What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

June 26, 2010

Gluten Free Brownies

Filed under: Chocolate,Desserts,Recipes,Uncategorized,Vegetarian — Tags: , , — admin @ 11:18 am

This recipe is adapted to be Gluten Free from the Brownie recipe on the back of a Meijer Chocolate Chips bag.   These were my favorite brownies before going GF, and they remain just as good as the original after removing the wheat flour.  These are great with a tall glass of cold milk, or as a base for an awesome Brownie Hot Fudge Sundae.  Just top with Vanilla Ice Cream, Hot Fudge (We love Sanders!) and whipped cream.   What a treat!

You’ll need:

2 Cups Semi Sweet Chocolate Chips

2/3 Cup Gluten Free Flour  Mix

1/2 tsp Baking Powder

1/4 tsp Salt

3/4 tsp Xanthan Gum

1/3 Cup Butter, Softened

1/4 Cup packed Brown Sugar

1/2 Cup White Sugar

2 Eggs

1 tsp Vanilla

1) Preheat oven to 350 degrees.  Butter an 8 x 8 baking dish.

2) Melt 1 cup semi-sweet chocolate chips  in microwave on high power for one minute.  Stir until completely melted.

2) In small bowl, combine 2/3 cup Gluten Free Flour Mix (I use Bob’s Red Mill All Purpose GF Flour), 1/2 tsp Baking Powder, 1/4 tsp salt and 3/4 tsp Xanthan Gum.

3) In mixing bowl, combine 1/3 cup softened butter, 1/4 cup packed brown sugar and 1/2 white sugar.  Beat until fluffy. 

4) Add 2 eggs and 1 tsp vanilla to butter mixture.  Beat well.

5) Slowly stir in melted chocolate. Blend.

6) Slowly add flour mixture to chocolate mixture.  Stir until smooth.

7) Stir in 1 cup chocolate chips and 1/2 cup nuts, if desired.

8 ) Spread batter in prepared pan.

9) Bake for 30-35 minutes.  Cool and dust with powdered sugar, if desired.

10) Cool and cut into squares.

June 13, 2010

Two Great Tastes That Taste Great Together – GF Peanut Butter Blossoms

 

A big THANK YOU to Kimberly over at www.glutenfreeislife.com for posting this recipe!!  You see, Spawn #2 had been begging for Peanut  Butter Blossoms for a while, and complaining that Spawn #1 “gets whatever he wants”!  I guess I’ve been spoiling my GF kid too much baking up all kinds of stuff to compensate for all that he isn’t allowed to have!  I told him I’d make him the cookies, but secretly I was agonizing about what torture it would be for his brother.   My guilt was assuaged once I baked these darlings up!   Both boys loved the cookies and I was pleasantly surprised to find that the texture was even more tender than the gluten version!

Hershey’s Peanut Butter Blossoms **Modified from a recipe on the Hershey’s Kisses Bag to be Gluten-Free

48 Hershey’s Kisses
½ cup shortening
¾ cup Peanut Butter (I used Jif Creamy)
1/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
2 TBSP milk
1 tsp. Vanilla extract
1 ½ cups GF Flour Mix (I used Annalise Robert’s Brown Rice Flour mix*)
1 tsp Xanthan Gum
1 tsp baking soda
½ tsp salt
Granulated Sugar

1. Heat oven to 375. Remove wrappers from chocolate.

2. Beat shortening & peanut butter until well blended. Add sugars and beat until fluffy. Add egg, milk & vanilla; beat well.
3. Mix together flour, xanthan gum, baking soda, salt and then mix into peanut butter mixture. Refrigerate dough for 30 – 60 minutes.
4. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
5. Bake 8 – 10 minutes or until lightly browned. Immediately press a Hershey’s Kiss into the center of each cookie; cookie will crack around the edges. Remove cookie to wire rack. Cool Completely. Makes about 4 dozen.

Brown Rice Flour Mix

From Annalise Roberts at www.foodphilosopher.com

2 parts Brown Rice Flour (finely ground – I make my own from Organic Brown Rice in my flour mill)

2/3 part Potato Starch (NOT potato flour)

1/3 part Tapioca Starch/Flour

Blend together with wire whisk and store in a tightly sealed container.

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