Adapted from a recipe on the back of a Ener-G potato flour box.
GF "Potato Flour" Brownies
(These really should be called rice flour brownies...but oh well)
Add ingredients one by one, mixing/beating thoroughly before adding the next ingredient.
4 eggs
1/2 cup coconut oil (originally melted butter, but I prefer the oil in this case.)
1/2 cup cocoa powder
2 TBS gelatin (optional)
1 tsp vanilla extract
1 TBS potato flour
1 cup brown sugar
1 cup granulated sugar
OR
2 cups sucanat or whole cane sugar
1 cup rice flour (brown or white)
3 tsp homemade baking powder
pinch of unrefined salt
1/4-1/2 cup coffee beans or chocolate chips (optional)
Bake in greased 9"x13" cake pan for 35-40 minutes @ 350*F. Preheat if using a standard size oven, not necessary if using a toaster oven. Cut into squares. Pan size doesn't have to be exact, a smaller pan will make a thicker brownie......and fits in my toaster oven better.
A brownie with a glass of milk makes an awesome snack...or light meal even for To-Go food.
Do you know much about baking with whole grain spelt? Could you suggest a recipe variation that uses spelt instead of rice flour? I have tried to make zucchini bread using spelt flour and it crumbled...
ReplyDeleteI have never used spelt before. Try adding an extra egg to your recipe?
ReplyDeleteI remember using beef gelatin in this recipe. Was it 1 in the cookies and 2 tablespoons for the brownies?
ReplyDeleteYes...I started adding 1 TBS beef gelatin to the cookie recipe and 2 TBS gelatin to the brownie recipe. Make sure to let cool for an hour or so to get a nice, chewy "bite" to it.
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