She does her best to NOT do, what the rest of us would. Which is to spit it out or gag or both. But I love when she really can't help but to do one or both of those, and still does so with elegance. Lol
Ohhh, I thought you were saying her words were like a damp sponge. Sounded like an insult. Then I got to the part where she used that phrase to describe the bread
Apparently those sensitive to wheat can often handle einkorn, so could be worth looking into. I have celiac disease and I've been gluten free for 8 years. The closest I've been able to get to wheat bread taste and texture is with sourdough and a mixture of brown rice flour, tapioca starch, and whole psyllium husk. It isn't exact, but it's really delicious and satisfies that itch really well.
Yes! Psyllium husk provides that missing gluten-like structure to encapsulate the expanding bubbles of dough created by whatever rising agent you are using.
I have learned to make Chaffles to use as bread, and I have learned to add a tiny pinch of xanthium gum powder to give the texture to breads and gravy.
I have a microwave cookbook quite similar to that from when we got our first microwave in the early 80's. The microwave came with a corningware dish with imbedded metal so you could brown things.😊
My grandmother had a microwave from the early 90s that finally gave out in 2020. I miss it so much, which feels weird to say about a microwave....But it was so much better than the one we replaced it with
When my sister went to college in I think 1977 my Dad bought her an expensive Amana. Built like a tank, no turntable. It still worked perfectly thirty years later, though a wind-up turntable helped with the somewhat uneven cooking.
My family’s 80s microwave died a couple of years ago and it has been dearly missed. It reached a point where half of the buttons had no labels… but we all knew them by heart.
I’m not happy you have to go GF, but as a mom to a celiac kiddo I am looking forward to more Emmy GF content! Also, you might want to look into dermatitis herpetiformis, it’s a rash caused by gluten.
Emmy, I have wheat sensitivity and have found that I can not only tolerate ancient grains (wheats), but also single varieties that are not the result of the breeding program that created dwarf wheat in the 60's -- and affected the enzymes and the proteins. That effect was magnified as the hybridization continued over the decades. The other thing I ensure is that the mill doesn't take in wheats that have been dried with glyphosate (Roundup), as I feel eating Roundup is unlikely to make my stomach feel better. I can eat any of Cairnespring Mills' organic single varieties as well as Yecora Rojo from anywhere (I use Barton Springs, I think). Fife and Turkey Red (I think that's the name) are also supposed to be ok as well, but I haven't tried them. I don't push it-- I eat wheat sometimes now, but not daily. It's nice to have it back in my life! My problem is different that yours, so I don't know if it will help, but you might want to give one a try. I'd recommend starting with Yecora Rojo organic. Celiacs: they all have gluten. You should *not* try them.
Organic products can have the same level of pesticides, fungicides and herbicides as non-organic products. There's zero nutritional difference between the end result. And glyphosate isn't the monster that everyone has made it out to be. In all cases, the dose is so minute as to be no risk to humans. The dose always makes the poison. Even water can be deadly if you consume too much of it.
@@mimisezlol He says he’s a little salty about it being a trend because for him it was his life, growing up not being able to eat anything at birthday parties or at school.
@@Zomy_Streams I can understand that. After more than a decade of living with POTS, with most doctors never even having heard of it nor understanding how debilitating it can be for most of that time (I am currently bedbound and I can't even sit up for more than a couple of minutes without either throwing up or fainting), suddenly people with "long Covid" are being diagnosed willy-nilly and while I have endless sympathy for anyone dealing with it, it's frustrating that THEY are now getting the more aggressive treatment and research aimed at them after the rest of us have been ignored for so long by the medical profession saying there's "nothing we can do for you". My ex also had celiac (though he wasn't diagnosed until his 20s, back in the late 90s and early 2000s, and even back then, it was impossible to get GF foods in the supermarket or whatnot. It cost so much and was just... so awful too. The options were super limited and the textures were foul. While I have legit food allergies (including peanut anaphylaxis), I can't even imagine having to grow up at a time when gluten-free options weren't common and nobody even thought to prepare GF foods.
I make a GF cake that is similar to this bread. Eggs, almond flour, vanilla, honey, baking soda and salt. Smells divine when baking and I swear it has butter in it. Great served with strawberries and a cream cheese whip or vanilla yogurt
Shortly after my husband and i moved in together, our microwave died. My mother-in-law insisted we take an old microwave she had in storage. It was enormous, heavy, and faux wood paneled. And everything inside was metal! Turns out old school microwaves were kind of like ovens! I can't say that i ever got anything to brown in it, but it was a really interesting experience. It had directions and settings for all kinds of things that i never would have thought to cook in the microwave.
Truth is stranger than fiction. The scientist that came up with the theory that the Earth is a living entity (called the Gaia Theory) developed the modern microwave oven to thaw out frozen hamsters without hurting them. True (only slightly distorted) story.
Try adding a tablespoon of sweetener (I use erythritol, but I've heard there's a scare with it lately) and a tablespoon of cocoa or cacao powder. Also blend it better. Bread is a stretch, but it makes a decent cake in 90 seconds.
