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Easy, Yummy Bread In Minutes


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104 replies to this topic

#91 ranger

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Posted 22 September 2009 - 07:35 AM

Thank you Liz and everyone else for keeping this thread going...I missed it until today!

Couldn't wait to get home to try it, although I must admit I was a bit skeptical as it sounded to good to be true...easy and tasty????

Rather than stop at the store to pick up almond and flax meal, I ground whole almonds and flax seed in the blender and used about half the cocoa.

Mixed it all up, threw it in the micro. Waited the 90 seconds with my 15 year old son that has been gluten-free for three months...chatted about how it probably wouldn't work - but would be very nice if it did.

OMGoodness it worked and tasted fantastic to both of us and another son that still eats reg bread. Very similar to whole wheat bread in taste, texture and color....can't wait to use it regularly, especially to throw in the purse for burgers when we eat out or at other people's homes.

Immediately mixed up enough of the dry ingredients for 24 so that we are ready to make bread anytime.

Thanks again...easy yummy bread just in time to pack sandwiches for school next week! :D

Can you print the measurements for 24 buns?
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#92 BethJ

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Posted 22 September 2009 - 10:28 AM

Add me to the list of those who have made this, loved it and are just now getting around to thanking you. This is the easiest most versatile recipe ever. It's so easy to substitute ingredients and if it doesn't work out, you're not out a lot of money.

Although the round custard dish is nice for buns and eating hot from the oven, I found a little square glass dish that is perfect for a loaf. After it's cool, you can make thin slices that are square. I'll always remember my first gluten-free turkey, lettuce and mayo sandwich! I think I got about 4 slices out of one "loaf."

Oh, I almost forgot. I added about a tablespoon of sunflower seeds to the batter and it's very similar to those great multigrain breads we used to enjoy.
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Beth in Florida

Gluten-free since 7/19/08
Alcohol free since 6/28/10

#93 GottaSki

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Posted 22 September 2009 - 12:33 PM

Can you print the measurements for 24 buns?


Magic Micro Bread Mix (24 individual buns)

Mix the following in a gallon ziplock:

3 Cups Brown Rice Flour
1 1/2 Cups Almond Meal
1 1/2 Cups Flax Meal
1/4 Cup Baking Powder
3/8 Cup Sugar
1 tsp. salt
1/8 Cup Cocoa (optional)

Then follow regular recipe:
Spray custard or larger dish with non-stick
Beat one large egg
Mix in 1/3 Cup of mix
Microwave for 90 seconds
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-Lisa

Undiagnosed Celiac Disease ~ 43 years

3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive

10/25/13 - MCAD

Health history since celiac diagnosis became too long -- moved to the "about me" section of my profile

My children and I all have multiple copies of the genes for Celiac Disease, along with large variety of symptoms/resolution gluten-free

Current tally from me, three kids and two grands: 4 diagnosed with Celiac Disease, 2 NCGS

Get PROPERLY tested BEFORE REMOVING GLUTEN.

ALWAYS independently research health related information found on internet forums/blogs.

"LTES" a Gem :)


#94 GottaSki

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Posted 22 September 2009 - 12:36 PM

ps...the salt was hard to get a measure on...I use a salt grinder and give a couple grinds per serving...might want to start with 1/2 teaspoon salt for 24.
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-Lisa

Undiagnosed Celiac Disease ~ 43 years

3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive

10/25/13 - MCAD

Health history since celiac diagnosis became too long -- moved to the "about me" section of my profile

My children and I all have multiple copies of the genes for Celiac Disease, along with large variety of symptoms/resolution gluten-free

Current tally from me, three kids and two grands: 4 diagnosed with Celiac Disease, 2 NCGS

Get PROPERLY tested BEFORE REMOVING GLUTEN.

ALWAYS independently research health related information found on internet forums/blogs.

"LTES" a Gem :)


#95 purple

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Posted 22 September 2009 - 01:14 PM

Today, I made my dd a BLT, toasted the bread first. Then I made apple crisp with the flour mixture and gluten-free oatmeal. She really enjoyed her lunch...Thanks again for the recipe! I used ground flax/ almonds/ sunflower nuts and sorghum/millet flours.
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Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

#96 Frances03

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Posted 22 January 2010 - 09:19 PM

