We’ve had a busy couple of weeks around here. So busy, in fact, that I have to compose my blog posts while sitting in BWI, waiting for my flight home. 🙂
Sara and I both attended the Gluten Intolerance Group’s Annual Education Conference, which was recently held in Orlando, Florida. I’ll save that info for another post.
When the conference was over, instead of flying home like a normal person, I hopped in the car with Roben Ryberg and we drove 15 hours (straight, because we’re crazy like that) to Maryland.
Roben was able to debut her new cookbook at the conference. Gluten Free in Five Minutes is what so many people have been awaiting.
For years, we’ve heard people say “I don’t use an oven”, “I only cook in the microwave”, “my child only has access to a microwave in the dorm”, and “I don’t want to cook a lot of food for just one (or two).” It took some prodding to convince the publisher that there was a need, and now we have this great new cookbook.
Gluten Free in Five Minutes by Roben Ryberg is full of recipes that you make in the microwave, generally with a minute or two of cook time, and making one or two servings. Do you like cake, but hate that you eat the entire pan? Do you get tired of warming and toasting bread from the freezer, and would just like to have a nice sandwich every once in awhile, without having to bake or buy, and keep a bunch? Or are you limited in space or can’t afford the big mixer that is required to bake gluten-free breads?
Roben and I attended the Washington D.C. Gluten-Free Expo on July 8th. We prepared lots of sorghum sandwich bread and extreme chocolate cake for sampling.
I got hungry while we were “baking”, and I made myself a tasty roast beef and cheese sandwich.
It was quite interesting, both at the conference and the expo, that people were so leery of the food when we told them we “baked” it in the microwave. But once they tasted it, we got some really excited reactions. You really won’t believe it until you try it for yourself, but these recipes are excellent. The baked goods are soft and fluffy, with a great flavor and texture.
In order to show how easy it is to make safe bread and cake, we created this gluten-free survival box, to display at our table in D.C.
In it we included everything we used to make both the extreme chocolate cake AND the sorghum sandwich bread (except the washcloth we used to protect our hands as we got the hot bowl out of the microwave). We mixed the ingredients in a plastic cup using a fork. The cakes were cooked in a 2-cup round pyrex bowl. The bread was cooked in a square glass locking container (those are hard to find; I think Roben found them at Wal-Mart), though we could have also used a square ceramic bowl, and my friend Linda made some the other day in a plastic container.
You don’t have to have a cooling rack, but it is better to have one. You can get small ones at dollar stores that are perfect for this. You don’t need a mixer or any appliance (other than the microwave). That’s it. Presto! Voila!
It’s a little like magic.
Do you want to try this magic? Swing over to Roben’s website to buy a copy today, and see more photos like these (sorry – I had a whole bunch of awesome pictures, but my hard drive crashed and I lost them all 🙁 ) :
And then leave a comment and enter to win a signed copy, courtesy of Roben. Check out her site and tell us what excites you about this book. For example, it excites me that nursing homes could take this and make (and keep safe!!) some bread or cakes or English muffins…
We’ll close this contest at 9:00pm Central on July 25th.