Gluten Free Microwave English muffin bread is a dairy free and vegan bread. It comes together in just 7 minutes from start to baked! The texture is unlike any gluten free bread that you have experienced. My only words for it are absolutely incredible, terrific, unimaginable. The flavor is heavenly. It makes the perfect sandwich. No rips, no tears, no crumbles, just the perfect gluten free bread recipe.
Jump to RecipeWHAT YOU’LL NEED FOR THIS GLUTEN FREE DAIRY FREE MICROWAVE BREAD
- Chantal’s all purpose gluten free flour blend you can find the recipe for this gluten free flour blend by simply clicking the link.
- Psyllium husk powder adds a great flavor to the bread. It also gives the bread a “wheat” like texture.
- Xanthan gum helps the bread hold its structure during and after baking. Xanthan gum can handle both high heat, and room temperature heat.
However, too much xanthan gum will give the bread a slimy texture. Make sure to follow the recipe to avoid this problem. - Salt I Kept the salt in this gluten free bread recipe on the low side. You can slightly increase the amount after giving the recipe a try first because you don’t want to end up with a salty bread.
- Sugar makes everything better. Like salt, sugar is also a flavor enhancer, so make sure to include it. Otherwise, the bread would taste too bland.
- Baking soda rising agent. It also helps in enhancing the flavor of the bread, and giving it a good color.
- Baking powder rising agent. It’s soul purpose is to help the gluten free microwave bread to rise. It is quick acting, so there is no need to wait for the bread to rise before baking it. Simply mix, and place in the microwave.
- Room temperature water
- Apple cider vinegar activates the baking soda, allowing air bubbles to be produced in the bread. Apple cider vinegar also gives the bread a better texture and flavor.
- Extra virgin olive oil for flavor.
- Baking spray or butter to coat the baking dish with.
CAN YOU MICROWAVE GLUTEN FREE BREAD
The answer is yes. This is why this gluten free microwave bread recipe exists. However, there are a few things to consider.
- The size of your gluten free dough
- The consistency of your gluten free dough
- And the wattage of your microwave
Let’s start with the size of your gluten free dough
They say size don’t matter, I say size definitely matters especially when it comes to making gluten free microwave bread.
Depending on how large or how small your gluten free bread dough is, your microwave bread can do one of three things.
It can either bake perfectly on the outside and stay mushy on the inside, if your dough is too large.
If your dough is too large, you might also end up cooking the bread for too long in order to compensate for the mushy inside. In the end, your bread will be as hard as a rock on the outside, and you will have a small portion on the inside that is sort of edible.
If your gluten free dough is too small, you might accidentally bake it for too long ending up with a brick.
To prevent a small dough from turning into a brick, try baking it for 30 second increments at a time.
I have already done the math for you, and I have tried this recipe countless of times. The microwave bread recipe that you see here is the perfect size to get baked perfectly in the microwave.
The size of this gluten free English muffin recipe will give you an end result with a perfect texture, and a delicious outcome.
The consistency of your gluten free dough
The consistency of your gluten free bread is also a big deal.
If your bread is too wet, it will take much longer to bake it in the microwave, and it might turn out gummy in the end.
If your gluten free bread is too dry, your microwave bread will turn out very dry, and it will be much more difficult to bake it in the microwave. You might even end up with a gummy inside, and a hard outside.
To prevent this problem, try measuring your ingredients as accurately as the recipe states in order to get the perfect microwave bread.
The wattage of your microwave
The wattage of your microwave oven plays a big role in giving you the perfect gluten free microwave English muffin bread.
Your microwave’s wattage will affect the time it takes your bread to bake.
On your microwave you may see something like input: 1700 W, output: 1100 W.
The microwave input is the energy required to run the microwave.
Microwave output is the energy that the microwave outputs in its cooking chamber in order to cook the food.
The input energy is generally higher.
My microwave’s wattage output or the energy that is being used to cook the food is at 1100 W
If your microwave’s output Wattage is lower than 1100 W, you’ll have to “bake” the bread for a little bit longer than suggested. Increment the baking time by 15 seconds at a time.
If your microwave’s output wattage is higher than 1100 W, then you’ll need to bake the bread for less than the time suggested. Try decreasing the time by 30 seconds.
You might have to try a few times before you get the perfect baking time for your bread using your microwave.
