BROWNIES-NO BKG SODA, NO BKG POWDER, NO GLUTEN!

So after seeing Gluten Free Kay's comment about not being able to eat baking soda or baking powder, I felt inspired by a challenge. I decided why not play in the kitchen and see what I could come up with. A little experimentation, a little fun, and here is my new brownies recipe.

1/2 cup butter or margarine
3/4 cup semi-sweet chocolate chips
2 cups sugar
4 eggs
dash of salt
1 & 1/2 teaspoons vanilla
1 cup gluten-free flour mix*
1 cup nuts (optional)

In 2 quart saucepan melt butter and chocolate chips over low heat. Stir in sugar, remove from heat. Add 4 eggs and beat on high for 2 and 1/2 minutes. Beat in salt and vanilla. Stir in flour, followed by nuts if desired.

Bake in greased 9x13 cake pan for 30 to 35 minutes, or when knife, poked in the center, comes out completely clean. Top will be a shiny lighter brown. In my opinion, they are best when served cool, (they continue to set up fully after cooking), or enjoy warm as a more gooey brownie.

*For the flour mixture I suggest one of the following options:

A blend of:
1/3 cup Tapioca Flour
1/3 cup Cornstarch
1/8 cup Sorghum Flour
1/4 cup Garbanzo Flour

or for a simpler version, try
7/8 cup White Rice Flour
1/8 cup Tapioca Flour

or use 1 cup of your preferred gluten-free flour mix.

These appetizing brownies were both delicious and a fun project, so thanks Gluten Free Kay for the inspiration!