OK, finally the tweaking is done, and I am writing to share the results with you. I really had one final way I wanted to try the recipe, but as hard as this is for me to say......"I just got brownied out!"
Before I share the recipes and results with you I do however have a few tips for you. First, do not be afraid to cut recipes in half. The first brownie recipe I tried was very "buttery" tasting and although I like the taste of butter, it seemed that is all I actually tasted. So for starters, cut recipes in half, that way if you really don't like the results, you have less waste...
Second tip is, if you find a box mix that really appeals to you and you don't mind paying the extra cost for it, then you are in a win - win situation. I don't mind experimenting with recipes as I love to tinker in the kitchen, but it is not for the faint of heart, or pocketbook!
Now on to the recipes and results...I have cut the original recipe in half, so each recipe yields a 8 x 8 square pan of brownies.
Brownie recipe #1:
1/2 cup white rice flour
1/4 cup cornstarch
1/4 cup cocoa
1 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon xanathan gum
1/2 cup (1 stick) butter, softened at room temperature
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Grease a 8x8 inch square baking pan with cooking spray.
In a mixing bowl whisk together all dry ingredients, except sugar.
In a large bowl cream together the sugar and butter on medium speed with a electric handheld mixer. Add eggs, then beat until well combined. Reduce speed to low and mix in dry ingredients, add vanilla.
Spread batter into prepared pan. Bake for 25 - 30 minutes.
Remove pan from oven and place on a wire rack to cool completely. Cut into 9 squares.
This recipe was one that you might find served at a fine 5 Star restaurant, topped with ice cream and chocolate sauce. I personally however found that the butter flavor over powered the chocolate, so therefore I would rate this recipe 3 Stars.
Brownie recipe #2:
1/2 cup white rice flour
1/4 cup cornstarch
1/4 cup cocoa
1 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon xanathan gum
1/2 cup canola oil
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Grease a 8x8 inch square baking pan with cooking spray.
In a mixing bowl whisk together all dry ingredients, except sugar.
In a large bowl cream together the sugar and canola oil on medium speed with a electric handheld mixer. Add eggs then beat until well combined. Reduce speed to low and mix in dry ingredients, add vanilla.
Spread batter into prepared pan. Bake for 25 - 30 minutes.
Remove pan from oven and place on a wire rack to cool completely. Cut into 9 squares.
This recipe was better, but still was lacking that "brownie" taste I was looking for. I would give this recipe 3 + Stars.
Brownie recipe #3:
1/2 cup white rice flour
1/4 cup cornstarch
1/4 cup cocoa
1 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon xanathan gum
1/2 cup vegetable oil
1/4 cup chocolate syrup
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Grease a 8x8 inch square baking pan with cooking spray.
In a mixing bowl whisk together all dry ingredients, except sugar.
In a large bowl cream together the sugar, vegetable oil, and chocolate syrup, on medium speed with a electric handheld mixer. Add eggs then beat until well combined. Reduce speed to low and mix in dry ingredients, add vanilla.
Spread batter into prepared pan. Bake for 25 - 30 minutes.
Remove pan from oven and place on a wire rack to cool completely. Cut into 9 squares.
Its definitely getting there!!! I would rate this a 5 + Star, as the chocolate flavor was greatly improved by adding the chocolate syrup. It had the taste, texture, and consistency of wheat laden brownies, but NO gluten. These froze well, and tasted even better after freezing. Having a hard time leaving them in the freezer, if ya know what I mean !!!
Brownie recipe #4
1/2 cup white rice flour
1/4 cup cornstarch
1 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon xanathan gum
1 10 OZ bag dark chocolate chips
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Grease a 8x8 inch square baking pan with cooking spray.
In a mixing bowl whisk together all dry ingredients, except sugar.
In a large bowl cream together the sugar, vegetable oil, and melted chocolate chips, beat on medium speed with a electric handheld mixer. Add eggs then beat until well combined. Reduce speed to low and mix in dry ingredients, add vanilla.
This will be a thicker batter so spread evenly into pan. Bake for 25 - 30 minutes.
Remove pan from oven and place on a wire rack to cool completely. Cut into 9 squares. In this recipe I omitted the cocoa, and chocolate syrup, and replaced them with the melted dark chocolate chips. You could use milk chocolate chips if you like, but it would definitely lighten up the chocolate flavor here.
* Tip: When melting chocolate chips place in a microwavable bowl and use 20 second increments, stirring between each, to assure all chips are melted and do not burn.
This brownie had the taste, and consistency of wheat laden brownies, but dried out a little when frozen. I would rate it 4 Stars.
Now for the contest: One lucky winner will receive :
8 x 8 square baker
1 pound bag of white rice flour
Hershey cocoa powder
Spatula
Mixing bowl
There are 3 ways to win.
#1: Become a follower of this blog for a entry.
#2: Follow this blog on Pintrest ( button at top of blog)
#3: Try one of the recipes for the brownies and leave a comment on what you might do to improve it.
