Gluten-free moist brownies

Melt margarine in a 9 x 12-inch pan in a 350 degree oven. Remove pan from oven. Mix dry ingredients well. Add honey or syrup, vanilla and eggs to the dry ingredients. Mix well but do not over-mix. Add melted margarine and blend well.

Pour batter into a well-greased pan. Place pan on top shelf of oven and bake at 375 degrees for 35 to 40 minutes. Let brownies cool. Frost if desired, then cut and refrigerate.

After 24 hours in the refrigerator, the moisture spreads evenly throughout the brownie.



2 cups white sugar
dash salt
4 eggs
1/8 cup potato flour (not starch)
1/8 cup sweet potato flour
2 teaspoons GF vanilla
1/2 cup cocoa
1/2 cup honey or light corn syrup
2 sticks margarine or butter
1 cup walnuts
1 1/4 cups GF baking mix or use the following mixes…

Cookie Mix

1/4 cup chickpea flour
1 3/4 cup sorghum flour
1/4 cup sweet rice flour

Four Flour Bean General Baking Mix(makes 3 cups)

2/3 cup garfava bean flour
1/3 cup sorghum flour
1 cup cornstarch
1 cup tapioca starch/flour

Sorghum Blend

1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour

Whisk together and store, tightly covered, in a dark, dry place.