A few of the lasses live gluten-free so I thought it was beyond time that I make a gluten-free recipe of my own. I've heard rice flour is an almost perfect substitute for regular baking flour. If I do make these again, I'll probably try to be more creative (with Halloween around the corner I'll probably try baking something with candy cars thrown in).
Another great thing about this recipe is it's incredibly simple. It's not hassle at all to make the adjustment and I promise you nothing will be lost in the flavor department!
Hopefully my sister (home on school break) will be attempting a rather incredible recipe tomorrow. I don't want to give anything away, but it's going to be really good.
In other news - still no camera! Grrrrrr I've been waiting patiently (or not so patiently) all week for the darn thing to come! Ebay tells me that expected arrival date is 10/12/12. Ebay....why you let me down? So, once again, sorry for the lack of original photography. Hopefully I'll have something nice to show you tomorrow!
And finally, it's my papa's birthday Wednesday! He's one brilliant man.
Bake Temp: 325
|What? Gluten-Free Brownies that taste awesome? how?!|
Bake Time: 25 minutes
Ready In: 45 minutes
You will need:
3/4 brown rice flour
1 cup semi-sweet chocolate chips
6 ounces butter, cut into small cubes (for easy melting!)
pinch o' salt
3/4 cup sugar
1 tsp vaniller
Begin by setting your oven to 325. Either grease an 8 x 8 pan or layer with parchment paper.
Melt the butter and chocolate in the microwave, being careful not to let the chocolate burn. Mix slowly until smooth. Add in a pinch of salt.
Mix in the vanilla and sugar. Crack eggs one at a time into the bowl. Now slowly pour the flour into the mixture, mixing slowly until well combined. Give it a few quick stirs before pouring into baking pan and baking at 325 for 20-25 minutes.
Real simple, real good.