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Free Printable: Low Carb & Keto Food List
Get It NowLet’s be real—one of the hardest things about a keto lifestyle is missing bread. Sure, the low carb staples like healthy fats, keto veggies, and natural meats (check out my keto food list here!) are great, but sometimes you just want a sandwich. When I don’t have time to bake my favorite keto bread and run out of low carb bagels in the freezer, this 90 second keto bread saves the day. It’s crazy quick, super easy, and totally hits the spot. Make it with me when you’re short on time!
Why You Need My 90 Second Keto Bread Recipe
- Chewy texture like regular bread – So many keto mug bread recipes are dense or have a texture a bit like cornbread (which is great for keto cornbread, not so much for sandwich bread). Mine has a chewy texture and air pockets make it feel just like traditional bread.
- Super fast and easy – You only need 5 ingredients (plus salt, and one optional one). It “bakes” in just 90 seconds in the microwave, but I’ve got you covered with oven instructions too.
- Low carb, keto friendly, and gluten free – With only 1g net carb! I also have options for dairy-free and egg-free versions.
Ingredients & Substitutions
Here I explain the best ingredients for my microwave keto bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – Most brands are too coarse and will give your bread a gritty texture. Mine is super fine! And then you can use it to make keto pancakes, low carb muffins, almond flour cookies, crackers, and more. If you can’t have almond flour, I have a coconut flour microwave bread in the Wholesome Yum app — it does not work as a 1:1 substitute.
- Psyllium Husk Powder – This is what I feel every other 90 second keto bread is missing, and it’s my secret to a chewy, sturdy texture. Plus, it adds fiber! You can substitute flaxseed meal for a similar effect. If you want to skip it altogether, make my microwave keto English muffin.
- Egg – For binding and lift. You can use a flax egg or other egg substitute if you need to. Just keep in mind your bread will be more fragile and denser. Some people make this type of bread with only egg whites, but I recommend including the yolk because the bread turns out more rubbery using only whites.
- Butter – Adds moisture and flavor so the bread isn’t dry. You can swap in a tablespoon of coconut oil works for a dairy-free option, or ghee for paleo or dairy-sensitive.
- Baking Powder – Make sure it’s fresh to help your bread rise. Don’t confuse this with baking soda, which is different and will leave an aftertaste.
- Optional Sweetener – Besti Monk Fruit Allulose Blend isn’t required, but it gives a better flavor without making the bread sweet. I recently added this to the recipe and the bread tastes better with it!
- Sea Salt – Just a pinch for balance.
VARIATION: Add herbs or spices!
Garlic powder, Italian seasoning, fresh herbs, or even a sprinkle of parmesan cheese are all awesome ways to level it up.
How To Make It
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt the butter. I do this right in this rectangular container that I use to make the bread, for less dishes to wash.
- Mix the dry ingredients. In a small bowl, stir together the almond flour, psyllium husk powder, baking powder, Besti (if using), and sea salt.
- Mix the batter. Add the flour mixture to the melted butter, then whisk in the egg and stir together until smooth.
- Cook and slice. “Bake” your 90 second keto bread in the microwave or oven, until firm. (It’ll get golden brown in the oven too, but not the microwave.) Then, loosen the edges with a knife, flip onto a plate, and slice in half.
Just a word of warning, this 90 second bread does not look pretty coming out of the microwave! But it tastes great, and isn’t that what counts? It does look a bit better after you toast it:
My Recipe Tips
- Wondering what container to use? I use this meal prep container and it’s the perfect size for this 90 second bread You can also use a round ramekin or even a microwave-safe mug (for a keto mug bread), then slice when it’s done. I just prefer the texture when the bread “bakes” in a thinner layer.
- Whisk the batter vigorously. It helps create more air bubbles.
- Having trouble mixing? Some readers have reported this, so I wanted to share what I do. After the butter is melted, add the dry ingredients. Then when you add the egg, whisk it at the edge first and then mix in. If this seems inconvenient, you can totally mix it all in a bowl and transfer to the container afterward.
- Get the top as level as you can. Any inconsistencies tend to become more pronounced after the bread rises.
- Toast it for better flavor. Popping it in the toaster not only adds crispiness, but also tones down any eggy taste. It’s totally worth the extra step!
