Read Gluten-Free in Five Minutes Online
Authors: Roben Ryberg
Gluten-Free in Five Minutes (13 page)
This is a super-fast pizza crust—less than two minutes in the microwave. The crust
crisps nicely once topped and finished in a toaster oven or traditional oven.
crisps nicely once topped and finished in a toaster oven or traditional oven.
1 egg
2 teaspoons canola oil
2 tablespoons applesauce
teaspoon salt3 tablespoons brown rice flour
½ teaspoon baking powder
Baked on:
microwave-safe round plate
microwave-safe round plate
1. In small bowl or cup, briefly beat egg until nearly uniform in color.
2. Add remaining ingredients and mix well to combine. The dough will look like a creamy paste.
3. Spray microwave-safe plate with nonstick cooking spray.
4. Spread batter into a 6-inch circle.
5. Microwave on high for 1 minute and 30 seconds.
6. Remove from plate and cool.
7. Place crust on metal tray or foil, top with your favorite toppings.
8. Finish baking in toaster oven (or conventional oven) at 400°F until cheese is melted and crust is crisp. Baking time will be approximately 8 to 10 minutes.
Note for Pizza Crusts:
Although these pizza crusts have good taste and form, their texture is not quite as chewy as I prefer in a pizza crust. If you like a chewy crust and should you have xanthan gum in your pantry, I suggest you add ¼ teaspoon of xanthan gum to the recipe at the same time the flour is added.
Pizza CrustAlthough these pizza crusts have good taste and form, their texture is not quite as chewy as I prefer in a pizza crust. If you like a chewy crust and should you have xanthan gum in your pantry, I suggest you add ¼ teaspoon of xanthan gum to the recipe at the same time the flour is added.
(cornmeal) MAKES A 6-INCH INDIVIDUAL CRUST
The cornmeal makes this thin pizza crust a little unconventional.
The crust is somewhat gritty in texture (in an understated way)
and mild in flavor. I think you will enjoy it!
The crust is somewhat gritty in texture (in an understated way)
and mild in flavor. I think you will enjoy it!
1 egg
2 teaspoons canola oil
1 tablespoon applesauce
teaspoon salt3½ tablespoons cornmeal
½ teaspoon baking powder
Baked on:
microwave-safe round plate
Pizza Crustmicrowave-safe round plate
1. In small bowl or cup, briefly beat egg until nearly uniform in color.
2. Add remaining ingredients and mix well to combine. The dough will look like a creamy paste.
3. Spray microwave-safe plate with nonstick cooking spray.
4. Spread batter into a 6-inch circle.
5. Microwave on high for 1 minute and 30 seconds.
6. Remove from plate and cool.
7. Place crust on metal tray or foil, top with your favorite toppings.
8. Finish baking in toaster oven (or conventional oven) at 400°F until cheese is melted and crust is crisp. Baking time will be approximately 8 to 10 minutes.
(sorghum flour) MAKES A 6-INCH INDIVIDUAL CRUST
This dough is a little difficult to spread into a circle.
Using the back of a spoon helps tremendously! At 6 inches in diameter
this crust is medium-thick. Spread thinner for a crispier pizza.
Using the back of a spoon helps tremendously! At 6 inches in diameter
this crust is medium-thick. Spread thinner for a crispier pizza.
1 egg
2 teaspoons canola oil
1 tablespoon applesauce
teaspoon salt3 tablespoons sorghum flour
½ teaspoon baking powder
Baked on:
microwave-safe round plate
microwave-safe round plate
1. In small bowl or cup, briefly beat egg until nearly uniform in color.
2. Add remaining ingredients and mix well to combine. The dough will look like a creamy paste.
3. Spray microwave-safe plate with nonstick cooking spray.
4. Spread batter into a 6-inch circle.
5. Microwave on high for 1 minute and 30 seconds.
6. Remove from plate and cool.
7. Place crust on metal tray or foil, top with your favorite toppings.
8. Finish baking in toaster oven (or conventional oven) at 400°F until cheese is melted and crust is crisp. Baking time will be approximately 8 to 10 minutes.
CHAPTER 6
Sides
In this chapter you will find
an eclectic mix of gluten-free side dishes that you probably never dreamed of making using your microwave. Whether steaming an ear of corn in the husk or creating traditional potato salad, you’re likely to be amazed. The most incredible of all, for the die-hard foodies among us, is the Hollandaise Sauce that doesn’t separate after standing. I hope you try this decadent sauce over your favorite vegetables or fish, or better yet, as part of the Eggs Florentine recipe on page 15.
an eclectic mix of gluten-free side dishes that you probably never dreamed of making using your microwave. Whether steaming an ear of corn in the husk or creating traditional potato salad, you’re likely to be amazed. The most incredible of all, for the die-hard foodies among us, is the Hollandaise Sauce that doesn’t separate after standing. I hope you try this decadent sauce over your favorite vegetables or fish, or better yet, as part of the Eggs Florentine recipe on page 15.
SERVES 1
This may be one of the easiest recipes in history. It is my favorite way to
make corn on the cob—no mess, no fuss, easier shucking, and “steamed”
to perfection. I like mine without salt or butter—it is that good.
make corn on the cob—no mess, no fuss, easier shucking, and “steamed”
to perfection. I like mine without salt or butter—it is that good.
1 ear of corn, unshucked
sprinkling of salt and pat of butter (optional)
1. Cut off tuft of silks at the top of the ear of corn.
2. Cut off the stem base of corn if very long.
3. Place unshucked ear of corn in microwave.
4. Microwave on high for 3 minutes.
5. Corn will be VERY hot. Carefully remove husks.
6. Top with salt and butter if desired.
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