2/3 c. cocoa 2 c. sugar 2 c. gluten-free flour blend ** 2 tsp. xanthan gum 2 tsp. baking powder 1/2 tsp. salt 4 eggs 2/3 c. oil 1 tsp. vanilla 1 c. chopped walnuts (optional)
* Brown Rice Flour Blend 1 1/3 c. brown rice flour 7 Tbsp. potato starch 3 1/2 Tbsp. tapioca flour
* For 1 1/2 cup gluten-free flour blend: 1/2 c. rice flour 1/2 c. cornstarch 1/2 c. tapioca starch/flour 1 Tbsp. potato flour
What to do:
1. In a small bowl, mix cocoa and sugar with a wire whip until thoroughly mixed. Stir in rice flour, xanthan gum, baking powder and salt. 2. In a large bowl beat eggs lightly. Add oil and vanilla. 3. Add dry ingredients to the wet ingredients in the large bowl. Stir with a large spoon until well combined. Spread into a greased 13x9x2-inch baking pan. 4. Sprinkle 1 cup nuts over batter (or 1/2 cup nuts over half the pan and leave the other half without for those who don't want nuts). 5. Bake at 350°F for 25-30 minutes. When cool cut into squares.
* Courtesy of: Gluten Intolerance Group Visit www.gluten.org to learn more about gluten intolerance
