March 31, 2015
Comments Off on Gluten Free Flour and Brownie Recipe

Gluten Free Flour and Brownie Recipe

Gluten Free Flour

  • 3 cups rice flour, white or brown works
  • 1 cup potato starch, NOT flour
  • 1/2 cup tapioca flour
  • 1 tablespoon Xanthan gum (do not leave this out–you will have a sticky mess baking without it!)

I use this in most regular cookies and quick breads, not just gluten free recipes. If it is a rather “wet” recipe, then I sometimes combine it with some oat flour to stiffen up the dough.  I hope this helps others to use their favourite old recipes in a gluten free way! It works for oatmeal, peanut butter, ginger….  you get the idea.

I have yet to try it with yeast bread, as I find gluten free yeast breads to be just a bit icky, so I have no delusions that I might do it better!

Gluten Free Brownies (using above flour)

  1. Oven at 350 degrees, butter bottom of 8 inch square glass pan
  2. In sauce pan, melt 2 stick butter or margerine (2 1/4 stick if using cocoa powder) and 5 oz unsweetened chocolate, unless using cocoa powder
  3. add 2 cups sugar
  4. plus 2 cups cocoa powder (if not using chocolate above)
  5. Mix well, add 4 eggs
  6. Add 1 1/2 cups flour and 3/4 cups chocolate chips (reduce flour to 1 cup if not using chips)
  7. Bake for 30-35 minutes and let cool at least 15 minutes before cutting into squares.
  • Returning Guest

    We are always so excited to start our next Stratford plans the minute we finish with the current one! We are looking forward to meeting you and appreciate all you are doing to make us feel welcome. We also can’t wait to see your work on the house. It’s wonderful to know that the house we have looked to as our home away from home is in your heart as well.