Authors: Roben Ryberg

Gluten-Free in Five Minutes (23 page)

BOOK: Gluten-Free in Five Minutes

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Sweet, soft, and moist. Allow the brownie to cool
for several minutes for best texture!

1 egg

1 tablespoon canola oil

1 tablespoon applesauce

teaspoon salt

1 tablespoon brown rice flour

1 tablespoon cocoa

2 tablespoons 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.

6. Gently remove from dish and cool.

Brownie
(sorghum flour) MAKES 2

This brownie has more of the chewiness that is typical of traditional brownies.
One could say that it has more overall brownie mouth feel.
Simply put, it was preferred among our taste testers.

1 egg

1 tablespoon canola oil

1 tablespoon applesauce

teaspoon salt

1 tablespoon and 1 teaspoon sorghum flour

1 tablespoon cocoa

2 tablespoons 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.

6. Gently remove from dish and cool.

Butterscotch Krimpet-style Snack Cake
(brown rice flour) SERVES 1

I had a difficult time locating the flavoring for this snack cake, until I found
LorAnn flavoring oils at the pharmacy counter! How strange is that? LorAnn
flavoring oils are also available online (see the Appendix). I hope you
enjoy this gluten-free version of my very favorite snacking cake!

1 egg

1½ teaspoons canola oil

2 teaspoons brown rice flour

½ teaspoon baking powder

1 tablespoon sugar

¼ teaspoon water

2 drops LorAnn butterscotch flavor oil

ICING:

3 tablespoons confectioner’s sugar

1 teaspoon shortening

2 drops LorAnn butterscotch flavor oil

¾ teaspoon milk

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 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.

7. Combine all icing ingredients in small cup and beat until smooth.

8. Spread over top of snack cake.

9. Cut cake into thirds to form three krimpets.

Chocolate Chip Cookie Bars
(brown rice flour) SERVES 2

This is a delicious cookie bar. When mixing, you will find the batter
very thin. When eating, you will find great moist texture.

1 egg

1 tablespoon canola oil

1 tablespoon applesauce

teaspoon salt

2 tablespoons brown rice flour

2 tablespoons brown sugar

⅛ teaspoon vanilla

2 tablespoons chocolate chips, chopped

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, except chocolate chips, and mix well to combine.

3. Fold in chocolate chips.

4. Spray 2-cup ramekin with nonstick cooking spray.

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

6. Microwave on high for 2 minutes.

7. Gently remove from dish and cool.

Chocolate Chip Cookie Bars
(sorghum flour) SERVES 2

I first tried making these cookies with whole semi-sweet
chocolate chips, but the batter was too thin to support them.
So, I simply chopped the chips well and voilà, a great cookie bar.

1 egg

1 tablespoon canola oil

1 tablespoon applesauce