Authors: Roben Ryberg

Gluten-Free in Five Minutes (29 page)

BOOK: Gluten-Free in Five Minutes

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

1. Cut prepared bread into ½-inch cubes.

2. Place in small mixing bowl.

3. Add apples. Set aside.

4. In small cup, combine egg, sugar, milk, and vanilla.

5. Mix very well.

6. Pour over bread cubes.

7. Toss gently but thoroughly to combine.

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

9. Pour bread cube mixture into ramekin.

10. Microwave on high for 2 minutes.

Crepe
(brown rice flour) MAKES 1 CREPE

Here is a perfect opportunity to make a single beautiful crepe!
Although the browning from the pan is obviously not feasible in the microwave,
the delicate, sweet, eggy texture is there. To serve, I suggest folding the crepe
around fruit or chocolate and topping with a little whipped cream.

1 egg

1 tablespoon canola oil

1 tablespoon applesauce

teaspoon salt

1 tablespoon brown rice flour

¼ teaspoon baking powder

1½ teaspoons sugar

3 drops vanilla (optional)

Baked on:
microwave-safe dinner plate

1. In small bowl or cup, briefly beat egg until frothy (with varying bubble sizes).

2. Add remaining ingredients and mix well to combine.

3. Spray microwave-safe plate with nonstick cooking spray.

4. Pour batter onto plate and spread into a 5-inch circle. The crepe will spread during baking.

5. Microwave on high for 2 minutes.

6. Remove from microwave oven and flip over to allow bottom to dry a little.

Peach Cobbler
(brown rice flour) SERVES 2

Enjoy this cobbler when the peaches are ripe and juicy.
This cobbler is not too sweet and lightly spiced.

1 egg

1 tablespoon canola oil

2 tablespoons applesauce

teaspoon salt

2 tablespoons brown rice flour

1½ tablespoons sugar

⅛ teaspoon vanilla

teaspoon cinnamon

1 medium peach, peeled, pitted, and diced (about ½ cup)

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 peaches, 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. Sprinkle peaches on top.

6. Microwave on high for 2 minutes.

7. Serve warm or cool.

Peach Crisp
(cornstarch) SERVES 2

I created this recipe during the heart of peach season in Maryland. If you have
a good peach, this recipe will give you a great crisp! If your peach is a bit out of
season, add an extra teaspoon of sugar to the peach after you chop it. I won’t tell.
Added spices are kept to a minimum so the peach flavor shines through.

1 large peach, peeled, pitted, and diced (approximately 1½ cups)

1 teaspoon sugar

½ teaspoon cornstarch

1 tablespoon water

teaspoon cinnamon or

teaspoon nutmeg

TOPPING:

10 gluten-free animal crackers crushed or 2½ tablespoons other crisp cookie crushed

⅛ teaspoon cinnamon or

teaspoon nutmeg

2½ teaspoons brown sugar

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

1. Place all ingredients in ramekin or other microwave-safe bowl.

2. Stir well. Set aside.

3. In another cup or bowl, mix topping ingredients.

4. Sprinkle topping over peaches.

5. Microwave on high for 4 minutes.

6. Serve warm or cold.

Note:
“Cling” peaches have flesh that clings to the pit. “Freestone” peaches have flesh that pulls away cleanly from the pit. Cling peaches usually come early in the season followed later by freestone peaches. Both are delicious.

Poached Pear
SERVES 1