There is a recipe called "Keto white bread chaffle" that may give you a better "Bread experience." I use it for a hamburger bun quite often. Not quite the same as a tasty "Real" bun, but acceptable when you just need a bun for a burger or sandwich. The recipe is for a mini waffle maker, but I think it might work in the microwave ... it's worth a shot.
I'm not sure if you've tried it, but psyllium husk paired with a gluten-free flour makes some nice breads. And most of the recipes that have positive reviews use either rice flour or almond flour, so it's nothing too crazy for wheat free alternatives.
The oat milk and honey bread from "Cannelle et Vanille Bakes Simple" is the best gluten free bread I've ever experienced: simple ingredients, feels like you're making real artisan bread, and tastes amazing. It also toasts really well!
My mom had this cookbook. I was about 11 (1995) and I wasn’t allowed to use the oven when no one was home. I wanted to help my mom out, so I tried to make the fried chicken recipe. My mom was grateful, but unfortunately the chicken wasn’t cooked all the way through. But that was my first big try at cooking. I’m happy to say I’m much improved and haven’t even had a microwave in years. 😂
I've heard good things about King Arthur Flour's gluten free measure for measure flour. It's a mix of rice flour, potato starch, and tapioca starch, so no wheat. I've always had good experiences with King Arthur products and recipes, so it might be worth a try.
"Bob's Red Mill Gluten-free M-F-M" flour is also an excellent sub for regular flour. Excellent quality, and for those of us who can't possibly use a big bag of flour before it goes bad, the smaller bags of Red Mill are great.
@@thoughtsofaleo2916 LOL, didn't know the oven wasn't working at the old family farm so had no choice. Just put it in the microwave (no foil, of course) and let it cook for a couple hours. Thankfully, it wasn't a big guy like usual. The microwave was the old kind without the rotating tray so it fit. As parts cooked a bit quicker, covered them up so they didn't get dry. I miss the old microwave. It lasted 30 years until I decided to retire it worried it might be leaking waves out. Stupid move. Today's are lucky to last us a year. They've either caught fire in the mechanics or get rusty so who knows what's getting into the food. To stop them getting rusty, we leave the door open when it isn't cooking.
I totally agree that appliances don’t hold out as long as they used to. It contributes to over consumption and waste. ☹️ I use things until they fall apart, I am too cheap lol.
I used to make this all the time!! You definitely need to toast it! After it is toasted it is like an English muffin. Add some peanut butter or cream cheese and yum!
I'm right there with ya, Emmy. We have a Kenmore (Sears brand...and Sears is *poof*) microwave and toaster that's lasted us at least 12 years. The toaster is getting a bit weak (turn it up to 11 instead of 10 😁) but other than that. No, they don't make em like they used to. 😭😭 _Whyyyy?? WHHYYYY???_ Well, it is what it is. Itadakimasu!
The instant you pulled out the cookbook I was like WAIT I KNOW WHAT THAT IS! My mom had that cookbook when I was a kid. I'm pretty sure there were a couple things she made from it, but not the bread. I was always intrigued by the idea of making bread in the microwave but I never got around to trying it. Glad to see it tested out! Edit: I could swear there was bread in our edition of the cookbook, but it's possible I'm conflating two different cookbooks here. I definitely recall seeing a recipe for microwave bread in something my mom had though.
I've made a variant of that that uses cashew or almond flour since they have a somewhat less distinct flavor than peanut butter, and it was a very tasty gluten free recipe
That looks a little like a keto "mug" bread that I found a while back. But there were some differences to the one you did here. Toasting it was the key to make the recipe I was doing.
Not only did small appliances last a long time, but they could be repaired. When I left home at about 19 years of age, I paid $11 for a brand new toaster that I had for years and then paid about $5 to have repaired. I finally replaced it because I gave it to someone who needed one. Thanks for the video.
I am gluten free, and this is a pretty common kind of quick GF bread. I suggest using Pamela’s Gluten Free products and her recipes. She has a bread in a mug recipe that I love. I microwave it then put it in my toaster oven , out of the mug, to brown it and get rid of that mushy mouth feel. The you can slice it and toast it. Also use a big. I actually increase the baking mix to 1/2 a cup and use a jumbo egg. I also use it to make sweet breads with add-ins. I would be happy to share my several years of knowledge and experimenting. My date nut version is pretty dang good.
Im allergic to gluten/wheat. Only found out in the past fews years. I struggled really hard with the bread thing. The brand Schar has the best gluten free bread. They have baguettes and sourdough style bread.
I read an interesting article that said some people are actually allergic to fructans. They are almost always found in the same food as gluten. So it can look like the person allergic to gluten.
I have a 1950s sunbeam automatic toaster and its still goin strong, makes lovely toast. servicable too. My Panasonic toaster oven is going 10 years now, also fantastic. my coffee maker is an early 90s BRAUN unit, and makes great coffee every day. They really don't make em like they used to.
