Authors: Roben Ryberg

Gluten-Free in Five Minutes (15 page)

BOOK: Gluten-Free in Five Minutes

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Hollandaise Sauce, page 73 (above); Sandwich Bread, sorghum flour, page 33 (facing page, top); Strawberry shortcake using Chiffon Cake, brown rice flour, page 80 (facing page, bottom)

English Muffin, brown rice flour, page 16

Cornbread (cornmeal), page 28

Red Velvet Cake, brown rice flour, page 110 (above); Hot Dog Roll, sorghum flour, page 43 (facing page, top); Pizza Crust, sorghum flour, page 65 (facing page, bottom)

Potato Salad, page 75

Potato Salad
SERVES 1

This is a quick, traditional potato salad that is so easy to make!
White, red, or Yukon gold potatoes are all good choices for this recipe
(Russet potatoes are not a great choice because they may fall apart).
I don’t peel my potato, but you can if you prefer. Please be sure to read
the label to ensure your choice of Italian salad dressing is gluten-free.

1 medium white or red potato (6 ounces; 170 grams)

1½ teaspoons finely chopped onion

1½ tablespoons mayonnaise

sprinkle of salt and pepper

1 tablespoon Italian salad dressing

½ hard-boiled egg, chopped (optional)

pinch of parsley (for color)

1. Wash potato and pierce several times with a fork (to allow steam to escape).

2. Microwave on high for 2½ minutes, or until potato is tender.

3. Carefully peel potato, if desired, and cut into small cubes.

4. Add remaining ingredients and mix well, but gently.

5. Refrigerate until ready to serve.

Stuffed Mushrooms
MAKES 3 MUSHROOMS

So, everyone is eating great appetizers and you’re supposed to just
sit by and smile? Well, here’s a fast and quick solution: scrumptious
stuffed mushrooms. Enjoy! I know I did while testing them!

3 medium mushrooms (3 to 3½ ounces; 100 grams)

1 fully cooked sausage link, minced

1 tablespoon minced onion

1 teaspoon mayonnaise

1. Wash and dry mushrooms.

2. Remove stems and set tops (bottoms up) aside on microwave-safe plate.

3. Finely chop stems of mushrooms and place in small bowl.

4. Add remaining ingredients and mix well.

5. Place mixture in mushroom tops.

6. Microwave on high for 2 minutes.

Note:
Be sure to read the ingredients on your sausage. Many are gluten-free, but not all.

CHAPTER 7

Yellow Cakes and White Cakes

It may be hard to believe,
but you can create nearly any kind of cake in the microwave.

Without taking the time to beat egg whites to stiff peaks, you can have angel food cake, chiffon cake, and sponge cake. Although these cakes normally require beating the eggs to stiff peaks, it is not necessary for any recipe in this book. Amazing! Or, how about a perfect traditional cake to celebrate a birthday?

Note:
The foam-based cakes in this book will rise considerably, then settle, leaving the cake with perfect texture. Sometimes that settling will be perfectly straight, sometimes a little lopsided. This will not affect the taste in the slightest! It is interesting to note that the addition of just a little water makes for a moister sponge cake.

Whatever the occasion, I hope a special cake makes it complete. Life shouldn’t be about food, yet good food can make life better!

And for icing on the cake, look to Chapter 10 or to the premade icings in your local grocery store. Remember to read the label!

Angel Food Cake
(brown rice flour) SERVES 1

This might be one of the most amazing recipes in this book! You don’t even have
to beat the egg whites to peaks. The flavor and texture are true to the original!

2 egg whites

2 teaspoons brown rice flour

½ teaspoon baking powder

1 tablespoon sugar

⅛ teaspoon water

3 drops vanilla

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

1. In small bowl or cup, briefly beat egg whites to small frothy bubbles.

2. Add remaining ingredients and mix well to fully 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. Cake will rise considerably and then settle during baking.