WOW!!! I finally got around to trying this bread! I made the recipe in the original post and it was fanTAStic!!! I have tried baking 3 different gluten free bread recipes from various famous cookbooks and the were all HORRIBLE. Tasted like you baked up a giant loaf of pillsbury crescent rolls, which is tasty if you want a pastry but NOT good for sandwich bread! This recipe is PERFECT! It looks just like bread, felt just like bread and tasted NORMAL and not WEIRD!!! I am so thankful to you for posting this. We immediately sliced it into 4 round slices, and put mustard and cheese on it! My entire family hasn't had a sandwich in months and now we can. Also today I found golden flax meal at costco for about $9.75 for a 5 lb bag! This was a great price as flax seed was almost 4 dollars for 12 ounces at the grocery store. I'm going to try making my own almond meal in my Vitamix after I use up the store bought bag. Thank you SOOOOOO much, I have no desire to even continue making regular baked bread! and just think in the summer you dont have to turn on your oven and heat up the house!!!
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41 year old homeschooling mom of 5
ttg iga 88, reference range 0-19 gliadin peptide antibody iga 105, reference range 0-31
endoscopy positive for celiac disease, hiatal hernia, major acid reflux damage

diagnosed with arthritis in my teens, thyroid disease in my 20's, epilepsy in my 20's, adult ADD in my 30's,
suffered from joint pain, migraines, seizures, 4 miscarriages, 2 years infertility, scalp rash, bloating, chronic constipation, acid reflux, weight gain, hashimoto's disease, enlarged thyroid, thyroid nodule, extreme fatigue, low vitamin D, anemia, mouth and nose sores
Started gluten-free diet 10/7/09! Never had another seizure after 10 years of epilepsy. TRUE STORY. 2 babies after going gluten-free

#97 Roda

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Posted 23 January 2010 - 05:57 PM

So far this is still my favorite bread to make a sandwich with. I mix up a single batch and spread it in a rectanglar glass dish and microwave for about 70 sec. I have substituted the brown rice flour with sorghum and did not like the taste as much. I also have used half brown rice/sorghum flour and it tasted much better. I still prefer it with its original ingredients. I have been adding a little canola or olive oil to it so it is not as dry. It tastes good toasted but crumbles easily.
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Me:
Celiac disease(positive blood work/biopsy- 10/2008), gluten free oat intolerent, Hashimoto's Thyroiditis/Disease, Raynaud's Disease


DS2(age 9):
celiac disease(positive IgA tTG, no biopsy- 11/2010)


DS1(age 13):
repeated negative bloodwork and negative EGD/biopsy. Started on a gluten free trial(8/2011). He has decided to stay gluten free due to all of the improvements he has experienced on the diet.


#98 lonewolf

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Posted 25 January 2010 - 11:31 PM

Oh wow, I'd forgotten about this thread. My 14 year old son was diagnosed with Ulcerative Colitis in July and we've been doing the Specific Carbohydrate Diet. I don't know why I haven't modified this recipe to make bread for him. No grains, but I think I'll try all almond meal. Has anyone tried this without baking powder? He can't have that. Maybe I'll try a pinch of soda to replace it.

I've been making a soft and yummy flat bread with eggs, almond meal, butter, honey and salt and it's good too. If anyone wants the recipe for that I'll post it.
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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

#99 Takala

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Posted 26 January 2010 - 03:31 AM

With baking soda, just add a bit of apple cider vinegar or lemon juice (acidic liquid) to activate it. I make quick breads with almond meal and have always used this and not baking powder.
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#100 wildwood

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Posted 26 January 2010 - 04:38 PM

Oh wow, I'd forgotten about this thread. My 14 year old son was diagnosed with Ulcerative Colitis in July and we've been doing the Specific Carbohydrate Diet. I don't know why I haven't modified this recipe to make bread for him. No grains, but I think I'll try all almond meal. Has anyone tried this without baking powder? He can't have that. Maybe I'll try a pinch of soda to replace it.

I've been making a soft and yummy flat bread with eggs, almond meal, butter, honey and salt and it's good too. If anyone wants the recipe for that I'll post it.

May I have the recipe please?
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#101 amberlynn

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Posted 27 January 2010 - 09:31 AM

I made this, but subbed all purpose flour, tapioca flour and some sorghum, plus aded a little xanthan gum to keep it together. It turned out great! Nice and spongy, springy! Glad to have something quick to make, cause I am so tired of making a loaf of bread twice a week!!
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Amber
Allergic to gluten - or possibly Celiac, testing very soon, and many seasonal environmental allergies. Mom of 2. #1 is anaphylactic to dairy, and allergic to soy and gluten. Dx'd with Autism 1/09, and responding very well to the gluten-free diet. #2 has outgrown all food allergies, but developed seasonal allergies that vary with the season.

