Low Carb Recipes for the Low Carb Lifestyle

Wednesday, June 20, 2012

One Minute Bread

One Minute Bread
I'm in love I tell you!  I have tried a couple of bread recipes but none were worthy of being posted until this one!  This is from Ginny's Low Carb Kitchen and utilizes two different flour alternatives along with the toaster to make them more bread-like than many of the others that I've tried.  When I first pulled my bun out of the microwave (I made it round to use as a cheeseburger bun) I thought it looked a bit moist and eggy, which is what I don't like about most low carb bread.  However, after I toasted it, it really turned into typical bread.  It held up to my cheeseburger with plenty of condiments slathered on, without breaking up or getting soggy!  This is a real winner right here!  I'm going to make another one in the morning to use as an egg McMuffin.  I can also see adding some cinnamon and Splenda, or garlic, or rosemary, the list goes on and on of what can be done with this bread!

5 STARS
1 serving
2 net carbs per serving

2 tsp  coconut oil
1 large  egg
1 TBSP  water
1/2 TBSP  parmesan cheese
1 1/2 TBSP almond meal
1 TBSP  flax meal, Golden preferred
1/4 tsp  baking powder
1/4 teaspoon  Splenda (not to sweeten but to bring out flavor)
dash of salt

In a small mixing bowl, melt coconut oil for 15 seconds in microwave.  Add all other ingredients and thoroughly whisk together.  Find a microwave proof dish or tupperware that is the size and shape you want your bread (Glad sandwich tupperware for square, ramekin or cereal bowl for round are possible items).  Crisco spray (Crisco is made with Canola while Pam is made with Soybean) or grease your chosen dish and pour in batter.  Microwave 1 to 1 1/2 minutes until thoroughly cooked.  Remove from microwave and invert dish to remove bread while hot.  Let cool a bit, slice horizontally.  Toast in toaster or toaster oven for a bit longer than you would "normal bread".


65 comments:

  1. I want to make these but I don't have coconut oil...can I substitute something else?

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    1. Butter or canola oil will work just fine. Anything in the oil family.

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    2. I have made this with no oil at all, and it turns out just perfectly. Someone on another page had an idea to substitute coconut for the parmesan cheese and add about 1/4-1/2 tsp banana extract and it tastes like banana bread. It really was pretty good. I just used this recipe today to make a BLT. It was so nice to have it on bread verses lettuce leaves. :)
      Janis

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  2. Butter will work.

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  3. I need to tell you that almost everytime I visit with you my Norton Virus catches attacks from your sight. I just thought you should know. This sounds very interesting. Will have to try making them.

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    1. Hi Debby, you are the 3rd person in a month to tell me. I can't figure out why. I have two virus programs on my computer, I've ran various blog scans including Bloggers (who I'm powered by) and they all say I'm clean. I'm not sure how to fix when I keep showing that nothing is wrong on my side. :(

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    2. Hi Debby, This problem is corrected now so you should be able to have attack free visits now! Thanks for letting me know!

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  4. YES!!!... I have made this in the past and its oooh sooo good...burgers, BLT, you name it...

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    1. Soooo good! I can't wait to try them other ways as well.

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  5. I'm confused -- it says "Microwave 1 to 1 1/2 minutes until thoroughly cooled." Should that be thoroughly cooked, or do you leave it in the microwave until it's cool? Thanks.

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    1. Huh -- glad I made that anonymous as I should have kept reading! ?;^)

      It should be thoroughly "cooked," no?

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    2. Yes, should say "cooked". Have now corrected. Thanks for letting me know!

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  6. Ooh! Since you say I can substitute for the coconut oil, I have everything I need to make these tonight! I can't wait to try them! THANK YOU for all of your wonderful recipes you share! I honestly felt hopeless on my low carb journey til I found your blog! You're the best!

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    1. I'm so glad my recipes have helped! I hope you like the "bread" as much as I did.

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  7. This is the best low carb bread recipe isn't it? I came across Ginny's recipe and ended up making it so they can be made 6 at a time in the oven(1 at a time for a family of 4 with teenagers is not enough LOL). I have the recipe for the 6-at-a-time on my blog, as well as how to use the same recipe for a pizza crust(since posting my recipe though I started making the crust with some garlic powder and oregano in it too...yum!)...it makes awesome pizza!! Finding the recipe on Ginny's blog changed things so much for us, we make these buns a LOT! Our favorite food is hamburgers, it was the biggest thing I was worried about missing when we made the change to cut out grains, but now we have them all the time. I cooked a turkey a couple weeks ago and for a whole week we had turkey salad sandwiches, I never imagined we would be eating so well when we first made this change lol.