- Can you bake it in the oven? Yep! I have that option on the recipe card below if you prefer not to use the microwave.
- Can you make multiple slices? Sure, feel free to use multiple containers! If you want a whole loaf, this recipe is similar to my bigger almond flour bread.
Ways To Use It
You can use this keto 90 second bread just like any regular bread! Here are ways I love it:
- Sandwiches – This is the main way I use it! My go-to is a turkey sandwich with lettuce, tomatoes, and homemade mayonnaise, pictured in this post.
- Spread – It’s amazing with some grass-fed butter, chia jam, or nut butter. Sugar-free jelly works too if that’s your jam (pun intended!).
- Avocado toast – I love it with everything seasoning, or sun-dried tomatoes and microgreens. You can even use frozen avocados.
- Breakfast – It makes the best keto breakfast sandwiches. Just layer on an egg, cheddar cheese, and your favorite cooked sausage or bacon.
90 Second Keto Bread (Best Texture)
You'll love this easy 90 second keto bread recipe! It has just 5 ingredients, 1g net carb, and an awesome airy, chewy texture.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Melt the butter, ghee, or coconut oil in a small glass rectangular container (this one is the perfect size).
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Meanwhile, in a small bowl, stir together the almond flour, psyllium husk powder, baking powder, Besti (if using), and sea salt.
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Add the flour mixture to the melted butter, then whisk in the egg and stir everything together until smooth. Level the top with the back of a spoon.
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Microwave Method: Microwave for about 90 seconds, until firm.
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Oven Method: Bake for about 15 minutes at 350 degrees F (177 degrees C), until firm.
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Run a knife along the edges, then flip onto a plate or paper towel to release. Cut in half to form two thick slices.
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Toast in a toaster for best results (highly recommended). This improves texture and reduces any egg-y flavor.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 thick slice (1/2 recipe)
- Tips: Check out my recipe tips above to help you decide what container to use, get nice air pockets, tips for mixing, how to improve the flavor and texture, and an option to make a larger loaf.
- Storage: If you want to batch prep, you can keep 90 second bread on the counter for about a day, in the fridge for about a week, or in the freezer for up to 3-6 months.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook and Keto EBook Bundle.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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90 Second Keto Bread
Gratitude Moment
I’m so grateful for this 90 second bread recipe on busy days! I have to admit I grab leftovers from the fridge (so many nights are recipe testing) for lunch more often than I would like, but when I want something fresh, this bread is the perfect fast option.
I’ve been making it since 2018, but tweaked it recently to make it even better — and I love it even more now. What are your go-to quick lunch options? Let me know in the comments!
529 Comments
Di Burk
2You are a magician! Thank you for a bread that is sandwich worthy and doesn’t taste like it was stirred with sweaty feet. So going to have a grilled cheese sandwich with tomato, tuna, and egg salad, and toast! Already did your french toast, a hit. So going to experiment with added cheese, everything bagel, garlic, and onion flavors in the batter. Bless you
Desiree
1Thank you for this recipe Maya. It’s delicious. I just made the recipe but adjusted it two ways. 1) To the first batch I added grated cheese and black pepper( Because I love pepper on EVERYTHING). The taste was absolutely yummy, almost like corn bread actually. No eggy flavour AT ALL.
2) To this batch I added cinnamon and Allulose. (Taste for sweetness before you add the egg). It tasted like hot cinnamon doughnuts. Delicious.
I put these in the oven as I don’t like the texture of microwave bread. The mixture is thick enough that I used a flat baking pan and shaped the bread dough to a semi circle, then cut it into wedges when cooked. There’s no need for any topping because there’s sooo much flavour in the bread already.
Claudia
1Love this bread! I made it with egg whites and it turned out great! Thank you for the recipe!
Cynthia
0Ooooh! I’m going to try your cinnamon doughnut hack!
Deb Cordeniz
0I used coconut flour and I just read something you said that it’s not a 1:1 ratio so how much do I use? It was dry and crumbly and it never held together and my granddaughter and I were looking so forward to it. Should I only use almond flour? It was an easy recipe to follow though !
Maya | Wholesome Yum
0Hi Deb, Yes, coconut flour is vastly different from any other flour and is not good to substitute for other flours. This is why the result was very dry and crumbly. I hope you get the chance to try again with almond flour as written!
