Gluten Free 90 Second Flax Bread Recipes
GLUTEN FREE FLAX BREAD
Provided by Jeanine Friesen
Categories Gluten Free Bread recipes
Time 1h20m
Number Of Ingredients 20
Steps:
- In a small bowl, combine 1 cup water, sugar and instant yeast. Stir & let sit while preparing the other ingredients (should get bubbly). In another small bowl, combine 3 Tbsp water and 1 Tbsp ground flax seed (this is used as an egg replacer, the original recipe calls for addition egg whites). Mix together & let it sit while preparing the other ingredients. It will become the consistency of egg whites. In a mixer, combine all dry ingredients. Mix to evenly distribute. In a medium bowl, combine wet ingredients. Add water/yeast mixture, as well as the water/ground flax seed mixture. Add to dry ingredients in the mixer. Scrape the sides and mix on medium speed for 4-5 minutes. Pour into a 9x5-inch pan, sprinkle optional toppings on the bread, and let rise to top of pan (takes about 30 minutes). I always let my bread rise in a turned off oven, with the oven light on. Leave bread in the oven, and turn the temperature up to 350 degrees F. Once that temperature is reached, bake for approximately 30-35 minutes. Leave in pan for 10 minutes, then remove & cool completely.
GLUTEN FREE 90 SECOND FLAX BREAD
I used the South Beach Muffin recipe as a base and came up with this variation. It can be used for toast or sandwiches. I like this bread because it's fast and easy. It tastes like a hearty whole grain bread without the gluten and you can make only as much as you need.
Provided by happydaykg
Categories Breads
Time 6m
Yield 2 slices, 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together really well.
- Grease a flat bottom glass bowl, dish or pan such as Pyrex or Corningware that is about 6" wide across the middle.
- Pour batter into the dish. (the batter should be about 1/2 inch thick).
- Microwave on high for 90 seconds.
- Remove and tip over onto a cooling rack.
- When cooled slice it across into 2 slices of bread about 6 inches round and 3/8" thick. It's very easy to do this even though it's fairly thin.
GLUTEN FREE 90-SECOND WHITE BREAD
This was adapted from another microwave gluten-free bread recipe. I find this softer, lighter and has a more tender texture that doesn't dry out as fast. Plus, it is loaded with protein. This is a quick, simple recipe for one.
Provided by GoodnPlentiful
Categories Breads
Time 4m
Yield 1 roll, 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix soy flour, tapioca starch, xantham gum, baking powder and pinch of salt in small bowl. Add egg and mix until combined.
- Drop onto greased flat-bottomed, microwave-safe bowl. Flatten and shape into a round about 1/2" thick (or so, doesn't need to be perfect.) Sprinkle with sea salt, if desired. Microwave on high for 90 seconds.
- Let cool on rack. Slice in half and enjoy!
Nutrition Facts : Calories 119.3, Fat 7.1, SaturatedFat 1.9, Cholesterol 186, Sodium 408.9, Carbohydrate 4.1, Sugar 0.2, Protein 10.3
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