I’ve been teasing about it for weeks now, and I couldn’t be any more excited about the official publication of Gluten-Free Girl and the Chef. You can already get Shauna’s first cookbook on sites like Amazon and B&N.com, and it will be showing up in stores nationwide over the next week or so. Shauna recently announced an opportunity for fans to try recipes from the book even before it was in stores, so I couldn’t resist. I chose to try the gluten-free peanut butter brownies of course, since you all know I’m a baking maniac.
I’d never bought oat flour, sweet rice flour, or xantham gum before. You even dust the pan with the sweet rice flour.
I can’t give you the recipe (check out the book for it), but it starts out like most brownie recipes, melting some butter and chocolate. Mmmmm.
The flour combination is pushed through a sieve. Besides the gluten-free flours, this is pretty straightforward.
And like any baking recipe, you combine the wet and dry ingredients to create the batter. At this point it’s a little firmer than some brownie batters I’ve made.
Then you spread the batter in the pan and top it with dollops of peanut butter — my favorite flavor combination.
Then gently swirl the peanut butter into the chocolate. I was ready to eat the raw batter at this point.
They baked up perfectly in the exact amount of time specified. Like a lot of brownies, they puffed up a bit in the oven and then settled a bit after sitting.
Once they’d cooled a little, I turned them out of the pan. Unlike some brownies when it’s almost impossible to do this, these came right out in one piece. Flawless.
Then came the eating, and there was a lot of that. I guess I’m biased because I absolutely adore peanut butter and chocolate together, but these were amazing. I seriously don’t think anyone would even know they were gluten-free unless I told them. And honestly, I’ve had a lot of gluten-free treats in bakeries, and I’d trade them all for a pan of these. I can’t wait to try more of the recipes from Gluten-Free Girl and the Chef.