I have a cookbook that came with our first microwave back in the 1980s. It was an Amana. The book was called the Amana Touchmatic II Radarrange Microwave Cookbook. I have inherited it from my mom and still use it today. Most of my veggies are cooked/steamed in the microwave. We do poached eggs as well from a recipe from that cookbook. No explosions. Thanks, Emmy!
For your face, look up "perioral dermatitis" (also periorbital). It's really common for 30 something women but I didn't learn about it (from my dermatologist) until I suffered with it for months-- so now I spread the word. 😅 😊
Concerning cooking stuff in a microwave: you can steam bao in the microwave in just a few minutes if you cook the filling thoroughly first and place a ramekin of water in the microwave with them. Without the added water, a few seconds too long changes a steamed bao to a deadly projectile 😅
The baking powder adds sodium. For such a small dish that was a lot of baking powder. Try using unsalted butter. As for the texture, it might be good as french toast.
"They don't make them like they used to" because you can't grow as a company selling one toaster to one family every 20 years. I saw that your Breville toaster runs for $210, and an example of a toaster from 1984 was $20, which is worth $59 today.
I bet you could alleviate the "damp" feeling by mixing in more flour- maybe try some chickpea flour as well as the almond. that texture/mouth feel is likely from it being mostly egg and butter. I might also recommend mixing in some cheese... just because, you know, cheesey bread. :)
Oh man, I was doing okay with gluten free, it's the low carb combined with kidney stones that has made things nearly impossible. I think there are such good options for most things gf, I mean you can even find gf puff pastry dough, pizza, etc... but making things from scratch is much more technically difficult with gluten free in general, yeah. It's like advanced chemistry in some cases.
@jenrosejenrose7417 you can have low carb or gluten free. Choose one. LOL. Kidney stones are no fun. I have had them and I would rather give birth again.
I have a nearly 20 year old Toastmaster toaster that I bought for $15 back when I was first moved out. It still works but I replaced it because it's ugly. lol I did keep it in the basement for a backup.
Yep, this is the base "quick keto bread" most low carb people learn first. It certainly is not as good as regular bread and really does need to cool to dry out and lose the "eggy" flavor and not be so damp. It is a bit like a biscuit and is much better with added seasonings or used for a sandwich or topped with melted cheese, or as a base for berries like shortcake. Adding salt is usually unnecessary due to the salt in the baking powder. I found that a ratio of 1/3 coconut flour can also improve it. Nowadays, most stores offer a much better low carb or zero-carb bread product, or if you're looking to avoid wheat, manufactured gluten-free bread is probably a better choice.
7:49 well she's definitely right. And if you need proof all you have to do it just go back through videos and watch her old kitchen gadgets testing videos, those things are like 50-60 or even 70 years old, and they still work. And those thing she tests are mostly just plastic, so I mean even the plastic they used in the past was longer lasting. And not to mention all the old vehicles people still drive that work fine after some TLC, because they were built like tanks
That cookbook looks just like the one that my mom had… it may still be in the cabinet at my parents house! We got our first microwave at the end of 1984, so that would be when we got the book!
Emmy is it wheat allergy or wheat gluten? I was recently told about Molino Gluten Free Flour. In the FAQ of their webpage it is stated; "The base is made from wheat starch that has had the gluten removed." This would not be good for someone allergic to wheat, however I am curious about how it works for those who need Gluten Free. I had never heard of it before.
I laughed out loud at the dampened sponge comment. We had a $6 toaster from Walmart. We used it for at least 12 years. It was fine even after falling off the counter. I miss that one because no, they don't make them like that anymore. I'll skip this recipe.
Almond ''flour'' is technically a type of flour, so this bread isn't exactly ''flour-less'', except that it doesn't use any of the grain flours, instead it's nut flours. Now if a person has tree nut allergies *and* gluten issues, I suppose they would have to try a different type of flour like substance in order to create a bread.
I have celiacs disease and had mouth sores a lot until I went gluten free. The only gluten free bread recipe that I have, that is actually good, has many ingredients.
I don't think I've made that bread with that much baking powder before... That would be really salty. I actually like the bread, but it is best toasted or used in a sandwich rather than as is right or off the microwave (and it is an option for thise of us wirhout a lot of them).
Heeheehee! That is a recipe that has been going around the keto community- many accept it as a viable substitute ... I am one technically keto person who is happy that I do not have a microwave! Lol!
basically steamed cake. I use a similar recipe to make a quick sponge cake dessert, usually some whipped cream and macerated strabs as topping, takes 5-10 minutes for a top notch dessert.
I believe that my mother got a copy of that cookbook, when she bought a microwave, in 1976, maybe? We loved making nachos in the microwave, but now I have to try that bread recipe. I remember looking through that cookbook, but I don't remember whether I ever used any of its recipes. Still, it was a flash from the past. ❤️
So basically, it's a savoury microwave cake... :P (and as an aside, I'm sure we have a 90s version of that microwave cookbook somewhere, though either hardback or paperback, been a long time since I saw it!)
