Microwave Bread Recipe

[Guhlia]

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.

[queenofhearts]

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]

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

[Guhlia]

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]

  Guhlia said:

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]

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.