This light fluffy Low Carb Magic Mug Bread is magically Gluten Free, Grain Free, Sugar Free, Dairy Free, Paleo, and Ketogenic Friendly!
The fall of 2017 was pretty rough on our family.
My daughter Ava (age 15) came home from school one day with severe abdominal pain. At first we thought she was coming down with a tummy bug. Yet as it lingered on day after day we knew we were dealing with something else entirely.
After weeks of seeing various doctors, putting her through uncountable medical tests, X-rays and CT scans, and exploring several forms of alternative medicine, she was labeled with “Irritable Bowel Syndrome” which seems to be a catch-all term for any digestive issue in which mainstream doctors can’t find a cause.
As we continue the search for the root of the problem, we have decided to try handling her pain through diet and supplements.
Ava is on a grain free, sugar free, dairy free diet and is also avoiding High FODMAP foods which includes a long list of fruits and vegetables. (These are foods IBS patients are supposed to stay away from because they can ferment in your body before fully digesting.)
Needless to say, her diet is pretty limited at the moment.
Although Ava has good and bad days dealing with pain, she has managed to keep an upbeat attitude.
She has made it a goal to find (or create) recipes she can enjoy to help curb her cravings. The hardest food for her to replicate is bread. All the store-bought gluten free breads we’ve found still contain ingredients she can’t eat, such as rice flour, sugar, or dried milk.
Even our previous favorite low carb bread option Cloud Bread contains dairy!
One morning Ava determined she was going to come up with a bread recipe she could eat, even if it took all day long.
We purchased an array of alternative grain free flours and she set off to work in the kitchen. She looked up all sorts of gluten free bread recipes, and tried testing them, making substitutions for the ingredients she can’t eat.
The first several batches of breads tasted like seaweed, tree bark, and vinegar. We had a good hard laugh and spit them out. Yet by the end of the day, Ava was on to something.
She found several recipes for gluten free microwavable mug bread… All with rice, coconut, or quinoa flour, which she cannot eat.
Ava made adjustments using almond flour, more moisture, and Viola!
Gluten Free, Grain Free, Sugar Free, Dairy Free, Paleo, Ketogenic, Low FODMAP bread that actually tastes and feels like bread!
Ava’s Low Carb Magic Mug Bread is just that. MAGIC!
Simply oil the inside of a straight microwavable mug. Next whisk eggs, fine ground almond flour, baking powder, and sea salt together. (This can be done directly in the mug, or in a separate bowl.)
Then microwave the bread batter in the mug for 3 minutes.
Turn the mug over and out pops a loaf of light fluffy allergen-free IBS-friendly bread.
Low Carb Magic Mug Bread makes marvelous little sandwiches, can be used in french toast, and toasts beautifully in a skillet without any oil or butter.
It has a mild nutty flavor and a light spongy texture.
If you deal with allergies or health issues that limit your diet, or are just trying to eat ultra low carb, give Ava’s Low Carb Magic Mug Bread a try!
It’s definitely been a silver lining through her tough time.
We like the recipe best made with almond flour, but it can also be made with quinoa flour for those with nut allergies.
Can’t eat eggs? Swap the eggs for liquid vegan egg substitute!
Low Carb Magic Mug Bread
- 1/2 teaspoon oil, any variety
- 2 large eggs, or liquid vegan egg substitute
- 1/2 cup fine ground almond flour (I used Bob's Red Mill)
- 1/2 teaspoon grain-free baking powder
- 1/4 teaspoon sea salt
- Drizzle the oil into a tall straight mug, about 3.5 inches wide and 5 inches tall. Brush the oil around the edges to grease the mug.
- Place the eggs, almond flour, baking powder, and salt in the mug. Whisk with a fork until very smooth. Tap the mug on the counter to remove air pockets.
- Microwave on high heat for 3 minutes. Shake the bread loaf out of the mug. Slice with a serrated knife and serve.
- Wrap well and store in the refrigerator.
NOTES: Make multiple batches by tripling or quadrupling the recipe and whisking the batter in a large bowl. Then pour the batter into various oiled mugs and microwave. Add 1 minute cook time for each additional mug.
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