Rocky Road Brownies
Taken From Special Diet Celebrations, by Carol Fenster
Absolutely and completely decadent. Chocoholics will love this one. If nuts are not appropriate for your diet, omit them or substitute them with something else.
| ½ cup brown rice flour | ½ cup brown sugar or maple sugar or garbfava flour |
| 1 large egg* | ½ cup potato starch |
| 2 teaspoons gf vanilla extract | ¼ cup tapioca flour |
| ¼ cup warm (105 degree) water or coffee | ½ cup cocoa (not Dutch) |
| ½ cup gf/df chocolate chips or squares, chopped | ½ teaspoon baking powder |
| ½ cup chopped pecans | ½ teaspoon salt |
| ½ cup gf miniature JetPuff marshmallows | ¼ teaspoon xanthan gum |
| ½ cup dried tart cherries or cranberries | ¼ cup butter or oleo or Spectrum cooking spray canola oil spread or cooking oil |
| ½ cup granulated sugar or fructose powder |
Preheat oven to 350 degrees. Grease 8-inch square nonstick pan or spray with cooking spray. Stir together the flours, cocoa, baking powder, salt, and xantham gum (and Egg Replacer, if using - see below). Set aside.
In large mixing bowl, beat the butter (or oleo) and sugars with electric mixer on medium speed until well combined. Add egg and vanilla; beat until well combined.
With mixer on low speed, add dry ingredients. Mix until just blended; a few lumps may remain. Gently stir in chocolate chips, nuts, marshmallows, and cherries or cranberries.
Spread batter in prepared pan and bake for 35 minutes or until a toothpick inserted in center comes out clean. Cool brownies before cutting. Serves 12.
*Rocky Road Brownies without eggs: omit egg
and add 2 teaspoons EnerG Egg Replacer with dry ingredients.
Pizza Crust
Taken from Wheat-Free Recipes and Menus by Carol Fenster, PHD.
This crispy pizza crust tastes so delicious that Carol’s guests did not know it was wheat-free—and then couldn’t believe it when she told them at the end of the meal! Use any topping you like, and see Carol’s book for a wonderful fat-free pizza sauce.
| 1 tablespoon of gf dry yeast | 1 teaspoon Italian seasoning |
| 2/3 cup brown rice flour | 2/3 cup warm water (105 degrees) |
| ½ cup tapioca flour | ½ teaspoon vinegar |
| 2 tablespoons dry milk powder or 1 teaspoon olive oil non-dairy milk powder | 1 teaspoon cider vinegar |
| 2 teaspoons xanthan gum | cooking spray |
| ½ teaspoon salt | 1 teaspoon unflavored gelatin powder |
Preheat oven to 425 degrees. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add warm water, 1/2 tsp sugar, olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will be soft.
Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11x7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings.
Bake for another 20-25 minutes or until top is nicely browned.
Preparation = 40 minutes. Serves 4.
Calories 180 (20% from fat); Fat 4g; Protein 4g; Carb 32; Sodium 279mg; Chol 0mg.