Sunday, May 21, 2017

Miracle-In-a-Minute Low Carb Bread (or Hamburger Bun)

I finally did it! I made the easiest and best gluten free, low carb bread I've ever tasted. It fits all the requirements for a Low Carb/High Fat, Keto, Diabetic or Paleo lifestyle. This definitely will be my go-to sandwich bread or hamburger bun recipe from now on. It's based on "magical microwave bread" recipes that have been floating around the internet for a while, but I've taken it to the next level and perfected it by adding psyllium husk powder to the batter. This simple addition turns the often spongy, too soft miracle bread into one with real bread-like taste and texture. The miraculous part is that it cooks up in the microwave in about 1 minute. I like to toast this bread after cooking to create a nice golden crust. To me, toasting further improves the real bread texture. AH! After 4 years, to be able to have a slice of fresh bread that is gluten-free and tastes really, really good with so little effort...this may be my winning recipe of all time!

Miracle-In-A-Minute Low Carb Bread (or Hamburger Bun)
Makes 1 slice or 1 hamburger bun (1 serving)

3 tablespoons almond flour
A pinch of salt (omit if using salted butter)
1 teaspoon psyllium husk powder (I used NOW Foods brand)
1/2 teaspoon baking powder
1-1/2 tablespoons melted butter (unsalted) or olive oil
1 large egg

1. Grease a 5" by 5" square glass microwaveable dish with butter or spray with non-stick cooking spray; set aside.  In a small mixing bowl, whisk together the almond flour, salt, psyllium husk powder and baking powder. Add the melted butter and egg and whisk vigorously until well combined. Quickly pour the batter into the greased dish. Spread out evenly and to the edges.

2. Microwave on high for about 60 seconds until the top of the bread feels firm and dry to the touch. If additional cooking time is needed, microwave for another 15 seconds.

3. Cool in the pan for a couple of minutes, then remove the bread to a wire rack to cool completely. Once the bread is cooled, you can eat it, toast it or use as you would a normal piece of bread.* This recipe makes 1 slice of bread. (If you use a baking dish of smaller dimensions, the bread will be thick enough to cut into two slices.)

 Low Carb Hamburger Bun

To make a hamburger bun, follow the directions for making the batter and pour into a greased, small, round glass dish (choose a dish that is the dimensions you wish for your bun). If desired, sprinkle the top with sesame seeds. Microwave as directed, although you may have to increase the cooking time to about 90 seconds or until the top feels dry and firm to the touch. Once cooled, cut the bun in half and toast before serving, if desired.

Flavors! You can add herbs or spices to flavor your bread. For example, to make a focaccia or Italian-style bread, use olive oil in place of butter and sprinkle rosemary or Italian seasoning on top of the bread before cooking (or incorporate the herbs into the batter). Dip into olive oil dusted with freshly-ground black pepper and enjoy. To make cinnamon bread, add 1/4 teaspoon each of cinnamon and vanilla extract and 1/8 teaspoon of stevia powder to the batter and sprinkle the top of the bread with additional cinnamon before cooking. Use your imagination!

*Bread can be cut into cubes and toasted to make croutons. Or make gluten-free breadcrumbs by placing bread cubes into a food processor and pulse until the crumbs achieve the consistency you desire.

Nutritional Information per serving (1 recipe): 352 calories, 7.9 g carbohydrate (4.4 g dietary fiber, 0.9 g sugars), 31.8 g total fat (12.8 g saturated fat, 0 g trans fat), 246 mg cholesterol, 420 mg sodium, 208.1 mg calcium, 222 mg potassium, 2 mg iron, 270 mg Vit A, 10.8 g protein. Net carbs per serving: 3.5 grams.

Recipe by Kathy Sheehan, copyright 2017
All rights reserved. Please do not duplicate without the author's permission.

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