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.
Mix soy flour, tapioca starch, xantham gum, baking powder and pinch of salt in small bowl. Add egg and mix until combined.
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.