Gluten Free Brownies

Yummy, yummy. It’s time for the Appetizer & Snacks Edition of Favorite Ingredients Friday.

Now, we love snackage around this house, so finding a recipe to share really isn’t that difficult. I can’t wait to read the other recipes as well as I’m always looking for yummy new snacks.

Since we’re gluten-free around here, I’ve changed some of our favorite recipes into gluten free recipes. You can easily change out the white rice flour and tapioca starch (flour) for regular flour.

Ingredients:

3/4 C White Rice Flour

3/4 C Tapioca Starch

2 C White Sugar

1/2 C unsweetened cocoa powder

1/2 tsp baking powder

1/4 tsp salt

4 eggs

1 C vegetable oil

1/4 C water

4 tsp vanilla

Directions:

1. Combine white rice flour, tapioca starch, sugar, cocoa, baking powder, and salt. Mix well and set aside.

2. In a different bowl, combine eggs, oil, water, and vanilla until well blended.

3. Stir dry ingredients into wet ingredients until just combined.

4. Pour into greased 9×13 pan. Spread smoothly in pan.

5. Bake in preheated 350 degree F oven for 30 to 35 minutes. Let cool completely in pan on rack. Cut into bars. Store in air tight container for up to 5 days or in freezer for up to 2 months.