<<Disclaimer: Verify this information before applying it to your situation.>>

I had a rather odd accident when experimenting with making chocolate
shortbread.  The dough was very greasy so I added more flours and the result
fell apart.  But I crumbled up the half of the baked result and added a bit
more sugar, (which it needed) and a 3 eggs a tsp more of baking powder and
some water till it was more like a brownie batter texture.  It rose well, has
a delicate and non gritty fine crumb, and is decadent and out of this world.
The remainder is in a bag in the freezer, sort of like an instant brownie
mix.

To reconstruct with what I started with, mix together adding in order
stated, Mix till smooth and creamy:

2 cubes butter, softened
about a cup and a half of sugar
2 eggs
6 squares bakers chocolate, unsweetened, melted
1 1/2 cups fine ground almonds, (I used the blender and sifted to remove any
   large pieces)
1 tsp salt
1\2 cup hot water


THEN
Mix in separate bowl

2-3 cups white rice flour
1 Cup potato starch flour
1 Cup tapioca flour
1/2 tsp baking soda
3 tsp baking powder, GF
3/4 tsp of xanthan gum

Gradually add the dry ingredients to the wet ones.  It will be a very
greasy dough that leaves your hand greasy when you squeeze it.  Spread
out on cookie sheet with 1/2 inch sides and bake about 25 min at 350.

Take out the result, try to eat it. :-P  Way too crumbly, more like packed
brownie mix than brownies. Bit on the bitter side too.

So, salvaging the mess, I crumbled half of it back up into the bowl after it
was cool, added 3 eggs, water and sugar to taste. Plus baking soda, about 1
tsp and beat for about five min then poured it in a greased pan and baked at
350 for another 30 min...

It rose nicely, is dense, and very chocolaty, bit of the typical brownie skin
on the top but almost like a heavy cake.  If asked to pick between this and
the usual brownies from a store mix, I would say that the store mix one was
probably the wheat free one.  This is too good to be wheat free. :)