Gluten Free Flatbread

Flatbread in a Flash

Here's another ingenious recipe from Robin Ryberg that utilizes the microwave to create amazing gluten-free bread. Today's bread is a scrumptious flatbread that can be used for almost anything. In fact, it's perfect for serving with yesterday's falafels. (http://spicysweetpotato.blogspot.com/2012/03/falafel-faux-fry.html).


Gluten Free Flatbread
Serves 1








Ingredients--
1/4 cup egg substitute
1/2 tsp. canola oil
2 tbsp. + 2 tsp. unsweetened applesauce
dash of salt
2 tbsp. brown rice flour
1/2 tsp. baking powder
1/8 tsp. Truvia sweetener

1. Spray a microwave-safe dinner plate with nonstick cooking spray.

2. In a small bowl, briefly beat substitute until until slightly bubbly.

3. Add the remaining ingredients and mix well to combine.

4. Pour the batter onto prepared plate and spread to edges of plate to form a thin circle.

5. Microwave on high for 2 minutes. Check the flatbread and if it seems undercooked in the center, microwave for 15 seconds more. Check once more; you may need an additional 15 seconds of cooking. (Microwave power varies a lot). 

6. Remove from microwave and flip over onto a cooling rack to allow bread to dry a little. Cool. Reheat in the oven or microwave prior to serving, if desired.

Nutrition Information--approximately 117 calories per serving

English Muffin

Minute Muffin

I was extremely skeptical when I first saw this recipe by Roben Rybert which uses only a microwave to make a homemade English muffin. However, I am now a total believe in this extraordinary recipe that yields an perfect English muffin, complete with nooks and crannies, after just one minute in the microwave.

English Muffin
Gluten Free
Makes 1 Muffin

Ingredients--
1 egg white
1/2 tsp. canola oil
2.5 tbsp. unsweetened plain applesauce
small pinch of salt
3 tbsp. brown rice flour
1/4 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. Truvia sweetener

1. Spray a small ramekin or other straight-sided microwave safe bowl with nonstick spray (It should hold about one cup of liquid. Pour in a cup of water to test the capacity if necessary). Set aside.

2. In a small bowl, briefly beat egg white until it is frothy (you should see bubbles of varying size).

3. Add all remaining ingredients and mix well to combine.

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

5. Microwave on high for 1 minute. Check the muffin and if it seems undercooked in the center, microwave for 15 seconds more. Check once more; you may need an additional 15 seconds of cooking. (Microwaves vary a lot). Muffin should feel firm in the center and pull slightly away from edges when it is done.

6. Gently remove from the dish and place on cooling rack to cool.

7. Once muffin is cooled, split in half and toast. Spread with jam or butter or any of your favorite toppings.

Nutrition Information--approximately 135 calories per muffin

Classic Cornbread

The Perfect Companion for Chili
There's no need to give up cornbread just because you can't have gluten. This simple recipe from Cooking Light produces tasty cornbread that's free of gluten and quite healthy. Nothing can compare to a piece of cornbread straight from the oven! I substituted almond milk for the buttermilk but you could use low-fat buttermilk if you prefer.


Classic Cornbread
Gluten Free
Serves 8

Ingredients--
1.1 oz (about 1/4 cup) gluten-free all purpose flour blend
1 cup gluten free cornmeal
1 tbsp. Truvia
1.25 tsp baking powder
1/2 tsp salt
3/4 cup almond milk buttermilk (see recipe below)
1 tbsp. olive oil
1/4 cup liquid egg substitute

1. Place a pizza stone in the oven; preheat oven to 425 degrees. Spray an 8- inch cake pan with nonstick spray and line the bottom with wax paper. Set aside

2. Combine flour, cornmeal, Truvia, baking powder, and salt in a medium bowl. Set aside.

3. Combine buttermilk, olive oil, and egg in an separate bowl. Stir with a whisk until blended.

4. Make a well in the center of the cornmeal mixture, add buttermilk mixture, stirring just until moist.

5. Remove pizza stone from oven. Place cake pan in the center of the stone. Pour batter into cake pan.

6. Bake at 425 for 20 minutes or until lightly browned.

7. Remove from oven and run a knife along the edges of the pan. Invert cornbread onto a plate. Cut into wedges and serve.

Nutrition Information--approximately 100 calories per serving

Spicy Sweet Potato Chili Recipes--
http://spicysweetpotato.blogspot.com/2011/12/low-slow-wins-race.html
http://spicysweetpotato.blogspot.com/2011/11/chli-con-carne.html


How To Turn Almond Milk into Buttermilk--
Place 1 tbsp. lemon juice in a liquid measuring cup. Fill measuring cup to to 1 cup line with unsweetened Almond Milk. Whisk together. Let sit for 5 minutes, then use in any recipe that calls for buttermilk. Makes 1 cup.

Fast Focaccia Bread

Focaccia in a Flash
Fast Focaccia Bread really lives up to it's name as  it  requires virtually no preparation and only takes 20 minutes of baking. Before you know it, you're enjoying warm, gluten- free bread fresh from the oven! My recipe is a version of one by Laura Dolson. It's purposefully pretty simple so you have the opportunity to experiment with different herbs and spices. You can  be creative with toppings as well. I topped mine with sauteed mushrooms but it would great as sandwich bread, with a little butter, or anything else you can think of to try.


Fast Focaccia Bread
Gluten Free
Makes a 9x6 Pan

Ingredients--
1 cup Gluten Free Flour Mix*
1/2 tsp. baking powder
1/2 tsp. salt.
1.25 tsp. Truvia sweetener
1/2 cup + 2 tbsp liquid egg substitute
3 tbsp. water
1/2 tsp. canola oil
1/4 cup + 1 tbsp. unsweetened applesauce


1. Preheat oven to 350 degrees. Line a small rimmed baking sheet (about 9x6) with parchment paper and spray with nonstick spray.

2. Combine the dry ingredients (flour mix, baking powder, salt, and Truvia). Mix well with a wire whisk.

3. Add wet ingredients ( egg, water, oil, and applesauce) to dry ingredients. Combine well.

4. Let batter set for 2-3 minutes to thicken.

5. Pour batter into prepared pan. Spread evenly throughout pan.

6. Bake bread for 20 minutes, or until it springs back when you touch the top.

7. Cool bread and then cut into pieces  (a pizza cutter works well).

Nutrition Information-- 36 calories per 1/16 (small square) of bread

* Use your favorite gluten free flour mix or try this one--   http://spicysweetpotato.blogspot.com/2012/02/flour-power.html