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

gluten-free Bread-in-a-bowl Microwaveable Recipes


Pegleg84

Recommended Posts

Pegleg84 Collaborator

Okay, someone recently posted an excellent recipe for a Bun in a Bowl, a recipe for a single "bun" sized bread that you can mix up in a microwave safe dish and nuke for a couple minutes. I tried the recipe this morning, and it was amazing! The best gluten-free thing I've had in ages! Now I see that there are many variations cropping up. These are great for people like me who are cooking for themselves or may not have the time and energy or means to bake the conventional way (great for people stuck in dorm rooms, etc).

So, if you have a bread-in-a-bowl recipe, post it here. It's also a great way to experiment with flours and flavours. Get creative and share your ideas.


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



Celiac.com Sponsor (A8-M):



RDR Apprentice
Okay, someone recently posted an excellent recipe for a Bun in a Bowl, a recipe for a single "bun" sized bread that you can mix up in a microwave safe dish and nuke for a couple minutes. I tried the recipe this morning, and it was amazing! The best gluten-free thing I've had in ages! Now I see that there are many variations cropping up. These are great for people like me who are cooking for themselves or may not have the time and energy or means to bake the conventional way (great for people stuck in dorm rooms, etc).

So, if you have a bread-in-a-bowl recipe, post it here. It's also a great way to experiment with flours and flavours. Get creative and share your ideas.

I took the recipe posted and doubled it changing the types of flour around, then added spices.

2 large egg

3 Tbs. potato starch flour

1 Tbs. tapioca starch flour

1 Tbs. almond meal

3 Tbs. golden flax meal

1 tsp. baking powder

1-1/2 tsp. sugar

Salt, black pepper, ground red pepper, onion powder, garlic powder, italian spices to taste (I just use 2-3 shakes of each.

Spray a dish (or any baking dish that will yield a hamburger bun sized "loaf") with non stick spray or rub down with butter or oil (I use olive oil). Crack eggs into dish and stir with a fork until it's well mixed. Add all other ingredients and stir well. Cook in microwave on 80% power for 2 minutes 40 seconds.

If I plan on using it for something soggy like a meatball sub or cheese steak I slice it in half after its cooled, lightly butter it and put it under the broiler (hi power) for 3-6 minutes (whenever it starts to brown/crisp up on the edges. These are great for English muffin style pizzas too.

nasalady Contributor
Okay, someone recently posted an excellent recipe for a Bun in a Bowl, a recipe for a single "bun" sized bread that you can mix up in a microwave safe dish and nuke for a couple minutes. I tried the recipe this morning, and it was amazing! The best gluten-free thing I've had in ages! Now I see that there are many variations cropping up. These are great for people like me who are cooking for themselves or may not have the time and energy or means to bake the conventional way (great for people stuck in dorm rooms, etc).

So, if you have a bread-in-a-bowl recipe, post it here. It's also a great way to experiment with flours and flavours. Get creative and share your ideas.

Just for those who may not know where to find the original recipe:

Liz's Gluten Free Microwave "Buns" (as originally posted)

Ingredients:

1 large egg

2 Tbs. brown rice flour or sorghum flour

1 Tbs. almond meal

1 Tbs. golden flax meal

1/2 tsp. baking powder

3/4 tsp. sugar (or one packet Splenda or other artificial sweetener)

1/2 tsp. cocoa powder (just for color, you can omit this)

shake of salt

Directions:

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 beaten. Add all other ingredients and stir until very well mixed. Cook in microwave on high for 90 seconds. You may have to loosen around the edges with a butter knife. The result is dense but reminds me a little of whole wheat bread. It is fairly low carb, especially made with sorghum flour.

NOTE: best dish to cook in is a 6-inch cereal bowl or soup mug with fairly

straight sides. If you mix up about 8 servings worth or more of the mix in a Ziploc bag, you can make this quickly with one egg and 1/4 C of bun mix per bun. Makes a great sandwich roll!

