[magicplinger]

Before D I would cook sausage, then melt Velveeta in it and serve it on the little round party rye bread. No more party rye allowed, so today I made my own, only of course it isn't rye. I used an almond bread recipe and put only enough in each muffin cup to cover the bottom. There was baking soda in it, so they puffed up enough that I could cut each in half and end up with twice the slices, and they are about the same thickness as the party rye, so I know it is going to work just fine for my sausage/cheese appetizers.

Any other suggestions for appetizers using the bread would be appreciated.

Froggie

 

[Shanny]

Try Optimist's Crackers too . . . they're a marvelous low-carb vehicle for spreads, etc., we've gone a little bit crazy over them, as you can tell if you read the whole thread.

 

[Carolina]

I use veggies as 'holders'

 

[jwags]

I get a lot of my bread recipes from gluten free sites. If there is any sweetner in them I just sub it out

Dark "Rye" Bread | Gluten Free Rye Bread Recipe

 

[Carolina]

I get a lot of my bread recipes from gluten free sites. If there is any sweetner in them I just sub it out

Dark "Rye" Bread | Gluten Free Rye Bread Recipe

good site. thx. what do you supose makes it brown? is there a carb count somewhere. I am going to look over her site some more. :ranger: