Sunday, October 11, 2015
For this recipe you have to make an all-purpose gluten-free flour blend, the recipe follows with my notes in parenthesis:
ALL-PURPOSE GLUTEN-FREE FLOUR BLEND - Recipe from the How Can It Be Gluten Free Cookbook, Volume 2
4 1/2 c plus 1/3 c white rice flour (I made rice flour by buying the rice and grinding it in my Nutrabullet with the grain blade)
1 c brown rice flour
1 c potato starch (Bob's Red Mill brand is available at Sprouts)
3/4 c tapioca starch (Bob's Red Mill brand is available at Sprouts)
3 Tbs nonfat milk powder
Makes about 9 cups gluten-free all-purpose flour. Transfer to an airtight container and refrigerate for up to 3 months or freeze for up to 6 months. Bring to room temperature before using; if you don't bring the flour to room temperature before using, the recipe may not work as expected).
1 3/4 c All-Purpose gluten-free flour
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp xanthan gum (Bob's Red Mill brand is available at Sprouts - this is what makes the blondies hold together)
7 Tbsp unsalted butter, melted and cooled
1 c packed brown sugar, light or dark
1/2 c granulated sugar
2 large eggs
2 Tbsp milk
4 tsp vanilla extract
1/2 c white chocolate chips
1/2 c semisweet chocolate chips
1) Adjust the oven rack to the middle position and heat oven to 325 F.
2) Make a foil sling for an 8-inch sure baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay the sheets of foil in the pan perpendicular to each other with extra foil handing over the edges. Push the foil into the corners and up the dies of the pan, smoothing the girl flush to the pan; spray with vegetable spray.
3) Whisk the flour blend, salt, balking powder and xanthan gum together in a bowl.
4) In a large bowl, whisk the melted butter, brown sugar and granulated sugar together until no lumps remain. Whisk in the eggs, milk and vanilla until very smooth.
5) Stir in the flour mixture with a rubber spatula until the flour is completely incorporated and the batter is homogeneous, about 1 minute.
6) Fold in the white and semi-sweet chocolate chips. (All of my chips sank to the bottom of the batter when they cooked. The next time I make this I will scrape the batter into the pan and sprinkle the chips on the top and see how that does.)
7) Scrape the batter into the prepared pan and smooth the top with a spatula.
8) Bake until blondies are a deep golden brown and a toothpick inserted i the center comes out clean, 50 to 60 minutes, rotating the pan halfway through baking.
9) Let the blondies cool completely in the pan, about 2 hours. Using the foil slip, remove the blondies from the pan. Cut into desired size squares and serve.
Blondies can be stored in an airtight container at room temperature for up to 2 days.