Read Gluten-Free in Five Minutes Online
Authors: Roben Ryberg
Gluten-Free in Five Minutes (26 page)
Banana Bread
(brown rice flour or white rice flour) SERVES 2
teaspoon salt
(sorghum flour) SERVES 2
teaspoon salt
(brown rice flour) MAKES 2 MUFFINS
teaspoon salt
(sorghum flour) MAKES 2 MUFFINS
teaspoon salt
(brown rice flour) MAKES 2 MUFFINS
teaspoon salt
(brown rice flour or white rice flour) SERVES 2
This recipe has mild banana flavor and is not too sweet.
If using brown rice flour, be sure to add the vanilla to soften its flavor.
Or, use white rice flour for more prominent banana flavor.
If using brown rice flour, be sure to add the vanilla to soften its flavor.
Or, use white rice flour for more prominent banana flavor.
1 egg
1 tablespoon canola oil
3 tablespoons banana baby food (Beech-Nut Stage 2)
teaspoon salt3 tablespoons brown rice flour or 2½ tablespoons white rice flour
½ teaspoon baking powder
1 tablespoon sugar
⅛ teaspoon vanilla (optional)
Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl
Banana Bread2-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. Bread will rise and then settle a little during baking.
6. Gently remove from dish and cool.
(sorghum flour) SERVES 2
This is a soft, sweet banana bread. A little whole-grain
flavor is there, but the flavor of the banana comes through.
flavor is there, but the flavor of the banana comes through.
1 egg
1 tablespoon canola oil
3 tablespoons banana baby food (Beech-Nut Stage 2)
teaspoon salt3½ tablespoons sorghum flour
½ teaspoon baking powder
1 tablespoon sugar
⅛ teaspoon vanilla (optional)
Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl
Blueberry Muffins2-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. Bread will rise and then settle a little during baking.
6. Gently remove from dish and cool.
(brown rice flour) MAKES 2 MUFFINS
This recipe uses plain lowfat yogurt for its thicker consistency
rather than for flavor. It is the thickness of the batter that keeps
the berries somewhat suspended. This muffin is pretty, very soft,
a little pale in color, and bright in blueberry flavor!
rather than for flavor. It is the thickness of the batter that keeps
the berries somewhat suspended. This muffin is pretty, very soft,
a little pale in color, and bright in blueberry flavor!
1 egg
1 tablespoon canola oil
3 tablespoons plain lowfat yogurt
teaspoon salt3 tablespoons brown rice flour
½ teaspoon baking powder
1½ tablespoons sugar
⅛ teaspoon vanilla
½ cup fresh blueberries (smaller are better!)
Baked in:
two 1-cup ramekins or other straight-sided microwave-safe bowls or cups
Blueberry Muffinstwo 1-cup ramekins or other straight-sided microwave-safe bowls or cups
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients, except blueberries, and mix well to combine.
3. Gently fold in blueberries.
4. Spray 1-cup ramekins with nonstick cooking spray.
5. Pour batter into ramekins and tap base of each to level batter.
6. Microwave on high for 2 minutes. Muffins will rise and then settle a little during baking.
7. Gently remove from dishes and cool.
(sorghum flour) MAKES 2 MUFFINS
This recipe tastes like a slightly whole-grain version of a traditional
blueberry muffin. It is very moist! Please note that these muffins take a
little longer in the microwave than some of the other recipes in this book.
blueberry muffin. It is very moist! Please note that these muffins take a
little longer in the microwave than some of the other recipes in this book.
1 egg
1 tablespoon canola oil
3 tablespoons applesauce
teaspoon saltscant 4 tablespoons sorghum flour
½ teaspoon baking powder
1½ tablespoons sugar
⅛ teaspoon vanilla
½ cup fresh blueberries, chopped
Baked in:
two 1-cup ramekins or other straight-sided microwave-safe bowls or cups
Chocolate Chip Muf instwo 1-cup ramekins or other straight-sided microwave-safe bowls or cups
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients, except blueberries, and mix well to combine.
3. Gently fold in blueberries.
4. Spray ramekins with nonstick cooking spray.
5. Pour batter into ramekins and tap base of each to level batter.
6. Microwave on high for 2 minutes and 30 seconds. Muffins will rise and then settle a little during baking.
7. Gently remove from dishes and cool.
(brown rice flour) MAKES 2 MUFFINS
The batter for these muffins is rather thin for suspending the
chocolate chips, so add them on the top of the batter allowing them
to sink into the batter as it bakes. These muffins have great flavor.
chocolate chips, so add them on the top of the batter allowing them
to sink into the batter as it bakes. These muffins have great flavor.
1 egg
1 tablespoon canola oil
3 tablespoons applesauce
teaspoon salt3 tablespoons brown rice flour
⅛ teaspoon baking soda
1½ tablespoons brown sugar
⅛ teaspoon vanilla
2 tablespoons mini chocolate chips
Other books
Christmas in the Kitchen by Nalini Singh
By Loyalty Bound: The Story of the Mistress of King Richard III by Ashworth, Elizabeth
1222 by Anne Holt
Husband Hunting 101 by Rita Herron
The Love Potion by Sandra Hill
The End of Diabetes by Joel Fuhrman
Rugged by Lila Monroe
The Midnight Mayor by Kate Griffin
The Exorcist by William Peter Blatty
Brooke by V.C. Andrews