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This recipe comes to us from Jo Ann Boyd.
1 cup sugar
6 cups Erewhon gluten-free Crispy Brown Rice*
1 cup light corn syrup
1 cup gluten-free semi-sweet chocolate chips
1 cup peanut butter
1 cup gluten-free butterscotch chips**
Combine sugar and syrup in 3 quart sauce pan. Bring to boil, stirring constantly. Immediately remove from heat and stir in peanut butter. Add cereal and stir to coat cereal well with mixture. Press into buttered 9 x 13 pan. Combine chocolate and butterscotch chips in medium microwave safe bowl. Microwave 1 minute, stir, and microwave 1 more minute. Stir until completely melted and well mixed. Spread evenly over cereal mixture in pan. Cool and cut into bars.
*Any gluten-free crispy rice cereal
**Hershey and Kroger are GF
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Peanut Butter Brownies (Gluten-Free)
This recipe comes to us from “Fiddle-Faddle”
in the Gluten-Free Forum.... [READ MORE]
Here Comes Trouble Brownies (Gluten-Free)
This recipe comes to us from Valerie Wells.... [READ MORE]
Brownie Mix (Gluten-Free)
This recipe comes to us from Sue DeVries.... [READ MORE]
Basic Brownies (Gluten-Free)
For one 9in x 13in pans worth:
cup butter or margarine
¾ cup cocoa powder
2 ¼ cup sugar
2 teaspoons vanilla
1 1/3 cup gluten-free flour (used Bette Hagmans mix plus Xanthan
1 cup chopped nuts (if desired)
½ teaspoon baking powder
¼ teaspoon salt
oven to 325F Grease (not oil) and lightly cocoa
(instead of flour) 9x13 pan.... [READ MORE]
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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