A Local Treasure - Wherever You Are

I am a big fan of the public library system. It is a great way to get a hold of those "one-time" reads, or to try a book before purchasing. While our library system here in Cleveland County leaves a lot to be desired compared to the expansive Snohomish County Library System in the Seattle area, I have found some helpful books to help learn how to bake without wheat-based flours.

One such helpful book is You Won't Believe It's Gluten-Free by Roben Ryberg. The book includes common dishes that have been adapted. Typically each dish has 1-4 recipes that give an option for the "flour" used. There are actually 5 different brownie recipes ... one uses cornstarch, one oat flour, another potato starch, one rice flour, and the last - rice cereal! They all still required the use of xanthan gum, but I still have lots of that due to my find at the discount grocery. Hubby really enjoyed the brownies this weekend, after a series of wheat-free flops, which returns some joy to my baking!

Brownies

1/2 c butter, melted

1 c sugar

1 egg

1 c cornstarch

1/4 c unsweetened cocoa powder

1/4 tsp salt

1 tsp vanilla

3/4 tsp xanthan gum

Combine all ingredients.

Press into greased 9 inch square pan.

Bake for 25 -35 min.

Toothpick should test cleanly in middle and top will begin to appear dry.

Brownies have to cool a bit in order to "set."