Chocolate Brownies - wheat-free, gluten-free
Yield: 12 servings
cup gluten-free flour blend (see below)
Preheat oven to 350 F. Grease 8-inch square pan. Stir together dry ingredients (flour to xanthan gum). Set aside.
In large mixing bowl, beat butter, sugars, egg, and vanilla with electric mixer on medium speed until well combined. With mixer on low speed, add dry ingredients and hot water or coffee. Mix until just blended. Mixture will be somewhat thick. Stir in nuts, if using. Spread batter in prepared pan with wet spatula.
Bake 20 minutes. Cool brownies before cutting.
Calories 200; Fat 8g; Protein 2g; Carb 34g; Chol 33mg; Sodium 109mg; Fiber 2g
Gluten-free Flour Blend
Yield: 9 cups
3 cups garbanzo/fava bean flour*
* Made by Authentic Foods, Bobís Red Mill, or Ener-G Foods. Also available
from other gluten-free vendors such as Miss Robenís, Gluten-Free Pantry,
Gluten Solutions, and Glutino.
Mix these together in an airtight container and store in a cool, dark, dry place. I use large canisters with either screw tops or wire-latch closures. You may halve this recipe if you prefer a smaller mix.