This is a good base recipe, more of a blank slate, so to speak. I prepare a similar one, with instant oats, 1 egg, some liquid (here you can use tomato sauce or any savoury sauce if you want it savoury, or milk and cocoa powder if you want it chocolatey) and that's what I've been having for breakfast for the past year instead of wheat bread. If you tweak it to your liking is great, but again, just with oat flour is quite plain and bland.
I recommend Schär brand gluten free bread. It is so good my family used Schär bread for stuffing at Thanksgiving and they wouldn't have known it was gluten free if we hadn't told them.
Hey Emmy-- I'm also having trouble with wheat flour and I suggest trying Ezekiel brand bread products. They use whole sprouted wheat along with several other grains and lentils and seeds in their bread and I find that it does not trigger my symptoms at all. It has a pleasant texture and toasts very well. It also is very nutritious and high in protein since there are so many different kinds of grains in it.
![NOSFERATU - Official Trailer [HD] - Only In Theaters December 25](http://i.ytimg.com/vi/nulvWqYUM8k/mqdefault.jpg)
Emmy trying to be as nice as possible all while saying essentially "this sucks" is always a delight.
A lesson in how to politely say "this is a disaster, do not try at home."
Emmy is a treasure for sure!
She does her best to NOT do, what the rest of us would. Which is to spit it out or gag or both. But I love when she really can't help but to do one or both of those, and still does so with elegance. Lol
Whenever you hear her say "Oh... oh no.." you know it's absolutely horrific 😂
She might've messed up the recipe, because the description says "Flour-less" and it looks like she accidentally used some almond flour.
I love Emmy's honest descriptive words... " It's like a damp sponge" 😂❤
She’s the absolute sweetest 💕 she says “it’s not my favourite” which translates to this is absolutely gross 🤮 😂✌️
Ohhh, I thought you were saying her words were like a damp sponge. Sounded like an insult.
Then I got to the part where she used that phrase to describe the bread
@@recoveringsoul755 Emmy is an amazing breath of fresh air and I adore her.
@@heather2493 there are times when I cannot imagine staying as polite as she manages when trying some of the recipes.
Damp sponge? Ewwww
This is the recipe for most keto diet "breads"...its better than nothing if you are restricting carbs but nothing beats glutinous 🍞 ❤!
I make keto bread with almond flour, amylase enzyme and viral wheat gluten. Tastes like a nice sourdough and has 3 carbs per 25g slice.
I’ve used this recipe for keto and I slice it than toast it! It’s more like a cornbread texture that way!
I went Gluten free recently so you literally made my weekend with this🥳
Edit: I spoke to soon!😭
😂😂😭😭
Would you like some gf recs? I've been gf for a few years now.
Being gluten free does nothing unless you have gluten related allergies or intolerances
@@ImTrIgGeREddShhhhhh no one asked you 😘
@@ImTrIgGeREdd how do you know if this person has intolerances/celiac or not? They only said they went gluten free lol. Thanks for sharing I guess?
Apparently those sensitive to wheat can often handle einkorn, so could be worth looking into.
I have celiac disease and I've been gluten free for 8 years. The closest I've been able to get to wheat bread taste and texture is with sourdough and a mixture of brown rice flour, tapioca starch, and whole psyllium husk. It isn't exact, but it's really delicious and satisfies that itch really well.
Yes! Psyllium husk provides that missing gluten-like structure to encapsulate the expanding bubbles of dough created by whatever rising agent you are using.
I have learned to make Chaffles to use as bread, and I have learned to add a tiny pinch of xanthium gum powder to give the texture to breads and gravy.
Have they proved celiac disease is a real thing? Or is it psychosomatic
@@fleshtaffyare you serious or is this bait?
@BriiCosgallaMakeup serious, I thought the gluten free thing was just a trend
I have a microwave cookbook quite similar to that from when we got our first microwave in the early 80's. The microwave came with a corningware dish with imbedded metal so you could brown things.😊
My grandmother has a microwave from the early 80s. Still going strong.
My grandmother had a microwave from the early 90s that finally gave out in 2020. I miss it so much, which feels weird to say about a microwave....But it was so much better than the one we replaced it with
I was really upset when ours died. Nothing has compared to it.
@@paytvnso it lasted nearly 30 years?
I envy how they made things to last back then.
When my sister went to college in I think 1977 my Dad bought her an expensive Amana. Built like a tank, no turntable. It still worked perfectly thirty years later, though a wind-up turntable helped with the somewhat uneven cooking.
My family’s 80s microwave died a couple of years ago and it has been dearly missed. It reached a point where half of the buttons had no labels… but we all knew them by heart.
I’m not happy you have to go GF, but as a mom to a celiac kiddo I am looking forward to more Emmy GF content!
Also, you might want to look into dermatitis herpetiformis, it’s a rash caused by gluten.
My husband has that. I have found most gf bread-y things that are homemade aren't all that great.
Emmy, I have wheat sensitivity and have found that I can not only tolerate ancient grains (wheats), but also single varieties that are not the result of the breeding program that created dwarf wheat in the 60's -- and affected the enzymes and the proteins. That effect was magnified as the hybridization continued over the decades.
