Gluten Free 90-Second White Bread

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.

• Ready In: 4 mins
• Serves: 1
• Yields: 1 roll

Ingredients

• 2  tablespoons  soy flour
• 1  tablespoon tapioca starch
• 1⁄2 teaspoon xanthan gum
• 1⁄2 teaspoon baking powder
• 1  pinch salt
• 1  egg, lightly beaten
•  sea salt (optional)

Directions

1. Mix soy flour, tapioca starch, xantham gum, baking powder and pinch of salt in small bowl. Add egg and mix until combined.
2. Drop 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.
3. Let cool on rack. Slice in half and enjoy!