-=:Chocolate Brownies - wheat-free, gluten-free:=-

Yield for 12 servings

1 cup gluten-free flour blend (see below)
2/3 cup unsweetened cocoa (not Dutch)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/3 cup butter or margarine (melted)
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/3 cup hot water or brewed coffee
1/4 cup chopped walnuts (optional)

Preheat oven to 350 F. Grease 8-inch square pan. Stir together dry ingredients (flour to xanthan gum). Set aside.

In large mixing bowl, beat butter, sugars, egg, and vanilla with electric mixer on medium speed until well combined. With mixer on low speed, add dry ingredients and hot water or coffee. Mix until just blended. Mixture will be somewhat thick. Stir in nuts, if using. Spread batter in prepared pan with wet spatula.

Bake 20 minutes. Cool brownies before cutting.

Calories 200; Fat 8g; Protein 2g; Carb 34g; Chol 33mg; Sodium 109mg; Fiber 2g

Gluten-free Flour Blend

Yield: 9 cups

3 cups garbanzo/fava bean flour*
2 cups potato starch **
2 cups cornstarch**
1 cup tapioca flour
1 cup sorghum flour

* Made by Authentic Foods, Bob’s Red Mill, or Ener-G Foods. Also available from other gluten-free vendors such as Miss Roben’s, Gluten-Free Pantry, Gluten Solutions, and Glutino.
** If potato starch is inappropriate for your diet, use 4 cups cornstarch. Likewise, if cornstarch is off-limits for you use 4 cups potato starch.

Mix these together in an airtight container and store in a cool, dark, dry place. I use large canisters with either screw tops or wire-latch closures. You may halve this recipe if you prefer a smaller mix.