wheat-free brownies

[Guest guest]

hi

i've just made the wheat-free chocolate brownies from the recipe files

(the one with brown rice flour and tapioca flour) and although the

mixture tasted delish before it went in the oven, it's come out really

weird! it hasn't set, and there's a layer of oil floating on top. this

does not seem right! anybody else made it? i'd love to know how it

turned out for someone else.

i followed the recipe except i used carob instead of cocoa, and didn't

include the walnuts, and i used soft brown sugar.

actually, i got confused about the egg replacer, so maybe that's where

i went wrong. the wet mix (oil/sugar/vanilla) was nowhere near wet

enough, i thought, to incorporate all the dry ingredients. so i added

4T of water, which is the liquid component to go with the two eggs

worth of powdered egg replacer.

 

this is the recipe:

Wheat Free Chocolate Brownies (Carob)

 

 

1/2 cup brown rice flour

2 Tbsp (6 tsp) tapioca flour

1/2 cup cocoa (or carob --- which is what we used)

1/2 tsp GF baking powder

1/2 tsp salt

6 Tbsp (90 ml) oil

1 1/2 cups brown sugar (we usually substitute maple syrup or date sugar)

substitute for 2 eggs (Ener-G)

1 tsp vanilla

1/2 cup chopped walnuts

cooking spray

 

 

Preheat oven to 350°F (177C). Blend together the flours, cocoa, baking

powder,

and salt. In a large bowl, beat together the oil and brown sugar. Blend

in the

egg substitute and vanilla. Then add the dry ingredients. Mix just until

blended. Stir in nuts. Spread batter in prepared pan and bake for 35

minutes.

Check with a toothpick.

 

 

Serves: 16.

 

thanks in advance for any advice!

best wishes

alice