If you are following a gluten-free diet, you know that one of the biggest issues is bread. Not only is the gluten-free bread on your local store shelves very expensive, it often lacks in both texture and taste.
There’s nothing worse than dry, crumbling bread, whether it’s gluten-free or not.
May I suggest an alternative? You can make a single serving of bread - fresh - in about 5 minutes (and that includes all your prep time). Variations on the recipe will give you a morning muffin, that fills you up and keeps you going until lunch.
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Monique’s Good Morning Flax Bread
Ingredients (for the basic recipe):
1/4 cup flax meal
1 egg
1 heaping teaspoon sugar
1/2 teaspoon baking powder
Instructions:
Put all ingredients in a wide, flat bottomed bowl that is microwave safe. Mix thoroughly! (You don’t want lumps of baking powder in your finished product). Put immediately in the microwave on high for about 2 minutes. (You’ll have to watch; every microwave is different.) You’ll see your bread “puff up” - this is good!
When the bread is done, take the container out (watch for hot spots) and simply turn it over and “bump” it to get the bread out. You should have a round shaped loaf. Then slice it up! (I usually make nice round slices).
Add your favorite gluten-free toppings. Around here, we use butter (fresh and organic), cream cheese or jam.
Want slices for a sandwich? Slice your gluten-free flax bread and put in the toaster to get a more solid slice to hold sandwich fixings.
Want your gluten-free bread to be a gluten-free muffin? Cut up 2-3 strawberries or a couple of tablespoons of blueberries and add a few nuts or seeds (we like pumpkin or sunflower seeds because they are lower oxalate.) Increase your sugar or sweetener to make your gluten-free bread more like a muffin. Cook for a bit longer too: this could take as much as 3 minutes to be nicely done. I sometimes eat this with a spread of avocado mixed with pear sauce - it’s yummy and sweet and full of nutrition!