The other thing I ensure is that the mill doesn't take in wheats that have been dried with glyphosate (Roundup), as I feel eating Roundup is unlikely to make my stomach feel better. I can eat any of Cairnespring Mills' organic single varieties as well as Yecora Rojo from anywhere (I use Barton Springs, I think). Fife and Turkey Red (I think that's the name) are also supposed to be ok as well, but I haven't tried them. I don't push it-- I eat wheat sometimes now, but not daily. It's nice to have it back in my life! My problem is different that yours, so I don't know if it will help, but you might want to give one a try. I'd recommend starting with Yecora Rojo organic.
Celiacs: they all have gluten. You should *not* try them.
Organic products can have the same level of pesticides, fungicides and herbicides as non-organic products. There's zero nutritional difference between the end result. And glyphosate isn't the monster that everyone has made it out to be. In all cases, the dose is so minute as to be no risk to humans. The dose always makes the poison. Even water can be deadly if you consume too much of it.
You should do a gluten free bread showdown! My boyfriend has celiac and we’re always trying different brands.
The anti gluten kick must be a godsend for your boyfriend. So many more options.
@@mimisezlol He says he’s a little salty about it being a trend because for him it was his life, growing up not being able to eat anything at birthday parties or at school.
I would recommend Schär bread if you can get it.
@@Zomy_Streams I can understand that. After more than a decade of living with POTS, with most doctors never even having heard of it nor understanding how debilitating it can be for most of that time (I am currently bedbound and I can't even sit up for more than a couple of minutes without either throwing up or fainting), suddenly people with "long Covid" are being diagnosed willy-nilly and while I have endless sympathy for anyone dealing with it, it's frustrating that THEY are now getting the more aggressive treatment and research aimed at them after the rest of us have been ignored for so long by the medical profession saying there's "nothing we can do for you".
My ex also had celiac (though he wasn't diagnosed until his 20s, back in the late 90s and early 2000s, and even back then, it was impossible to get GF foods in the supermarket or whatnot. It cost so much and was just... so awful too. The options were super limited and the textures were foul. While I have legit food allergies (including peanut anaphylaxis), I can't even imagine having to grow up at a time when gluten-free options weren't common and nobody even thought to prepare GF foods.
I recommend La Brea Bakery's gluten free bread if you can find it. It is the closest thing I've found to the texture and taste of wheat bread.
I make a GF cake that is similar to this bread. Eggs, almond flour, vanilla, honey, baking soda and salt. Smells divine when baking and I swear it has butter in it. Great served with strawberries and a cream cheese whip or vanilla yogurt
Every once in a while Emmy's shirt looks like it's opening an inter-dimensional portal.
Shortly after my husband and i moved in together, our microwave died. My mother-in-law insisted we take an old microwave she had in storage. It was enormous, heavy, and faux wood paneled. And everything inside was metal! Turns out old school microwaves were kind of like ovens! I can't say that i ever got anything to brown in it, but it was a really interesting experience. It had directions and settings for all kinds of things that i never would have thought to cook in the microwave.
Truth is stranger than fiction.
The scientist that came up with the theory that the Earth is a living entity (called the Gaia Theory) developed the modern microwave oven to thaw out frozen hamsters without hurting them.
True (only slightly distorted) story.
@@stephenolan5539where did you hear that from, it sounds interesting
@@Wosen369
ruclips.net/video/2tdiKTSdE9Y/видео.html
Try adding a tablespoon of sweetener (I use erythritol, but I've heard there's a scare with it lately) and a tablespoon of cocoa or cacao powder. Also blend it better. Bread is a stretch, but it makes a decent cake in 90 seconds.
There is a recipe called "Keto white bread chaffle" that may give you a better "Bread experience." I use it for a hamburger bun quite often. Not quite the same as a tasty "Real" bun, but acceptable when you just need a bun for a burger or sandwich. The recipe is for a mini waffle maker, but I think it might work in the microwave ... it's worth a shot.
I'm not sure if you've tried it, but psyllium husk paired with a gluten-free flour makes some nice breads. And most of the recipes that have positive reviews use either rice flour or almond flour, so it's nothing too crazy for wheat free alternatives.
The oat milk and honey bread from "Cannelle et Vanille Bakes Simple" is the best gluten free bread I've ever experienced: simple ingredients, feels like you're making real artisan bread, and tastes amazing. It also toasts really well!
She is the author I mentioned and I LOVE HER!
We need a link to a video making this bread or to the book with the recipe! 🙏🏽
Unfortunately a lot of gluten sensitive people can't have oat based products either but oat milk and honey bread sounds very tasty!
That sounds amazing. I'll have to try it.
Potato starch bread might be something for you to try. I remember potato bread was nice in Brazil but I don't know if they used flour?
