This was adapted from another microwave gluten-free bread recipe. I find this softer, lighter and has a more tender texture that doesn't dry out as fast. Plus, it is loaded with protein. This is a quick, simple recipe for one.
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Units: US | Metric
- 1Mix soy flour, tapioca starch, xantham gum, baking powder and pinch of salt in small bowl. Add egg and mix until combined.
- 2Drop onto greased flat-bottomed, microwave-safe bowl. Flatten and shape into a round about 1/2" thick (or so, doesn't need to be perfect.) Sprinkle with sea salt, if desired. Microwave on high for 90 seconds.
- 3Let cool on rack. Slice in half and enjoy!
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Nutritional Facts for Gluten Free 90-Second White Bread
Serving Size: 1 (63 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 119.3
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 1.9 g
- Cholesterol 186.0 mg
- Sodium 408.8 mg
- Total Carbohydrate 4.1 g
- Dietary Fiber 0.0 g
- Sugars 0.1 g
- Protein 10.3 g
The following items or measurements are not included: