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Sun, 25 Apr 2004 20:03:53 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

Thanks again to everyone who sent me advice regarding possible problems
digesting sorghum and xanthan gum.

I did a bit of experimenting in the kitchen and came up with a brownie
recipe I thought some people on this list would like to try. These
double chocolate brownies are gluten free, milk free, and egg free. They
have a rich, dense texture and are higher in protein and lower in carbs
than some of the commercial mixes (if you like the texture of refined
flour and sugar you may not prefer this recipe).

Preheat oven to 400 degrees.
Ingredients:
1 cup warm water
1 cup Bob's Red Mill potato starch
1 cup Bob's Red Mill teff flour
1/2 cup Ghirardelli unsweetened cocoa
1/2 cup Sweet Cactus Farms organic light agave nectar (from
www.sweetcactusfarms.com or Whole Foods)
1/3 cup organic olive oil
2 and 1/2 teaspoons Featherweight baking powder
2 teaspoons Nielsen-Massey vanilla extract
1/3 cup Ghirardelli double chocolate chips

Blend everything except for the chocolate chips together (I placed all
ingredients except for the chocolate chips in the Vita-Mix and used it
to blend). After the ingredients are blended, fold in the chocolate
chips.

Pour batter into 12 muffin cups. Bake in preheated 400 degree oven for
20 minutes (you may need to adjust baking time depending upon your oven
and the altitude where you live). I used muffin cups rather than a
baking pan because I wanted uniform cooking. I hope you enjoy these rich
brownies. I ate 2 and my son ate 1 today and we have not experienced any
bloating or other digestive problems.

Alicia in Chicago

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