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Gluten Free is the way to be

January 1, 2011

This month marks the one year anniversary of going gluten free.  I have been pain free for a full 12 months!  What a drastic change it has been to our wheat-farm-owning family!  All of the flour was expelled from the house and replaced with rice, teff, sorghum, tapioca and almond flours.  The cupboards have been filled with corn tortillas, pop corn, rice cakes and almond butter.   My mom is a brilliant cook and baker, which really made the transition easier.  Birthday cakes, scones, cookies, brownies and all sorts of other treats are still made and consumed in our home without all of the side effects of wheat.  It is a beautiful thing.

My absolute favorite GF brownie recipe:

Elana’s Pantry Chocolate Chip Brownies (www.elanaspantry.com/brownies)
1 (16) ounce jar salted almond butter, smooth roasted
2 eggs
1 ¼ cups agave nectar
1 tablespoon vanilla extract
½ cup cocoa powder
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dark chocolate chips 73% cacao

  1. In a large bowl, blend almond butter until smooth with a hand blender
  2. Blend in eggs, then blend in agave and vanilla
  3. Blend in cocoa, salt and baking soda, then fold in chocolate chips
  4. Grease a 9 x 13 pyrex baking dish
  5. Pour batter into dish
  6. Bake at 325° for 35-40 minutes
Makes about 24 brownies
The Best Cake
Dowd and Rogers “take the cake” on the best GF cake mix.  Usually a fan of chocolate baked goods, I was pleasantly surprised by these beautifully moist, flavorful cupcakes.  This product has the best crumb I have ever experienced with a gluten free bakery product.  I topped them all off with an ameretto cream cheese frosting.  They were heavenly.
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