This is so easy, its actually a little ridiculous. The original recipe was posted on the Celiac boards, but I tweaked it a bit because I don't keep Almond or Flax meal in the house. It's so easy to play with this, and this morning, I even tweaked it again and made myself an egg and cheese 'muffin' for breakfast. It is the perfect sandwich size, and its in individual servings, so its perfect for a quick meal!
You need:
A custard size microwavable dish, well greased.
1 egg
1 Tbs of Tapioca Starch
2 Tbs of Sorghum Flour
1 Tbs of GF All purpose Flour
1/8 tsp of Xanthan Gum (it always holds it all together!)
1/2 tsp of Baking Powder
a dash of salt
3/4 tsp of sugar
Grease the bowl, and mix one egg in it well. Add the dry ingredients. Microwave (depending on your microwave power, mine took a minute and 45 seconds) about 90 seconds.
The 2 year old actually liked it! And he's been super picky about the gluten free bread lately, lol. It's a nice, spongy 'breadlike' bun. I think it would work well for a hamburger bun, sandwich bread, etc. This morning's "muffin", I added 2 eggs and some cheese (I'm sure DF cheese would work as well). I really wanted some sausage in it, lol!
No comments:
Post a Comment