Erin of All Trades

I've tried many gluten-free flour blends over the past few years, and they have left me largely unimpressed. Some are too gritty (blame the most commonly used rice flours, which are not finely ground). Others try to be the most healthy flour blend on the market, at the expense of flavor (Does anyone really like garbanzo bean flavored cookies?) I really wanted to like the gluten-free flour blends that are very high in fiber, but my baked goods were too dense and heavy. I simply wanted a gluten-free flour that behaved just like all-purpose wheat flour, without having to modify the recipe. This recipe fits the bill. My gluten-free flour recipe calls for superfine brown and white rice flours; and this is an important distinction, as it really improves the texture and mouth feel of your baked goods. Sweet rice flour imparts a stickiness that helps to bind ingredients together, much like the behavior of gluten. I use tapioca starch (also called tapioca flour) in this recipe; but ot

A good homemade brownie is my favorite guilty pleasure. If you typically partake of the boxed variety, you will be in for quite a treat with these rich, chocolatey, gluten-free brownies. In the recipe, I've listed the individual flours that I use, but if you'd like to make the gluten-free flour blend in bulk, check out my recipe here . Printable Recipe Classic Gluten-Free Brownies Yields 24 brownies 1/3 cup superfine brown rice flour 1/3 cup superfine white rice flour 1/3 cup sweet rice flour 1/4 cup tapioca flour 1/4 teaspoon baking powder 1/2 teaspoon salt 6 ounces unsweetened chocolate, broken into pieces 12 tablespoons (1 1/2 sticks) unsalted butter (or  11 tablespoons of coconut oil plus one tablespoon water for a dairy-free option) 2 1/4 cups (15 3/4 ounces) sugar 3 eggs 1 tablespoon vanilla extract (Note: This recipe works best with the specific gluten-free flours listed, but you can alternately use 1-1/4 cups (5 ounces) of your favor

I have longed for a gluten-free waffle that is both crispy on the outside and soft and fluffy on the inside. This recipe is a success! It is the result of lots of experimentation and failure with many flour blends. (Thank you, family o' mine, for enduring this mad scientist and the constant presence of a testing lab in our kitchen. And thanks, Mama, for the cool, nerdy coffee mug!)  :-) Printable Recipe Gluten-free Waffles Yields 4-6 servings 2 eggs 2 cups kefir or buttermilk (or 2 tablespoons vinegar added to milk to make 2 cups soured milk) 1 tablespoon honey or  coconut sugar  (or 3-4 pinches of this stevia ) 1 teaspoon vanilla extract 1 cup gluten-free flour blend (recipe follows) 1/2 cup flaxseed meal 1/2 cup gluten-free oat flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup extra virgin coconut oil, melted Preheat waffle iron. ( This  waffle iron is my favorite!) Beat eggs in a large bowl until fluffy. Add kefir, honey, and vanilla to