Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.
For someone like me who is gluten free and mostly grain free, really good fresh-baked bread and buns or rolls are just a delicious memory. Good fresh gluten free bread is difficult to find. It is expensive and is usually made with grains that my body has trouble digesting.
Sometimes what you can’t have is the very thing you crave the most. That’s what happened to me today. This easy Cheese Bun recipe is the result of my need to satisfy such a craving. I was dying for a fried egg sandwich. I usually keep a
brick loaf of gluten free bread in the freezer but had run out.
I thought about making a loaf of Pepita Pumpkin Seed Sandwich Bread. I’ve thought about making it in a slow cooker I borrowed from my daughter but I just didn’t feel I could commit to hanging around in the kitchen for the length of time it takes to make a loaf of bread.
I started plunking around online (read Pinterest) when I came across this recipe for Low Carb Cheddar Bread. A single bun that takes less than 5 minutes to prepare. Beauty! The Low Carb Cheddar recipe said to cook it in the microwave but I don’t care for baked goods done in the microwave, so I chose to bake mine in the toaster oven.
It was still pretty quick. Five minutes to mix and fifteen minutes to bake. The egg went into the frying pan while the bun was still baking. Start to finish, thirty minutes and I had a fresh, delicious fried egg, cheese bun sandwich on my plate
You can make one large bun as shown in my pictures, or divide the dough in half to make two smaller buns. I imagine you can double or triple this recipe to make extra buns but I haven’t tried that yet.
I have not been counting carbs or calories but Mr Fox has started paying more attention to those details and it is beneficial for him. This bread is fairly low in carbs but it is high in fat and calories due to the coconut oil, cheddar cheese and almond meal. For those of you who are counting, the bun has about 5g carbohydrates and 270 calories.
Recipe: Single Serve Grain Free Cheese Bun
Summary: A quick, easy, single serving of grain free sandwich bread. Perfect to bake up fresh for breakfast or lunch.
Gluten Free | Grain Free | Sugar Free | Dairy Free | Vegetarian
Inspired by Low Carb Cheddar Bread.
*** Always refer to packaging labels for the most up to date allergy information.
- Heat oven to 350 °F. Line a small cookie sheet with a square of parchment paper. If you have a toaster oven, I recommend using it instead of heating up a big standard size oven.
- In a small bowl, lightly beat egg.
- Add melted oil, honey and cheese. Stir until well blended.
- Add almond flour, psyllium husk and baking powder. Stir until blended.
- Spoon dough in a circle on prepared cookie sheet. Use back of spoon to smooth top until fairly even. Dough will be thick. It will rise a bit while baking but won’t really spread out much.
- Bake for about 15 minutes or until lightly browned. Watch closely for the last few minutes as all ovens vary in temperature slightly and there’s the chance the bun could burn.
- Allow to cool on the pan for a few minutes before slicing in half to form two sides of a sandwich.
- Make one large bun as shown in the picture, or divide the dough in half to make two smaller buns.
Please keep in mind that making substitutions will change the final outcome.
Recipe by Laureen
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegetarian
Diet tags: Gluten Free | Grain Free | Sugar Free | Dairy Free
Number of servings (yield): 1
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.
This post is linked to the following events:
My Meatless Mondays hosted by Chaya at My Sweet and Savoury
Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms
Gluten Free Monday hosted by Heidi at One Creative Mommy
Make Your Own! Mondays hosted by Lea at Nourishing Treasures
Made From Scratch Monday hosted by Mary at Living With Food Allergies And Celiac Disease
Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife
Hearth and Soul Hop hosted by Alea at Premeditated Leftovers
Fat Tuesday hosted by Jill at Real Food Forager
Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free
Traditional Tuesdays hosted by Melanie at Pickle Me Too
Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker
Allergy Free Wednesdays hosted by Tessa The Domestic Diva
Recipe Box hosted by Chaya at Bizzy Bakes
Healthy 2Day Wednesdays hosted by Anne at Authentic Simplicity
This Is Real Thursday hosted by France at Beyond The Peel
Simple Lives Thursday hosted by Diana at A Little Bit Of Spain In Iowa
Full Plate Thursday hosted by Miz Helen’s Country Cottage
Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet
Gluten Free Fridays hosted by Cindy at Vegetarian Mamma
Whole Food Fridays hosted by Megan at Allergy Free Alaska
Foodie Fridayhosted by Diane at Simple Living and Eating
Allergy Friendly Friday hosted by Cybele Pascal
Gallery of Favorites hosted by Alea from Premeditated Leftovers
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