    And yes, to those wondering, butter works perfectly in place of coconut oil. I just can't afford coconut oil right now so have used only butter to make them since the first time I tried these. The hardest thing for me is slicing them LOL, I'm so bad at slicing them evenly some days. I had some tell me that they use whoopie pans to make theirs following my oven method and they can make them thinner so each one is half a bun....I'm going to have to try that as soon as I can afford a whoopie pan.

    Can't say enough good about this recipe, it's a definite must have for anyone who doesn't eat grains. I've made with both regular and golden flax and it's great both ways! Oh, and one other thing I have changed up too is to reverse the amount of almond flour and flax meal so that I was using less almond flour which is way more expensive, and it comes out just as good.

    haha, sorry for the long comment, I just LOVE this recipe!

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    1. Thanks for all the tips Jolene! I love that I came across these on Pinterest!

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    2. I am interested in the pizza crust adaptation; can you post it here or post a link to it?

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  8. Thank you for sharing this recipe! My husband and I really love it!

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    1. So glad you liked it! I've made this one a couple of times since posting, using different add-ins. Chives and garlic powder was good. Cinnamon, more Splenda and a drop of dark Molasses was great for breakfast!

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  9. Has anyone ever tried this with just the flax?

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    1. Hi Anon, I haven't tried this exact recipe with just flax but I have tried muffins that the only flour sub in them was flax. I would recommend Golden Flax for sure as that much regular would be very "earthy" but the bread should turn out just fine either way. If you try it, let me know how it worked out!

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  10. I cannot wait to try this recipe. What is the best way to print out your recipes, they come out so light I can hardly read them? Love your blog!!

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    1. Hmmm...I use a gray font and never thought about what that would look like printed out. I'll go change my settings to be a basic black font. Thanks for letting me know!

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  11. First of all, I love the new color scheme for your blog. Legible AND attractive!

    Secondly, I made this bread the other night, and I loved it. Slightly eggy, but enjoyable, and a good vehicle for butter! LOL. Atkins lets you eat butter, but usually, there's little to put it on!

    This morning, my day off, I'm going to pre-measure the dry ingredients into sandwich bags, to make mixes, pre-done. Then I can just add the wet ones in a hurry and cook one up. Great for breakfast, or when I get home and don't want too much hassle, after work.

    I love eggs over medium, but haven't been making them, because I've had nothing to sop up the yolk, until now!

    Thanks for another recipe! - Beth

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    1. Thanks, thanks and thanks! I hadn't realized how the grey scheme I previously had was affecting people, especially for printing until someone brought it to my attention. I'm glad this one is easier. I love your pre-measured idea! I'm betting people could make these at work, using a tupperware container for wet and a sandwich bag for dry. Mix together in the tupperware, then stick in the company microwave!

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  12. Love this recipe!! It's now a staple for me. I skip the almond oil and use melted butter instead cause I'm a butter freak!..lol.. I am just so excited to have my egg sandwiches back. was a HUGE fan of the bagel, egg and bacon sandwich. This makes me happy. Thank you Layla! =)

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    1. I'm so glad you like it! I've made it with butter as well and it's fabulous either way!

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  13. Do you have a recipe without eggs? I'm allergic.

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    1. My apologies but I don't have a recipe without eggs and I haven't seen one around the Low Carb community. Egg is part of what makes it puff up and become more like real bread for most Low Carb bread substitutes. I had a friend try this with the powdered egg substitute made for people who cannot have eggs and she said it did not turn out. It never puffed and was this weird flat thing. Perhaps there is something on an allergy blog, although it might be hard to find a grain free and egg free bread. Best of luck and if you find one, let me know!

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  14. RE: not able to use eggs. Try using Chia gel you mix the chia seeds with water or cream and after about 20 min it makes a "gel" which supposedly can be substituted in any egg recipes. Worth a try and chia is 0 carbs (5 carbs - 5 grams fiber) per Tbsp. Let me know how it works! :)

    Suzi

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  15. My bread came out very eggy and moist.....and then I attempted to put it in the toaster and it sank to the bottom of it.....I was laughing at myself trying to pull out the bread after the toaster popped wondering 'where did I go wrong????'..............LOLOL

    Has this happened to anyone else????...........;-))

    P.S....thank you Layla for this recipe!!!!.....I just hope I can eventually make it look like the one in your picture ;-))

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    1. Hi Anon, it is very moist when it comes out of the microwave. The toaster then dries it out and makes it closer to a normal bread texture. Mine also fall to the bottom of my toaster since I make small, thick slices (like a small english muffin). Sometimes they are a bit difficult to get out because they are small in diameter. You could maybe make them larger (they'd be thinner though) so you can fish them out of the toaster easier?

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  16. I can't wait to try this bread! I just wanted to mention that I have a set of wooden tongs that are PERFECT for fishing things out of the toaster. I got them from Pampered Chef for just $2. I guard them with my life!! Very slim and sleek. They slide right down into the toaster slot.......and no, I don't sell Pampered Chef! Thanks for a great site!

