recipe by Bea Garth, copyright 2008
(Note: Steve Arntson convinced me I should post some of my better gluten free baking experiments. I can vouch that this one is really excellent. This treat tastes sinfully rich but is wheat free etc., sugar and chocolate free with no artificial additives!)
Bake at 325’ F –preheat oven
Mix and sift together the following dry ingredients:
1 cup sorghum flour
1 cup quinoa flour
½ cup tapioca flour
1 tsp. potato flour
¾ cup carob powder
1 tsp. bak. soda
1 tsp bak. pwdr
1 scant tsp. salt
1 tsp. xanthum gum
1 tsp. stevia
Then mix together the following wet ingredients:
½ cup safflower or other oil
½ cup water
1 cup coconut milk
1/2 cup applesauce
Then mix wet into dry ingredients.
Optionally can add ½ cup sunflower seeds or other seeds or nuts.
Oil 8×8” baking pan or a 9” round cake pan. I use coconut oil.
Spoon brownie mixture into pan and bake 20 to 25 minutes,
until you can test it with a wooden toothpick and it comes out clean.
Really excellent to chase away the blues without truly pigging out!
Categories: GF Recipe by Bea Garth
Eos: The Creative Context 
Hi Amber, Yes I know of many alternatives to the potato flour. You could just add in dry arrowroot powder instead, or a small amount of peeled cooked mashed yam or rutabega, or cooked (I prefer yellow) split pea or beans–the wet with the other wet ingredients of course! You might have to experiment, maybe put in two teaspoons of whatever and see how it goes. Meanwhile I plan on putting up some more of my recipes that are not only gluten free, but also salicylate, tannin, heavy oxalates and dairy free (unless its super fresh). I now use maple syrup instead of the stevia by the way…
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Is there a good substitute for the potato flour? I’m on an elimination diet and can’t have any possible allergens for a few weeks (which includes potatoes). I want to try this as its the first dairy free, gluten free, egg free, sugar free, and chocolate free brownie recipe I’ve found! I’m dying for some baked goods!
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