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How To Make Gluten Free Bread For One In Under 5 Minutes!

Gluten Free Bread for One

On Thanksgiving Day a few years ago, I was a desperate mom in a desperate situation. I hadn’t planned a gluten-free bread option for my son Kell ahead of time, and I was scrambling to come up with something in time for dinner. There was no time to make a full loaf using my homemade gluten-free bread recipe (it’s the best!)…I needed something quick! That’s when I discovered “Gluten Free Bread In A Cup,” which ended up saving the day, AND becoming one of our go-to bread options. Not only is it fast, but it’s good too!

The only problem with the bread-in-a-cup was that it wasn’t really a traditional sliced bread shape, which was somewhat limiting. But shortly after that, a good friend shared an idea with me that turned out to be a brilliant solution to this problem!

Instead of baking the bread in a cup, my friend Sharon decided to try cooking it in one of those sandwich-shaped storage containers that you can find at the grocery store (or online, of course.) These containers are the perfect shape to cook up enough gluten-free bread for one sandwich! Genius, right?? Here’s how you can make delicious gluten-free bread for one right in your microwave. :-)

Gluten Free Bread for One

Gluten Free Bread For One

Ingredients:

  • 1 large egg
  • 1 tsp water
  • 3 Tbsp buttermilk
  • 1/3 cup GF flour blend
  • 1/4 tsp baking powder
  • 1 tsp sugar

Directions:

In a small bowl, combine the egg, water, and buttermilk and mix well.

Gluten Free Bread for One

Then add the flour blend, baking powder, and sugar to the wet ingredients and stir until well combined.

Gluten Free Bread for One

Pour the mixture into an uncovered sandwich container.

Put the container in your microwave and cook for 85 seconds. (Could take slightly more or less time, depending on your microwave, so keep an eye on it.)

When the timer goes off, prepared to be amazed by warm, spongy, gluten-free bread!

Gluten Free Bread for One

Transfer the bread onto a rack to cool completely, then cut into two slices.

Gluten Free Bread for One

Use your bread slices to make any sort of sandwich your heart desires! I love using it for grilled cheese sandwiches, but I’ve also used it for peanut butter and jelly with equally delicious results!

Gluten Free Bread for One

Gluten Free Bread For One

Jill Nystul
Instead of baking the bread in a cup, my friend Sharon decided to try cooking it in one of those sandwich-shaped storage containers that you can find at the grocery store (or online, of course.) These containers are the perfect shape to cook up enough gluten-free bread for one sandwich! Genius, right??
3 from 3 votes
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Bread
Cuisine American
Servings 1
Calories 269 kcal

Ingredients
  

  • 1 large egg
  • 1 tsp water
  • 3 Tbsp  buttermilk
  • 1/3 cup Gluten free flour blend
  • 1/4 tsp baking powder
  • 1 tsp sugar

Instructions
 

  • In a small bowl, combine the egg, water, and buttermilk and mix well.
  • Then add the flour blend, baking powder, and sugar to the wet ingredients and stir until well combined.
  • Pour the mixture into an uncovered sandwich container.
  • Put the container in your microwave and cook for 85 seconds. (Could take slightly more or less time, depending on your microwave, so keep an eye on it.)
  • When the timer goes off, prepared to be amazed by warm, spongy, gluten-free bread!
  • Transfer the bread onto a rack to cool completely, then cut into two slices.
  • Use your bread slices to make any sort of sandwich your heart desires! I love using it for grilled cheese sandwiches, but I’ve also used it for peanut butter and jelly with equally delicious results!

Video

YouTube video

Nutrition

Calories: 269kcalCarbohydrates: 33gProtein: 12gFat: 9gSaturated Fat: 2gCholesterol: 168mgSodium: 118mgPotassium: 395mgFiber: 2gSugar: 6gVitamin A: 310IUCalcium: 152mgIron: 2.4mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • I know how BAD gluten free bread can taste and this is NOTHING like it. It is delicious. I used my Tupperware breakfast maker which worked beautifully. It’s quick and easy. Make sure you note your own microwave settings for the future. Mine took only 70 seconds on high. Remember the bread will cook for at least 70 seconds after that (settle time for anyone who has forgotten that that is a “thing”). The slice looks just like the picture. I even made it into a grilled cheese. I’m not even minding being celiac when there are good options there.

  • Wow. I can’t believe you made it so easy! Thank you!
    But can’t I just do this and put like a whole loaf in a loaf pan in the microwave?
    Regards, Mauli

  • If bread was meant to be easy it would be. This wasn’t very pleasant. Texture awful. Nothing like bread at all and impossible to cut. Possibly only useful in emergency, but I can’t see why there’s good comments!

  • I’m so glad I found this! I only had sour cream on hand so I thinned it for the buttermilk. I just ate it like plain bread, but I’m already thinking of other possibilities.

  • I make about 50 different gluten free bread & roll recipes. This is a fun new one. I did make a couple of tweaks. I added a bit of garlic powder and sprinkled poppy seeds on the top. I used 1/3 up almond flour, removed 2 tablespoons and added 1 tablespoon of coconut flour. I know that makes a little less than the 1/3 cup called for, but the coconut flour absorbs more liquid. Make sire you do use a toaster oven or toast these.

    My take on your recipe

    •1 large egg (or 2 egg whites)
    •1 tsp water
    •3 Tbsp buttermilk
    •1/3 cup almond flour (less 2 Tbsp)
    •2 Tbsp coconut flour
    •1/4 tsp baking powder
    •1 tsp stevia
    •pinch garlic powder
    •poppy seeds (for sprinkling on top)

    Prep and microwave directions are the same. While I have a bunch of microwave and silicone cookware, I noticed Dollartree had sandwich storage containers for $1.00, so I tried it with that and it worked. I did kind of like it better in the silicone rounds, but the sandwich containers makes a cute sandwich shape. I made a ham and pepper cheese grilled sandwich and it was so yummy. Thank you for the innovative recipe.