John D. Pilla
0You do NOT mention substitutes for Almond flour. For most recipes, I found Cashew flour (finely ground) is a great 1:1 substitute (esp. better for some baked treats). Of course, you do NOT sell Cashew flour, so is that why you do NOT mention it? I (and others) can NOT have almonds!
Maya | Wholesome Yum
0Hi John, I do not mention cashew flour because it’s pretty high in carbs for keto, so is not really keto friendly.
Terry
0I love this quick and easy bread recipe. My husband and I have this bread nearly every day. I scaled it up to 4 servings, but when I printed it, the recipe reverted to 2 servings. How can I print the scaled-up recipe?
Maya | Wholesome Yum
0Hi Terry, I’m so happy you love the recipe so much to have almost daily! Thank you. For your printing issue, make your serving adjustments on the print page, then print. Hope this helps!
Hilary Douglass Justice
0Yikes – do NOT triple the pinch of salt when tripling the recipe for the bread to go with the French onion soup as instructed with that recipe. WAY too salty!
Maya | Wholesome Yum
0Sorry to hear that happened, Hilary! A pinch is a very small amount (smaller than 1/8 teaspoon), so yes, be careful not to use too much. Hope you liked it otherwise!
SUSAN
0I love this recipe and generally make 3 at a time with diff combos. Vanilla (to egg), nutmeg cinnamon n ginger n golden raisins (to dry 😋) Chili powder, cumin, garlic salt n cilantro (to dry) Seasoned salt, Italian seasoning (to dry) and a touch of tom paste added to egg. Great Base and it really works! 🤷♀️
Wholesome Yum D
0Susan, I love how you’ve turned this recipe into a base for so many flavor combos! Thanks for sharing your variations, super inspiring!
Gwen
0This has become my go-to for ANY bread requirements. I have reduced the ingredients to 1 serve and make it up only as needed. Using a oil sprayed soup bowl, I get a burger shape roll, using a rectangular glass container – bread slices. Add some herbs to it to jazz it up a bit and into a silicon muffin tray – a bread roll. So versatile. Works for me!!
Wholesome Yum D
0That’s awesome to hear, Gwen! I love how you’ve adapted it into so many different shapes and uses — it really is such a versatile recipe. The herb addition sounds especially delicious!
Allisa
0I haven’t tried this recipe yet, but I am wondering if this could be cooked in a toaster oven? I am in the midwest, so I try my best not to use the oven when it is hot outside. Just curious if this would cook up the same in a toaster oven and if it would be the same temp and time. Thanks.
Maya | Wholesome Yum
0Hi Allisa, I’m sure you can, but I don’t have a toaster oven, so am not sure about the temp and time.
Pam
0Well, it’s not exactly a crusty sourdough, but it’s great for quick sandwich bread. I’m just in the beginning stages of giving up grains, starches, and sugar due to painful inflammation and I think I’m still grieving the loss of my favorite food group! This website is helping me immensely.
Maya | Wholesome Yum
0Hi Pam, This recipe is not intended to be similar to a crusty sourdough. I hope you liked it for what it is and I’m glad my website is helping you.
Pamela Cipriano
0The 90 second keto bread was great! I love bread and have been looking for an alternative that didn’t taste like cardboard. I baked it in the oven and texture is really nice. I look forward to trying some of the additions other have made. This will be a new staple in my kitchen.
Maya | Wholesome Yum
0Thank you, Pamela! Hope you make it again soon.
Sue hale
0Very easy to make ..Quick …love to put my egg and bacon on it…thanks
Maya | Wholesome Yum
0Thank you, Sue! That combination is perfect.
Anu
0Truly delicious, and so simple! I followed the recipe exactly as written (using metric measurements) and the results were perfect 🙂 I will be making this often – thank you so much!
Maya | Wholesome Yum
0I’m so happy you liked this 90 second bread, Anu, and that the metric measurements were helpful! Hope you make it again soon.
Cynthia
0I made the 90 second bread last night for the first time. It was delicious and I will continue to make it. I added toasted sesame seeds to the mixture to try to emulate the toasty flavor of bread. I’m not sure if it was helpful or not. I did find the bread to be sweeter than I prefer, similar to cornbread, so next time I’ll leave the sweetener out and see how it goes. I’m also curious to see if adding a touch of lemon or vinegar would tilt it a little toward sourdough flavor. I’m going to experiment. And, when I’m craving cornbread, I’m going to make it with that touch of sweetener. Thanks so much for the recipe. It is nice that it is so quick, even baking it in the oven as I did.
