<<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. :)