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  17. Where in the world do I find Almond Meal????

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    1. Hi Jandee, Almond Meal can be found at Trader Joes, Sprouts, Whole Foods or any other type of specialty store. I've seen it on occasion at large well stocked "normal" grocery stores as well. If you don't have access to any of those type of stores, then Amazon.com, Netrition.com, etc also carries it. You can also buy whole, unsalted almonds and grind your own in a coffee grinder. If you are wanting to make any type of faux-bread products, then almond meal or flour is a great buy.

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    2. They actually have almond meal in the Gluten Free section at Wal Mart now. It's about $10 per pound, though.

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  18. Love this bread. For me it's a must to toast. A little to soft if not. The other morning I made eggs and ham and poured over this bread. Delicious!

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    1. Toasting is a much for me too! It's the "secret" that makes this bread better than some of the other low carb breads I have tried.

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  19. Do these store well? Can you make up say a dozen and keep them for days or do you need to make them fresh when you want to use them? If they can be stored would you toast first or wait till you want to eat them and then toast? Thanks!

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    1. I've always made them as needed since they are so quick. I would think that you could possibly store in the fridge for a day or two but I haven't tried it to know how it affects the flavor. If you do pre-make, I would not toast them until right before you eat as toasted bread goes stale very fast.

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  20. Hi there, I love this recipe, I noticed that someone says it works well without the Oil/Butter. But before i try it, I was wondering what the effect will be on the end result? Will I need to substitute with extra of the other ingredients or just omit the butter/oil?

    Nathan

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    1. I would think that it would be a tad dry but others have said it's unneeded. Since it's just a single portion, perhaps try one without anything if you are trying to avoid those. I love it with butter or coconut oil to add a bit of additional flavor.

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  21. I just made this today. Didn't have coconut oil so I used vegetable oil. Turned out just as you said. It was delicious. Will be making again soon. Thanks for the great recipe.

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    1. I'm glad you enjoyed! Any type of oil or butter will work great.

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  22. I don't have any Splenda, and kind of prefer to avoid artificial sweeteners. Could I use a bit of maple syrup? (Or maybe I'll get a packet of Splenda from a coffee shop, just to try.)

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    1. You could use maple or just skip it like Penny did in the comment below. I think the Splenda enhances the flavor of the bread, it was a bit flat tasting without but not bad at all, just better in my opinion with a bit of sweetener. If you aren't used to sweet tastes then you probably wouldn't miss it at all.

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  23. Just tried this and its fantastic, best I've tried so far, I omitted the splenda as I didnt have any and it was still fab. Thankyou, thoroughly enjoyed my egg and bacon on toast! x

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  24. Ditto for the egg allergy. I have been trying various combinations, but so far, I have not gotten anything even edible yet. It is very disappointing to not be able to eat this wonderful recipe.

    I used to make this every day, so if anyone finds a way to make it eggless, that would make my day.

    Deb

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    1. I know of a few people that have tried using egg substitute but it makes the bread flat, weird and moist. :( If anyone finds a decent replacement, please let me know!

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  25. This is so good!! Today, after baking, I spread cream cheese on top with a sprinkling of cinnamon and Splenda! Yum!
    Thanks for the recipe!

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  26. I tried to get my email on here but that was not working so good so I will use Anonymous but I am Dyan and I just found your blog/website and love it.

    The reasons for my note is that I tried to copy some of your amazing recipes and could not do it so well. I am wondering if there is an easy way to copy the recipes as I am certain now that I will want many of them ...

    Thank you for your help.

    Dyan :)

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    1. Hi Dyan, I'm unsure as to what you mean by copy? If you want to save them, I would say that the most popular way is to use the "Pin It" button at the end of each recipe. (you must be on an actual recipe page and not just the main page where all of the recipes are). You can also e-mail the recipe to yourself if you'd like by clicking the e-mail envelope looking icon at the bottom of a recipe. You can also right click on any recipe and an option to either print or save will show.

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  27. Wonderful, we have it every day, and only use half the oil with a little more water, it works perfectly well....

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  28. I'm curious if anyone has tried baking them instead of the microwave.

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  29. How many calories contains per serving?

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  30. This muffin looks wonderful. I wonder if there's a substitute for the Parmesan cheese since I have to watch my cholesterol. I've tried it with a liquid egg substitute, 1/4 cup, and it worked great.
    Lesley

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  31. This recipe is better than any store bought bread! I made the original version and it was fantastic! Yesterday, I omitted the Parmesan cheese and used it to make French toast, amazing. Today I used the leftover French toast and made a Monte Cristo style sandwich.

    Thank you so much for all your great recipes!

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  32. What is the calorie count and can you bake in the oven?

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  33. I second the question: can you bake in a regular oven? No microwave oven.

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