#102 Frances03

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Posted 29 January 2010 - 12:45 PM

Thought I'd post my latest variation, this is my favorite now. My kids LOVE it for lunch with ham, cheese, lettuce, mayo and mustard.

1 egg
1 tsp molasses
2 tbsp almond meal
2 tbsp golden flax meal
1 tbsp brown rice flour
1/2 tsp baking powder
shake of salt
1/2 tsp caraway seed

Make like the original, mixing the egg with the molasses until well beaten, stirring in rest of ingredients until well mixed, and microwaving for 90 seconds. Then turn out of dish and let cool, slice into 4 rounds and make 2 sandwiches.

Yummy RYE BREAD in 2 minutes!! I love it!!
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41 year old homeschooling mom of 5
ttg iga 88, reference range 0-19 gliadin peptide antibody iga 105, reference range 0-31
endoscopy positive for celiac disease, hiatal hernia, major acid reflux damage

diagnosed with arthritis in my teens, thyroid disease in my 20's, epilepsy in my 20's, adult ADD in my 30's,
suffered from joint pain, migraines, seizures, 4 miscarriages, 2 years infertility, scalp rash, bloating, chronic constipation, acid reflux, weight gain, hashimoto's disease, enlarged thyroid, thyroid nodule, extreme fatigue, low vitamin D, anemia, mouth and nose sores
Started gluten-free diet 10/7/09! Never had another seizure after 10 years of epilepsy. TRUE STORY. 2 babies after going gluten-free

#103 squirmingitch

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Posted 02 February 2014 - 07:59 PM

I make this w/o the cocoa powder & use quinoa flour instead of the rice flour. Really healthy & so delicious too. Besides the almond flour, I've used cashew flour & hazelnut flour  --- they all work great!

 

Yes, I know this is an old thread. I'm just adding to it for future readers. 


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Self diagnosed dh Sept. 2011~~~ confirmed dx July 18, 2012
Gluten free Dec. 2011
Soy free Dec. 2011
Hubs self diagnosed dh March 30, 2012
Hubs gluten free March 30, 2012

Summer 2013 We both have added back a little soy which is near unavoidable & we are doing okay with that small amount.

 


#104 w8in4dave

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Posted 10 February 2014 - 10:04 AM

Here is a spin off of that recipe that I got from Trader Joe's...there are tons of people on another group I belong to that love it!!

1/4 c Almond meal (ONLY 3.99/lb - WAY cheaper than everywhere else)
1 tsp. Cinnamon
1 Egg - well beaten
1 Tbsp Canola oil (I use grapeseed oil)
1 Tbsp Agave Sweetener

Mix dry & wet ingredients separately and then together.
Pour batter into coffee cup that has been lightly sprayed with a non-stick spray.
Microwave on high for 1 minute to 1 minute 15 seconds
Invert over plate; should fall out easily.
Top it off with a little butter or all-fruit spread.

You could also put some fruits or whatever in it. It's also great with some brown sugar.

--
Tonight I subbed the cinnamon with Garlic Powder and garlic salt. It was a bit too sweet, but so great to have fresh moist garlic 'bread'
I'll further experiment, but totally love this!

I know this is an old post but I'm going to try this :) Altho I don't use spray I will butter the cup. 


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#105 w8in4dave

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Posted 11 February 2014 - 06:56 AM

I made this bread yesterday :) It was a lil too moist for me so I sliced it and put it in the oven along with my drying herbs :) And it was really good! 

I used garlic instead of cinnamon :)

 

 


snapback.png

Here is a spin off of that recipe that I got from Trader Joe's...there are tons of people on another group I belong to that love it!!

1/4 c Almond meal (ONLY 3.99/lb - WAY cheaper than everywhere else)
1 tsp. Cinnamon
1 Egg - well beaten
1 Tbsp Canola oil (I use grapeseed oil)
1 Tbsp Agave Sweetener

Mix dry & wet ingredients separately and then together.
Pour batter into coffee cup that has been lightly sprayed with a non-stick spray.
Microwave on high for 1 minute to 1 minute 15 seconds
Invert over plate; should fall out easily.
Top it off with a little butter or all-fruit spread.

You could also put some fruits or whatever in it. It's also great with some brown sugar.

--
Tonight I subbed the cinnamon with Garlic Powder and garlic salt. It was a bit too sweet, but so great to have fresh moist garlic 'bread'
I'll further experiment, but totally love this!


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Recovering Gluten Eater 

DX'd June 17th 2013



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