By Roben Ryberg (Author)
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Additional resources for Gluten-Free in Five Minutes: 100 Rapid Recipes for Breads, Rolls, Cakes, Muffins, and More
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. Bread will rise and then settle. 6. Gently remove from dish and cool. 7. Slice in half horizontally. Cornbread (brown rice flour) SERVES 2 For those of you who do not tolerate corn, this brown rice version is great with chili, chicken, or whatever! The texture is tight and slightly softer than corn-based cornbread. I like this version every bit as much as the classic.
Your cooking time needs to be extended. Try an additional 15 seconds. And if your microwave is really underpowered, try 15 seconds more after that. 2. Baked item is a little dry. Your cooking time needs to be decreased. Try using 15 seconds less. Your baked items should never be dry. 3. Baked item collapses. You may be using a different brand of baking powder than I did! If you are not using Rumford, decrease baking powder by 25 percent. 4. Baked item overflows baking dish. Your baking dish may be too small or you may be using a different brand of baking powder.
Gently remove from dish, if desired, and cool. Honey Oat Bread (brown rice flour) MAKES 2 SLICES This bread is sweet and mild in flavor. Although delicious as is, it is especially nice toasted. The oats are cooked for just 15 seconds before combining with the other ingredients to soften. Please remember to buy a gluten-free brand of oats! 1 tablespoon gluten-free oats 1 tablespoon water 1 egg 1 tablespoon canola oil 1 tablespoon applesauce teaspoon salt 2½ tablespoons brown rice flour � teaspoon baking powder 1 tablespoon honey Baked in: 2-cup square ramekin or other straight-sided microwave-safe bowl1.
Gluten-Free in Five Minutes: 100 Rapid Recipes for Breads, Rolls, Cakes, Muffins, and More by Roben Ryberg (Author)