The Recipe Redux is a group of like-minded food bloggers whose mission is to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Each month members post recipes to their blogs following a theme set by the group moderators. To celebrate ReDux birthday month, we’re showcasing healthy upgrades to the simple sandwich. Click the Recipe Redux logo at the bottom of this page to see links to all the posts for this month’s challenge. JUMP TO RECIPE
I’m not sure who came up with the idea of making bread in the microwave but whoever they are, they should be given some kind of an award! I’m calling my take on this trending recipe Miracle Microwave Gluten-Free Bread Slices. The first time I saw a recipe for microwave bread was in celebrity chef Rocco DiSpirito’s cookbook Healthy & Delicious: More than 200 (Mostly) Plant-Based Recipes for Everyday Life. At the time I remember thinking that there was no way this recipe could possibly work. Healthy, gluten-free, dairy free bread made in the microwave in under 2 minutes? No yeast, no gluten? It sounded too good to be true. I was so intrigued I tried the recipe right then and there and was amazed at the results. Since then I’ve seen countless similar recipes, both online and in print publictions, but the recipe and technique that I subsequently came up for making microwave bread differs from most others out there. Read on.
Almost any recipe you’ll come across for microwave bread (including the one in Rocco’s DiSpirito’s cookbook) calls for it to be cooked in a coffee mug or other similar size container, and/or requires slicing it after it’s done. Unfortunately, bread cooked in a mug, or other small container, produces mini slices of bread when cut – not something you’d want to use for a regular size sandwich. If you use a larger container you’ll have a bigger loaf of bread (I’m using the term “loaf” here loosely), but the bigger size will make it difficult to cut into thin, even slices because bread cooked in the microwave is very soft and tender. My recipe for Miracle Microwave Gluten-Free Bread Slices solves these problems by making thin slices of bread without doing any actual slicing! And by using a container that is approximately 4 inches by 4 inches, the size and shape of the slices is very similar to store-bought slices of bread. Win, win!
The key to perfect Miracle Microwave Gluten-Free Bread Slices is to use the right type of container for cooking. I always use glass containers for microwave cooking; I think they’re safer, so when evaluating my options for this recipe I immediately ruled out any type of plastic. (Read more about which food containers are safe for the microwave here.) After a lot of experimenting I discovered that a 2½ cup Rubbermaid glass food storage container works perfect. Feel free to use a different container but if you want bread that resembles an actual slice of bread be sure to use a square (or square-ish) container whose base dimensions are somewhere around 4 inches x 4 inches. Another option is to use a 4-inch round container instead which will produce round slices – perfect for burgers.
There’s nothing quite like a PB&J sandwich on fresh, soft, homemade bread, so before deciding whether Miracle Microwave Gluten-Free Bread Slices was worth posting, I gave it the ultimate test by making this classic childhood lunch. And the grade? A+ of course! If you’re looking for other healthy, gluten-free bread options check out Kefir Flatbreads, Almond Flour Flatbread Sandwiches, and Pepita Quinoa Chia Bread.
If you make Miracle Microwave Gluten-Free Bread Slices don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- Olive oil cooking spray
- ⅓ cup (38 grams) finely ground blanched almond flour
- 1 egg
- 2 tablespoons cashew milk (or almond milk)
- ½ teaspoon baking powder
- Pinch of salt
- Spray a square, glass, food storage container (see notes #1) with olive oil cooking spray.
- Thoroughly combine the remaining ingredients in a small bowl or measuring pitcher.
- Pour ¼ of the batter (about 1 ounce) into the container and shake it gently from side to side to distribute evenly. Microwave on high for 45 seconds (see notes #2).
- Ease the bread slice out of the container with the tip of a knife.
- Repeat 3 more times with the remaining batter.
- If not using right away, place the bread slices on a parchment lined baking sheet and freeze. Once frozen, transfer them to a zip lock freezer storage bag.
- When ready to use, let thaw at room temperature for about 1 hour OR toast the frozen slices.
- Makes 4 bread slices.
#2. Microwave ovens vary so your oven may take less time or a little longer.
LIKE THIS RECIPE? PIN IT FOR LATER!