A VEGAN GLUTEN FREE MICROWAVE BREAD?
Yes! This quick gluten free microwave bread uses no eggs, no butter, and no animal products of any sort.
The psyllium husk, xanthan gum, and apple cider vinegar along with the rising agents give this bread its amazing soft and fluffy texture. I can tell you right now, you won’t find any gluten free bread like this at any store! This recipe is gold.
I am using olive oil as the main fat in this recipe simply because of it’s flavor, but if you would like to choose a different fat, you are free to experiment and try out different things. Just make sure to keep it to the amount stated in the recipe.
ENGLISH MUFFIN RECIPE NO YEAST?
that’s right! There is no need to wait for your bread to rise, and if you happen to be sensitive to yeast, this gluten free English muffin recipe has no yeast in it.
In this recipe I am using baking powder as the main rising agent. I am also using baking soda to aid in both rising the dough and giving it is wonderful flavor and color.
However, too much baking soda will cause your gluten free bread to turn bitter. So make sure to only add the amount stated in the recipe.
The baking soda will get activated by the apple cider vinegar. Once these two ingredients get mixed together they will produce carbon dioxide which will cause the dough to rise.
CINNAMON RAISIN GLUTEN FREE MICROWAVE BREAD
To make a cinnamon raisin English muffin variation, simply add 1/8 teaspoon to ¼ teaspoon cinnamon, and ½ tablespoon raisins to the dry ingredients.
ONION FLAVORED GLUTEN FREE MICROWAVE BREAD
To make onion English muffins, add ¼ to ½ teaspoon powdered onions to the dry ingredients
EVERYTHING BAGEL GLUTEN FREE MICROWAVE BREAD
For an everything bagel English muffin variation, you can add 1 teaspoon of the seasoning into the dry ingredients, and sprinkle the dough with another ½ a teaspoon of seasoning.
The same can also be done for poppy flavor, sesame seed flavor, or any flavor that involves seeds.
MORE RECIPES LIKE THIS
Gluten Free Rice Flour Flatbread
Nut Free- Vegan – Gluten Free Focaccia Bread Recipe
Gluten Free Brioche Bread With Date Filling
Gluten Free Microwave Bread English Muffin
Equipment
- Measuring Spoons
- Measuring cups
- Serving size bowl
- Spoon
- Butter knife
- Microwave safe glass or ceramic container with a flat bottom
- Cooling rack
Ingredients
- ¼ and 1/8 cups of Chantal’s all purpose gluten free flour blend
- ¼ and 1/8 teaspoons psyllium husk powder
- 1/8 and 1/16 teaspoons xanthan gum
- 1/8 teaspoon salt
- ½ teaspoon sugar
- 1/8 teaspoon baking soda
- ¼ and 1/8 teaspoons baking powder
- 4 and ½ tablespoons room temperature water
- ½ teaspoon apple cider vinegar
- ¼ and 1/8 teaspoons extra virgin olive oil
- Baking spray or butter
Instructions
- Into a serving bowl, add all the dry ingredients and mix well until thoroughly combined. Use a knife to ensure the ingredients are leveled into their measuring utensils.
- Add the wet ingredients beginning with the water, then the apple cider vinegar and the olive oil. This will prevent the olive oil and apple cider vinegar from forming a clump in the dough. It will ensure that the ingredients are distributed properly amongst each other.
- Mix the wet ingredients with the dry ingredients for about a minute, or until the dough resembles a soft playdough.
- Spray the microwave safe container with a baking oil, or evenly spread some butter onto it.
- Place the bread dough onto the oiled surface. Using the spoon, shape the dough into an English muffin shape of about 3 ½ inches in diameter and ½ an inch in thickness.
- Place the bread into the microwave and “bake” for 2 to 2:30 minutes depending on your microwave’s wattage. I would suggest you “bake” it for 2 minutes first and then insert a tooth pick to check for doneness. If it is fully baked, you should see minute particles on the toothpick. If it is not fully done, the toothpick should have a lot of gummy dough on it. If so, “bake” the bread for 15 more seconds or until done.
- Carefully remove the bread from the microwave and place it upside down onto a cooling rack. The bottom may appear slightly wet, but it will quickly dry off. Allow the bread to cool slightly before slicing into it.
Notes
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