Hi All,
For anyone that can't have dairy/eggs, Babycakes is coming out with a
cookbook in April 09. There is a Babycakes Allergy free brownie
recipe on www.marthastewart.com just search on the website. It is
delicious!

Toni



--- In glutenfreeinwny@yahoogroups.com, JOHN HEITZHAUS <heitz6@...>
wrote:
>
> Hi, Saw your message about a good brownie recipe- here's one that
we use.  My daughter has become quite good at throwing this
together.  I've also served them to non- GF company and everyone has
enjoyed them!! Enjoy and let us know how they work out-
>  
> From  Gluten-Free Food for Kids by Sheri Sanderson
>  
> Fudge Brownies
>  
> 1 cup of margarine or butter
> 2 squares  (2oz.) unsweetened Baker's chocolate
> 1 cup sugar
> 2 eggs
> 1 tsp Vanilla
> 1/4 cup rice flour
> 1/4 cup tapioca flour
> 1/4 cup potato starch flour
>  1/4 tsp. xanthan gum
> 1/2 cup chopped nuts (optional)
>  
> Directions: preheat oven to 350 degrees
>  
> 1.  In a medium saucepan, combine margarine or butter and chocolate
over low heat until melted.  Remove from heat.
> 2.  Add sugar, eggs and vanilla.  With a spoon, lightly beat by
hand until combined. (make sure eggs get mixed well)
> 3.  Stir in rice flour, tapioca flour, potato flour, xanthan gum,
and chopped nuts, if used.
> 4.  Spread into a well-greased 8x8x2 inch square baking pan.  Bake
in 350 degree oven for 30 mins. Cool on a wire rack.
> 5.  When completely cool, cut into two-inch square bars.
>  
> Just a few suggestions.
> Make sure they are completely baked- we've had them be wet and
sticky in the middle, even though they look done.  Time may need to
be adjusted.
>  
> We usually frost half with chocolate frosting and top with nuts.  
The other half we sprinkle with confetionary sugar.
>  
> Enjoy!  Mary  
> On Fri, 1/30/09, Tetan L. Brannen <misstigerlili@...> wrote:
>
> From: Tetan L. Brannen <misstigerlili@...>
> Subject: RE: [glutenfreeinwny] Great cookbook
> To: glutenfreeinwny@yahoogroups.com
> Date: Friday, January 30, 2009, 1:51 PM
>
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> I'm looking forward to trying some more recipes.  Of course, I've
found some of them not to my liking—I have a particular aversion to
too much soy flour, I find the taste too strong. So, for example, I
didn't care for the pancake or brownie recipes, but I really like my
alteration of the Bette Hagman pancakes anyway, so no big deal. Still
looking for my brownie recipe. I also found the biscuits to be WAY
too sweet, so I'm working on that one too. All par for the course,
though, as we each have our own idea of what is "right."
>  
> Just a few things  you might find helpful before undergoing the big
preparation… Albumen is egg whites, I used one whole container
of "Just Whites" dried egg whites for a double recipe of the flour
mix that called for it. Also, for plain whey powder, Wegmans
(Sheridan) didn't carry plain, so I had to buy it at Feel Rite.  I
bought a few of the extra tall Lock and Lock containers from
WalMart  to store the flours and it was easy to just measure the
different flours, close the container and shake it to mix. Expensive,
but we're all used to that by now, I guess. My pantry is out of
control! I'm hoping my husband will remodel it this spring! Oh, and I
just use the Wegmans Natural Seltzer Water.
>  
> I'm going to try the Lean Bread again today. I'm determined to make
it work! It could be my ancient ovens… but I only seem to have baking
issues with the yeasted things, so it must be the yeast preparation.
>  
> I look forward to hearing about your experiences and results! Good
luck!
>  
> Tetan
>  
>
>
> From: glutenfreeinwny@ yahoogroups. com [mailto:glutenfreei
nwny@yahoogroups .com] On Behalf Of skotniski jennifer
> Sent: Thursday, January 29, 2009 3:51 PM
> To: glutenfreeinwny@ yahoogroups. com
> Subject: Re: [glutenfreeinwny] Great cookbook
>  
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> I am so glad. i purchased that book for christmas also but was
overwhealmed byt the 5 diffrent flours. After payday I will buy the
stuff so I can start baking again. Thanks for inspiring me.
>
> --- On Thu, 1/29/09, Tetan L. Brannen <misstigerlili@ roadrunner.
com> wrote:
> From: Tetan L. Brannen <misstigerlili@ roadrunner. com>
> Subject: [glutenfreeinwny] Great cookbook
> To: "Gluten Free Support Chat" <glutenfreeinwny@ yahoogroups. com>
> Date: Thursday, January 29, 2009, 3:43 PM
>
>
>
>
> I had mentioned before Christmas that I had purchased Gluten Free
Baking with the Culinary Institute of America and that I'd get back
to you on how the recipes worked out.
>  
> He has a fantastic idea of using plain seltzer water to add loft to
his breads and it works wonderfully. I implemented this technique for
a favorite Christmas bread and it turned out perfectly. His Lean
Bread recipe is fantastic, but I'm finding that mine collapses after
I remove it from the oven. He calls for "instant yeast" and says in
the notes that it is the most commonly found yeast, so assumed that
is what I had. He doesn't call for proofing the yeast in water,
rather just mixing it into the flour. I'm going to alter the amount
of seltzer and use some plain warm water to proof my yeast, and I
think I'll have found the perfect bread. It has great flavor, aroma,
and stays moist for DAYS. The Focaccia recipe is delicious too.
>  
> My favorite recipe so far, is the Devil's Food Cake recipe. It is
out of this world. It is moist, delicate and delicious—I don't think
you would ever guess it was GF. It is, hands down, the best GF cake
I've ever had, and I plan on serving it at all of the Birthday
parties I host from now on.
>  
> The preparation of the 5 flour mixes he uses  for  the book is a
bit of an undertaking, but the recipes prove to be easy so far. I
really recommend this book.
>  
> Tétan
>  
>