NOTE: can be made with sorghum flour instead of brown rice flour.

lowest-carb version:

1 Egg, 2 Tbs. Almond Meal, 2 Tbs. Flax Meal, 1/2 tsp baking powder and a shake of salt. Make it the same way. Total carbs ~ 2-3 g? Brown rice version is about 12 g, sorghum version about 9 g.

Pegleg84 Collaborator

The italian bun recipe sounds delicious!

For the regular recipe, I've been substituting the cocoa powder for cinnamon, and using brown rice flour. I also tried putting raisins in it. To me its like a muffin or something.

however, I find it comes out a little dry if you don't want to use it for a hamburger bun type thing.

could you add a little oil or margarine or something??

  • 1 month later...
kristy1129 Newbie
Okay, someone recently posted an excellent recipe for a Bun in a Bowl, a recipe for a single "bun" sized bread that you can mix up in a microwave safe dish and nuke for a couple minutes. I tried the recipe this morning, and it was amazing! The best gluten-free thing I've had in ages! Now I see that there are many variations cropping up. These are great for people like me who are cooking for themselves or may not have the time and energy or means to bake the conventional way (great for people stuck in dorm rooms, etc).

So, if you have a bread-in-a-bowl recipe, post it here. It's also a great way to experiment with flours and flavours. Get creative and share your ideas.

Any more recipes? Preferably something with few ingredients and simple! lol

Juliebove Rising Star

This is not my recipe. I got it off of the celiac newsgroup. I have made it a couple of times. Came out well. I added a tiny bit of olive oil to it.

"Hi All

It's been quite a while since iI posted but I just had to post a very

simple delicous bread recipe I have developed. Like my mother used to

say "necessity is the mother of invention". We travel a lot for Ken's

work these days and I was forever running out of bread. Then I

developed an allergy to yeast and eggs and that blew all my gluten-free recipes

out of the water for me so I began to experiment with a baking powder

recipe called "lazy man's bread." I found most rice breads have a

tendency to rise beautifully and then drop just before they are done.

I decided to try my own version of this recipe in the microwave

reasoning that since the bread always drops when almost cooked the

microwave might fix this and it worked really well. The recipe I

developed works really well in the corningware plain open stock bowls.

A large soup bowl (not the ceral bowls that come in the sets) makes a

small loaf and two rice bowls can be used instead for buns. I use the

rice flours from the Asian isle in the supermarket. My brand is Ivory

brand and since it is imported from Thailand it is not likely to be

cross sontaminated with wheat flour. The secret to the nice texture is

the sweet rice flour AKA glutenous or sweet rice flour.

Here is my recipe:

Microwave Rice Bread

1/2 cup rice flour

1 heaping teaspoon glutenous rice flour (also called sticky rice flour

and yes it glutten is free even though the name implies

otherwise)

1/4 to 1/2 tsp salt (according to taste)

1 tbsp baking powder

1/2 cup soda water ot carbonated spring water

If I am baking this in the bigger bowl I just put dry ingredients in

the bowl and mix them then I mix in the carbonated water and put it in

the mocrowave immediately for 3 minutes and in a total of 5 minutes

or less I have a soft delicious loaf of bread. This is best eaten

fresh but it is so simple I don't mind baking one whenever I am hungry

for bread. It also makes a delicious hamburger bun it you bake it in

two rice bowls instead.

I have also addapted this recipe to a strawberry shortcake by adding a

bit of sugar (about 1 tbsp) and vanilla. It can also take a bit of

margarine added to it to make it richer. I just go a bit heavy on the

flour or a bit light on the water.

If I have to stay in a hotel I just put the dry ingredients for one

recipe in a ziploc bag and when I get there all I have to do is put it

in my bowl and add 1/2 cup of carbonated water. this is so great since

most hotels have a microwave. This also works with plain water but

since rice flour is hard to make rise using carbonated water makes it

lighter.

