Read Gluten-Free in Five Minutes Online
Authors: Roben Ryberg
Gluten-Free in Five Minutes (6 page)
This recipe makes wonderful cinnamon raisin bread.
Enjoy it toasted and topped with cream cheese.
Enjoy it toasted and topped with cream cheese.
1 egg
1 tablespoon canola oil
1½ tablespoons applesauce
teaspoon salt2½ tablespoons brown rice flour
½ teaspoon baking powder
½ teaspoon sugar
1 tablespoon raisins, minced
¼ teaspoon cinnamon
Baked in:
2-cup square ramekin or other straight-sided microwave-safe bowl
Cinnamon Raisin Bread2-cup square ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until nearly uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Bread will rise and then settle.
6. Gently remove from dish and cool.
7. Slice in half horizontally.
(sorghum flour) MAKES 2 SLICES
This bread has an understated cinnamon and raisin flavor.
Our taster didn’t want to share and ate both slices!
Our taster didn’t want to share and ate both slices!
1 egg
1 tablespoon canola oil
1½ tablespoons applesauce
teaspoon salt2 tablespoons sorghum flour
½ teaspoon baking powder
½ teaspoon sugar
¼ teaspoon cinnamon
1 tablespoon raisins, minced
Baked in:
2-cup square ramekin or other straight-sided microwave-safe bowl
Cornbread2-cup square ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until nearly uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Bread will rise and then settle.
6. Gently remove from dish and cool.
7. Slice in half horizontally.
(brown rice flour) SERVES 2
For those of you who do not tolerate corn, this brown rice version is great
with chili, chicken, or whatever! The texture is tight and slightly softer than
corn-based cornbread. I like this version every bit as much as the classic.
with chili, chicken, or whatever! The texture is tight and slightly softer than
corn-based cornbread. I like this version every bit as much as the classic.
1 egg
2 teaspoons canola oil
2 tablespoons applesauce
rounded
teaspoon salt
teaspoon salt3 tablespoons brown rice flour
¼ teaspoon baking powder
½ teaspoon sugar
Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl
Cornbread2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Bread will rise and then settle a little during baking.
6. Gently remove from dish, if desired, and cool.
(cornmeal) SERVES 2
This is a plain old cornbread recipe. If you prefer
a sweeter cornbread, increase the sugar just a little.
a sweeter cornbread, increase the sugar just a little.
1 egg
2 teaspoons canola oil
2 tablespoons applesauce
rounded
teaspoon salt
teaspoon salt3½ tablespoons cornmeal
¼ teaspoon baking powder
¾ teaspoon sugar
Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl
Honey Oat Bread2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Bread will rise and then settle a little during baking.
6. Gently remove from dish, if desired, and cool.
(brown rice flour) MAKES 2 SLICES
This bread is sweet and mild in flavor. Although delicious as is,
it is especially nice toasted. The oats are cooked for just 15 seconds
before combining with the other ingredients to soften.
Please remember to buy a gluten-free brand of oats!
it is especially nice toasted. The oats are cooked for just 15 seconds
before combining with the other ingredients to soften.
Please remember to buy a gluten-free brand of oats!
1 tablespoon gluten-free oats
1 tablespoon water
1 egg
1 tablespoon canola oil
1 tablespoon applesauce
teaspoon salt2½ tablespoons brown rice flour
½ teaspoon baking powder
1 tablespoon honey
Baked in:
2-cup square ramekin or other straight-sided microwave-safe bowl
2-cup square ramekin or other straight-sided microwave-safe bowl
1. In small microwave-safe bowl, combine oats and water. Stir.
2. Microwave on high for 15 seconds. Set aside.
3. In a small bowl or cup, briefly beat egg until nearly uniform in color.
4. Add remaining ingredients including oats mixture and mix well to combine.
5. Spray 2-cup ramekin with nonstick cooking spray.
6. Pour batter into ramekin and tap base to level batter.
7. Microwave on high for 2 minutes. Bread will rise and then settle.
8. Gently remove from dish and cool.
9. Slice in half horizontally.
Other books
Blood in the Valencian Soil (Secrets of Spain) by Baker, Caroline Angus
Out of Season by Steven F Havill
Emily Kimelman - Sydney Rye 02 - Death in the Dark by Emily Kimelman
GhostlyPersuasion by Dena Garson
Exit the Colonel by Ethan Chorin
Labyrinth by A. C. H. Smith
Emily Calls It (The Emily Series) by Laura Albright.
Birthmarked by Caragh M. O'brien
Anything Less Than Everything by Adkins, Heather
Underworld by Greg Cox