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March 20, 2013
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Gluten-Free Chocolate-Cherry Brownies by Windthin Gluten-Free Chocolate-Cherry Brownies by Windthin
Gourdon looks pretty hungry for this brownie.

Oddly, most of the baking I do uses at least some pre-mixed stuff, whereas most of the other cooking I do uses much less. Part of that has to do with the difficulty of doing gluten-free baking. Part of it has to do with the the fact that we operate on a tight budget. And part of it has to do with the fact that when I bake, I want to make things that others who suffer from allergies like my wife does can duplicate. Cooking in general seems daunting to a lot of people, and baking especially, but when you toss in some pre-mixed items for a recipe it becomes easier, a surmountable task that others feel they can do too even if they don't normally cook. Even so, I'm getting the urge these days, more and more, to try my hand at baking from scratch and really see what I can do.

Preheat oven to 350 F. Lightly brush 8.5 x 11 inch glass baking dish with corn or vegetable oil.

In large mixing bowl place one 16 oz box Glutino Gluten Free Pantry chocolate truffle brownie mix, 1/2 tsp baking powder, 2 tbsp Bisquick Gluten-free baking mix, one 3.9 oz packet Jell-O chocolate fudge pudding mix, about half of one 3 oz packet Jell-O black cherry gelatin mix, 2 tsp Tasteful Sensation cinnamon toast seasoning, 1/2 tsp Ceylon cinnamon, 4 tsp Ener-G egg replacer, and 1/2 tsp old hickory smoked salt. Mix thoroughly, then stir in 2 cups chunky cherry apple sauce. Stir together well before stirring in 2 tsp Turkish-fine ground espresso Sumatra coffee and 1/8 cup olive oil. Mix well, pour into baking dish, spreading evenly. Cook for 35 minutes. Drop heat to 250, cook 25 minutes longer. Cool completely before serving; for best results, freeze 1 hour before cutting.

Optional: may add 1/3 to 1/2 cup chopped nuts or dried cherries or other fruit (or just more chocolate chips, since the mix comes with its own).

This recipe is gluten, egg, nut (if you use none), peanut, and dairy free.
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:icondiscodoris:
discodoris Mar 23, 2013   Photographer
The disadvantage of using premixes is that they're not available everywhere, so doesn't really work as a recipe, because there's no clue on what the basic proportions of ingredients should be.
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:iconwindthin:
Windthin Mar 23, 2013  Professional General Artist
True, though I try to give the weights of premixes so that they can be replaced by some of similar bulk. I think even once I begin doing more from scratch I'll still make use of mixes at times.
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:icondevilkid-chan:
DevilKid-chan Mar 21, 2013  Hobbyist General Artist
Mmmm, looking pretty good! :aww:
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:iconwindthin:
Windthin Mar 22, 2013  Professional General Artist
Oh, they are.
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:icondevilkid-chan:
DevilKid-chan Mar 23, 2013  Hobbyist General Artist
:aww:
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:iconclaremanson:
claremanson Mar 20, 2013  Hobbyist Artisan Crafter
we don't get gluten free package mixes in the UK very much and what there is is highly expensive so I have to make everything from scratch. A friend of mine is sending me some gluten free goodies from America soon, including a packet mix, I can not wait to try it out :)
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:iconwindthin:
Windthin Mar 21, 2013  Professional General Artist
I am working on starting to do gluten-free stuff from scratch, but I understand that the flour mix you need is tricky. Still, I feel with some trial and error, plus some reading up, I can figure it out.
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:iconclaremanson:
claremanson Mar 21, 2013  Hobbyist Artisan Crafter
oh yes, there are lots of different flour blends out there, I was lucky to have been happy with the first flour I tried so have never needed to try anything else. I use one that is primarily a rice flour, tapioca starch and potato based flour, all I need to add is xantham gum and it looks and tastes just like regular cake, it's great.
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:iconwindthin:
Windthin Mar 22, 2013  Professional General Artist
I have some xanthan gum I want to experiment with, yeah, and I have several mixes and straight flours. Potato, corn, rice, and coconut. I find coconut flour is great for baking and general cooking, as it is very absorbent.
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