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Found 15 results

  1. I'm a college kid new to the gluten free diet and need some recommendations on good baking kits. I used to just buy brownie and cookie mix but its hard for me to find a good quick fix for parties etc.
  2. Celiac.com 01/07/2017 - Crackly top, fudge and moist inside with an exquisite chocolate red wine ganache that will please the most refined taste buds! Ingredients: 3/4 cup plus 1 TBSP flour, gluten free 1/2 tsp salt 2 1/2 TBSPS cocoa powder 11 oz (312 grams) semi sweet chocolate chips or baking chocolate 1 cup (226 grams) unsalted butter, cut in 1 inch (2.5 cm) cubes 1 tsp instant coffee 1 cup granulated sugar 1/2 cup light brown sugar 5 eggs, room temperature 1/3 cup red wine 2 tsps vanilla extract 1/3 cup walnuts, chopped For the chocolate wine ganache: 1 cup heavy cream 1 cup semi sweet chocolate chips or baking chocolate 1/4 cup red wine Directions: To make the chocolate wine ganache: In medium saucepan heat cream to just boiling. Remove from heat. Add chocolate chips. Let sit for five minutes. Whisk until smooth. Add wine. Whisk to combine. To make the brownies: Preheat the oven at 350 F(180 C). Prepare a 9×9 inch (22×22 cm) baking pan by spraying with nonstick spray, and then lining with parchment paper leaving excess hanging over two sides of the pan. In a small bowl, whisk flour, salt and cocoa. Set aside. In a double boiler, melt chocolate chips with butter and instant coffee until smooth. When melted, remove from heat and add sugars. Whisk until thoroughly combined. Add 3 eggs to the chocolate mixture until well blended.Add the remaining eggs, vanilla and wine. Do not over mix. Add dry ingredients and walnuts to the chocolate mixture and fold with a rubber spatula. Do not over mix. When there are still a few small lumps of unmixed flour and cocoa powder visible, stop mixing. Pour the batter into the prepared baking pan and bake for 25-28 minutes, or until a toothpick inserted an inch away from the center comes out clean. Allow the brownies to cool slightly before you drizzle the chocolate wine ganache. Let them cool completely and then lift them out of the pan using the parchment paper. Cut into bars. Note: Store them in an airtight container. They can stay fresh both in room temperature and refrigerator for up to 3 days. (If they last that long!)
  3. If you enjoy rich, moist and super chocolaty brownies, then you are going to absolutely love The Bakery Gluten-Free Chocolate Brownies. It has been a long time since I've had brownies that taste this great. The Bakery Gluten-Free Chocolate Brownies are clearly made for the true chocolate brownie lover in you, and I am very impressed with the wonderful texture and flavors that come through in every bite. Another thing I like about these brownies is their size—they are about two large bites each, and 12 of them come in each box. If you have very strong self control you will only eat 2 or 3 of them...but if not...who knows? The Bakery Gluten-Free Chocolate Brownies are available in the bakery section of your local Walmart. For more info visit: http://www.walmart.com/ip/The-Bakery-at-Wal-Mart-Gluten-Free-Chocolate-Brownies-12-count-8.04-oz/40556797 Review written by Scott Adams.
