Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

August 6, 2010

Gluten Free "Potato Flour" Brownies

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
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.


  1. 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...

  2. I have never used spelt before. Try adding an extra egg to your recipe?

  3. I remember using beef gelatin in this recipe. Was it 1 in the cookies and 2 tablespoons for the brownies?

    1. Yes...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.