Read Online Gluten-Free in Five Minutes by Roben Ryberg - Free Book Online
Authors: Roben Ryberg
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spice
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. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
Carrot Cake
(sorghum flour) SERVES 2
This cake is delicious alone
or frosted with cream cheese icing.
1 egg
1½ tablespoons canola oil
2 tablespoons applesauce
teaspoon salt
3 tablespoons sorghum flour
⅓ cup packed, grated carrots
⅛ teaspoon baking soda
1½ tablespoons brown sugar
2 tablespoons chopped pecans
2 tablespoons raisins, chopped
⅛ teaspoon pumpkin pie spice
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. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
Marble Cake
(brown rice flour) SERVES 2
This cake is a flavorful marble cake. And so very easy.
The use of chocolate syrup could not work better!
1 egg
1 tablespoon plus 1 teaspoon canola oil
3 tablespoons plain lowfat yogurt
teaspoon salt
3 tablespoons brown rice flour
½ teaspoon baking powder
1½ tablespoons sugar
⅛ teaspoon vanilla
2 teaspoons chocolate syrup
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 syrup, 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. Drizzle chocolate syrup over top of batter and “cut” in a swirl pattern with the edge of a knife.
6. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
7. Gently remove from dish and cool.
8. Ice as desired.
Orange Valencia Cake
(brown rice flour) SERVES 2
This cake was inspired by the gluten-free cake that was once
available at Starbucks. Hopefully, you will like this version even better!
Enjoy this soft, dense, moist cake at room temperature.
1 egg
1 tablespoon plus 1 teaspoon canola oil
2 tablespoons frozen orange juice concentrate
1 tablespoon applesauce
teaspoon salt
3 tablespoons brown rice flour
⅛ teaspoon baking powder
1 tablespoon sugar
3 drops 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. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
Pineapple Upside Down Cake
(white rice flour) SERVES 2
This recipe uses the white rice flour version of Yellow Cake poured atop
a brown sugar and pineapple base. Then it is inverted after baking.
1 egg
1 tablespoon plus 1 teaspoon canola oil
3 tablespoons plain lowfat yogurt
teaspoon salt
2½ tablespoons white rice flour
½ teaspoon baking powder
1½ tablespoons sugar
⅛ teaspoon vanilla
BASE:
1 pineapple slice
1 tablespoon brown sugar (dark preferred)
1 maraschino cherry or several raisins
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. Prepare the base.
2. Spray a 2-cup ramekin with nonstick cooking spray.
3. Place pineapple slice, brown sugar, and cherry or raisins in the bottom of the prepared ramekin. Set aside.
4. In small bowl or
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. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
Carrot Cake
(sorghum flour) SERVES 2
This cake is delicious alone
or frosted with cream cheese icing.
1 egg
1½ tablespoons canola oil
2 tablespoons applesauce
teaspoon salt
3 tablespoons sorghum flour
⅓ cup packed, grated carrots
⅛ teaspoon baking soda
1½ tablespoons brown sugar
2 tablespoons chopped pecans
2 tablespoons raisins, chopped
⅛ teaspoon pumpkin pie spice
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. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
Marble Cake
(brown rice flour) SERVES 2
This cake is a flavorful marble cake. And so very easy.
The use of chocolate syrup could not work better!
1 egg
1 tablespoon plus 1 teaspoon canola oil
3 tablespoons plain lowfat yogurt
teaspoon salt
3 tablespoons brown rice flour
½ teaspoon baking powder
1½ tablespoons sugar
⅛ teaspoon vanilla
2 teaspoons chocolate syrup
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 syrup, 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. Drizzle chocolate syrup over top of batter and “cut” in a swirl pattern with the edge of a knife.
6. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
7. Gently remove from dish and cool.
8. Ice as desired.
Orange Valencia Cake
(brown rice flour) SERVES 2
This cake was inspired by the gluten-free cake that was once
available at Starbucks. Hopefully, you will like this version even better!
Enjoy this soft, dense, moist cake at room temperature.
1 egg
1 tablespoon plus 1 teaspoon canola oil
2 tablespoons frozen orange juice concentrate
1 tablespoon applesauce
teaspoon salt
3 tablespoons brown rice flour
⅛ teaspoon baking powder
1 tablespoon sugar
3 drops 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. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
Pineapple Upside Down Cake
(white rice flour) SERVES 2
This recipe uses the white rice flour version of Yellow Cake poured atop
a brown sugar and pineapple base. Then it is inverted after baking.
1 egg
1 tablespoon plus 1 teaspoon canola oil
3 tablespoons plain lowfat yogurt
teaspoon salt
2½ tablespoons white rice flour
½ teaspoon baking powder
1½ tablespoons sugar
⅛ teaspoon vanilla
BASE:
1 pineapple slice
1 tablespoon brown sugar (dark preferred)
1 maraschino cherry or several raisins
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. Prepare the base.
2. Spray a 2-cup ramekin with nonstick cooking spray.
3. Place pineapple slice, brown sugar, and cherry or raisins in the bottom of the prepared ramekin. Set aside.
4. In small bowl or
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