My mom had this cookbook. I was about 11 (1995) and I wasn’t allowed to use the oven when no one was home. I wanted to help my mom out, so I tried to make the fried chicken recipe. My mom was grateful, but unfortunately the chicken wasn’t cooked all the way through. But that was my first big try at cooking. I’m happy to say I’m much improved and haven’t even had a microwave in years. 😂
I've heard good things about King Arthur Flour's gluten free measure for measure flour. It's a mix of rice flour, potato starch, and tapioca starch, so no wheat. I've always had good experiences with King Arthur products and recipes, so it might be worth a try.
As a gf person, King Arthur is my favorite American brand. I also like a brand from Italy. I can't remember the name.
"Bob's Red Mill Gluten-free M-F-M" flour is also an excellent sub for regular flour. Excellent quality, and for those of us who can't possibly use a big bag of flour before it goes bad, the smaller bags of Red Mill are great.
I have/had that book! One year, without an oven, I cooked the Thanksgiving turkey in the microwave. It browned up enough and was oh so moist.
Whoa! How did you do that?
@@thoughtsofaleo2916 LOL, didn't know the oven wasn't working at the old family farm so had no choice. Just put it in the microwave (no foil, of course) and let it cook for a couple hours. Thankfully, it wasn't a big guy like usual. The microwave was the old kind without the rotating tray so it fit. As parts cooked a bit quicker, covered them up so they didn't get dry. I miss the old microwave. It lasted 30 years until I decided to retire it worried it might be leaking waves out. Stupid move. Today's are lucky to last us a year. They've either caught fire in the mechanics or get rusty so who knows what's getting into the food. To stop them getting rusty, we leave the door open when it isn't cooking.
Emmy, could you please make a Dominican dish? ❤
It doesn't matter what the topic or content is, I just love Emmy so much!!❤❤
Thanks for sharing this toasted damp salty sponge!
Keep rockin my world Emmy :D diggin up these lil gems for all of us turbo busy people, it's appreciated!!
I totally agree that appliances don’t hold out as long as they used to. It contributes to over consumption and waste. ☹️ I use things until they fall apart, I am too cheap lol.
I used to make this all the time!! You definitely need to toast it! After it is toasted it is like an English muffin. Add some peanut butter or cream cheese and yum!
That talk about toasters or appliances in general
was sooooooooooooo real. I felt that.
I'm right there with ya, Emmy. We have a Kenmore (Sears brand...and Sears is *poof*) microwave and toaster that's lasted us at least 12 years. The toaster is getting a bit weak (turn it up to 11 instead of 10 😁) but other than that. No, they don't make em like they used to. 😭😭 _Whyyyy?? WHHYYYY???_ Well, it is what it is. Itadakimasu!
The instant you pulled out the cookbook I was like WAIT I KNOW WHAT THAT IS! My mom had that cookbook when I was a kid. I'm pretty sure there were a couple things she made from it, but not the bread. I was always intrigued by the idea of making bread in the microwave but I never got around to trying it. Glad to see it tested out!
Edit: I could swear there was bread in our edition of the cookbook, but it's possible I'm conflating two different cookbooks here. I definitely recall seeing a recipe for microwave bread in something my mom had though.
There’s also a flourless peanut butter bread. You make a whole loaf in the oven. 😊 Haven’t tried it yet, but it looks promising.
Oh yum! This sounds delish!
I've made a variant of that that uses cashew or almond flour since they have a somewhat less distinct flavor than peanut butter, and it was a very tasty gluten free recipe
I'm pretty sure Emmy did make something like that and she really didn't like it.
I'm still using my 40 yr old Rival™️ Crockpot. 👍
That looks a little like a keto "mug" bread that I found a while back. But there were some differences to the one you did here. Toasting it was the key to make the recipe I was doing.
And, the bread I made in the microwave was a lot more like bread than you're describing in this video.
The only RUclipsr who describes food the right way. Thanks for your thorough analysis
You obviously haven't listened to many of the cooking "Tubers"! I've heard a great many of them "describe food the "right" way"!!!
Not only did small appliances last a long time, but they could be repaired. When I left home at about 19 years of age, I paid $11 for a brand new toaster that I had for years and then paid about $5 to have repaired. I finally replaced it because I gave it to someone who needed one. Thanks for the video.
I am gluten free, and this is a pretty common kind of quick GF bread. I suggest using Pamela’s Gluten Free products and her recipes. She has a bread in a mug recipe that I love. I microwave it then put it in my toaster oven , out of the mug, to brown it and get rid of that mushy mouth feel. The you can slice it and toast it. Also use a big. I actually increase the baking mix to 1/2 a cup and use a jumbo egg. I also use it to make sweet breads with add-ins. I would be happy to share my several years of knowledge and experimenting. My date nut version is pretty dang good.
Hot pocket crisping was a lie. The only truth to hot pockets are "hot" and "pocket". 😅
"like a damp sponge" Oh! Yummy yum yum! 😅
Im allergic to gluten/wheat. Only found out in the past fews years. I struggled really hard with the bread thing. The brand Schar has the best gluten free bread. They have baguettes and sourdough style bread.
I read an interesting article that said some people are actually allergic to fructans. They are almost always found in the same food as gluten. So it can look like the person allergic to gluten.