Maya | Wholesome Yum
0Thank you for sharing, Cynthia! Sesame seeds are a great idea. I didn’t find the bread sweet, did you by chance use a different sweetener brand? Of course everyone is different and it’s optional, so feel free to leave it out next time. I haven’t tried adding vinegar or lemon juice, but let me know how that goes if you experiment with it.
Kathy
0This is my go to recipe for a quick bread. It’s good as is or toasted. Makes a good sandwich when I do one lol (not often). Sometimes I’ll sprinkle seeds or bagel seasoning on top. YUM! Thank you Maya for such great recipes.
Maya | Wholesome Yum
0I’m so glad to hear this is your go-to, Kathy! Seeds or bagel seasoning are wonderful additions.
Marcella Joy Mongold
0Absolutely the best quick keto bread recipe!! I have tried dozens, and this is best by far. I will say that baking it in the oven was the best way to go. It was soft, and pared perfectly with smoked turkey and gouda cheese.
Maya | Wholesome Yum
0Thank you so much, Marcella! I’m so glad this was your favorite. That sandwich sounds amazing.
Glenyis
0Very good! Finally a bread that tastes good and I will utilize often in my new way of life. Thank you
Maya | Wholesome Yum
0Thank you, Glenyis! I’m so happy you liked this one. Best wishes on your journey!
Kathy
0Love this recipe so quick and easy 90 seconds. And versatile. Sometimes I top with seasoning, seeds or nuts. YUMM!
Maya | Wholesome Yum
0I’m so glad you love it, Kathy! Great ideas to mix it up with seasonings, seeds, or nuts. Enjoy!
Jenn
0Hi, can I use a different sweetener like just monkfruit or swerve? I know you promote Besti but I have tons of these others still and would like to use them up first. Which is best for this? Thank you!
Maya | Wholesome Yum
0Hi Jenn, Those are a bit more drying, but yes, those should work fine with the small amount in this recipe. Both are over 99% erythritol as the main ingredient (despite the marketing claims on the package), so they will work about the same way. Hope this helps!
terry gonska
0Best keto bread ever and I will be making it again soon
Maya | Wholesome Yum
0Thank you so much, Terry! Enjoy!
Lily
0Do I need to add psyllium husk powder to the recipe?
Marcella Joy Mongold
0I didn’t have any psyllium husk powder and used xantham gum instead. It came out perfect
Maya | Wholesome Yum
0Hi Lily, Yes, I recommend including it. I explain this more above.
Monique Trotter
0Maya can I use egg white protein powder in replacement of the egg?
Maya | Wholesome Yum
0Hi Monique, I haven’t done this, but don’t recommend it, as the egg is one of the main wet ingredients and contributes to leavening. Your bread would be very dense and dry if you substitute egg white protein powder.
Abs
0Made it just now and it was very crumbly and fell apart easily. Not sure why. I was using Bob’s almond flour (only brand available in my country) which is unrefined (as I prefer). Maybe that was it? I’m wondering if I should adjust the recipe to accommodate the flour. The batter was very runny when I put it in the microwave and it was more like 2 minutes than 90 seconds. Looked great, especially after grilling. Tasted great.
Maya | Wholesome Yum
0Yes, it’s likely due to the almond flour, many brands are too coarse and I know Bob’s makes several different kinds. I’m glad it tasted good, though.
Magdalena
0This turned out great – I substituted the egg for 1 tsp egg replacer and the recipe became vegan as well. Thank you!
Erin Eichelberger
0Ok, I may be crazy. This shows last updated in December 2023, but I just pulled up this recipe last week and it showed 3 tbs almond flour (and one of the comments from March 2024 referenced 3 tbs almond flour). I think I have those ratios down, but is the original recipe anywhere? I’ve been making this at work frequently — but I mix it in individual servings and put in small glass containers and don’t have to re-up for a couple of weeks. So, when I went to check the recipe this time, I was unable to find the original. Just wanted to check! I completely understand updating and making recipes better! I’ll definitely try the “new” (to me) version!
