Gluten Free Brownies:
A truly scrumptious brownie!
1 – 9×13 pan

Melt in sauce pan – cool / set aside:
4 – 1 oz. squares of unsweetened chocolate.
[ I used Ghirardelli 100% Cacao unsweetened baking bar 4 oz. size, can be found in grocery & natural food stores ]

Cream together:
1/2 cup butter
[ if you can not use butter, substitute with coconut oil or olive oil ]
2 cups of sugar
[ preferably a raw sugar, I haven't tried it yet with honey so do not know if it would turn out the same ]

Add – beat well:
4 eggs / yolks only
[ set the egg whites aside in bowl ]
1/2 cup milk
[ Raw milk is preferable if you have it. I used our raw milk that I make lactose free so my husband can eat the brownies ]
1 tsp. vanilla extract
[ I use extract that is free of sugar, corn syrup or high fructose corn syrup (yup seen it in it) ]

Next: Beat in the cooled chocolate

Add and beat in well:
1 cup gluten free multi blend flour mix ( recipe below )
1/3 cup amaranth flour ( Bob’s Red Mill carries it )
1 tsp. aluminum free baking powder
1 tsp. redmond real salt or sea salt
2/3 cup chopped pecans

Next:
Stiffly beat the egg whites
Then gently fold by hand ( not mixer ) the whites into the brownie batter

Pour the batter into a 9×13 cake pan greased with coconut oil or butter or both.

Bake @ 350 degrees
25 – 30 minutes.
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Gluten Free Multi Grain Blend Flour Mix:
[ use this mix in all cake and cookie baking - I got this out of an issue of Gluten Free Living magazine several years ago ]

2 1/4 cups brown rice flour
1/4 cup potato starch flour
3/4 cup sweet rice flour**
[ or white rice flour ]
1 cup tapioca starch
2 tsp. xanthan gum

Mix with a spoon, then put into a container and  rotate it a while to make sure it’s all incorporated well. Refrigerate if not using right away.
When I mix this recipe up I always increase it 3-4 times to make a good amount for baking. Just remember gluten free baking likes warm ingredients. So take out what you need ahead of time so it can warm up before adding to your recipe.

**I use sweet rice…..
because sweet rice is more glutenous that other rices and seems to give more binding.
( I grind my own sweet rice in our Nutrimill Grain Mill  that is dedicated for gluten free grains only )
When purchasing sweet rice, it can be found at most Asian markets.
Also, if you ask various ones carry sweet brown rice which of course still has the bran on it and is far more nutritious.
On another note mixing up - because I was out of brown rice flour and did not have the time to grind today, I substituted Teff Flour ( Bobs Red Mill carries it ) for the brown rice. I had some on hand and the taste result was great. Besides that Teff is highly nutritious as you will read in the link.
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Bonus Recipe:

The following recipe is Coconut Tapioca. Saturday January 21, I was preparing a meal for Sunday company. I made a venison stew with Chianti red wine in it, the above brownies, a loaf of Mountain Herb bread, a dressing for the salad greens I’ll serve and this tapioca. The tapioca recipe comes from my Asian Cooking  cookbook. The Asian twist to this Tapioca is coconut milk.

 Tapioca Pudding:
Serves 4
[ I multiply the recipe x3 using an 8 qt. stock pot ]

Please note that some of the recipe is written out by weight, so get your scale out if you have one.
I have never bothered to look at the measurement after I weighed – sorry!  If you don’t own a scale I would encourage you to purchase one that weighs up to at least 8 lbs. Weight actually is far more accurate than measuring utensils in so many recipes.

115g / 4 oz. tapioca pearls
475ml / 16fl.oz / 2 cups water
175g / 6 oz. granulated sugar
( I use a raw sugar )
pinch of salt
250ml / 8fl.oz. / 1 cup coconut milk
[ I suggest finding a coconut milk that does not have many added ingredients ]
250g / 9 oz. prepared tropical fruits
[ various tropical fruits such as pineapple, etc. for mixing in after tapioca is cooled to serve / or may omit completely ]

Soak: the tapioca pearls in warm water for one hour, then drain and hold aside.

In sauce pan:
( stock pot if you increased the recipe ) bring the water to a boil.

Add: the sugar to the water stirring until dissolved reducing the heat to a medium – medium low.

Next: add the drained tapioca pearls and coconut milk.

Simmer: for 10 minutes or until the tapioca has turned transparent.
Stirring occasionally making sure it doesn’t stick to bottom of pan.
Remove from burner, set aside and let cool down.
This is at it’s best served warm.

Stir in tropical fruits before refrigerating or as a topping when serving up portions / or do the following >

** Today after I cut the brownies into portions I placed a piece on a plate ( the one you see in the picture above ) so I could get a picture for this posting. As I was setting it all up, out of the blue I decided to pour some of the coconut tapioca on as a topping on the brownie. The result? Perfect Combination of flavors!!

“I truly hope ya’ all will give both of these recipes a try and ENJOY the flavors.” 

Below just before the comments area are more links to other Gluten Free Recipes I have shared on here.

Seeds of Encouragement:
“Let the words of my mouth and the meditation of my heart be acceptable in Your sight, O Lord, my strength and my Redeemer.” Psalm 19:14
“You are my hiding place;” Psalm 32:7
“To the end that my glory may sing praise to You and not be silent. O Lord my God, I will give thanks to You forever.”
Psalm 30:12