Read Gluten-Free in Five Minutes Online

Authors: Roben Ryberg

Gluten-Free in Five Minutes (7 page)

BOOK: Gluten-Free in Five Minutes
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Honey Oat Bread
(sorghum flour) MAKES 2 SLICES
Honey and oats are the perfect way to soften the whole-grain
taste of sorghum flour. Enjoy this bread as a roll or sliced!
1 tablespoon gluten-free oats
1 tablespoon water
1 egg
1 tablespoon canola oil
1 tablespoon applesauce
teaspoon salt
2 tablespoons sorghum flour
½ teaspoon baking powder
1 tablespoon honey
Baked in:
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 small bowl or cup, briefly beat egg until nearly uniform in color.
4. Add remaining ingredients including oat 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, if desired.
Sandwich Bread
(brown rice flour) MAKES 2 SLICES
Great soft sandwich bread texture, and a mild taste, too!
1 egg
1 tablespoon canola oil
1½ tablespoons applesauce
teaspoon salt
2½ tablespoons brown rice flour
½ teaspoon baking powder
¼ teaspoon sugar
Baked in:
2-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.
Sandwich Bread
(cornstarch and cornmeal) MAKES 2 SLICES
This is a relatively moist, tight-crumb bread that is mild and soft.
1 egg
1 tablespoon canola oil
1½ tablespoons applesauce
teaspoon salt
1 tablespoon cornstarch
1 tablespoon cornmeal
½ teaspoon baking powder
¾ teaspoon sugar
Baked in:
2-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.
Sandwich Bread
(sorghum flour) MAKES 2 SLICES
This sandwich bread has a mild whole-grain taste and a tight crumb.
1 egg
1 tablespoon canola oil
1½ tablespoons applesauce
teaspoon salt
2 tablespoons sorghum flour
½ teaspoon baking powder
¼ teaspoon sugar
Baked in:
2-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.
CHAPTER 4
Rolls
BOOK: Gluten-Free in Five Minutes
9.07Mb size Format: txt, pdf, ePub
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