Pay just $10 for $20 worth of Sugar & Spice Market’s Gourmet Gluten-Free Mixes!
About This Deal
Treat Yourself to Yummy Gluten-free Brownies, Sugar Cookies, Pancakes, Waffles and Cakes, with Sugar & Spice Market’s Tasty Brand New Baking Mixes and All Purpose Flour!!
Brownies, no doubt due to their high chocolate content, are generally loved by everyone. What is it about chocolate? Is it the ensuing relaxation from its high magnesium content, or just the mere addictive qualities attributed to chocolate? Probably, all of the above. The creative ways of using chocolate are endless.
There are also a hundred different ways of making brownies, gluten free or otherwise - and we have a few options up our sleeves! (more…)
I’ve held on to this recipe for months and am wondering why the heck I waited this long to make it. I guess there just isn’t enough time in the day to try each and every single recipe I have pinned, tweeted and Facebooked.
But there will always be enough time for brownies, always. Even if they are months in the (more…)
Have I mentioned before that I love peanut butter? Well, I do. The other day I was craving the combination of peanut butter and chocolate (again!) so I decided to make peanut butter brownies. I used a recipe from Epicurious as my guide for this experiment, and I must say this dessert turned out very yummy. These brownies had the perfect balance of peanut butter and chocolate goodness. The peanut butter was not overpowering. The brownies sank a little in the middle after I took them out of the oven, but I only used ¼ teaspoon of xanthan gum when I made them. In the recipe below I’ve changed that amount to ½ teaspoon. This extra xanthan gum should deal with (more…)
I may have mentioned how much I love the Whole Foods Recipes app a time or two dozen on here. It’s very user friendly and has a great bank of recipes. I particularly like the Flourless Brownies because they’re made with a secret ingredient: black beans. That’s right, you use a can of unsalted black beans (that have been well rinsed and drained) instead of flour. Every once in a while I get experimental and try the beans-for-flour sub in other recipes, but lately I’ve been playing around with this one trying to make it… better. (more…)
King Arthur Flour boldly states the following message on their website, “Our award-winning gluten-free mixes are the best you’ll ever taste.” Their tagline is “King Arthur Flour gluten-free mixes – a taste the whole family will enjoy!”
We tested them. The verdict?
These gluten-free mixes are as good as advertised. Both children and adult tasters agreed they are spectacular.
The Mixes
We received two boxes each of the eight different varieties. (Hint to all you gluten-free bloggers and support group leaders out there – request yours now!)
The mixes are packaged in attractively designed boxes, incorporating blue, tan and pumpkin colors in an appealing design supported by scrumptious-looking pictures. The boxes are clearly labeled gluten-free in multiple locations and (more…)
Use this delicious recipe for homemade gluten-free brownies to make special heart-shaped brownies for a Valentine’s Day treat. If you’re short on time, use one of the great gluten-free brownie mixes on the market, like Gluten-Free Pantry® Chocolate Truffle Brownies.
These tasty and nutritious brownies are easy to make and high in zinc, potassium, magnesium, and selenium.
Ingredients
4 bars (1 oz each) unsweetened chocolate for baking, broken into pieces
3/4 cup (1 1/2 sticks) softened butter or margarine
1/2 cup fructose
1/2 cup honey
3 eggs, lightly beaten
11/2 teaspoons GF vanilla extract
1/4 cup GF buckwheat flour
1/2 cup rice flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped nuts (optional)
Equipment
Oven.
Process
Lightly grease a 13x9x2 inch baking pan with straight sides. Heat oven to 350 degrees,
In a large bowl, whisk together rice flour, salt, baking soda and xanthan gum. Set aside.
Place chocolate pieces and butter or margarine in a large microwave bowl. Microwave 1 1/2 to 2 minutes to melt chocolate. Mixture should stir smooth without lumps. Be careful not to overheat.
In a separate bowl, add fructose, honey, eggs and vanilla. Beat well with a wooden spoon or mixer until light. Scrape into bowl with the flour mixture, then add the chocolate mixture. Blend all ingredients, but do not overbeat. Add nuts if you like.
Pour batter into prepared pan. Bake 25 to 30 minutes, or until wooden toothpick inserted in middle comes out clean. Cool completely in pan then cut into squares. Makes about 24 brownies.
You asked for it. For all the people who sampled these scrumptious brownies at our events and asked us how we make them, here’s the recipe we promised. No one will guess that these brownies are made with rice flour instead of wheat flour. Fructose replaces cane sugar adding up to fewer calories and better digestion. Low on the Glycemic Index!
Ingredients
4 bars (1 oz each) unsweetened chocolate for baking,broken into pieces
3/4 cup (1 1/2 sticks) gluten-free margarine or butter, if you’re not casein-free
1 1/2 cups fructose, or 1 cup honey
3 eggs, lightly beaten
11/2 teaspoons GF vanilla extract
1/2 cup rice flour (plus 3 tablespoons if using honey)
1/4 teaspoon salt
1 cup chopped nuts (optional)
Equipment
13x9x2 inch baking pan.
Process
Lightly grease a 13x9x2 inch baking pan. Heat oven to 350 degrees, or 325 degrees if using a glass baking dish.
Place chocolate pieces and butter in a large microwave bowl. Microwave 1 1/2 to 2 minutes to melt chocolate. Mixture should stir smooth without lumps. Be careful not to overheat.
Add fructose (or honey) and blend. Add eggs and vanilla. Mix well with a wooden spoon or lightly beat on low with a mixer. Add rice flour (plus 3 tablespoons rice flour, if using liquid sweetener). Do not overbeat. Add nuts if you like. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden toothpick inserted in the middle comes out clean. Cool completely on rack. Cut into squares.
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