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Easy, Yummy Bread In Minutes


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104 replies to this topic

#31 lonewolf

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Posted 17 April 2009 - 09:06 PM

Yeah I like to use the microwave as little as possible. I think I will try it in the oven tonight and see how it goes. I'll let update then.


Have you tried it in the oven yet? I'm not a big microwave fan either - this is just how the recipe was. I'd love to be able to make a whole batch and toss them in the freezer or something.


Man, I don't know what I did wrong but this was awful! Very chocolaty taste. Only cooked it for one min. and it was hard. Eatable, but hard and dense. And even an eggy taste. I might try it again and cook for a shorter time and leave out the coco. but first try I was not impressed. Sorry.

Hmm - the cocoa is in there just for color. Are you sure you used only half a measuring TEASPOON full? Did you stir up the egg really well before adding the dry stuff? Did you use baking powder? (not soda). Maybe your microwave is higher powered than mine - you could try it at 80% or something. One minute in mine would definitely not cook it all the way. The bread is slightly dense, but should turn out kind of like the texture of whole wheat bread, not hard at all. Sorry it didn't work for you.
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Liz

Started Specific Carbohydrate Diet on 8-16-09 because son was diagnosed with Ulcerative Colitis and want to give him moral support.

Diagnosed with Minimal Change Nephrotic Syndrome in 2003. Discovered that going completely gluten-free put me in remission.

I would have despaired unless I had believed that I would see the goodness of the Lord in the land of the living. Psalms 27:13

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#32 crunchy_mama

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Posted 18 April 2009 - 05:43 AM

I am so excited to try this- I am craving a blt-sooooooo very bad and so do not feel like making a whole big loaf of bread and refused to by the overpriced nasty hfs variety.
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Mama to 2- 7/04 and 4/07- On the journey to get healthy and figure us all out!

#33 one more mile

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Posted 18 April 2009 - 06:49 AM

Using buckwheat for the rice works. I think the basic is just egg, backing poweder and flour. I am sure what ever blend of flours you have on had will work in a pinch.
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#34 ranger

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Posted 18 April 2009 - 08:32 AM

I can't believe it's not bread! It really worked. I'm going to make a batch of the dry ingrediants to keep in the fridge so I don't have to measure that all the time. It's not the best bread, but it will work in a pinch. Thanks much! You're a genius!
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#35 hannahp57

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Posted 18 April 2009 - 04:15 PM

I just tried this for a fast sandwhich.
I used sorghum and doubled the flax since i have no almond meal here. It was very good my husband even liked it! and he certainly isnt gluten free.
it was a little dry. would adding water affect the recipe?
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#36 purple

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Posted 18 April 2009 - 04:26 PM

I just tried this for a fast sandwhich.
I used sorghum and doubled the flax since i have no almond meal here. It was very good my husband even liked it! and he certainly isnt gluten free.
it was a little dry. would adding water affect the recipe?


I was thinking of adding a little oil. Nut/flax flours have oil and the other flours are drier. I think the original recipe was made with nut/flax flours. Also use a large egg, not medium.
My dd made a hamburger bun today and it turned out great! She had a medium egg so she added a little water.
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#37 one more mile

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Posted 18 April 2009 - 07:56 PM

I like to play and had an urge for chocolate cake today:

1 large egg
2 Tbs. almond meal
1 Tbs. Bobs red mill biscuit and baking mix
1/2 tsp. baking powder
2 tsp. sugar
3/4 tsp. cocoa powder
a few drops of almond extract

Nutella as frosting ( has milk in it)

Spray a custard dish (or any baking dish that will yield a hamburger bun sized "loaf") with non stick spray. Crack egg into dish and stir with a fork until it's well mixed. Add all other ingredients and stir well. Cook in microwave on high for 90 seconds. You'll have to loosen around the edges with a butter knife, but mine came out pretty easily. let it cool a little bit and spread some Nutella on.

it was good, fast and only enough for one serving. ( I hate when I have a whole cake left and only wanted a little bit)

one more mile
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#38 crunchy_mama

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Posted 19 April 2009 - 05:48 AM

Oh, my goodness- you are a superstar! This is - just awesome. The best thing is the possibilities that it opens up. I can now see keeping this prepared and when we go to bar-b-ques or other functions I can have some safe bread for us in a hurry. Luke was so excited and I am beyond tickled that I got to have a blt on actual bread. The ingredients are nice whole ingredients as well- I would like to figure out the oven thing as well as it would be cool to do several at a time (plus I prefer not to use it as well) and have them frozen for quick meals. I used the recipe just as wrote- exactly for 90 seconds and it was perfectly done and popped right out. I got 3 slices out of one- although if my pan had straight sides it might have been just 2- will have to look for some more custard pans as I have broke most of mine.
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Mama to 2- 7/04 and 4/07- On the journey to get healthy and figure us all out!

