I invented this recipe using low carb wheat flours long ago and it grew to be a low carb kitchen favorite amongst many people eating that way. But sadly I couldn't eat it any longer after discovering my intolerances. The appeal of this is that you can mix it and bake it in a bowl in the microwave. Its a single serving thing.

So I finally found a substitute I like a lot, using coconut flour.

Banana Nut Bowl Muffin (or cake really)
1.5 Tbl coconut flour
1 egg (Large or better)
1/2 tsp banana extract
1-2 Tbl chopped walnuts
1 tsp baking powder (could probably use less)
1 tsp oil (possibly optional)
1-2 Tbl sugar or substitute for sugar

I put the dry ingredients (except walnuts) into the bowl and mix. Then I crack in the egg, add oil and extract, sweetener if it is liquid and stir vigorously. When it becomes like a thick paste add enough water to make it about the consistency of thin pancake batter. Coconut flour is THIRSTY stuff, is absorbs water like a sponge.

When it is well mixed add in the walnuts. Microwave for about 1.5 minutes until it stops looking wet on top and doesn't bubble. Do not overcook or it'll get dry.

Variations include using Da Vinci or Torani syrups instead of extract/water, using berries instead of walnuts. You can make savory ones using spices and slice it like bread. One can also add flax meal for various effects, but watch that it doesn't get dry.

I just made a bread that I thought was so good I had to check it twice to make sure it wasn't a whole wheat loaf.

1 3/4 cup water
3 cup whole brown rice flour
1/2 cup egg substitute
1 tablespoon each vinegar, xanthum gum, yeast, methylcellulose
6 tablespoons sugar
1/4 cup pecans (or other nut)
1/4 cup cranberries (or other dried fruit)
teaspoon or so of cinnamon

cook in bread maker on rapid bake adjusting water so that it is like very thick pudding

I've found the best way to make instant gorditas, without having to go through all of the hassle of mixing up the masa, rolling it out to the right thickness, cooking, and slitting it to make the pocket for stuffing.
I cook 2 regular corn tortillas on both sides till done, or about done. Then I beat an egg, and either brush egg around the rim on one face of each tortilla, and stick them together, then cook until the egg has set, gluing the two together; or I hold the tortillas vertically, and just rotate them in the egg about 1/2 inch deep, until the rim is coated, stick them together, and procede as above. Of course the second method puts egg on both faces of both tortillas, but it doesn't matter. After cooking, use a sharp knife to gently part a small opening, allowing space through which to stuff the instant gordita. Of course, you may find that a section of the rims haven't "glued" right, in which case you can use this natural opening to stuff through.
For stuffing I use scrambled eggs, cheese, rice, beans, meat, in any combination.
Hugs,

I am so happy with this bread! It's a variation of the Honey-Flax bread, I just added a few ingredients. I've made it 3 times now, and it's moist, and tasty, and reminds me of the German onion rye bread I had as a kid. I topped the sandwich buns (made with onion) with chicken salad (chicken, red bell pepper, celery, green onion, shredded carrot, walnuts, mayo, black pepper) and they complemented each other perfectly! YUM!! SO YUM!!

Gluten-Free Mock Rye Bread

1 1/4 C gf flour (see note)
1 C starch (arrowroot, tapioca starch, or any combination of arrowroot, tapioca starch, potato starch or cornstarch – I use just tapioca starch)
1/4 C flaxseed meal
2 1/2 tsp xanthan gum
1 package active dry yeast (about 2 tsp)
3/4 tsp salt
1 T caraway seeds
1 T cocoa powder
3 eggs
1 C water or milk-of-choice (coconut, almond, soy, cow, goat, etc. - I usually use coconut milk)
2 T vegetable oil (I used olive oil)
2 T honey (or sugar)
2 T molasses
2 tsp vinegar
1-2 tsp grated orange peal
1/3 C minced onion or amount to taste – optional (but tastes really really good!)

Combine flours, flax, starch, gum, yeast, salt, caraway, and cocoa.
In large bowl, combine wet ingredients, then add the dry.
Stir with fork or spoon until combined. Batter will be lumpy.
Scrape the sides, and mix for 4-5 minutes, on high if using electric hand mixer (with dough hooks – gets too thick to use the beaters), medium if using countertop mixer.

For loaf:
Pour into greased 9 x 5 pan.
Wet hands slightly with a bit of warm water or oil and gently smooth top of loaf.
Let rise to top of pan (took about 40 minutes, in warmed oven with bowl of hot, almost boiling water – may take up to 80 minutes)

For buns:
Spoon dollops of dough onto cookie sheet (non-stick or greased or lined with parchment paper).
Wet hands slightly with a bit of warm water or oil and gently smooth tops of buns.
Let rise until about doubled in size (took about 40 minutes, in warmed oven with bowl of hot, almost boiling water - may take up to 80 minutes)

Bake at 350 F:
loaf – 40-45 minutes – remove from pan, cool, slice, enjoy
buns – 18-22 minutes – remove from pan, cool, enjoy

Makes 1 loaf or 12-18 buns, depending on size.

This stays moist and tasty (in plastic bag on the counter) for about 4 days. It starts to ferment or something after that.

Notes:
GF flour - sorghum, amaranth, buckwheat, brown or white rice flour - or a combination – I think a combination might work a little better?

I have used flour mixtures:
sorghum, amaranth, quinoa
sorghum, amaranth, brown rice
sorghum, amaranth, brown rice, quinoa
sorghum, buckwheat, quinoa
sorghum, brown rice
sorghum, amaranth
amaranth, buckwheat, quinoa
I use the quinoa simply because I have it and don't know what else to do with it. When I run out, I will probably not buy any more. If using quinoa, use no more than 1/8 cup or so. Quinoa seems to be rather bitter-tasting on it's own.

This is a very heavy batter, and did not rise quite as much (this last time) as I thought it should. May want to use a total of 1+1/2 packages yeast (or about 3 tsp).