Gluten-Free Brownies

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Recipe Information

# of Servings: 12
Recipe Created By: CathyA


1/2 cup garfava flour
1/4 cup arrowroot starch
1/4 cup tapioca flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
1/4 tsp baking soda
1/4 tsp xanthan gum
1/4 cup Spectrum Shortening
1/2 cup dark brown sugar
1/2 cup evaporated cane juice crystals
2 tsp vanilla extract
1/4 cup hot water


Preheat oven to 350 °F. Grease an 8×8″ glass baking dish with Spectrum shortening.

Using a whisk, stir together flours, cocoa powder, baking powder, salt, cream of tartar, baking soda and xanthan gum.

In a large mixing bowl, beat the shortening, sugars and vanilla with an electric mixer until well combined. Stir in dry ingredients and water. Mixture will be thick. Spread batter in prepared pan.

Bake 20 minutes. Cool before cutting.



Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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