#39 crunchy_mama

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Posted 19 April 2009 - 06:01 AM

Oh, my goodness- you are a superstar! This is - just awesome. The best thing is the possibilities that it opens up. I can now see keeping this prepared and when we go to bar-b-ques or other functions I can have some safe bread for us in a hurry. Luke was so excited and I am beyond tickled that I got to have a blt on actual bread. The ingredients are nice whole ingredients as well- I would like to figure out the oven thing as well as it would be cool to do several at a time (plus I prefer not to use it as well) and have them frozen for quick meals. I used the recipe just as wrote- exactly for 90 seconds and it was perfectly done and popped right out. I got 3 slices out of one- although if my pan had straight sides it might have been just 2- will have to look for some more custard pans as I have broke most of mine.

oh- and I have to link this to another allergy forum- I didn't want to type it up like it was my idea!
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Mama to 2- 7/04 and 4/07- On the journey to get healthy and figure us all out!

#40 Ginsou

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Posted 19 April 2009 - 08:12 PM

My first attempt came out slightly dry, but very good. There was no egg or cocoa taste at all. I'll use a bit less flour next time, and cook for a shorter period of time.

I left out the cocoa, and subbed an Analise Roberts flour mix for all flours and the result was a sponge cake like consistency, perfect for strawberry shortcake.
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#41 BFreeman

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Posted 21 April 2009 - 10:07 AM

Thank you so much for this. I tried it last night exactly as you wrote it, and it was very good. This morning the last half went for a sausage sandwich. I don't usually keep almond meal on hand and had bought just a little bit to try this, so I went back today and got a jar full.

(I put it in my recipe book as "Single-Serving-Gluten-Free-Bread-In-A-Bowl.")

So nice to be able to try something without wasting a lot of ingredients if you don't like it.

BF
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#42 WW340

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Posted 21 April 2009 - 10:20 AM

Thank you Lonewolf for the recipe. I made it to have with soup for lunch. It is good, though my first one came out dry. I used millet in place of flax, because that is what I had. I will get some flax and see if that makes it not so dry. I also microwaved for 90 seconds, so will try cutting down on time.

Thanks also to Roda, for suggesting grinding whole almonds into meal. I would have never thought of it, even though I have the almonds.
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Positive Bloodwork January 2007
Positive Biopsy Feb. 2007
Gluten Free since January 2007

HLA-DQB1 Molecular analysis, Allele 1 0201
HLA-DQB1 Molecular analysis, Allele 2 0303

Serologic equivalent: HLA-DQ 2,3 (Subtype 2,9)

#43 katerinoula18

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Posted 21 April 2009 - 10:31 AM

WOW what a great recipe. I went out and bought all the ingredients. This was my first time baking gluten-free hence i didn't have anything at home:(

My first attempt was not bad: too much flour, too chocolaty taste. and i forgot to put the salt ahaha

Second attempt: wayyyy to dry!

Third attempt (today)! OMG I almost went another one. It was SOOO good!!! I lessened the flour and the coco, and I only put 1 tsp of flaxseed. and in the microwave for 1min20sec. I ate it with olive oil and feta. with tomato on the side. SO GOOD.
thanks for the recipe. :P
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Bloodwork came back negative after being gluten-light for 2 weeks.
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08/08: misdiagnosed with IBS
30/04: dx with gluten intolerance after diet worked successfully

#44 angelhair45

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Posted 21 April 2009 - 04:26 PM

I made it in the oven tonight. It came out well, but didn't rise as high as in the microwave. When I make it in the microwave I double the recipe and divide it in thirds. I think I will just divide it in half the next time I bake it and see if it is a better size. It wasn't as fluffy as it is in the microwave, but I thought it was tastier and heartier. I preferred the baked version for a sandwich, but I think the microwave version makes a better bun if you are having hamburgers.

I baked it for 12 minutes at 350. I also used a modified version of the recipe.


2 large eggs
4 Tbs. Teff flour
2 Tbs. almond meal
2 Tbs. golden flax meal
12 tsp. baking powder
Squirt of Agave Nectar
shake of salt
pinch of garlic powder
1 tsp of Spectrum Organic Shortening
A dash of milk
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#45 kaiess

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Posted 23 April 2009 - 05:57 AM

HE ATE IT!! HE ATE IT!! HE ATE IT!!
I made this simple recipe in literally 3 minutes from start to finish in a glass pyrex measuring cup. I put it in the fridge to cool for a minute afterwards and then cut it into 4 slices. I made nutella sandwiches with it and HE ATE IT!! My son, 9, who will be going gluten free after his scope in July actually ate a gluten-free bread :)

Thank you!!

Kathy, mom to Jakob, 9
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