Today is a day of firsts for me in my kitchen. It is the first time I have used my Wondermill grain mill to turn rice into rice flour AND it’s the first time I have ever baked gluten-free brownies. As usual, it took only a few minutes for me to use the Wondermill to grind a few cups of rice into rice flour for this gluten-free recipe.
I have been curious about making gluten-free chocolate brownies at home. I am using a recipe I found online at the Gluten Free Goddess blog. This recipe uses simple ingredients that most of us probably have on hand in the pantry. The only thing I did differently: I used 3/4 cup of sweet rice flour without mixing it with almond flour (the Wondermill electric cannot be used to grind almonds).
Clare’s Gluten-Free Brownies
- 3/4 cup gluten free flour (almond and sweet rice flour combo)
- 1 cup sugar (brown or white)
- 5 tablespoons cocoa
- 1 teaspoon salt
- 1/2 cup shortening (butter, or GF margarine etc.), softened
- 2 eggs
- 1 teaspoon vanilla extract
Optional: ½ cup nuts
Directions:
Step 1: Melt the shortening in a glass bowl using a microwave, then add the rest of the ingredients.
Step 3: Mix well. Add 1/2 cup of nuts, etc., if desired.
Step 4: Spread in a greased 8×8-inch baking pan.
Step 5: Bake at 350 degrees F for 30 minutes. Remove from oven.
Cool. Cut. Wrap and freeze.
The Verdict: My little taste tester (he’s 3) sat at the counter and ate his gluten-free brownie and drank his milk, just like a good little boy should. He didn’t seem to notice any difference in the gluten-free brownies versus the ones we normally eat. No complaints from the kids equals a winner recipe in my book!
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