This is a simple recipe for quick gluten free bread, that an allergy mama can use.
I do not own a microwave, so if you make this I would love to know how long you cooked it, and how it worked for you, so these are made in a mini waffle iron. Because I own six of them, you know I have a large family, I mix these up in three small bowls and do the top and bottom at the same time.
***I have linked some of the products we used below. If you choose to make a purchase through any of these links I may receive a small commission at no extra cost to you. This helps me continue to create free content, and support my little, large family.***
- 1/4 Cup “Free-From” Baking Blend
- 1/2 teaspoon baking powder
- 2 pinches Mineral Salt
- 1/4 Cup Egg Whites
- 2 T water, more if needed to loosen the batter
Mix all dry ingredients, and then add the wet. The batter should be looser than a microwave muffin batter, but not soupy. Have a mini waffle iron, or two, hot and ready. Spray lightly with coconut cooking spray(or any other you can use). Add half the batter to the waffle iron, and cook for about 5 minutes until browning and cooked through. Then, add the other half to the waffle iron and cook he same way.
***This is a fuel pull bread on its own, but keep an eye on your added fat if you are using anything other than the Creamy Dreamy Hemp Protein Powder in your baking blend, because it could tip you into a light S or crossover on the Trim Healthy Mama plan.***
Leave a Reply