Wednesday, June 23, 2010
Gluten-free, Corn-free, Soy-free, Dairy-free, Chocolate Chip Blondies
I wanted to share two things with you guys today.
First, through some of your comments I realized that not everybody has a breadmaker to bake their bread in. I personally think if you are going to go gluten-free this is definitely an amazing time saver, but to each their own. A loaf of bread I only ever bake in the oven is Vegan sandwich Bread from Ali over The Whole Lie Nutrition. It comes out wonderfully, and tastes amazing spread with pesto.
Second, nobody in my family is allergic to egg so only every now and then do I make something intentionally egg-free or vegan. having said this, I recently fell in love with Cybele Pascal's The Allergen-free Bakers Handbook. All of her recipes are egg-free, however I do not use egg replacer because most all of them contain corn which my family is allergic to. So I adapted a recipe out of this book to contain egg as well as making it so I can flip-flop flours as neccesary. To make this recipe egg free just replace the 2 eggs with 2 eggs worth of prepared egg replacer.
Gluten-free, Soy-free, Corn-free, Dairy-free Chocolate chip Blondie Bars
As adapted from Cybele Pascal's The Allergen-free Bakers Handbook
1 1/2 C. + 1 Tbs Sorghum Flour
1 C. + 1 Tbs Tapioca Flour
1/2 tsp plus 1/8 tsp Xanthan Gum
1 1/2 tsp Corn-free Baking Powder
1/4 tsp Salt
3/4 C. Spectrum Organic Shortening
3/4 C. Sugar
1/4 plus 2 Tbs Brown Sugar
2 tsps Vanilla Extract
1/4 C. plus 1 tsp Rice Milk
1/2 C. Ener-G Chocolate Chips
1. Preheat Oven to 350 degrees. Line a 9x9 in square baking pan
2. Whisk together flours, salt, baking powder, and xanthan gum.
3. In another bowl whisk until fluffy the shortening and sugar.
4. Add the vanilla and eggs.
5. Add the flour and rice milk alternately, mixing in between.
6. Add chocolate chips.
7. Bake for 30-35 minutes. Mine bakes in exactly 35 minutes.
Check this and other recipes out at Simply Sugar and Gluten Free