Gluten-Free in Five Minutes (4 page)

Authors: Roben Ryberg

BOOK: Gluten-Free in Five Minutes

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Coffee Cake
(brown rice flour) SERVES 2

In order to make a crispy cinnamon topping, a few gluten-free animal crackers
are crushed and mixed with cinnamon and sugar. Feel free to substitute any
crisp gluten-free cookie in their place. This is a bona fide, tasty coffee cake!

1 egg

1 tablespoon canola oil

3 tablespoons applesauce

teaspoon salt

3 tablespoons brown rice flour

½ teaspoon baking powder

1 tablespoon plus 1 teaspoon sugar

⅛ teaspoon vanilla

TOPPING:

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

¼ teaspoon cinnamon

1 teaspoon brown sugar

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

1. In a 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. Set aside.

5. Combine topping ingredients.

6. Sprinkle over top of batter and swirl into batter with knife or spoon. Some topping should remain on the top.

7. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.

8. Gently remove from dish (keeping cake upright) and cool.

Eggs Benedict
SERVES 2

By combining three recipes in this book, you can create
this classic gourmet breakfast dish!

1 English Muffin, toasted and split (pages 16–18)

2 thick slices of pre-cooked ham

Hollandaise Sauce (page 73)

2 poached eggs (page 21)

1. Prepare English Muffin and toast it.

2. Place halves on two serving plates.

3. On separate plate, microwave ham slices for 30 seconds to warm. Place on top of English Muffin halves.

4. Prepare Hollandaise Sauce and set aside.

5. Prepare poached eggs and place on top of ham slices.

6. Pour Hollandaise Sauce over top.

Eggs Florentine
SERVES 1

There is a beautiful resort in Western Maryland called Rocky Gap. Overlooking
the lake one morning, I enjoyed this dish for breakfast. Although not traditional,
a little Hollandaise Sauce (page 73) is phenomenal drizzled over this dish!

1 medium mushroom, any kind you like

teaspoon garlic salt

½ tablespoon butter

1 cup fresh baby spinach (measured by pressing firmly into cup)

1 tomato slice

1 poached egg (page 21)

sprinkling of Parmesan cheese

sprinkling of salt and pepper

1. Wash mushroom and slice into microwave-safe cup. Add garlic salt and butter.

2. Microwave on high for 1 minute.

3. Spread onto serving plate.

4. Wash spinach and place in microwave-safe cup. Spinach should be damp.

5. Microwave on high for 45 seconds.

6. Drain excess water. Pile spinach on top of mushrooms.

7. Place tomato slice on top of spinach.

8. Poach egg and place on top of tomato.

9. Sprinkle Parmesan cheese, salt, and pepper on top. Serve immediately.

Note:
A plain white button mushroom would be a great introduction to someone new to eating mushrooms. A crimini mushroom would have more flavor. And a shiitake mushroom would be perfect for a mushroom enthusiast.

English Muffin
(brown rice flour) MAKES 1 MUFFIN

This is a very neutral-tasting English muffin ... a lot like ordinary English
muffins. Toast it extra long for that crunchy exterior that is so delicious!

1 egg white

2 teaspoons canola oil

2 tablespoons applesauce

small pinch of salt

3 tablespoons brown rice flour

¼ teaspoon baking powder

⅛ teaspoon baking soda

½ teaspoon sugar

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

1. In small bowl or cup, briefly beat egg white to frothy (bubbles of varying size).

2. Add remaining ingredients and mix well to combine.

3. Spray ramekin with nonstick cooking spray.

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

5. Microwave on high for 1 minute.

6. Gently remove from dish and allow to cool.

7. Split in half and toast before serving.

English Muffin
(cornmeal) MAKES 1 MUFFIN

This English muffin is fairly light in texture with a definite,
but pleasant, corn undertone. The nooks and crannies
are formed from the froth of the beaten egg white!

1 egg white

2 teaspoons canola oil

2 tablespoons applesauce

small pinch of salt

3 tablespoons cornmeal

¼ teaspoon baking powder

⅛ teaspoon baking soda

¼ teaspoon sugar

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

1. In small bowl or cup, briefly beat egg white to frothy (bubbles of varying size).

2. Add remaining ingredients and mix well to combine.

3. Spray ramekin with nonstick cooking spray.