Fast, easy and moist 09/272/2019 09/30/2019
Worked great, better than I expected. I used almond milk w/vinegar instead of yogurt. The slices toasted perfectly too.
Debbie Goings 11/305/2019 11/02/2019
I don't have a microwave; how long would I bake these in an oven? Has anyone tried that?
Peggy J 12/334/2018 12/01/2018
Tried Marcia'so recipe for 4 minutes in a 1 cup glass measuring cup & it came out too done. Cooked at 3:30 minutes & worked great. Just needed to slice off about 1/4 inch on the bottom for more uniform texture. Thanks!
Boadachia 11/325/2017 11/22/2017
I make Pam's bread machine loaf and it takes just as much time, or less, to prep. I get a whole loaf, cut it up, and put it in the freezer. It tastes great toasted. This quick micro recipe is horrible. I tried it three different ways, also with the yogurt. It was dry, despite adding more liquid, and hard. I ended up going to my freezer, pulling out two frozen pieces from the bread machine loaf, and toasting them.
Robert 06/158/2017 06/08/2017
Wow! Within seconds, awesome - awesome bread! YES! YES! YES! Never again will I buy frozen bread. Simply fantastic. Thank you Pamela for your work and dedication to being gluten free, Try this recipe today! (I followed the Baking & Pancake Mix)
Jacquie 07/186/2017 07/06/2017
Tried Marcia's version with flax egg instead of regular (didn't have eggs on hand, 1 tbsp flax seed ground or 1 tbsp flax meal + 3 tbsp water, let sit for a few minutes to congeal) and it was awesome! Really cool idea for travelling, and if you do the flax, only need to add liquid and microwave. Thanks to Pamela's for the idea and Marcia for the mods!
Courtney B 11/306/2017 11/03/2017
These are great -- the most bread-like recipe I've tried in 4 years. I used Marcia Berg's modifications and am so glad I did! Going to make more right away, and try not to eat them within 10 minutes of "baking!"
Marcia 02/52/2017 02/22/2017
I make these buns often as my "go to quick recipe" and find them really versatile. They remind me of English Muffins with that slight chewy texture so I use 2- 4" ramekins, if too small they seem to become too tall and too chewy for my taste. I follow the recipe (most of the time) but have added Italian Seasoning from time to time for variety. Because I find them still too thick as they come out of the microwave I flip them onto a hot griddle and then slice them in half toasting them on both sides. Now I have 4 slices of toasted bread that I can top in various ways for sandwiches, i.e. pulled pork, meatballs, grilled salmon etc. I love to top them (while hot on the griddle) with cheese for a toasted cheese sandwich.
Judy 02/49/2017 02/19/2017
Whoops, forgot to give it 5 stars.
Judy 02/49/2017 02/19/2017
Really terrific recipe, and I sometimes make it in a plastic sandwich keeper (the kind used to transport sandwiches in a lunchbox). It comes out looking like a slice of bread! I slice it in half horizontally for two slices close to the thickness of "regular" bread.
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