Bed and Breakfast Recipe
Gluten Free Flour and Chocolate Chip Brownie
Since Daniel is gluten intolerant, most of what I bake is gluten free. A number of guests have asked for my flour recipe and I thought it might be best to post it here:
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)
Oven at 350 degrees, butter bottom of 8 inch square glass pan
In sauce pan, melt 2 stick butter or margerine and 5 oz unsweetened chocolate, unless using cocoa powder
add 2 cups sugar
plus 2 cups cocoa powder (if not using chocolate above)
Mix well, add 4 eggs
Add 1 1/2 cups flour and 3/4 cups chocolate chips (reduce flour to 1 cup if not using chips)
Bake for 30-35 minutes and let cool at least 15 minutes before cutting into squares.