I recently discovered a blog entitled Simply Sugars and Gluten Free by Amy Green. After finding her site, I learned of her cookbook Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less and was so excited to check it out!
Like most gluten-free authors, Amy has her own unique blend of flours. To be honest, normally I don’t go out of my way to make custom flours, but because I liked her other recipes, I thought I would give it a try.
We were wonderfully surprised by the texture and taste of this flour. There was no gritty taste to the flour and the brownies tasted just like their gluten counterpart. This will definitely become a staple in our home!
Here is Amy’s flour recipe, my notes are in italics:
Amy’s Flour Mix:
2 cups garfav flour – Since I cannot have garbanzo bean flour, I substituted this for Quinoa flour
2 cups Sorghum flour
1c Potato starch – we substituted potato flour
2/3c Tapioca starch
Combine all the flours in a bag, or bowl, and mix well. Store in an air tight container in the fridge. Makes approx. 3 cups of flour.
Now for the good stuff! Here it is, my notes are in italics:
1/4 cup unsalted butter – we used salted, because I had it on hand
1 ounce unsweetened baking chocolate, broken/chopped – we used 10 pieces of bar chocolate, because I had it on hand
1/2 cup unsweetened applesauce*
3/4c palm sugar – if you don’t have palm sugar, you can substitute brown sugar in equal parts
1 teaspoon vanilla extract
1 large egg
2 large egg whites
1/4 tsp kosher salt
1/2 c flour blend – recipe above
1/2 cup cocoa powder (not Dutch-processed)-we used Hersey’s dark chocolate cocoa powder
* If you don’t have applesauce on hand, you can make some in a few minutes. Peel and cut an apple, place the pieces into a microwave safe bowl and add 3-4 Tbs of water. Microwave on High for 3 minutes. Cool and smash. Ta-da!
Preheat the oven to 350*. Lightly mist an 8″x8″ baking pan with cooking spray – we used shortening to grease the pan.
In a microwave-safe bowl, microwave butter and chocolate for 1 minute, stir, then microwave for another 30 seconds, if necessary. stir to melt completely. Set aside.
In a large bowl, beat the applesauce, palm sugar, vanilla, egg whites, egg, and salt on medium speed until combine. Stir in melted chocolate and butter.
In a medium bowl, sift flour and cocoa powder, whisk to evenly combine – we skipped this step and just added it directly into the batter a little bit at a time. Fold the dry ingredients into the wet.
Turn the brownie batter into the prepared pan.
Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean, and the brownies pull away from the sides.
Cool on a wire rack. When the pan is warm to the touch, serve 🙂
The recipe says it makes 16 (2″x2″ ) brownies, but ours were much bigger. 😉