Read Online Gluten-Free in Five Minutes by Roben Ryberg - Free Book Online Page A
Authors: Roben Ryberg
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cup, briefly beat egg until almost uniform in color.
5. Add remaining ingredients and mix well to combine.
6. Pour batter over prepared base and tap ramekin to level batter.
7. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
8. Gently remove from dish, invert, and cool.
Pumpkin Cake Roll
(brown rice flour) SERVES 2
By making this cake with baby food squash or sweet potatoes, you can avoid
opening an entire can of pumpkin. The flavor is very much the same. Enjoy your
own private pumpkin cake roll with cream cheese icing as the filling. Lucky you!
1 egg
2 teaspoons brown rice flour
¼ teaspoon baking powder
1 tablespoon sugar
1 tablespoon baby food squash or sweet potatoes (Beech-Nut Stage 2)
⅛ teaspoon pumpkin pie spice
FILLING:
½ recipe Cream Cheese Icing on page 117
TOPPING:
1 teaspoon confectioner’s sugar
Baked on: large microwave-safe plate
1. In small bowl or cup, briefly beat egg to small frothy bubbles.
2. Add remaining ingredients and mix well to fully combine.
3. Spray microwave-safe plate with nonstick cooking spray.
4. Pour batter into a 5-inch square.
5. Microwave on high for 1 minute and 45 seconds.Cake will be approximately ¼- to ⅓-inch in thickness.
6. Gently remove from plate and cool.
7. As soon as cake is cool turn it upside down on the plate. (Cake will begin to crack if left to cool for a longer period of time.)
8. Spread filling over cake, leaving a bit of edge bare.
9. Roll into a log.
10. Dust top with confectioner’s sugar.
Red Velvet Cake
(brown rice flour) SERVES 2
Red velvet cake has a texture somewhere between that of
a traditional squishy cake and a pound cake. While the cake is
not chocolate, cocoa is the basis of the underlying flavor. Enjoy!
1 egg
1 tablespoon plus 1 teaspoon canola oil
3 tablespoons applesauce
teaspoon salt
2½ tablespoons brown rice flour
1 teaspoon cocoa
⅛ teaspoon baking powder
⅛ teaspoon baking soda
1 tablespoon plus 1 teaspoon sugar
⅛ teaspoon vanilla
¼ teaspoon red food coloring
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.
Red Velvet Cake
(sorghum flour) SERVES 2
This cake is very much like the traditional red velvet cake.
Please note that during baking, it will rise very high and then settle again.
The end result is just right.
1 egg
1½ tablespoons canola oil
3 tablespoons applesauce
teaspoon salt
3 tablespoons sorghum flour
1 teaspoon cocoa
⅛ teaspoon baking powder
⅛ teaspoon baking soda
1 tablespoon plus 1 teaspoon sugar
⅛ teaspoon vanilla
¼ teaspoon red food coloring
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 during baking.
6. Gently remove from dish and cool.
Spice Cake
(brown rice flour) SERVES 2
I’ve used pumpkin pie spice to avoid tiny measurements of multiple spices.
This cake is soft and squishy with a light spice flavor.
For robust flavor, double the amount of pumpkin pie spice.
1 egg
1 tablespoon plus 1 teaspoon canola oil
3 tablespoons plain lowfat yogurt
teaspoon salt
2 tablespoons plus 2 teaspoons brown rice flour
½ teaspoon baking powder
1½ tablespoons sugar
⅛ teaspoon vanilla
⅛ teaspoon pumpkin pie spice
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small
5. Add remaining ingredients and mix well to combine.
6. Pour batter over prepared base and tap ramekin to level batter.
7. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
8. Gently remove from dish, invert, and cool.
Pumpkin Cake Roll
(brown rice flour) SERVES 2
By making this cake with baby food squash or sweet potatoes, you can avoid
opening an entire can of pumpkin. The flavor is very much the same. Enjoy your
own private pumpkin cake roll with cream cheese icing as the filling. Lucky you!
1 egg
2 teaspoons brown rice flour
¼ teaspoon baking powder
1 tablespoon sugar
1 tablespoon baby food squash or sweet potatoes (Beech-Nut Stage 2)
⅛ teaspoon pumpkin pie spice
FILLING:
½ recipe Cream Cheese Icing on page 117
TOPPING:
1 teaspoon confectioner’s sugar
Baked on: large microwave-safe plate
1. In small bowl or cup, briefly beat egg to small frothy bubbles.
2. Add remaining ingredients and mix well to fully combine.
3. Spray microwave-safe plate with nonstick cooking spray.
4. Pour batter into a 5-inch square.
5. Microwave on high for 1 minute and 45 seconds.Cake will be approximately ¼- to ⅓-inch in thickness.
6. Gently remove from plate and cool.
7. As soon as cake is cool turn it upside down on the plate. (Cake will begin to crack if left to cool for a longer period of time.)
8. Spread filling over cake, leaving a bit of edge bare.
9. Roll into a log.
10. Dust top with confectioner’s sugar.
Red Velvet Cake
(brown rice flour) SERVES 2
Red velvet cake has a texture somewhere between that of
a traditional squishy cake and a pound cake. While the cake is
not chocolate, cocoa is the basis of the underlying flavor. Enjoy!
1 egg
1 tablespoon plus 1 teaspoon canola oil
3 tablespoons applesauce
teaspoon salt
2½ tablespoons brown rice flour
1 teaspoon cocoa
⅛ teaspoon baking powder
⅛ teaspoon baking soda
1 tablespoon plus 1 teaspoon sugar
⅛ teaspoon vanilla
¼ teaspoon red food coloring
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.
Red Velvet Cake
(sorghum flour) SERVES 2
This cake is very much like the traditional red velvet cake.
Please note that during baking, it will rise very high and then settle again.
The end result is just right.
1 egg
1½ tablespoons canola oil
3 tablespoons applesauce
teaspoon salt
3 tablespoons sorghum flour
1 teaspoon cocoa
⅛ teaspoon baking powder
⅛ teaspoon baking soda
1 tablespoon plus 1 teaspoon sugar
⅛ teaspoon vanilla
¼ teaspoon red food coloring
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 during baking.
6. Gently remove from dish and cool.
Spice Cake
(brown rice flour) SERVES 2
I’ve used pumpkin pie spice to avoid tiny measurements of multiple spices.
This cake is soft and squishy with a light spice flavor.
For robust flavor, double the amount of pumpkin pie spice.
1 egg
1 tablespoon plus 1 teaspoon canola oil
3 tablespoons plain lowfat yogurt
teaspoon salt
2 tablespoons plus 2 teaspoons brown rice flour
½ teaspoon baking powder
1½ tablespoons sugar
⅛ teaspoon vanilla
⅛ teaspoon pumpkin pie spice
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small
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