  4. Due to the zucchini, these aren't only healthier than your normal brownies, but also very moist. They are also really quick and easy to make. Absolutely love them, hope you'll enjoy them as much as I did. Ingredients Batter 1 cup peeled and shredded zucchini ¼ cup coconut oil 50 g milk chocolate 1 cup of gluten-free flour ¼ cup cocoa powder ¾ tablespoon baking soda ½ teaspoon salt 1 teaspoon organic banana powder (optional) ¼ cup brown sugar 1 teaspoon vanilla extract 2 eggs 100 ml milk 100 g white chocolate chips Glaze 50 g white and 50 g milk chocolate 20 g coconut oil Instructions 1) Preheat oven to 180C or gas mark 5. 2) Peel and great the zucchini (don’t throw away the peel - you can use it as an additional ingredient in a stir-fry!). 3) Melt coconut oil and chocolate in the microwave or over a hot water bath. 4) In a separate bowl, sift flour, cacao powder and baking soda. Add salt, banana powder (optional), sugar, vanilla extract, eggs, milk, coconut-chocolate mix and grated zucchini. 5) Combine all ingredients, add chocolate chips and mix together thoroughly. 6) Fill the batter onto a rectangular oven-proof baking dish lined with grease-proof baking paper. The size of your baking dish depends on how thick you want your brownies to be (the smaller your dish, the thicker your brownies). 7) Bake for 25 minutes. 8) Remove from the oven and leave to cool. Meanwhile, melt chocolate and coconut oil over a water bath or in the microwave and glaze the brownies (while still in the baking dish). Leave to cool and for the chocolate to set. Cut in squares. Enjoy!
  5. Bring the following to a boil: ½ cup butter 1 cup water ¼ cup cocoa ½ cup oil Sift and pour over boiled mixture: 2 cup cornstarch 2 cup sugar ½ teaspoon salt 1 teaspoon soda Add the remaining ingredients (batter will be runny): ½ cup buttermilk 2 eggs Bake at 375F for 25 - 30 minutes in a 9 x 13 pan (or until a toothpick comes out clean in the center). You can also put them in a jelly roll pan but then only bake for about 20 minutes. Icing: Bring the following to a boil: ¼ cup butter ¼ cup cocoa Add and beat until smooth: 1/3 cup buttermilk 1 teaspoon vanilla ¼ teaspoon salt 3-4 cups powdered sugar
  6. Sweet Baby Cakes has come up with some of the best gluten-free brownies we've ever tried. Their traditional Chocolate Fudge Brownie is a brownie lover's delight. Made from chocolate syrup, black bean flour and flax meal, this brownie tastes as good as it looks. The brownie is chewy and sweetened with agave, but it is not so sweet that you can't eat the whole brownie in one sitting! These brownies are also ready to eat from the freezer, which means you don't have to thaw or microwave them before eating. For more information, visit their website. Review written by Patricia Seeley.
  7. One day, I had a couple of packages of gluten-free brownie mix that needed to be used. I also had a good amount of Bailey's Irish Cream Liqueur, and was feeling a bit adventurous. I found a recipe at All Recipes.com for something called Bailey's Irish Cream Brownies. I used my gluten-free mix, and the result was this little bit of gluten-free Irish brownie joy. Ingredients: 2 (20.5 ounce) packages Cravings Place Ooey Gooey Chocolatey Chewy Gluten-Free Brownie Mix 1 cup Irish gluten-free cream liqueur (such as Carolans) ¼ cup vegetable oil 2 eggs Frosting Ingredients: 1 cup unsalted butter, softened 5 tablespoons Irish cream liqueur 4 cups powdered sugar Directions: Heat oven to 350 degrees F (175 degrees C). Butter the bottom and edges of a 9x14-inch jelly roll pan. Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter. Spread the batter into the prepared jelly roll pan. Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes. Remove pan from oven and allow to cool completely. Add unsalted butter to a large bowl and beat until smooth. Add 5 tablespoons Irish cream liqueur and beat until mixture is creamy. Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness. Make sure brownies are cool, then spread frosting on brownies. Original recipe makes one 10 1/2x15 1/2-inch pan. Get your gluten-free brownie mix here.
