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FOOD!
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Gluten Free Chocolate Brownies

 
Gluten Free Recipes
Last Post by Jill 8 years ago
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 Ucidity Admin
Member
Joined: 12 years ago
Posts: 5
Topic starter 03/03/2014 3:14 pm  

For those of us who need to keep gluten-free, these brownies will satisfy the chocolate craving. Always the crowd pleaser, even among all those glutenous beings out there.

200g unsalted butter, chopped
200g dark chocolate
1 cup brown sugar
3 eggs lightly beaten
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour *
2 tablespoons cocoa powder

  1. Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
  2. Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
  3. Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
  4. Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.

* NOTE: i usually get my gluten free flour from Aldi, but it's available in lots of places. Essentially its a blend of maize starch, tapioca flour, rice flour and rice bran.

ENJOY !

🙂 cheers
stella


   
Quote
 Peter
Member
Joined: 12 years ago
Posts: 1512
03/03/2014 5:39 pm  

Hey Stella,

What is this gluten free flour like to eat. Is it any different, better or worse, than Wheat flour?
I'm asking, because I have issues with Wheat products, but have not tested gluten intolerant. The doctor says I could possibly benefit from a gluten free diet though, because of my IBS symptoms.

Peter

Peter

I wish the ring (this Chronic Pain) had never come to me. I wish none of this had happened. (Frodo Baggins)
So do all who live to see such times. But that is not for them to decide. All we have to decide, is what to do with the time that is given to us. (Gandalf the Grey)


   
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 Ucidity Admin
Member
Joined: 12 years ago
Posts: 5
Topic starter 03/03/2014 6:45 pm  

gluten free flour has a different affect on baking than wheat. its less binding so you get a softer less cake-ee feel to it. its hard to describe. this article is quite good if you're interested in knowing more about it.

http://www.dummies.com/how-to/content/key-differences-between-wheat-and-glutenfree-baked.html

the only way to find out is to try it. go on, try my brownies.

🙂 cheers
stella


   
ReplyQuote
 Jill
Member
Joined: 8 years ago
Posts: 18
12/04/2015 10:59 am  

Tried these yesterday with White Wings GF flour and they were delicious! Thank you! 🙂


   
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