As I mention in the video, almost 3 years of living in Korea (a low-wheat country, if you will) has turned me into slightly less than the gluten fiend I was just a few years ago. But gluten-free in Korea and GF in America are two different animals. In Korea, you don’t want gluten? Then don’t eat anything that might have it. Go eat something else altogether. But at home, there are pastas and breads made of rice and quinoa and other goodies to satisfy your every need.
This got me thinking – it can’t be THAT hard to replace flour here, can it? So I decided to make my own brown rice flour. I’m still venturing into this GF world because I have to make and test all the substitutes myself, so I’m going with something easy and tasty – Brownies!
I’ve been using my husband and friends as guinea pigs, which they don’t seem to mind one bit. And now I’m asking you to try it out too. This recipe has a bit more measuring than I care to do, but baking (and GF baking especially, I’m coming to learn) is a little more sensitive.
Homemade Brown Rice Flour:
It’s as simple as pouring as much as you want into a blender with a sharp cross blade. Blend until a fine powder forms, then sift. Sifting is key! Do not not sift. Unless you like crunchy brownies, you weirdo. For this recipe, you’ll need 1 cup.
1 large very ripe banana, blended alone to start the base for your liquid ingredients
1/4 cup olive oil
1 cup water
1 tsp white vinegar
1 tsp vanilla
*Blend these with the banana lightly to combine
1 cup brown rice flour
1/2 cup organic cane sugar
1/3 cup cocoa
1 tsp baking soda
2 tbsp. corn starch
*Add to wet ingredients. Blend until all are combined. Mixture will be rather liquidy. Don’t think you’re doing it wrong. The brown rice flour needs to soak up more water than wheat would. Pour into greased or nonstick brownie pan. Bake on 350F/180C for 25-30 minutes. Let cool, then cut, frost, and eat!
Super Fudgy Frosting:
Did you know that super fudgy frosting is just two ingredients away? Go to your pantry right now and get some cocoa powder and maple or agave syrup. Stir them in equal parts any time you need to frost a cake, brownies, cupcakes…or you know, just eat it late at night with a jar of peanut butter and a romantic comedy.
For this brownie recipe use 2/3 cup each of cocoa and maple or agave.
For less sugar, substitute some of the agave with water or milk and a little vanilla extract
For richer, stiffer frosting, use slightly more cocoa powder