  8. For one 9in x 13in pans worth: ¾ cup butter or margarine ¾ cup cocoa powder 2 ¼ cup sugar 4 eggs 2 teaspoons vanilla 1 1/3 cup gluten-free flour (used Bette Hagmans mix plus Xanthan Gum) 1 cup chopped nuts (if desired) ½ teaspoon baking powder ¼ teaspoon salt Preheat oven to 325F Grease (not oil) and lightly cocoa (instead of flour) 9x13 pan. In large sauce pan, melt margarine/butter with cocoa over low heat, stirring constantly (actually, I just put the cocoa and butter in a bowl, stick it in the microwave for a couple of minutes, until the butter is melted. Stir with a fork until its mostly smooth. Remove from heat and cool slightly. Blend in sugar. Beat in eggs, one a time. Stir in remaining ingredients. Spread in prepared pan. Bake at 325F and check after 20-25 minutes (I use a stoneware pan and it takes about 10 minutes longer than in a metal pan). I consider them done when whatever is stuck in the middle to check for doneness (toothpick, butter-knife, whatevers handy) comes up a bit moist, but not with a great deal of chocolate adhering to it. Im aiming for a slightly gooey middle and somewhat cake-like edges. Its safe to say that they will not be done before 20 minutes unless your oven really cooks on the hot side.
  9. This recipe for gluten-free pecan caramel brownies will fool your friends. If you don't tell them, they probably won't know that it's made with gluten-free ingredients. This is a wonderful dessert option, and is perfect for potlucks or sending to school with your child for a gluten-free treat that they can actually eat. Gluten-free Brownie Mix Ingredients: 4 ounces gluten-free unsweetened chocolate 12 ounces butter 2 cups sugar 1 cup chopped pecans (toasted-optional) 2 large eggs 1 cup gluten-free all purpose flour 1 Tablespoon gluten-free vanilla extract Directions: Preheat oven to 325 F degrees. Grease your pan thoroughly and generously with butter. Melt the butter and the 4 ounces of chocolate together. Add 2 cups of sugar and mix by hand or fold with a fork. Beat the eggs and then add to the mixture. Add the gluten-free flour and the vanilla extract and mix until incorporated. Pour into prepared pan and bake for 25 minutes. Remove from oven and cool. Caramel Topping 1/2 cup heavy cream 2 cups sugar 1/2 cup water 4 ounces unsalted butter 1 ¾ teaspoons fine Himalayan salt (or salt preference) 2 tablespoons gelatin Directions 1) Gently heat cream in saucepan. 2) In a tall pot, place sugar and water. Heat on medium high heat until becomes amber caramel. Do not stir. After about 5 minutes, it will start to turn light brown. Watch it closely now as it will turn amber color very quickly. 3) Add the warm cream, butter and salt. Stir until smooth. Remove from heat and add the gelatin. 4) Immediately pour over the pan of cooled brownies. Place in the refrigerator to set. 5) Cut into squares and serve.Enjoy!
  10. This recipe comes to us from Valerie Wells. (1) Melt 1 stick of butter, 2 squares of unsweetened chocolate plus 1 tablespoon coconut oil or other cooking oil in an 8 square baking pan (I put them in the oven for 4 or 5 five minutes while it preheats and I assemble the other ingredients. Be careful not to over heat it and burn the chocolate). (2) Add to pan: 1 cup sugar 1 tablespoon unsweetened cocoa powder ¼ cup gluten-free flour (half rice flour/half corn starch) ¼ teaspoon xanthan gum (optional) 2 tablespoons Jell-O Instant pudding mix (I used vanilla flavor) 2 eggs 1 teaspoon vanilla (3) Stir until smooth. Bake 27 to 30 minutes at 350F. Cool before frosting. Frosting: Gently soften ½ bag semi-sweet chocolate chips plus 2 tablespoons butter in the top of a double boiler (or a metal or glass mixing bowl set over boiling water). When thoroughly melted, stir in a few tablespoons of powdered confectioners sugar until smooth. Spread over brownies and sprinkle with chopped nuts while still warm.
