Gluten-Free in Five Minutes (11 page)

Authors: Roben Ryberg

BOOK: Gluten-Free in Five Minutes

10.52Mb size Format: txt, pdf, ePub

Baked in:
1-cup ramekin or other straight-sided microwave-safe bowl. A slightly larger base makes for a nice burger-sized bun!

1. In small bowl or cup, briefly beat egg white until frothy (with varying bubble sizes).

2. Add remaining ingredients and mix well to combine.

3. Spray 1-cup ramekin with nonstick cooking spray.

4. Pour batter into ramekin and tap base to level batter.

5. Microwave on high for 2 minutes. Roll will rise and then settle a little during baking.

6. Gently remove from dish and cool.

Sourdough Roll
(brown rice flour) MAKES 1 ROLL

As the name suggests, this roll has a mild sourdough taste.

1 egg

1 tablespoon canola oil

1 tablespoon applesauce

1 teaspoon apple cider vinegar

teaspoon salt

2½ tablespoons brown rice flour

½ teaspoon baking powder

¼ teaspoon sugar

Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl

1. In small bowl or cup, briefly beat egg until frothy (with varying bubble sizes).

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. Roll will rise and then settle.

6. Gently remove from dish and cool.

Sourdough Roll
(sorghum flour) MAKES 1 ROLL

The vinegar in this recipe provides the sour taste, so no fermented yeast
is required. For more sour taste, increase the vinegar to 1½ teaspoons.

1 egg

1 tablespoon canola oil

1 tablespoon applesauce

1 teaspoon apple cider vinegar

teaspoon salt

2 tablespoons sorghum flour

½ teaspoon baking powder

¼ teaspoon sugar

Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl

1. In small bowl or cup, briefly beat egg until frothy (with varying bubble sizes).

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. Roll will rise and then settle.

6. Gently remove from dish and cool.

CHAPTER 5

Flatbreads, Tortillas, and Pizza Crusts

As with breads and rolls,
initially I was pretty nervous about being able to recreate appropriate textures for quick gluten-free flatbreads, tortillas, and pizza crusts. Would it be possible? But through subtle manipulation of very basic ingredients, we are able to do just that.

This is especially apparent in making flour tortillas. Unlike many other “bread” recipes, these tortilla recipes contain no applesauce for texture or oil to soften the texture of the grain. By omitting these ingredients, the texture of a flour tortilla is achieved, and the flavors of the flours come through clear and true.