Courtesy of Gluten Intolerance Group
Servings: 24
Prep Time: 15 Min.
Cook Time: 30 Min.
* 1/2 c. cocoa
* 2 c. sugar
* 2 c. Gluten-Free Flour Blend ***
* 2 tsp. xanthan gum
* 1/2 tsp. salt
* 4 eggs, do not beat
* 2/3 c. oil
* 1 tsp. vanilla
* 1 c. chopped walnuts (optional)
1. Preheat oven to 350°F. In a large bowl, mix cocoa and sugar with a wire whip until thoroughly mixed. Stir in rice flour, salt and xanthan.
2. Add eggs (unbeaten), oil and vanilla. Stir with a large spoon only until blended. Spread into a greased and rice floured 13x9x2-inch baking pan.
3. 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).
4. Bake for 25-30 minutes. When cool cut into squares.
*** To make your own blend:
* 6 c. Brown or White Rice Flour
* 2 c. Potato Starch
* 1 c. Tapioca Flour
* Courtesy of: Gluten Intolerance Group
Visit www.gluten.org to learn more about gluten intolerance about gluten intolerance.
Calories: 216; Total Fat: 10g; Saturated Fat: 1g; Cholesterol: 35mg; Total Carbs: 30g; Fiber: 1g; Protein: 3g; Sodium: 57mg; Potassium: 73mg;