  11. I was never a big cake fan, in fact for my birthday I always asked for pie or torte rather than cake. However, brownies are another story. I love eating brownies when they are warm and gooey, right out of the oven. Unfortunately, I haven't had homemade brownies since going, gluten, egg, dairy and refined sugar free. These brownies are gluten-free, and grain-free as well as egg, refined sugar and dairy free. There is even an option to substitute chocolate with carob. Finally, a brownie recipe that I can actually eat! Devil's Food Brownies (Gluten-Free) Ingredients: Dry: 1 ¾ cups of almond flour ½ cup sifted cocoa or carob powder 1 teaspoon sea salt ½ teaspoon baking soda 2 tablespoons flax meal (mix with 6 tablespoons boiling water) Wet: ½ cup honey ½ cup coconut oil or melted butter 1 cup coconut milk 2 teaspoons vanilla 1 teaspoon lemon juice Directions: Preheat the oven to 350F. Mix all the dry ingredients together in a bowl. Mix the wet ingredients together in another bowl. Mix the dry into the wet and mix until it is thick cake batter consistency. Add a little flour if too runny or add a little milk if too thick. Grease an 8.5 inch square cake pan with coconut oil or butter. Pour batter into pan and bake for 45-50 minutes. Brownies will be soft and bubbling but should be done after 50 minutes. Let cool for at least an hour or overnight before serving. They will be very soft and moist.
  12. This recipe comes to us from Jo Ann Boyd. ½ cup margarine, butter or Crisco 2 teaspoons baking powder 2 cups packed light brown sugar ½ teaspoon salt 1 teaspoon vanilla ¾ teaspoon xanthan gum 3 eggs 1 cup chopped dates* 1 cup fine rice flour 1 cup chopped nuts* ½ cup soy flour * Can omit or replace with chocolate chips. Cream margarine and brown sugar together. Add eggs and vanilla and beat until light. Combine flours, xanthan gum, baking powder and salt in medium bowl, mixing well. Blend into egg mixture at low speed. Stir in dates and nuts. Spread batter evenly in greased 9 x 13 pan. Bake at 350F degrees for 30-35 minutes. Cool before cutting into bars.
  13. The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue-Nik Press which is published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan. 1 cup water 1 teaspoon gluten-free vanilla ½ cup corn margarine 1 cup sugar ½ cup uncooked Cream of Rice hot cereal 3 Tablespoon unsweetened cocoa 1 teaspoon gluten-free baking powder 1 egg or ¼ cup cholesterol free egg product ¼ cup walnuts (optional) In a medium saucepan, heat the water and margarine to a boil. Sprinkle in the cereal. Cook for 1 minute. Remove the pan from the heat, cover it, and let it sit for 4 minutes. Stir in the egg or egg product and vanilla. In a medium bowl, combine the sugar, cocoa, and baking powder. Stir in the cereal mixture until well blended. Stir in the nuts, if used. Spread the mixture evenly in a greased 8 x 8 x 2 inch baking pan. Bake at 350 degrees F for 40-50 minutes. Cool and cut into 2-inch squares (This recipe can be doubled and baked in a 9 x 13 inch pan.).
  14. This recipe comes to us from Rebecca Rosenblatt. 1-cup oil 4 eggs 2 cups sugar ½ cup potato starch ½ cup walnuts (or chocolate chips) 1 tsp. vanilla sugar or 1 tsp. vanilla ½ cup coca Mix all ingredients and pour into lightly - greased baking dish. Bake at 350 degrees F (175 degrees C) for 30 minutes.
  15. This recipe comes to us from “Fiddle-Faddle” in the Gluten-Free Forum. I was actually trying to make peanut butter cookies, but I was running out of time, so I dumped the batter into a greased 9” x 13” pan and baked them for 25 minutes at 350F, and they were SO GOOD! Ingredients: And its the same old peanut butter cookie batter we all use: 2 cups peanut butter 2 cups sugar 4 eggs 2 teaspoons vanilla A couple of glugs of molasses (I like the flavor and texture) Directions: Mix, dump, bake, devour! Theyre particularly good with chocolate frosting, or chocolate chips mixed in the batter, or both. Note: I like my brownies chewy, so I might bake for only 20 minutes next time or else lower the temp to 325F (my oven runs hot, anyway).
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