While this gluten free bread recipe is not the ideal way to make bread, it sure comes in handy in a pinch, especially if you’re in a hurry. It goes well with a moist filling such as chicken salad, or even bacon or sausage since it made with a large amount of egg. Made in the microwave just in one and half minutes, this is an easy recipe you can through together and be out the door in no time. This gluten free yeast free bread recipe is high in protein due to the egg and if you use whole grain flour, it should be twice as healthy.
A single serve gluten free bread recipe that is yeast free and made in the microwave in 90 seconds or less. High in protein and you can use a number of different flours.
Ingredients:
- 2 Tablespoons sorghum flour (or millet, white or brown rice flour)
- 1 Tablespoon potato starch
- 1/4 teaspoon xanthan gum (or guar gum for corn-free)
- 1/4 teaspoon gluten free baking powder
- Pinch of fine sea salt
- 1 egg
- 1/4 teaspoon cooking oil, plus more for bowl
- 1/4 teaspoon honey (or sugar)
Instructions:
- Oil a flat heat-proof bowl with cooking oil and set it aside. A 5-inch ramekin works well.
- In a small bowl, whisk together the dry ingredients.
- In a separate bowl, whisk together the egg, oil, and honey/sugar.
- Add the egg mixture to the dry ingredients and whisk them together using a mini whisk or fork. Mix rapidly until the mixture thickens and become sticky, about 30 - 45 seconds.
- Add the dough to the prepared bowl, sprinkle with water, smooth top.
- Microwave for 75 - 90 seconds, depending upon the powder of your microwave.
- Immediately remove from the bowl and transfer to a wire rack to cool.
- Slice in half and serve.
Find great bread recipes in the Gluten Free Bread Recipes category.
I can’t eat egg has anyone tried it but used egg replacer instead?
I don’t use microwave can this be baked?
Facebook Comment – July 3, 2013:
“Oh my goodness. Microwave bread. So good and great in a pinch! My family prefers them for hamburgers!”
~ B.G….
Crustless bread. Very, very weird to mix it then be eating spongy bread within 2min. Used very heaped tablespoons of flour and potato starch but still ended up halving the egg. Cooking made the kitchen smell strongly of egg, which was a bit off-putting.
Facebook Comment – May 14, 2013,
“It works great, but be careful not to burn it. It’s better to test it at the 75 seconds and then move up than to smell the burnt smell by starting with 90.”
~ A.M.