Gluten-free Microwave Bread in 90 Seconds

I have to admit I am not much of a cook. So why am I posting something about cooking? Because this recipe is so easy and tasty, I felt I should share. About five years ago, I discovered I had a gluten intolerance, which was terrible news. Bread has always been one of my favorite foods because it tastes delicious, and is also an excellent vehicle for other delicious things (like PB&J!). I found that gluten-free breads in the store were typically quite expensive and I often couldn't find ones I liked.

One day my niece brought over the ingredients for this gluten-free bread recipe and voila! This recipe has very few ingredients, doesn’t require much skill, and only takes a couple of minutes, so it is right up my alley! This bread means I can still have my Sunday morning eggs benedict and PB&J sandwiches for lunch!

Ingredients:

3 Tablespoons of Almond Flour

1 Tablespoon of Coconut Flour

¼ teaspoon of Baking Soda

½ Tablespoon of Butter

1 large Egg

Pinch of Salt

I use a 4 inch ramekin to make my bread which gives me a nice size to get two slices for a sandwich or my benedict. You can also use a mug or any other 2-4 inch microwaveable container. 

Place the butter in the ramekin and melt it in the microwave. Let it cool for a couple of minutes.

To the melted butter, add the flours, baking powder, egg, and salt. Stir until all the ingredients are smoothly incorporated into the batter.

Put the uncovered ramekin in the microwave for 1 minute 30 seconds.

Voila! It is done. Pull it from the microwave and let cool for a few minutes. Use a knife to loosen the edges if needed, and remove the bread from the ramekin.

Slice it in half and pile with sandwich fixings, spread with your favorite butter or jam, pop it in the toaster, or do whatever else you would with any slice of bread or English muffin.  

Enjoy!