Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Microwave Bread Recipe

Guhlia

Recommended Posts

Guhlia Rising Star
Guhlia
Posted

Okay guys, ever since the Easy Bake oven posts, I've been working on formulating a good microwave cooked bread. I think I almost have it. I'm hoping that those of you who like to bake/cook will help me perfect it. Here's what I have so far:

3/4 cup flour blend (6 parts white rice flour, 2 parts potato starch, 1 part tapioca flour)

3/4 cup Bette Hagman's 4 bean flour blend

1 tsp baking powder

3/4 cup milk plus 2 Tbsp

1/4 cup oil

Spice as desired (I use minced onion, garlic, basil, and oregano)

Cook thin layer in microwave (I used a small tupperware container to cook it) - I haven't perfected how long to cook it for. I also haven't experimented with power levels.

When fresh out of the microwave, this bread is moist and tasty, great for crab salad or other sandwiches. Please let me know what you think. Keep in mind, this is far from perfect.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


queenofhearts Explorer
queenofhearts
Posted

I've never made bread in the microwave before, but I'm always up for a new recipe! I'm not quite clear on the procedure-- is this a flatbread type of thing, where you would make several breads with the one recipe, or do you cook all the batter at once?

Leah

angel-jd1 Community Regular
angel-jd1
Posted

The food tek people already have that figured out. You can order microwave bread from them. It comes with a cute little "sliced bread" shaped pan to cook it in so that it comes out looking like a piece of bread.

I made french toast with mine and it came out pretty darn good!!

-Jessica :rolleyes:

Guhlia Rising Star
Guhlia
Posted
  • Author

You would make single serving slices... I pour the batter out into rubbermaid containers (a little less than 1/2" deep) and then I refrigerate them until needed. There's no egg, so I imagine the batter would keep pretty well in the fridge.

Jessica, those were the posts that I was talking about fueling my desire for a recipe. The food-tek prices are pretty salty. Though, I wouldn't mind having the little bread shaped plastic thing for cooking mine.

cathzozo Apprentice
cathzozo
Posted
You would make single serving slices... I pour the batter out into rubbermaid containers (a little less than 1/2" deep) and then I refrigerate them until needed. There's no egg, so I imagine the batter would keep pretty well in the fridge.

Wow! That's a really great idea. I might have to try it out. Thanks for the experimenting!

Nancym Enthusiast
Nancym
Posted

Funny, I was inspired by that posting too. Decided to figure out a way to make an egg based bread without starchy gluten-free flours. I make mine with flax meal and almond meal. Comes out great! I use the top of a small casserole dish as my mould. :D

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,914
    • Most Online (within 30 mins)
      7,748
    JTro65
    Newest Member
    JTro65
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.8k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Coping with celiac

      By knitty kitty · Posted

      Do you eat processed gluten free foods?  
    • Scott Adams
      Coping with celiac

      By Scott Adams · Posted

      You may want to wear an N-95 mask to filter out any possible gluten, at least when you handle the flour.
    • Scott Adams
      3 years with Celiac, now I appear fine.

      By Scott Adams · Posted

      It sounds like you've been on quite the journey trying to understand your symptoms and diagnosis. It’s great that you’re planning to consult a doctor for allergy testing, as distinguishing between a wheat allergy, celiac disease, or another gluten-related condition is crucial for moving forward. The fact that you’ve tolerated barley and wheat products without recent symptoms might suggest something other than celiac disease, but as you noted, the absence of immediate symptoms doesn’t necessarily rule out potential underlying damage, especially if celiac disease is still a possibility. It’s worth discussing whether you should undergo updated testing, such as genetic testing for celiac markers (HLA-DQ2/DQ8), or even revisiting an endoscopy if appropriate. In the meantime, keep documenting your experiences with food and symptoms—it could provide valuable insights for your healthcare provider. It’s also important to test for other possible causes of your original symptoms, like IBS, food intolerances, or even other autoimmune conditions, to ensure nothing is overlooked. 
    • Scott Adams
      Bloodwork Help for my Teen

      By Scott Adams · Posted

      Your daughter's results, along with her symptoms and family history, certainly suggest further investigation for celiac disease is warranted. The low total IgA can explain why some IgA-based tests, like tTG-IgA, are negative, as there's simply not enough IgA in her system for reliable results. The weak positive tTG-IgG is notable, especially with her symptoms and the vitamin D deficiency, which is common in celiac disease due to malabsorption. I’d recommend discussing these results with her doctor or a gastroenterologist. They may suggest an endoscopy with biopsy for a definitive diagnosis or explore other potential causes for her symptoms. Meanwhile, keeping a food and symptom diary can help track patterns until a formal diagnosis is made. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.    
    • Scott Adams
      Complexities in second and third autoimmune disorders attached to ceoliac.

      By Scott Adams · Posted

      Thank you for sharing your story—it really highlights the lifelong challenges of living with celiac disease, especially during a time when gluten-free options were nearly nonexistent. It’s heartbreaking to hear about your mother’s struggles and the severe health complications she faced, and I completely agree that more research is needed into the long-term effects of celiac and its associated autoimmune disorders like Hashimoto’s. The cost and availability of healthy, truly gluten-free foods remain a huge issue, and navigating hidden gluten and cross-contamination can make social situations and even eating out incredibly stressful. I also share your frustration with the lack of understanding among some medical professionals and the difficulty in finding specialists who truly get it. Your point about the need for affordable medical treatments, food vouchers, and better resources like travel guides for celiacs is spot on. Hopefully, as awareness grows, there will be more support for people facing these challenges. Thank you for raising such important issues! You should find a new GP in the New Year, because you cannot cure celiac disease by detoxing/cleaning your gut, and there is a lot of junk science out there which makes claims like this one.
×
×
  • Create New...