My new roommate can’t eat gluten! Luckily, since I mostly eat rice and have discovered which brand of soy sauce is gluten-free, this hasn’t made things difficult (not that it really would anyways, but I always cook too much so it’s easier to have someone to share it with).
The one thing that it does make more difficult is baking. It takes like 5-6 different types of flour to substitute for normal flour! Anyways, these brownies turned out good, but I did discover something: if you are baking gluten-free, don’t tell anyone! No one will notice their brownies are gluten-free (at least this recipe, other recipes maybe are more obvious) but if they know that it is they won’t want to eat them!
- 1 cup sorghum flour
- 1 cup Ancient Harvest Quinoa Flakes
- 1/3 cup Organic Quinoa Flour or buckwheat flour
- 1/2 cup potato starch
- 1/4 cup organic cocoa powder
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 2/3 cups organic light brown sugar
- 2/3 cup light olive oil
- 3 tablespoons pure maple syrup
- 1/2 teaspoon Authentic Foods Vanilla Powder or 1 tablespoon bourbon vanilla extract
- 2 eggs
Preheat the oven to 350 degrees F. Line a 11x13-inch baking pan with lightly greased parchment.
In a mixing bowl, whisk together the dry ingredients.
Add the eggs.
2 to 4 tablespoons of warm water, as needed to achieve a dough that sticks together when you pinch it- much like a soft cookie dough.
Now add in:
1/2 cup dairy-free chocolate chips or chopped nuts, as you prefer (or both!)
Stir to combine.
Spread the batter into the prepared baking pan, and using wet or oiled hands, press and smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until set - about 25 to 35 minutes depending upon your oven and altitude. Insert s thin knife to check if you are unsure to make certain the center has baked thoroughly.
Makes 15 to 18 brownies.
I got this recipes from glutenfreegoddess.blogspot.com.