I wish you all the best of luck! Here's wishing you a great wheat free week!!!
Sharon
Before I share the recipes and results with you I do however have a few tips for you. First, do not be afraid to cut recipes in half. The first brownie recipe I tried was very "buttery" tasting and although I like the taste of butter, it seemed that is all I actually tasted. So for starters, cut recipes in half, that way if you really don't like the results, you have less waste...
Second tip is, if you find a box mix that really appeals to you and you don't mind paying the extra cost for it, then you are in a win - win situation. I don't mind experimenting with recipes as I love to tinker in the kitchen, but it is not for the faint of heart, or pocketbook!
Now on to the recipes and results...I have cut the original recipe in half, so each recipe yields a 8 x 8 square pan of brownies.
Brownie recipe #1:
1/2 cup white rice flour
1/4 cup cornstarch
1/4 cup cocoa
1 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon xanathan gum
1/2 cup (1 stick) butter, softened at room temperature
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Grease a 8x8 inch square baking pan with cooking spray.
In a mixing bowl whisk together all dry ingredients, except sugar.
In a large bowl cream together the sugar and butter on medium speed with a electric handheld mixer. Add eggs, then beat until well combined. Reduce speed to low and mix in dry ingredients, add vanilla.
Spread batter into prepared pan. Bake for 25 - 30 minutes.
Remove pan from oven and place on a wire rack to cool completely. Cut into 9 squares.
This recipe was one that you might find served at a fine 5 Star restaurant, topped with ice cream and chocolate sauce. I personally however found that the butter flavor over powered the chocolate, so therefore I would rate this recipe 3 Stars.
Brownie recipe #2:
1/2 cup white rice flour
1/4 cup cornstarch
1/4 cup cocoa
1 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon xanathan gum
1/2 cup canola oil
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Grease a 8x8 inch square baking pan with cooking spray.
In a mixing bowl whisk together all dry ingredients, except sugar.
In a large bowl cream together the sugar and canola oil on medium speed with a electric handheld mixer. Add eggs then beat until well combined. Reduce speed to low and mix in dry ingredients, add vanilla.
Spread batter into prepared pan. Bake for 25 - 30 minutes.
Remove pan from oven and place on a wire rack to cool completely. Cut into 9 squares.
This recipe was better, but still was lacking that "brownie" taste I was looking for. I would give this recipe 3 + Stars.
Brownie recipe #3:
1/2 cup white rice flour
1/4 cup cornstarch
1/4 cup cocoa
1 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon xanathan gum
1/2 cup vegetable oil
1/4 cup chocolate syrup
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Grease a 8x8 inch square baking pan with cooking spray.
In a mixing bowl whisk together all dry ingredients, except sugar.
In a large bowl cream together the sugar, vegetable oil, and chocolate syrup, on medium speed with a electric handheld mixer. Add eggs then beat until well combined. Reduce speed to low and mix in dry ingredients, add vanilla.
Spread batter into prepared pan. Bake for 25 - 30 minutes.
Remove pan from oven and place on a wire rack to cool completely. Cut into 9 squares.
Its definitely getting there!!! I would rate this a 5 + Star, as the chocolate flavor was greatly improved by adding the chocolate syrup. It had the taste, texture, and consistency of wheat laden brownies, but NO gluten. These froze well, and tasted even better after freezing. Having a hard time leaving them in the freezer, if ya know what I mean !!!
Brownie recipe #4
1/2 cup white rice flour
1/4 cup cornstarch
1 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon xanathan gum
1 10 OZ bag dark chocolate chips
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Grease a 8x8 inch square baking pan with cooking spray.
In a mixing bowl whisk together all dry ingredients, except sugar.
In a large bowl cream together the sugar, vegetable oil, and melted chocolate chips, beat on medium speed with a electric handheld mixer. Add eggs then beat until well combined. Reduce speed to low and mix in dry ingredients, add vanilla.
This will be a thicker batter so spread evenly into pan. Bake for 25 - 30 minutes.
Remove pan from oven and place on a wire rack to cool completely. Cut into 9 squares. In this recipe I omitted the cocoa, and chocolate syrup, and replaced them with the melted dark chocolate chips. You could use milk chocolate chips if you like, but it would definitely lighten up the chocolate flavor here.
* Tip: When melting chocolate chips place in a microwavable bowl and use 20 second increments, stirring between each, to assure all chips are melted and do not burn.
This brownie had the taste, and consistency of wheat laden brownies, but dried out a little when frozen. I would rate it 4 Stars.
Now for the contest: One lucky winner will receive :
8 x 8 square baker
1 pound bag of white rice flour
Hershey cocoa powder
Spatula
Mixing bowl
There are 3 ways to win.
#1: Become a follower of this blog for a entry.
#2: Follow this blog on Pintrest ( button at top of blog)
#3: Try one of the recipes for the brownies and leave a comment on what you might do to improve it.
I wish you all the best of luck! Here's wishing you a great wheat free week!!!
Sharon
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