Authors: Roben Ryberg

Gluten-Free in Five Minutes (10 page)

BOOK: Gluten-Free in Five Minutes

8.79Mb size Format: txt, pdf, ePub

Read Book Download Book

ads

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 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. Roll will rise and then settle.

6. Gently remove from dish and cool.

Onion Roll
(sorghum flour) MAKES 1 ROLL

This roll would be delicious with
a grilled burger or other hearty fillings!

1 egg

1 tablespoon canola oil

1 tablespoon applesauce

teaspoon salt

2 tablespoons sorghum flour

¼ teaspoon baking powder

¼ teaspoon sugar

1½ tablespoons minced onion

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 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. Roll will rise and then settle.

6. Gently remove from dish and cool.

Potato-style Roll
(brown rice flour) MAKES 1 ROLL

This is the lightest-textured and most moist of the
potato-style rolls. The flavor is slightly sweet and mild.

1 egg

1 tablespoon canola oil

2 tablespoons applesauce

teaspoon salt

2 tablespoons brown rice flour

½ teaspoon baking powder

1 teaspoon sugar

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 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. Roll will rise and then settle.

6. Gently remove from dish and cool.

Potato-style Roll
(white rice flour) MAKES 1 ROLL

This roll is moister and more tender than a hamburger bun.
Bake this recipe in two 1-cup ramekins if you’d prefer dinner-size rolls.

1 egg

1 tablespoon canola oil

1 tablespoon applesauce

teaspoon salt

1 tablespoon plus 2 teaspoons white rice flour

½ teaspoon baking powder

1 teaspoon sugar

Baked in:
2-cup ramekin or two 1-cup ramekins for smaller rolls

1. In small bowl or cup, briefly beat egg until nearly 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. Roll will rise and then settle.

6. Gently remove from dish and cool.

Roll
(cornstarch and cornmeal) MAKES 1 ROLL

This roll is very pleasant. It combines the flavor of cornbread
with the texture of a roll. Be sure to use a ramekin that holds
at least 1 cup to avoid overflow during baking.

1 egg white

½ tablespoon canola oil

2 tablespoons applesauce

teaspoon salt

1 tablespoon cornstarch

1 tablespoon cornmeal

½ teaspoon baking powder

Baked in:
1-cup ramekin or other straight-sided microwave-safe bowl. A slightly larger base makes for a nice burger-sized bun!

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

2. Add remaining ingredients and mix well to combine.

3. Spray 1-cup ramekin with nonstick cooking spray.

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

5. Microwave on high for 2 minutes. Roll will rise and then settle.

6. Gently remove from dish and cool.

Roll
(sorghum flour) MAKES 1 ROLL

The flavor of this roll is somewhere between that of whole wheat
and corn, which is precisely the flavor of sorghum in breads!
The roll is springy in texture.

1 egg white

1 tablespoon canola oil

2 tablespoons applesauce