Gluten Free 90 Second Flax Bread

Total Time
6mins
Prep 5 mins
Cook 1 min

I used the South Beach Muffin recipe as a base and came up with this variation. It can be used for toast or sandwiches. I like this bread because it's fast and easy. It tastes like a hearty whole grain bread without the gluten and you can make only as much as you need.

Ingredients Nutrition

Directions

  1. Mix all ingredients together really well.
  2. Grease a flat bottom glass bowl, dish or pan such as Pyrex or Corningware that is about 6" wide across the middle.
  3. Pour batter into the dish. (the batter should be about 1/2 inch thick).
  4. Microwave on high for 90 seconds.
  5. Remove and tip over onto a cooling rack.
  6. When cooled slice it across into 2 slices of bread about 6 inches round and 3/8" thick. It's very easy to do this even though it's fairly thin.
Most Helpful

5 5

This has better texture and taste than any other gluten-free breads that I've tasted. I've always preferred hearty, whole-grain style breads, and I really don't like rice-flour based options - this is a great alternative. I also add salt and, like zaar junkie, I find that its taste and texture become less 'eggy' as it cools. I keep all of the ingredients on hand, so it comes together very quickly. Great for sandwiches and burgers.

5 5

Even though I am a recent GF convert, I have to say this is has the best flavor of any of the breads I've tried yet! I REALLY like the taste of these! They are light, but grainy. I ended up using almond butter instead of PB, and adding a bit of salt. I also baked them in a 450 degree oven for about 8-10 min. I'm hoping to use it as a burger bun for my lamburger tomorrow. We'll see how it holds up overnight!

4 5

This was surprising good considering it is made of seeds. It was a little sticky to work with (and spread), but 90 seconds in the microwave and it came out beautifully. Warm, right out the microwave it was eggy and tasted kind of weird, but once it cooled and got to sit a bit, tasted a lot better. The roasted/toasted seeds are key as that is where most of the flavor for this recipe is coming from. Be sure to eat what you make, because I found it to dry out pretty quickly. I will probably make again.