I have a 1950s sunbeam automatic toaster and its still goin strong, makes lovely toast. servicable too. My Panasonic toaster oven is going 10 years now, also fantastic. my coffee maker is an early 90s BRAUN unit, and makes great coffee every day. They really don't make em like they used to.
I have a cookbook that came with our first microwave back in the 1980s. It was an Amana. The book was called the Amana Touchmatic II Radarrange Microwave Cookbook. I have inherited it from my mom and still use it today. Most of my veggies are cooked/steamed in the microwave. We do poached eggs as well from a recipe from that cookbook. No explosions. Thanks, Emmy!
The microwave or the cookbook?
@@telebubba5527 Both. The microwave doesn't work, but I have it.
Remember....if it doesn't say Amana, it's not a Radarange!!
For your face, look up "perioral dermatitis" (also periorbital). It's really common for 30 something women but I didn't learn about it (from my dermatologist) until I suffered with it for months-- so now I spread the word. 😅 😊
l had the same thing whenever I used a certain toothpaste. I switched to children's toothpaste and the problem went away.
I think the recipe I used called for using only half of the egg.Also definitely no salt with salted butter.Its ok when you use it for french toast.
Concerning cooking stuff in a microwave: you can steam bao in the microwave in just a few minutes if you cook the filling thoroughly first and place a ramekin of water in the microwave with them.
Without the added water, a few seconds too long changes a steamed bao to a deadly projectile 😅
🤭🤣
The baking powder adds sodium. For such a small dish that was a lot of baking powder. Try using unsalted butter. As for the texture, it might be good as french toast.
I still can’t figure out how much baking powder and almond flour she used.
"They don't make them like they used to" because you can't grow as a company selling one toaster to one family every 20 years. I saw that your Breville toaster runs for $210, and an example of a toaster from 1984 was $20, which is worth $59 today.
I'm hoping she sees this. Emmy. I adore & appreciate you. Always have/will. Wish I can say more but I'll leave it there. God bless you. 🙏👑💜
I bet you could alleviate the "damp" feeling by mixing in more flour- maybe try some chickpea flour as well as the almond. that texture/mouth feel is likely from it being mostly egg and butter. I might also recommend mixing in some cheese... just because, you know, cheesey bread. :)
As a gluten free person, it's so difficult to find GOOD bread recipes that easy and delicious.
Oh man, I was doing okay with gluten free, it's the low carb combined with kidney stones that has made things nearly impossible. I think there are such good options for most things gf, I mean you can even find gf puff pastry dough, pizza, etc... but making things from scratch is much more technically difficult with gluten free in general, yeah. It's like advanced chemistry in some cases.
@jenrosejenrose7417 you can have low carb or gluten free. Choose one. LOL. Kidney stones are no fun. I have had them and I would rather give birth again.
Instead you are very intolerant to gluten, donc go free of, just eat it, it won't fry your brain 🙄
@@jenrosejenrose7417 for sure is a WHOLE new way of baking.
I have a nearly 20 year old Toastmaster toaster that I bought for $15 back when I was first moved out. It still works but I replaced it because it's ugly. lol I did keep it in the basement for a backup.
Yep, this is the base "quick keto bread" most low carb people learn first. It certainly is not as good as regular bread and really does need to cool to dry out and lose the "eggy" flavor and not be so damp. It is a bit like a biscuit and is much better with added seasonings or used for a sandwich or topped with melted cheese, or as a base for berries like shortcake. Adding salt is usually unnecessary due to the salt in the baking powder. I found that a ratio of 1/3 coconut flour can also improve it.
Nowadays, most stores offer a much better low carb or zero-carb bread product, or if you're looking to avoid wheat, manufactured gluten-free bread is probably a better choice.
Microwaves are good for quick baked potatoes, melted cheese, steamed veg, scrambled eggs, and reheating stuff.
7:49 well she's definitely right. And if you need proof all you have to do it just go back through videos and watch her old kitchen gadgets testing videos, those things are like 50-60 or even 70 years old, and they still work. And those thing she tests are mostly just plastic, so I mean even the plastic they used in the past was longer lasting. And not to mention all the old vehicles people still drive that work fine after some TLC, because they were built like tanks
I found the cookbook as an e-loan from the Internet Archive. The publication date is 1980.
That cookbook looks just like the one that my mom had… it may still be in the cabinet at my parents house! We got our first microwave at the end of 1984, so that would be when we got the book!
We got our first microwave (or meekro-wa-vay as Emmie said) in 1987. I kept using it until it died three years ago. Thank you, Panasonic!
Emmy is it wheat allergy or wheat gluten? I was recently told about Molino Gluten Free Flour. In the FAQ of their webpage it is stated; "The base is made from wheat starch that has had the gluten removed." This would not be good for someone allergic to wheat, however I am curious about how it works for those who need Gluten Free. I had never heard of it before.
That’s essentially mug cake.
I laughed out loud at the dampened sponge comment.
We had a $6 toaster from Walmart. We used it for at least 12 years. It was fine even after falling off the counter. I miss that one because no, they don't make them like that anymore.