Maya | Wholesome Yum
0Hi Erin, Sorry about that! You caught this post at a weird time because I updated it today but updated the recipe card 2 days ago in advance of the post. The recipe is almost identical, I just tweaked it a tiny bit to be even better. 🙂
Lynn Zeddies
0I use this bread all the time and love it! The one thing I have changed over the years is that I substitute ground flax for the psyllium husk. It works great!
Doreen
0Love this bread! I use flax meal, because that's all I have. Delicious, takes a little longer to make because I always bake mine, then toast.
Sav
0I’m in love with that 90 sec bread, better than gluten free bread/keto bread. No joke. The best.
Carol
0This is a REALLY good recipe. However, the instructions for mixing are horrible! After trying every way to mix and bake, I have come up with a good way to do so.
*I used 2 TBSP almond flour, 1 TBSP oat fiber.
Mix dry ingredients in a small container, I used a half pint mason jar, and mix with a fork.
Melt the butter in the container you plan to bake in.
Take a SMALL bowl, scrape the melted butter into it and add the egg and mix thoroughly.
Add the dry ingredients to the bowl and mix with the fork.
Scrape all into the baking container and with the FORK spread evenly. (I tried to use the silicon spatula that I scraped the bowl out with but the batter clung to it. It’s easier with the fork.)
Bake as indicated.
Using the instructions given, the egg won’t mix well, and it makes a mess out of the baking container.
This does make good bread! My countertop oven will bake 4 of these at a time. VERY TASTY!
The first batch I made, I used a cinnamon/allulose mix, toasted it and ate for dessert.
Maya | Wholesome Yum
0Hi Carol, Sorry you had trouble with the instructions. I do it this way so that there are only 2 vessels to wash – the container you bake in and the bowl for the dry ingredients. It sounds like what you did was similar, except you mixed the batter in a separate bowl. This seems like a good idea if the container you mix in is too small and you find the egg doesn’t mix well that way. If it has tall enough sides, it mixes just fine for me, but it’s totally fine to do it with an extra bowl. I’m glad you liked the recipe otherwise! Enjoy!
Cathy D
0Interesting. I’m newly diagnosed as diabetic and therefore new to keto breads, etc. Tried this today, substituting flaxseed meal for the psyllium husk powder. Enjoyed it for lunch, but burned it in the toaster, lol. So, for dinner, I was super hungry and tried it again — way too eggy-tasting this time. Only thing I did differently in the evening was not letting the egg warm up to room temp.
Maya | Wholesome Yum
0Hi Cathy, Sorry to hear this recipe wasn’t what you expected. Although flaxseed meal works as a substitute for psyllium husk powder in this 90 second bread, I do find it’s a bit more eggy with flaxseed meal. I recommend toasting the bread (but not burning it, lol) to take away some of that flavor. Otherwise, you might like my most popular keto bread that tastes less eggy (don’t be put off by the egg whites – it’s the yolks that yield an eggy flavor!).
Sally
0If I want to make 8 servings, what size loaf pan should I use and how long should I bake that?
Maya | Wholesome Yum
0Hi Sally, My almond flour bread recipe would be best for that.
Kala VI
0This is absolutely awful. It tastes like one big egg!
The best 90 second keto bread that I have tasted to date is the one that includes sourcream, heavy cream and low carb protein powder.
Maya | Wholesome Yum
0Hi Kala, Sorry to hear that this bread was not what you were expecting. It doesn’t taste eggy to me at all, and many versions of 90-second breads do. Did you by chance make any changes to the recipe?
Lorraine Donahue
0I am not sure what I did wrong. I followed the recipe, and it tastes good, bit it looks gross.
Maya | Wholesome Yum
0Hi Lorraine, I’m glad it tastes good, and sorry to hear it doesn’t look how you expected. 90-second bread won’t look golden since it’s cooked in the microwave. You can bake it in the oven next time if you want it to look golden. Also, in my opinion it looks much better once you slice and toast it!
Lorraine Donahue
0I made the english muffin recipe and it looks great (and tastes great too), so I think it’s the psyllium husk powder. It’s a little darker than usual. Mystery solved. Thanks for the quick reply!
