Monday, February 13, 2012

Gluten Free Brownies

With Valentine's Day tomorrow, I decide to post a recipe involving chocolate. I love making my husband a special dinner for Valentine's Day.  Here is a family favorite.

Gluten Free Brownies
1 oz. unsweetened chocolate
1 oz. semi-sweet chocolate
1/3 cup butter (5 1/3T.)
1/4 cup of each: almond flour, sweet sorghum flour and tapioca flour
1/2 tsp gluten free and aluminum free baking powder
1/4 tsp salt
2 ex large eggs
1 cup organic or unrefined and unbleached sugar
1 tsp. vanilla

Preheat oven to 350 degrees. Melt chocolate and butter in a double boiler or a heat afe bowl over a poot of boiling water./  Mix flours with baking powder and salt.  Beat eggs well.  If your brownies crumble, it is because your eggs were not beaten enough. Add sugar.  Blend in cooled chocolate mixture and vanilla.  Make sure you use a good quality vanilla.  Mix in flour mixture. Add 1/2 cups of nuts, if desired.

Spread in a greased 9" square glass pan. bake for 20 minutes.  Brownies should be slightly moist and gooey.  Yum!  Cool before cutting.

I use Baker's chocolate squares which do not bother my gluten allergy. You can also use coconut oil instead of butter.

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