Gluten Free Chocolate Brownies

Brownie Batter, can you say YUM….

Love hot fresh brownies or cold brownies or actually brownies any way you want to serve them..

Cool Whip is also good.

Here follows the recipe. Keep in mind these pictures are of the batch with that had just a little two much flour.

***************Note to self and for you–

When you use Teff Flour esp ground Teff Flour use less flour overall. It just soaks up lots of the liquid. Teff if you have not tried it is a wonderful flour for baking especially if there is chocolate involved.

I always just use some Teff, it cannot be used as a full replacement flour.

Here is a picture of the little babycakes pan I use sometimes, Gluten Free does not keep fresh a long time and

I don’t need that many more pounds on my hips and ass hence the Pan.  These little Babycakes freeze wonderfully,

I use this pan for lots of different baked goods, even baby Meatloafs.. You too can find this pan at your local Target.

These are an original “On the Go Goodies” recipe. These do not need frosting, however they can be dressed up with

a whole half nut or a piped rosebud and leaf or just leave them naked.

1 Cup Butter
2 Cups Sugar
1 t. Vanilla
4 Eggs
3.4 Cup Cocoa
¼ Cup Oil

1 Cup Gluten Free Flour- use mine or yours

1/3 cup Teff Flour

1 Cup Nuts- Optional

Preheat Oven to 350 degrees.

1. In Medium saucepan melt Butter, Cocoa and Oil

2. Remove from heat and stir in Sugar

3. Blend in Eggs one at a time or if in a hurry all at once

4. Stir in Vanilla

5. Blend in  Flour and Nuts

6. Spread in a greased 9 x 13 cake pan.

Bake for 30 minutes.

If you are using my Babycakes style pan check at 15 minutes and for gosh sakes don’t go over 20 minutes

Keep in mind these are really supposed to be more fudgey than this, Just use the Flour amount listed above

UNLESS you are not using Teff Flour, if you are just using regular flour then use the 1 1/2  cups Flour.

 

This is the bomb

We just got back from Wally world and I have a new headphone microphones system.  Therefore, I and dictating my blog to you.  This is so much damn easier than my trying to type.  It even spells better than I did I just have to learn to speak better.  The only problem is I must enunciate -Hey it picked that up.

 

Let’s try a recipe-

Oven fried chicken

Now I use skinless, boneless chicken breasts but you can use whatever piece you want.

In small bowl mix 1 cup buttermilk with of three shakes of Tabasco sauce.

Wash chicken pieces pat dry and place in this to marinate no more than 30 minutes.

In a plastic bag crush 2 cups corn flakes I also added 1/4 cup Gluten-Free flour (rice flour only) 1 teaspoon Paparika.

Dip chicken pieces in buttermilk then roll in  the cornflake flour mixture then place on cookie sheet which has been a lined with aluminum foil.  Salt and pepper to taste.  Bake in 350° oven for 45 minutes, or till done.

 

My Gluten Free Flour Mix

There are more GF mixes than you can shake a stick at and it is a very personal kinda thing cause when you can’t have the normal stuff you really want to get it as close as you can.  This is my mix that I use cup for cup for regular flour, I have had GREAT luck with it for all types of foods.

2 cups sorghum flour,  3 cups brown rice flour,  3 cups white rice flour,  2 cups tapioca flour, 2 cups potato starch,  1/2 cup ground flax seed,   /2 cup potato flour,  1/4 cup xanthan gum

Mix all together in LARGE and I do mean LARGE container and then store in fridge.

I use a small coffee grinder and I whiz instant potato flakes to make the potato flour, I also whiz -read grind the flax seed  ( I don’t care for the coarse stuff )