Friday, August 29, 2014

My Gluten Free Journey

Having a gluten allergy as an adult is no picnic in the park. It's been hard to find a brownie recipe or any recipe for that matter that I would totally enjoy. I came this recipe from allrecipes.com and I must say. I love this brownie. I hope you enjoy as well.

Ingredients
Original recipe makes 9 large brownies Servings
1/2 cup chopped walnuts, or to taste (optional)
1/2 (12 ounce) bag semisweet chocolate chips
1 teaspoon unsweetened cocoa powder
1/4 cup tapioca flour
1/4 cup sorghum flour
1/4 cup teff flour
1/3 cup unsweetened cocoa powder
1 teaspoon xanthan gum
1 pinch salt
1/2 cup butter, room temperature
1 cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract

PREP
20 mins

COOK
25 mins

READY IN
45 mins

Directions
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x9-inch baking pan.
Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside.

Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl. Beat butter and sugar together in a separate large bowl until creamy. Stir in eggs and vanilla extract. Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips. Spread batter into the prepared baking pan. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

















Reactions:

4 comments:

  1. Oh, this souds delicious! My friend looks for gluten free recipes all the time. His son has an allegy so i will pass this recipe to her.

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  2. I've never heard of sorghum flour and eff flour. What is that and where can one buy it?

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  3. Yesenia, It's a flour substitute that gives the same texture to Brownies as regular flour. I use Bob Red Mill's Brand. You can find this brand at Walmart or Amazon. On the right I have some of my favorite Gluten Free products as well.

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  4. It is not nice at all being allergic to gluten, I'm not allergic but i understand the difficulties.
    The recipe looks great so thanks!

    ReplyDelete