Erics Favorite Gluten Free Brownies Food

MY FAVORITE GLUTEN FREE BROWNIES RECIPE FROM SCRATCH!

Steps:

• Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
• In a medium bowl, sift together all the dry ingredients. I highly recommend using oat flour; however, if you cannot, use this brand of gluten free all purpose flour-it has the closest final result to GF oat flour.*
• In a large bowl, whisk together all the wet ingredients, until well mixed.
• Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to folding with a rubber spatula until no flour patches remain. Fold in chocolate chips.
• Transfer batter into prepared baking pan. Using the rubber spatula, smooth into an even layer.
• Bake for 17-23 minutes. Mine took 20 minutes.
• Place pan onto a cooling rack. Allow brownies to cool for about 30 minutes in pan, until firm. Pinch the edges of the parchment paper, lifting brownies out of the pan. Transfer onto a cooling rack to cool until completely cool, about 1-2 hours. Slice and enjoy! Storing instructions below.

GLUTEN-FREE BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
• Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
• Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
• Leave to cool a little in the tin before cutting into 12 squares.

THE BEST GLUTEN FREE BROWNIES EVER...SERIOUSLY

Steps:

• 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.

ERIC'S FAVORITE GLUTEN FREE BROWNIES

Steps:

• Position rack in center of oven. Preheat oven to 350°F.
• Butter an 8 inch square baking pan. Cut a piece of parchment paper to fit bottom of pan and butter paper.
• In a double-boiler (or a metal bowl set over a pot of simmering water) stir butter and chocolate until chocolate is melted. Take care not to let the metal pan touch the simmering water or your chocolate could become overheated and grainy. Remove from heat. Whisk in sugar, vanilla extract, and salt. Whisk in the eggs one at a time and then the egg yolk. At this stage, it's normal for the mixture to look a little grainy. Whisk in the flour, stirring until the mixture is smooth and shiny.
• Pour into the prepared baking pan and bake 30-35 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. These are meant to be fudgy brownies, so be careful not to over bake them. I like to take them out of the oven when my tester comes out with a few crumbs adhering to it, but no streaks.
• Cool pan on a rack for about 10 minutes. Run a sharp knife between edges of brownies and pan. Cut brownies into squares with a sharp knife. The paper lining will make it easier to lift brownies out of pan.
• Makes 16 2-inch squares

GLUTEN FREE BROWNIES

Steps:

• Preheat oven to 350ºF and butter and line a 9 x 13" baking pan (preferably glass or porcelain) with parchment paper and set aside.
• In a double boiler, melt the chocolate and the butter, being careful not to let the chocolate scorch. Whisk in one cup of the sugar and then remove from the heat; set aside.
• Measure all of your dry ingredients into a separate bowl and stir to combine. Set aside. In another bowl, whisk the whole eggs with the remaining cup of sugar and whip until the eggs have doubled in volume. Fold half of the egg mixture into the melted chocolate, then fold in half of the dry ingredients. Repeat with the remaining eggs and flours and whisk until smooth. Your batter is now ready.
• Pour the batter into your prepared baking dish and bake at 350ºF for 25 minutes. The top of the brownies should have a gentle crack along the perimeter.
• Allow to cool completely in the pan before lifting the brownies out by grasping the parchment paper and transferring to a cutting board for slicing.
• Makes 12-18 Brownies.
• These are fantastic with a scoop of ice cream and even better refrigerated and served with a glass of milk.

GLUTEN FREE BROWNIES WITH NON-CELIAC VARIATION

Steps:

• (For Non celiac version use allpurpose four and leave out xanthan gum -- ) I make this both ways.
• Measure sugar into large bowl and pour the melted margarine or butter over it. Mix it in well so that each granula of sugar is coated.
• Blend 15 1/2 ounce can of white beans in food processor until fine and fluffy. Divide in half. Use half for one batch.
• I scoop the extras into a ziploc bag and freeze it. The amount of puree vaires a little bit. So use half of what you end up with.
• Place beaten pureed beans in a large bowl.
• Beat the eggs in food processor and blend well. (For Celiac Gluten-Free recipe blend in 2 teaspoons Xanthan gum.).
• Place all ingredients in large bowl and combine. (For Celiac Gluten free version Use Bette Hagman's GF flour Blend 6 cups rice flour *for cakes and brownies use Thai or oriental rice flour from Oriental market*, 2 cups tapioca starch, 1 cup potato starch).
• Spread in a large commercial size bun pan/cookie sheet or in the bottom of 2 9x13 pans.
• Bake at 350 for 35 minutes.
• Note* for gluten free use FINE white rice flour in the GF mix so that you end up with a fine textured brownie. This is important.