  • I cannot see having any success with cutting two SLICES from that sandwich container. I could probably cut it cross-ways (diagonally or not) to end up with two half slices. But there would be nothing to hold onto when trying to cut the one piece thinner.

  • This is the best recipe I have tried so far for gluten free bread! And so easy! Thank you, thank you! I tried cooking the batter in small round containers for hamburger buns. It worked great.

    • We have a good friend who’s celiac,a few years ago we found your recipe for your bread that doesn’t suck.We have passed on your page,we are lucky no one in our family is Celtic.I made the bread when our friend was coming over for a BBQ,and I wanted her to be able to have bread,she hadn’t for a long time,we all tried and enjoyed it.Anyway she will be over on Saturday,same thing,only problem is I don’t remember what I did to replace the 1 tbsp of the egg replacer ( I don’t want to get a bag ,for such a small amount). Could you please send me an answer on how to get or replace it.Thanks

  • My fiance has celiac and loves this!! Says that it’s easily the best gluten free bread that he’s had! So much easier than trying to maintain the bricks that they call GF bread at the store! Thank you!!!

    • My husband has been GF for twelve years and where I live there is a bread called Schar. I found it at Market 32/Price Chopper.They carry a decent white bread and another GF bread that resembles rye bread in shape and color, which is the best,

      • You can take one or two slices from that loaf, that is not very big, only five or six slices, thaw those and return the rest of the loaf to the freezer.

  • Made this recipe last night. Was so quick and easy. Tasted great also. I also liked the fact that I had most of the ingredients in my kitchen already. Only had to buy the buttermilk. I will definitely be making again!!

    • I had to smile when I read this “quick” recipe…out of GF bread, but you DID have buttermilk! (Definitely not a staple in my kitchen–I’d have had to make a run to the store!) Then, for some reason, my baking powder was nowhere to be found. But never fear, substitutions to the rescue! The substitutes for each were easy…probably the biggest challenge was reducing the amounts for this “for one” recipe. Am waiting for my “buttermilk” to finish culturing, then will be whipping up my first batch of bread! Will report back when it’s done.
      Thank you, Jill!

      • Saco Pantry makes a powdered dry buttermilk that I use all the time for baking. It’s good to have on hand, and once it’s open you need to keep it in the fridge, but it lasts forever.

      • Debra,
        Homemade buttermilk:
        4 and 1/2 teaspoons white vinegar
        1 cup milk
        Place the vinegar in a glass measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
        Use as needed in a recipe, or cover and refrigerate until needed.

  • Wow, I can’t believe some of these comments. Gratitude & problem solving skills ppl. Jeez. I am glad I found this recipe. I’m semi-new to gf. I love bread & pasta, so I had to find replacements for those, although I’ve cut eating them to 1/2 as much as I used to eat the reg kind. This will help me out a lot. Thanks!!!

  • Thanks for posting the bun and pancake recipes. I’m going to have to jot them down. I love my g free family members, but cooking for them can be a big headache.

    • You can find gluten-free flour blends at most grocery stores these days! Or you can mix 1 1/3 cups tapioca flour, 1 1/3 cups brown rice flour, 1 1/3 cups cornstarch, and 1 Tbs potato starch. :-)

  • I’ve loved this recipe ever since Jillee posted it the first time. For hamburger buns, I use a bun-sized ramekin. I bake a bun just before going out to a hamburger joint, take it with me, and ask that they make my burger using it. No one has minded yet.

    Another of my favorite recipes (no flour mix needed) is:
    1 tbsp melted butter (melt in cooking container and swish around to grease, then pour into batter)
    1/4 c flax meal
    1 tsp baking powder
    1 egg,
    2 tbsp grated cheese (Cheddar, Jack, Swiss, etc.)
    Mix and cook like Jillee’s recipe. This is great for hamburger buns, too. I got this recipe from a comment on some blog a few years ago, and it has served me well, so I”m passing it on. I can throw this together very quickly.

    A 3rd recipe which I have had for awhile and just now re-found is very interesting. I don’t remember ever trying it, but I’m going to now.
    1 egg
    1/8 c water
    1 tsp baking powder
    pinch salt
    1/4 c whole chia seeds
    Mix, then let set for 5 minutes to thicken. Fry like pancakes until lightly browned on both sides.

    I’m always interested in quick no-grain recipes since I’m allergic to all grains, even corn! Before I realized that grains were making me sick, I loved all kinds of breads, so now I enjoy a variety of non-grain breads.

    Even some restaurants are catching on — Red Robin now has gluten-free hamburger buns! And many pizza places have gluten-free crusts.

    • Buy the bread in the supermarket, the best is
      called Schar, and comes in a soft white bread as well as a loaf of bread that looks as if it is rye bread, and that is the best GF bread that I have found for my GF husband.

  • The plastic container makes it so it’s shaped like bread. For the flour blend, I’ve used the gluten free bisquick and it turns out great. Much cheaper than the other g free blends.

  • I love this one. I saw it a few years ago on your site and decided to try it. This has been a lifesaver for us. My niece and sister in law are g free and it’s so nice to be able to whip it up if we don’t have gluten free bread in the house.

  • I’ve read about using aquafaba as an egg substitute. I think it was 3 tablespoons for 1 egg. I haven’t yet tried it, so can’t comment on how it works.

    Aquafaba is the liquid from a can of beans, usually chick peas (garbanzo).

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