Authors: Roben Ryberg

Gluten-Free in Five Minutes (16 page)

BOOK: Gluten-Free in Five Minutes

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A chiffon cake is spongy like an angel food cake or sponge cake, but richer
because fat is added. Like a sponge cake, it uses whole eggs. Really, it tastes
like a cross between a sponge cake and a traditional squishy cake!

1 egg

2 teaspoons brown rice flour

½ teaspoon baking powder

1 tablespoon sugar

1 teaspoon canola oil

3 drops vanilla

Baked in:
2-cup 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 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 1 minute and 45 seconds. Cake will rise and then settle during baking.

6. Gently remove from dish and cool.

Lemon Cake
(brown rice flour) SERVES 2

This moist, delicately flavored cake is made from
whole grain, and it’s one of my favorites!

1 egg

1 tablespoon plus 1 teaspoon canola oil

3 tablespoons plain lowfat yogurt

teaspoon salt

3 tablespoons brown rice flour

½ teaspoon baking powder

2 tablespoons sugar

2 teaspoons lemon juice

Baked in:
2-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. Cake will rise and then settle a little during baking.

6. Gently remove from dish and cool.

7. Ice as desired.

Lemon Poppy Seed Pound Cake
(brown rice flour) SERVES 2

This is likely my most favorite pound cake. The poppy seeds
may be omitted, but their bright nutty flavor is tasty!

1 egg

1 tablespoon plus 1 teaspoon canola oil

2½ tablespoons applesauce

teaspoon salt

3 tablespoons brown rice flour

⅛ teaspoon baking powder

1 tablespoon plus 1 teaspoon sugar

2 teaspoons lemon juice

½ teaspoon poppy seeds

LEMON GLAZE (OPTIONAL):

1 teaspoon lemon juice

1 teaspoon milk or cream

3 tablespoons confectioner’s sugar

Baked in:
2-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. Cake will rise and then settle a little during baking.

6. Gently remove from dish and cool.

7. For glaze, combine all glaze ingredients in small cup.

8. Mix well to combine, then pour over cooled cake.

Pound Cake
(brown rice flour) SERVES 2

This is a traditional vanilla pound cake. It has a tight crumb
with a few wayward larger holes and is moist and very tasty.

1 egg

1 tablespoon plus 1 teaspoon canola oil

3 tablespoons applesauce

teaspoon salt

3 tablespoons brown rice flour

⅛ teaspoon baking powder

1 tablespoon plus 1 teaspoon sugar

⅛ teaspoon vanilla

Baked in:
2-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. Cake will rise and then settle a little during baking.

6. Gently remove from dish and cool.

Sponge Cake
(brown rice flour) SERVES 1

A sponge cake is a lot like an angel food cake, except it is made with
whole eggs. Both are spongy in texture. This recipe makes a beautiful
sponge cake, ready to be adorned with fruit, ice cream, or enjoyed plain.
This cake is also among the prettiest of the sponge-type cakes in this book!

1 egg

2 teaspoons brown rice flour

½ teaspoon baking powder

1 tablespoon sugar

¼ 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 until nearly uniform in color.

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 1 minute and 45 seconds. Cake will rise and then settle during baking.

6. Gently remove from dish and cool.

White Cake
(white rice flour) SERVES 2

This cake is not beautiful, but it’s dead-on in flavor and texture. I apologize for
making you use half of an egg white, but repeated formulations showed there was
just no alternative. To measure, whisk the egg white slightly and measure out
1 tablespoon plus 1 teaspoon to equal ½ egg white. (Or you can just eyeball it!)

1½ egg whites

1 tablespoon canola oil

3 tablespoons plain lowfat yogurt