Day in and day out, I watch food videos online and from the day I saw my first “Tasty” video, up until a few weeks ago, the evolution of my thoughts were as follows:
I want to eat that.
I think I can make that.
I think I can make that video.
It took me a few days of planning, and literally 11 hours to shoot and edit this one little video, but I can’t tell you how fun it was, or tiring, or the seriously weird things that happened behind the scenes. Let’s just say that Google help is life saver, and even I won’t be able to sew the tear that I got in my skirt while scaling the kitchen cupboards.
Since this was my first video tutorial, I wanted to show you something really cool and unique, and I think I nailed it with these Gluten and Dairy free brownies. I’m going to tell you (again and again and again) that it’s not always about wheat flour! There are really just some things you can make better with a different flour, and in this case, brown rice and corn flour take centre stage.
I use a standard cookie sheet for my brownies, always. They come out just the right thickness, and are so easy to remove and cut. You’ll see in the video that I discarded some side pieces – don’t you worry. I ate them.
Obviously, eating healthier was not in my list of new years resolutions for 2018.
Hopefully you’ll enjoy this tutorial and will feel inspired to make these brownies! Trust me, they are unbelievably delicious, and I’m not just saying that… I eat gluten all the time, this is just really a baking preference for quality and superior texture on these ones. Enjoy!
To see the actual video, visit this link here: https://www.facebook.com/zebradot/videos/1201062043361008/
Gluten and Dairy Free Brownies
- 4 Eggs
- 3 cups White Sugar
- 1 cup Veg Oil
- 1 cup Cocoa Powder
- 1 tbsp Vanilla Extract
- 1 tsp Salt
- 1/2 cup Brown Rice Flour
- 1/2 cup Corn Flour
- 5 tbsp Potato Starch
- 3 tbsp Tapioca Starch
- 3/4 tsp Xanthan Gum
- 1 cup Dairy Free / Gluten Free Chocolate Chips
Blend all of the ingredients together, except for the chocolate chips, and set aside. Preheat the oven to 350F.
Spray a standard cookie sheet with cooking spray, line with parchment, and spray again.
Carefully spread the very sticky, thick batter over the parchment. You may need to hold the parchment a little. Go slow, it will be tricky but you’ll get the hang of it. Make sure it is spread evenly.
Sprinkle 1 cup of gluten and dairy free chocolate chips or chunks, over the top.
Bake in the hot oven for 20-25 minutes, until it passes the toothpick test. The brownies will appear very puffy, they’ll settle back down as they cool.
Once cooled, slide the brownies from the pan and cut into squares. They will keep very well, in an airtight container in the fridge for up to a week. Since this recipe makes so many, I recommend freezing half the batch.
Feel free to leave me a comment! We’ll chat over brownies.