Monday, August 11, 2008

Best-ever gluten-free brownies

If you can't eat wheat or you're the type who wants to try something new? Say hello to teff, the Ethiopian wonder crop.

Teff is a whole grain, packed with fiber and protein-complete with all 8 essential amino acids. Since many gluten free flours have low fiber levels, teff is a great addition to any wheat free pantry.These brownies are more cake-like then chewy. I think this lets the chocolate shine, so this is the time to break out the really good chocolate such as Ghirardelli cocoa powder and its 60% cocoa bittersweet chips.

If you are Toronto based, head over to McCall’s baking supply shop on Bloor Street in Etobicoke. http://www.mccalls.ca/ If not, troll the internet or head to your favourite bake supply shop. http://www.ghirardelli.com/ Teff flour (ground teff) can usually be found at stores that carry Bob’s Red Mill products such as Loblaws or bulk stores. You can also check out Bob’s website (yes, there really is a Bob). http://www.bobsredmill.com/.

If you can only find the whole teff grains, get out your trusty coffee mill and grind away - it will add a slight mocha flavour to your brownies but that would probably taste pretty good.

1/2 cup unsalted butter, cut into pieces
1 cup chocolate chips
1/4 cup unsweetened cocoa powder
1 cup brown sugar
3 eggs
1 teaspoon vanilla extract
1/3 cup teff flour
1/3 cup potato starch
1/3 cup tapioca starch
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup toasted pecans or walnuts, coarsely chopped (optional)

1. Preheat the oven to 350 degrees F.
2. Grease a 9” square pan with cooking spray or butter.
3. In a medium sized glass bowl, melt the butter in the microwave. Add the chocolate chips and microwave for another 30-45 seconds. Stir until the chocolate is melted. Whisk in the cocoa powder and sugar until smooth.
4. Add the eggs one at a time, mixing after each addition.
5. Stir in the vanilla.
6. In a small bowl combine flours, xanthan gum, baking powder, and salt.
7. Stir in the flour mixture into chocolate mixture until smooth.
8. Pour the batter into the pan and bake for 25-30 minutes or until it feels slightly firm. Do not over bake. Remove from the oven and cool completely in pan.

Serve with ice cream or sprinkle with icing sugar.

3 comments:

Cheri @ Blog This Mom! said...

Printing. Recipe. Right. Now.

Beck said...

You know that my Baby can't eat gluten at all, right? This looks REALLY tasty. I like teff for many things, so I'll give this a try.

Nap Warden said...

Wow!