If Celiac disease, allergies or food intolerances require you to eat a gluten-free diet, you know from experience that it can take a bit more time and planning to get your meals on the table. Gluten-free baking, in particular, can be done successfully but is a bit finicky — a small mistake in ingredient quantities or oven temperature can thrown the whole thing off.
For those reasons, Gluten-Free in Five Minutes should be a welcome addition to your cookbook collection. This clever book has several tasty-looking recipes for gluten-free foods, from simple sandwiches breads to more complicated dishes and desserts, all of which cook up very quickly, with minimal fuss and short ingredient lists. I never would have considered using my microwave to make gluten-free baked goods, but that’s just what author Robin Ryberg suggests in many of these recipes. It makes gluten-free cooking and baking all the more accessible and much less intimidating.
Want to give gluten-free baking a go? Try this recipe for pineapple upside down cake, excerpted below from Gluten-Free in Five Minutes. And here are a few of Chatelaine’s newest gluten-free recipes:
Gluten-free pizza dough
Gluten-free buckwheat pancakes
Gluten-free multi-grain bread
Pineapple upside down cake
This recipe uses a two-cup ramekin or other straight-sided microwave-safe bowl. It is inverted after baking, so the base is on the top of the cake.
1 tablespoon plus 1 teaspoon canola oil
3 tablespoons plain lowfat yogurt
1⁄16 teaspoon salt
21⁄2 tablespoons white rice flour
1⁄2 teaspoon baking powder
11⁄2 tablespoons sugar
1⁄8 teaspoon vanilla
1 pineapple slice
1 tablespoon brown sugar (dark preferred)
1 maraschino cherry or several raisins
1. Spray a two-cup ramekin with nonstick cooking spray.
2. Place pineapple slice, brown sugar, and cherry or raisins in the bottom of the prepared ramekin. Set aside.
3. In small bowl or cup, briefly beat egg until almost uniform in color.
4. Add remaining ingredients and mix well to combine.
5. Pour batter over prepared base and tap ramekin to level batter.
6. Microwave on high for two minutes. Cake will rise and then settle a little during baking.
7. Gently remove from dish, invert, and cool.
Recipe used with permission from Gluten-Free in Five Minutes by Robin Ryberg, published by Da Capo Press.