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I am mom to an 18 year old boy and identical twin 9 year old boys. I am the wife of a wonderful man. I have had celiac disease for 18 years, and love to share recipes I find or create!

Mar 22, 2010

The Gluten Free Pantry

The Gluten Free Pantry are my heros. They produce an all purpose flour that I absolutely LOVE!! This is going to be what my cookbook is based on - the principle of using one NORMAL flour. I hate it when I try to find a gluten free cookbook and they try to teach you how to use fifty types of flour. I bought four or five of these books in the beginning (five years ago) and everything I made tasted like hummus, and I very quickly learned I hate rice flour, can't stand flax seeds, and have a severe distaste for anything "flour" that seems like it should be in health food. If I am going to take the time to make a brownie or cookie or cupcake, it had better be sinfully good!!! I have tried and tried using the various flours, gums, etc. out there and I have to say it was just too involved to try to make baked goods that really weren't that great. With the GF pantry's flour I can make anything just like I used to with normal glutenous flour! I just had to preach about them today, they are my favorite people this week. I made peanut butter swirl brownies last week that made my husband drool for more, and this weekend I made double chocolate cookies for my mother that were AMAZING as usual. WAY TO GO GF PANTRY!!!

This recipe I found floating around online and changed it a bit to fit my tastes :)

*as always, if you are making this as a gluten free recipe check your ingredients to ensure gluten free status! I have brands I am very loyal to, but I still check every time I buy a new container to ensure nothing has changed on the ingredient list.

Brownie Layer:
4 oz unsweetened chocolate
12 Tbs butter or margarine
2 C sugar
3 eggs
1 tsp vanilla
1 C flour
Peanut Butter Layer:
1 Tbs butter, melted
1 Tbs sugar
2/3 C peanut butter
1 tsp honey (optional)

Preheat oven to 350 degrees. Line 13x9 pan with foil, making handles over the edges for easy lifting.

Microwave chocolate and butter on high for two minutes. Carefully stir until chocolate melts. If you need to nuke it another 30 seconds or so this is perfectly fine!

In a medium bowl combine sugar, eggs, vanilla and melted chocolate mixture. Add flour and mix well. Spread into foiled pan.

Mix butter, sugar, peanut butter and honey. I usually throw it in my mixer and beat it until it lightens a tad in color, this seems to make the mixture creamier after baking. Spread it over the chocolate layer in the pan, and use a butter knife or toothpick to marble the top. Feel free to make any fun designs you want!

Bake 35 to 45 minutes or until toothpick inserted near center comes out fairly clean (not dripping!). Drool until cool enough not to burn your mouth and try not to eat them all!

1 comment:

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