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Amazing Bread in About a Minute

Amazing Bread in About a Minute

Gluten-Free Soy-Free Peanut-Free Corn-Free Sugar-Free

21 Review(s)/Comment(s) | Add Your Review/Comment

Take your own personal bread roll or hamburger bun with you anywhere you go. Watch this video to see Pamela show you how!

Ingredients

Yield: 1 serving

Make with Pamela's Baking & Pancake Mix or Pamela's Bread Mix.

Recipe using Pamela's Baking & Pancake Mix:

1 large egg
1 tsp water
3 TBSP buttermilk, or 3 TBSP milk plus ¾ tsp vinegar, or 2 TBSP plain yogurt
⅓ cup Pamela's Baking & Pancake Mix
Optional: 1 tsp sugar

OR
Recipe using Pamela's Bread Mix:

1 large egg
1 tsp water
3 TBSP buttermilk, or 3 TBSP milk plus ¾ tsp vinegar, or 2 TBSP plain yogurt
⅓ cup Pamela's Bread Mix
1 tsp baking powder

Directions

Grease the inside of a large latte cup, a small glass or porcelain bowl, or a one cup glass measuring cup with oil or butter or non-stick spray. Mix egg, water and buttermilk well in the cup or bowl. Combine Baking & Pancake Mix and sugar, or Bread Mix and baking powder, and add to wet ingredients and mix well.

Using a rubber spatula or your finger, wipe the extra batter from the cup or bowl sides. Bake in a microwave oven on high for 85 seconds. The time needed to bake the bread will vary depending on if bowl is ceramic or glass, and on the wattage of the microwave. Once baked, turn out on rack to cool before slicing. If bottom of bread is not fully cooked, put back in the cup and microwave for an additional 5 to 10 seconds until the bread is done.

How to Enjoy Your Bread in a Cup?

Soft: slice and enjoy right from the microwave
Toasted: slice to desired thickness and toast
French Toast: slice, dip in egg and fry in butter
Grilled Cheese: slice, fill with cheese and fry in butter
Hamburger Bun: split in half and broil insides until crisp
Appetizer Crisp: make thin slices and bake at 200° for 60 minutes

Savory variations:

3 Seed Bread: add 1 tsp each sesame & sunflower seeds, plus 1/2 tsp poppy seeds
Dill Bread: add 2 TBSP cottage cheese, 1/8 tsp each dill & dried onions
Antipasto: add 2 TBSP Mozzarella, plus 1 TBSP chopped Kalamata olives
Cornbread: add 1 TBSP polenta, 2 TBSP grated cheddar, and 1 TBSP green chilies
Italian: add 1/8 tsp Italian herbs, plus 1 TBSP Parmesan cheese
Healthy & Savory: add 2 tsp flax seeds, plus 1 TBSP green chilies
Fresh Flavors: add 1/8 tsp finely chopped rosemary, plus ¼ tsp lemon zest

Sweet variations:

Sugar & Spice: add ¼ tsp cinnamon, plus 1 tsp extra sugar
Zesty Delight: add 2 TBSP dried cranberries, plus ½ tsp orange zest
Pecan & Raisin: add 1 TBSP each chopped pecans and raisins
Chocolate: add 1 TBSP chocolate chips
Healthiest: add 1 TBSP applesauce, plus 1 TBSP gluten-free oats (omit sugar)

Substitutions:

Instead of 1 tsp sugar you can use any one of the following:

1 tsp honey
1 tsp agave
1 tsp molasses
1 TBSP applesauce

Instead of 3 TBSP of buttermilk you can use any one of the following:

3 TBSP almond milk plus ¾ tsp vinegar
3 TBSP rice milk plus ¾ tsp vinegar
3 TBSP soy milk plus ¾ tsp vinegar
2 TBSP plain yogurt

Overall Average Rating:

5 ratings

Comment/Review

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Marcia Berg 12/347/2014 12/14/2014

A great concept, and they are good, but a bit too gelatinous, mainly because there is way too much egg in it. I played around with this recipe and finally settled on a modification that is much better than the original recipe. It still uses Pamela's Gluten Free Baking mix, is ready in about 5 minutes, and makes 2 rolls. Here it is: Add the following, in order, to a 2 cup liquid measuring cup: 6 Tbs milk, 1/2 Tbs cider vinegar, 2 tsp water, 1 tsp sugar, 1 egg, 2/3 cup Pamela's gluten free baking mix. Whisk together until smooth. Spray 2 bowls (I have some rounded soup mugs that make a perfect roll shape) with cooking spray, and divide the batter evenly into them. Put them both in the microwave, uncovered, and microwave 4 minutes. Turn them out onto a plate. They should be steaming and a little bit sticky; If there is any uncooked batter evident on the bottoms, put them back in the cup with the uncooked side up and microwave another 30 to 60 seconds. Allow to cool enough to handle, then slice in half and toast each half in a toaster or toaster oven. Best used fresh, but can be refrigerated a day or two, or even frozen, before toasting.

- Courtney B 03/69/2017 03/11/2017
  
  I tried out this version by Marcia Berg, and they were surprisingly amazing! This was my first time using Pamela's after a long search for it, and I am so excited that this "microwavable recipe" actually reminded me of "normal people bread." Whatever you do, though, don't over-microwave, or it'll get hard and crispy (which ended up holding up better in the toaster). I used a "Corelle cereal bowl" to get a large bun-like shape. I don't usually get too excited about anything gluten free, but these are now my go-to!! I can't wait to try out other recipes!
  
  
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