Maya | Wholesome Yum
0Ah, thanks for clarifying what you meant! Yes, psyllium husk powder does make breads darker, and some brands can turn a slight purple hue, which is I’m guessing what happened. Make sure your baking powder is aluminum-free, and I recommend this brand of psyllium husk powder that doesn’t usually turn purple.
Steve
0Mine came out kinda Dense but think that I didn’t use a large enough egg as it wasn’t as smooth as yours mine was far more dough. Going to try it again other one I have tried has parm in it but its overall kinda bitter but tastes good with Tuna
Maya | Wholesome Yum
0Hi Steve, Yes, it sounds like you might have needed a larger egg or measured the ingredients differently. Also, make sure your baking powder is fresh.
Patty
0This is great! I’m new to diabetes, thus keto. I’ve made several Maya recipes now, and this is delicious and easy.
Maya | Wholesome Yum
0So glad you like it, Patty! Enjoy!
Melissa
0I just started keto and this really hit the spot. It satisfied my craving for bread. I just toasted it and had it with butter. Will definitely make it again!!
shebs30180
0I love your website! I have been looking for a site that has all breads and all keto ideas in one place. Can’t wait to finally start eating bread again!! Hope yo buy your recipe books when I can soon!!
Brenda Kelley
0Do you have a 90 second bread using coconut flour? I seem to have more of that on hand than the almond flour. And I know substitution won’t work the same.
I love this bread, by the way!
Maya | Wholesome Yum
0Hi Brenda, Yes, I do have one in the Wholesome Yum app. Glad you liked this one!
Brenda
0Easiest and best I’ve made so far!!
nita.jones@rocketmail.com
0This recipe worked well for me. I substituted 2 T flaxseed meal for the 1 T psyllium husk powder and sprinkled 1 T flaxseed over the top after it rose. Otherwise I followed the recipe and I’m really impressed with this bread’s texture, taste and crumble proof simplicity.
I used 3 T flaxseed meal to incorporate my daily supplement I take as a breast cancer survivor. You really don’t need the top sprinkle.
Sarah
0Absolutely love this bread. It is so easy and I think it tastes better than the store bought gluten free options I have tried. Thank you for this recipe Maya! 🙂
Jeannette
0This isn’t bad at all. I like the flavor and it worked great with the sloppy joe recipe.
Derik Howard
03 tbsp Wholesome Yum Blanched Almond Flour. So a thimble of dry ingredients, which makes a single little biscuit?
Maya | Wholesome Yum
0Hi Derik, This recipe makes 2 servings (2 slices).
Jennifer
0Loved this recipe after I tried it and will definitely continue to use it in the future. If I were to make a regular sized loaf of this bread, how much of each ingredient should I use in order to bake it in an 8×8 loaf pan?
Maya | Wholesome Yum
0I’m glad you lovd it, Jennifer! My almond flour bread recipe would be a similar full loaf version.
DLD
0I was skeptical, but this turned out to be a tasty almond flour bread. I used flax seed meal since I didn’t have psyllium husk. My husband and I thought it almost tastes like cornbread. Slathering it with butter and having it with our chili. Thank you for this recipe!
Jen
0I’m a huge bread eater, so I definitely miss it on the keto diet. I love that I can whip up this 90-Second Keto Bread on a whim. Super easy and it satisfies my cravings. I love trying various toppings on it and throwing it in my air fryer. I did a yummy pizza version on which I spread a tablespoon of tomato paste that was mixed with Italian seasoning, and I topped it with pepperoni, mozzarella, and parmesan. I’ve also done a tuna melt and cheesy garlic bread. When I want something sweet, I spread on some butter and then shake on a little mixture of Monk fruit and ground cinnamon. I love the flexibility of this recipe!
Stephanie
0I have made both cloud bread and 90 second bread. They are both delicious.
Lori
0I’m excited to try this! My husband is pre diabetic and hasn’t had bread in awhile. One question- the size of container you recommend is puzzling because when you go to the link it shows a multi- pack with different containers.(?) I’ll use what I have and hope for the best.
Maya | Wholesome Yum
0Hi Lori, I use this container and it’s a multi-pack but they are all the same size.
christine
0Regarding your 90 second bread recipe. I scoured the site and did not find the recipe details anywhere…. Please send.
Wholesome Yum D
0Hi Christine, You can find the recipe directly above where you left this comment.