11/6/09

Baking: gluten-free brownies

I was told about the alternative bakery Babycakes (Manhattan-based) by a good friend (thanks Michele!) of mine.  I was then sent links to said bakery and to another blog, Tea & Cookies (who has the most yummy sounding blog!).
I got the following gluten-free/vegan brownie recipe from Tea & Cookies but which originates from Babycakes.


Here's the only issue: they're Vegan meaning No Butter.  Meaning using Oil in lieu of divine butter.  I am not a believer in oil (in any large quantity) in baked goods.  It's not, shall we say, of my baking faith.  Butter is, mes ami, better (unless you're dairy intolerant, then butter would be your enemy).

However, I digress.  The end result is an edible, moist, chocolatey brownie.  What more can a girl want? And it's gluten-free! Joy!

If I were try these again, I'll use a different oil.  Coconot? Safflower? Or figure out how to replace the oil with butter... I wish I was a scientific baker!

RECIPE (as copied from Tea & Cookies):

ALLERGY-FREE BROWNIES
This recipe is free of wheat, gluten, dairy, casein, and eggs, and can be made sugar free.

1/2 cup canola oil, plus more for pans
3/4 cup plus 2 tablespoons garbanzo and fava bean flour (I used a mix I found at Bulk Barn).
1/4 cup potato starch
2 tablespoons arrowroot flour
1 cup unrefined sugar OR sugar-free option = 10 tablespoons plus 2 teaspoons agave nectar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup store-bought unsweetened applesauce
2 tablespoons pure vanilla extract
1/2 cup brewed coffee or hot water
2 cups vegan gluten-free chocolate chips, such as Tropical Source (don't skip the chocolate chips, they really make the brownies).

Preheat oven to 325°. Brush 3 dozen mini-muffin pans with oil; set aside.

In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.

Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes.

Let cool completely on a wire rack before unmolding.

Makes about 5 dozen mini brownies

Notes:
  • I only used 1 (one) cup of chocolate chipits (am glad I didn't use 2 cups, as 1 cup was more than enough)
  • I only used 1/4 cup of brewed coffee (the added bit of coffee gives it a mocha-like taste!)
  • I sifted the dry ingredients before adding to the wet mixture
Many thanks to Babycakes & Tea & Cookies! You got me to attempt gluten-free baking again, which is just what the doctor ordered.

Sadly, I did have an allergic reaction to this recipe.  I think it's the oil or possibly the flour mixture.  Ah, the sensitive tummy is such a sad thing!
Obviously, I need to take a road trip sometime and check out Babycakes in person.
~caren

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