Now, I know, some of these are cakes, but I make most of these without the sugar, with a little salt and they make the best quick breads. There are a lot of “mug cakes”, which I do have recipes for as well, but I think of the difference thus: A mug cake is eaten from the mug, whereas the bread is removed from the baking vessel. Now I know that seems a trifle pedantic, but what makes these work so well as bread is that they can be sliced. So, let’s think of them as breads and see what we can see, shall we, dear reader?
Microwave Amaranth Flour Bread Microwave Banana Flour Cake Microwave Buckwheat and Rice Flour Cake Microwave Buckwheat Cake Microwave English Muffin Microwave Flax Muffin Microwave Quinoa Flour Cake Microwave Rice Flour Cake Microwave Sorghum Flour Bread
You could be a pain and question whether these are breads and you can feel free to do so. I’m calling them breads and phooey from me to you! What I love about these is that they take very little in the way of specialised ingredients, the ground flaxseed might not be so common, ground chia works too, but other than that it’s pretty basic. The recipes themselves feature numerous options, covering so many diets. The only catch is the egg is necessary for the texture and rise, the original recipe used banana if I’m not mistaken, but it was more of a cake, there are cakes in these too, but for this post I’ll focus on the bread. And, yes, this started as a single recipe that I adapted from another. It uses a total of eight (We’ll count flaxseed as a flour, shush) different flours. I’ve found success with so many, barring ground almonds, too fatty I think, so I can only imagine any free from flour would work here. This recipe is great for using up the dregs of flour as it uses so little. You can easily mix and match as needed. When made using only a single flour it really highlights the unique taste and texture of that flour. I usually make these in a jug ad they just pop right out so there isn’t much clean up.
To talk at length about such mundane things is a gift, dear reader. What you have here is the closest thing to a free-from sandwich bread, no crust sadly, but you can’t have everything, without using gums or added starches. They come out springy, light, different flours yield slightly varying results, but it’s pretty consistent across the board. The reason they come out so light is because of the egg swelling, reacting to the baking powder too I assume, and setting before it can fall. The flax and flour help to stabilise. There isn’t an eggy taste as you’d imagine as the egg is well cooked through when the bread is ready. This is great for making a quick meal, spread on the nut butters and jams or slather sauce and spiced meat and eat it open-faced. It’s filling, again varying on the flour used, and you’ll find you don’t need a whole lot to make it a meal. They’re best eaten on the day, but you could probably freeze them.
So, there you have it. I would have scoffed at a microwave bread if I hadn’t scarfed so many in my time. Many a time I forgot to leave out something for tea and found myself hungry and in no mood to get cooking. A quick mix up in a jug and there it is: Bread! I like recipes like these, they’re almost foolproof and if you find yourself with a free-from flour that’s lacking in uses you can try something like these and you’ll be almost guaranteed success. I primarily make them with rice flour as it’s the cheapest and least versatile flour in my cupboard. I have found sorghum delicious and wonderfully light. Quinoa works best for a cake and banana flour is slightly revolting if I’m honest.
You’ll notice that the breads I use often are pretty easy to prepare, that’s hardly surprising. I’ve lost count of how many loaves I’ve made over the years. The ease of making them has helped me stick to my diet. The variety has kept me from getting bored and fed up. I hope you’ll find something to interest you in this series, dear reader. There are other breads on the site and maybe they’ll suit you better. The reason I started this series was to showcase a few recipes and to encourage people to look at the recipe page, there are so many recipes that are sadly under-loved. Perhaps if this is popular enough there’ll be another series of posts using those recipes. I’ll see you again next time, dear reader.
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