? THANK YOU for the innovative bread recipe I can not wait to try it out.
Does it freeze well??
I know my one year old will love these as well! ๐
BLessings,
Kirbi
Just found your website. I’m really excited to look around and start trying recipes! Love, LOVE the bread idea!! We are a nut-free house and trying to consume very little grain. My son can be very picky with protein so this EGG bread sounds wonderful. Thanks!
Made the soup earlier today. It taste great!
I can’t wait to try this! Looks delicious!!!
OHHHH wow looks amazing. Can you use other cheeses for the bread? Not sure I can do parm?
I bet other cheeses would work. If you try it, let me know! ๐
When you say large jelly roll pan do you mean a 1/2 sheet size?
Do you think I could use keifer instead of yogurt? I don’t have yogurt even though I used to make it, and I could not afford to make both with raw milk
Is there a nondairy alternative for the parmesan cheese? I plan to use coconut milk instead of the yogurt too (which works for coconut flour pancakes).
Wow… I just had to post to let you know how absolutely BANGING this bread recipe is! We use it regularly but not as bread for grilled cheese-as pizza crust! We split it in half and spread it over two pans making a slightly thinner bread. Sooooooo good and a total weekly quick meal staple in our gaps house thanks to you! We just started a blog about our journey and dedicated our first recipe post to the recipe… And linked to you naturally! Thanks for all the inspiration mama. http://Www.kyndfamilyfarm.blogspot.com
I tried the “bread” and it was fantastic – but in consistency very much like a fragrant omelette, not “bread-like” or “fluffy” LOL I must have done something wrong – my husband is OBSESSED though and I’m running to make a second batch already! Thanks for the recipe!
Do you think any extra bread could be frozen? Looks tasty!
I love this post.. and the soup sounds absolutely amazing! Am new to gaps – and am in a modified stage one. I don’t have the book, and just don’t feel like getting another book for now… I am going to make this soup for my 94yo client and see what he thinks!
Thanks for this, I’ll try it.