Just hink this is a great one for kids who hate crusts since it is

crust free. Hope you all enjoy the fresh bread as much as I and my

other celiac friends have. Betty"

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to KDeL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      diagnostic testing variance

    2. - KDeL posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      diagnostic testing variance

    3. - Peggy M replied to louissthephin's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Does Kroger Offer Affordable Gluten-Free Options?

    4. - Scott Adams replied to Sunshine4's topic in Related Issues & Disorders
      4

      Neurologic symptoms - Muscle Twitching and Hand Tremors

    5. - trents replied to MI-Hoosier's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Test uncertainty


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,276
    • Most Online (within 30 mins)
      7,748

    Deanna Kelly
    Newest Member
    Deanna Kelly
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.8k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I’m so sorry you’re going through this—it sounds like you’ve been on a really challenging journey with your health. Your symptoms (stomach pains, bloating, low iron, joint pain, brain fog, etc.) do sound like they could be related to gluten sensitivity or another condition like non-celiac gluten sensitivity (NCGS). It’s interesting that your bloodwork hasn’t shown celiac markers, but the lymphocytosis in your duodenum could still point to some kind of immune response or irritation, even if it’s not classic celiac disease. The fact that your symptoms improved when you went gluten-free but returned when you reintroduced gluten (especially with the donut incident) is a pretty strong clue that gluten might be a trigger for you. It’s also worth noting that symptoms can be inconsistent, especially if your body is still healing or if there are other factors at play, like stress, cross-contamination, or other food intolerances. Do you have more info about your blood test results? Did they do a total IGA test as well? 
    • KDeL
      For years, I have dealt with various gluten related symptoms like stomach pains, bloating, IBS-C "ish" digestive issues, low iron, low Vit D, joint pains, brain fog, and more. I finally got a double scope and stomach looks clear, but I have some lymphocytosis of the duodenum. I am wondering if this sounds familiar to anyone, where I have not shown celiac red flags in bloodwork IGA tests. WIll be following up soon with GI Dr, but so far, my symptoms are intermittent. I go back and forth with gluten-free diet (especially this past year.... did two tests where the stomach pains I had went away without gluten in diet. HOWEVER, I added it back a third time and I didn't get the pains)   Anyway, I am so confused and scared to eat anything now because I recently had a few bites of a yeasty donut and I immediately got so sick. Any thoughts??
    • Peggy M
      Kroeger has quite a few Gluten free items.  Right now they are redoing my Kroeger store and are adding everything into the regular sections.  Since this was done some new ones have been added.  Publix and Ingles also have great selections. I actually shop Walmart and Food City to since prices on some items vary from store to store.
    • Scott Adams
      Sorry but I don't have specific recommendations for doctors, however, starting out with good multivitamins/minerals would make sense. You may want to get your doctor to screen you for where you different levels are now to help identify any that are low, but since you're newly diagnosed within the past year, supplementation is usually essential for most celiacs.
    • trents
      Yes, I can imagine. My celiac journey started with a rejection of a blood donation by the Red Cross when I was 37 because of elevated liver enzymes. I wasn't a drinker and my family doctor checked me for hepatitis and I was not overweight. No answers. I thought no more about it until six years later when I landed a job in a healthcare setting where I got annual CMP screenings as part of my benefits. The liver enzymes were continually elevated and creeping up every year, though they were never super high. My primary care doc had no clue. I got really worried as your liver is pretty important. I finally made an appointment with a GI doc myself and the first thing he did was test me for celiac disease. I was positive. That was in about 1996. After going on a gluten-free diet for three months the liver enzymes were back in normal range. Another lab that had gotten out of whack that has not returned to normal is albumin/total protein which are always a little on the low side. I don't know what that's about, if it's related to the liver or something else like leaky gut syndrome. But my doctors don't seem to be worried about it. One thing to realize is that celiac disease can onset at any stage of life. There is a genetic component but there is also an epigenetic component. That is, the genetic component is not deterministic. It only provides the potential. There needs also to be some health or environmental stressor to activate the latent gene potential. About 40% of the population have the genetic potential to develop celiac disease but only about 1% actually do.
×
×
  • Create New...