90 Second Bread (Gluten-Free & Keto-Friendly)
When you’ve run out of gluten-free bread and need something fast, this 90 second bread recipe is a lifesaver. It’s naturally gluten-free, cooks in the microwave in just 90 seconds, and is great for a quick breakfast sandwich, jam on toast or eggs benedict.
Unlike many keto breads, it’s not eggy or overly almondy – just soft, simple bread you can slice, toast, or fry in minutes.
Of course, if you’ve got a little more time, try my gluten-free bagels, gluten-free high protein bagels or the gluten-free two ingredient dough recipe for more fresh, homemade options.
Ingredients Required to Make 90 Second Bread
You only need 5 ingredients:
- 1 tablespoon butter (or coconut oil for dairy-free)
- 3 tablespoons almond flour (use finely ground for best texture)
- ¼ teaspoon gluten-free baking powder
- Pinch of salt
- 1 egg
How to make 90 Second Gluten-Free Bread
- In a small, microwave-safe dish (about 4-inch wide ramekin or square dish), melt 1 tablespoon of butter.
- Stir in 3 tablespoons almond flour, ¼ teaspoon baking powder, and a pinch of salt.
- Crack in 1 egg and whisk everything until smooth.
- Microwave for 90 seconds on high until set.
- Let it cool slightly, then remove from the dish. Slice in half to make two pieces (or even in threes if you want thinner slices).
- Toast or fry – pop in the toaster or fry lightly in a pan for the best flavour and texture.
Find the measurements and full recipe below!
Tips For The Best 90 Second Bread Results
- The bread takes the shape of the dish you use, so a square dish makes sandwich-style slices, while a round ramekin makes a bun or English muffin style bun.
- For extra flavour, add a pinch of garlic powder, herbs, or shredded cheese before microwaving.
- Always let it cool for a minute before slicing – it holds together better.
- Don’t worry about any air pockets that might have been created – one you toast or fry up the bread, you won’t even notice.
How To Store and Freeze 90 Second Bread
- Best eaten fresh, but leftovers can be wrapped and stored in the fridge for up to 2 days.
- Freeze individually wrapped portions for up to 1 month. Toast straight from frozen for a quick fix.
FAQ about 90 Second Bread
Is 90 second bread gluten-free?
Yes – when made with almond flour, this recipe is naturally gluten-free. Just be sure your baking powder is labelled ‘gluten-free’.
What dish should I use?
Any microwave-safe dish works. A small square glass dish makes sandwich-style slices, while a little ramekin dish makes a round bun or English muffin style bun, like you see in the photos here.
Does 90 second bread taste eggy?
Not this version! It’s quite balanced so it doesn’t have that strong egg flavour that’s common in keto breads.
Can I toast 90 second bread?
Yes – I definitely recommend toasting (or frying it in a pan) as it gives it the best flavour and texture.
Can I make this nut-free?
Yes – you could try to swapping out the almond flour for sunflower seed flour.
Substitutions & Alternatives
- Nut-Free: Swap almond flour for sunflower seed flour.
- Dairy-Free: Replace butter with coconut oil, olive oil, or dairy-free spread.
- Egg-Free: Try a flax egg (1 tablespoon ground flax + 3 tablespoons water, let gel for 5 minutes). Texture will be denser though.
(Note: I haven’t tested all the above variations myself, but these are commonly used swaps that should work based on texture, taste and cooking times).
90 Second Bread Recipe (Gluten-Free)
Equipment
- Microwave
Ingredients
- 1 tablespoon butter
- 3 tablespoon almond flour (use finely ground for best texture)
- ¼ teaspoon gluten-free baking powder
- pinch of salt
- 1 egg
Instructions
- Melt butter in a small microwave-safe dish.
- Stir in almond flour, baking powder, and salt.
- Add egg and whisk until smooth.
- Microwave on high for 90 seconds.
- Cool, slice in half, and toast or fry before serving.
Recipe Notes:
- The bread takes the shape of the dish you use – so a square dish makes sandwich-style slices, while a round ramekin makes a bun or English muffin style bun.
- For extra flavour, add a pinch of garlic powder, herbs, or shredded cheese before microwaving.
- Always let it cool for a minute before slicing – it holds together better.
- Best eaten fresh, but leftovers can be wrapped and stored in the fridge for up to 2 days.
- Freeze individually wrapped portions for up to 1 month. Toast straight from frozen for a quick fix.