I'll skip this recipe.
I also wish appliances were made as well as they used to be! Our fridge is from 2006 and it still works fine!! Original light bulbs working too!
Almond ''flour'' is technically a type of flour, so this bread isn't exactly ''flour-less'', except that it doesn't use any of the grain flours, instead it's nut flours. Now if a person has tree nut allergies *and* gluten issues, I suppose they would have to try a different type of flour like substance in order to create a bread.
I have celiacs disease and had mouth sores a lot until I went gluten free. The only gluten free bread recipe that I have, that is actually good, has many ingredients.
Bought a box of pasta made from cauliflower, lentil and pea flour... No! 😮 😢 😂
I don't think I've made that bread with that much baking powder before... That would be really salty. I actually like the bread, but it is best toasted or used in a sandwich rather than as is right or off the microwave (and it is an option for thise of us wirhout a lot of them).
Heeheehee! That is a recipe that has been going around the keto community- many accept it as a viable substitute ... I am one technically keto person who is happy that I do not have a microwave! Lol!
basically steamed cake. I use a similar recipe to make a quick sponge cake dessert, usually some whipped cream and macerated strabs as topping, takes 5-10 minutes for a top notch dessert.
I make this recipe. Try using only egg whites and no salt. It won’t taste like the bread you’re used to eating.
Thank you for trying this recipe.
I found that leather work gloves give a good combination of dexterity and heat resistance, plus they're dirt cheap at the hardware store.
I used to bake rice bread that was good. Wasn't quick and didn't toast well. But, it did taste like, as my niece said, "biscuit bread".
Emmy, you could instead of almond flour use nixtamalized (lime treated) corn flour.
Idk if I'd call this flourless...I mean you have to use almond flour. Maybe gluten less lol but not flourless
If you will let the Almond flour sit for at least 15 min
The almond flour will taste better
does it need a chair?
@@Mykasan Hahaha 😆 😂
Please, if you ever find a recipe for bread that tastes like bread, shout it from the rooftops! ❤🙏👑✝
😂 never know when the craving for a damp salty sponge might hit😂 Your honesty is adorable 😂
36,721st attempt, Emmy More prison recipes please
My Father still has the first microwave we had in the 80's, it's massive but still works 😊
My grandma has that cookbook
it better take almost no time, seeing as how you barely get something which could make - generously - 2 pieces
y'know, i've never seen a wheat-flour free bread with yeast in it. i wonder if that would help add to the bready experience.
The bad thing no one talks about, with these disposable appliances, is the pollution they create.
I hear you, Emmy. Planned obsolescence is obnoxious.
I believe that my mother got a copy of that cookbook, when she bought a microwave, in 1976, maybe? We loved making nachos in the microwave, but now I have to try that bread recipe. I remember looking through that cookbook, but I don't remember whether I ever used any of its recipes. Still, it was a flash from the past. ❤️
So basically, it's a savoury microwave cake... :P
(and as an aside, I'm sure we have a 90s version of that microwave cookbook somewhere, though either hardback or paperback, been a long time since I saw it!)
When I went extremely low carb, I tried just about every bread-ish substitute out there. I finally decided it was better just to do without.
Since keto has been around for a while now, there's more bread like recipes out there now. Your recipe was one of the first when keto was new.
Perhaps try just egg white to eliminate the spongeness?
Your voice is so soothing 🥰
I had fun when looking into keto making things with almond flour. Some good , some not.
We had that cookbook and my stepmother used it every week. 🤮
My Aunt has one from the 80s and it is still working
How am I missing the ingredient measurements? I rewatched the video and she doesn't say how much baking soda or how much flour?? Thanks
Oh Emmy… you outro always makes my heart happy 💕✌️
And hence, this is why microwave bread never became a thing
yooo this is the earliest i've ever been. feels special. this is so simple, i might have to give this a try!
This is a good base recipe, more of a blank slate, so to speak. I prepare a similar one, with instant oats, 1 egg, some liquid (here you can use tomato sauce or any savoury sauce if you want it savoury, or milk and cocoa powder if you want it chocolatey) and that's what I've been having for breakfast for the past year instead of wheat bread. If you tweak it to your liking is great, but again, just with oat flour is quite plain and bland.
I make chaffles (wheatless waffles) all the time. They are bread like.
a 90 seconds recipe dragged to 12+ mins lol
I recommend Schär brand gluten free bread. It is so good my family used Schär bread for stuffing at Thanksgiving and they wouldn't have known it was gluten free if we hadn't told them.
“Who snagged the Nutella?” :P
Hey Emmy-- I'm also having trouble with wheat flour and I suggest trying Ezekiel brand bread products. They use whole sprouted wheat along with several other grains and lentils and seeds in their bread and I find that it does not trigger my symptoms at all. It has a pleasant texture and toasts very well. It also is very nutritious and high in protein since there are so many different kinds of grains in it.
There are several Japanese channels with rice-flour bread. The best ones feels like steamed bread, which I love. Search for 米粉パン or 米粉蒸しパン。