MY SECRET GLUTEN FREE FLOUR BLEND

Posted by Bryna Bear aka Gluten Free Baking Bear

   

    Over many years of baking gluten free I have tried different flours and countless mixtures of various flours. Finally, I am getting the perfect texture, fluffiness and moisture that I love in my baked goods.  People often ask if my baked goods are gluten free (even though they know I do not eat gIuten) and comment that it doesn’t taste different from those made with wheat flour.  

     I decided to make up a batch of my perfect blend and use it cup for cup wherever flour is needed in a recipe.  This blend is great for baked goods such as cakes, cookies, pies, biscuits, scones, streusel, etc.  It is notthe go to mix for breads, which  I am still working on.  

    It is so convenient to measure out one type of flour for each recipe instead of three or four different ones. It makes gluten free baking so much easier.  I do not know why I didn’t do this a long time ago.  

    Xanthan gum can be added to each recipe as needed.  I do not put it into the flour mixture as different baked goods require varying amounts.  Some recipes for pancakes, crepes etc don’t need any, cakes will need ¾ tsp - 1 ½ depending on the cake, while cookies only need about ½ tsp.

    Today I am sharing my secret flour blend recipe with you.  I make up several bags of it at a time for convenience as I do a lot of baking. Each batch weighs 1lb. 14 oz. or 865 gm. 

    It is best touse a kitchen scale to weigh out a precise amount of flour.  If you do not have a scale, spoon the flour blend into a measuring cup and then level it off.  Do not scoop out a measuring cup of flour directly from the container as it will be too compacted and measure out much more flour than the recipe calls for.  

     Enjoy!

 BRYNA’S SECRET GLUTEN FREE FLOUR BLEND

Makes 1lb. 14 oz./865 gm./about 8 cups

3.7 oz/105 gm. per cup

Sorghum Flour	4 cups/500 gm
Tapioca Flour	2 ½ cups/240 gm
Chickpea Flour	½ cup/60 gm
Coconut Flour	½ cup/55 gm

DIRECTIONS

Add all of the flours to a bag or container.  Seal and shake to mix well.

Its best to use a kitchen scale to weigh out a precise amount of flour.

If you do not have a scale spoon the flour blend into a measuring cup and then level it off.  

Do not scoop out a measuring cup of flour directly from the container as it will be too compacted and hold much more flour than the recipe calls for.

A bag of my secret gf flour blend.

BRYNA’S SECRET GLUTEN FREE FLOUR BLEND Makes 1lb. 14 oz./865 gm./about 8 cups 3.7 oz/105 gm. per cup Sorghum Flour 4 cups/500 gm Tapioca Flour 2 ½ cups/240 gm Chickpea Flour ½ cup/60 gm Coconut Flour ½ cup/55 gm DIRECTIONS Add all of the flours to a bag or container. Seal and shake to mix well. Its best to use a kitchen scale to weigh out a precise amount of flour. If you do not have a scale spoon the flour blend into a measuring cup and then level it off. Do not scoop out a measuring cup of flour directly from the container as it will be too compacted and hold much more flour than the recipe calls for. glutenfreebakingbear.com

GLUTEN FREE CHEESECAKE BROWNIES with DAIRY FREE Directions

Posted by Bryna Bear aka Gluten Free Baking Bear

    Yum!  These Cheesecake Brownies are to die for!  I love the texture of the brownie layer and the how delicious it is with the cheese layer. I got the recipe from a friend and I have made them several times to rave reviews.  My usual reply to someone who wants the recipe for something I bake is “the recipe is in my blog”, but it wasn’t there!  So, by popular demand, I am posting the recipe today.

    It is easy to make.  No xanthan gum is needed and there is just one gluten free flour:  tapioca.  You can make the recipe dairy free by replacing milk and cream cheese with dairy free milk and cream cheese.  

GLUTEN FREE CHEESECAKE BROWNIES

INGREDIENTS

CREAM CHEESE LAYER

8 oz.	Cream Cheese (for dairy free use dairy free cream cheese)
½ cup	Sugar
1 large	Egg - at room temperature
1 tsp.	Vanilla Extract

BROWNIE LAYER

6 oz./1 cup	Chocolate Chips (for dairy free use dairy free chips)
½ cup	Sugar
1 tsp.	Vanila Extract
2 large	Eggs - at room temperature
3 Tbs.	Tapioca Flour
1 Tbs.	Dutch Cocoa Powder
1 ½ tsp.	Baking Powder
⅛ tsp.	Sea Salt
3 oz./½ cup	Chocolate Chips (for dairy free use dairy free chips)

DIRECTIONS

1. Preheat oven to 350℉.  Prepare an 8”x8” square baking pan by lining it with parchment paper.  Brush the paper with a light tasting oil.
   
2. In a small bowl beat cream cheese, sugar, egg & vanilla until well combined, soft and smooth. Set aside.
3. In a medium sized microwave safe bowl, add the chocolate and melt it in the microwave at 30 second intervals, stirring after every interval until the chocolate is melted.  You can also melt the chocolate the by putting the bowl over a pot of hot water, stirring until it is melted.
   
4. Add the sugar and vanilla and beat 30 seconds with an electric hand mixer.
   
5. Add one egg and beat 30 seconds.
6. Add the second egg and beat 1 minute until smooth.
   
7. Add the tapioca flour, Dutch cocoa, baking powder and salt and mix until combined, then scrape down the sides and mix again.
   
8. Stir in chocolate chips by hand.
9. Pour the chocolate mixture into the prepared pan and smooth out the top.
   
10. Dot the top of the chocolate mixture with spoonfuls of the cream cheese mixture.  Run a knife back and forth across the pan to marbleize the cream cheese into the chocolate mixture.
    
    
    
    
11. Bake 50 minutes.
12. Cool in the pan until room temperature.
13. Cover with plastic wrap and chill in the fridge for several hours or overnight before slicing into squares or bars.
    
14. Store leftovers in the fridge.

GLUTEN FREE CHEESECAKE BROWNIES INGREDIENTS CREAM CHEESE LAYER 8 oz. Cream Cheese (for dairy free use dairy free cream cheese) ½ cup Sugar 1 large Egg - at room temperature 1 tsp. Vanilla Extract BROWNIE LAYER 6 oz./1 cup Chocolate Chips (for dairy free use dairy free chips) ½ cup Sugar 1 tsp. Vanila Extract 2 large Eggs - at room temperature 3 Tbs. Tapioca Flour 1 Tbs. Dutch Cocoa Powder 1 ½ tsp. Baking Powder ⅛ tsp. Sea Salt 3 oz./½ cup Chocolate Chips (for dairy free use dairy free chips) DIRECTIONS 1) Preheat oven to 350℉. Prepare an 8”x8” square baking pan by lining it with parchment paper. Brush the paper with a light tasting oil. 2) In a small bowl beat cream cheese, sugar, egg & vanilla until well combined, soft and smooth. Set aside. 3) In a medium sized microwave safe bowl, add the chocolate and melt it in the microwave at 30 second intervals, stirring after every interval until the chocolate is melted. You can also melt the chocolate the by putting the bowl over a pot of hot water, stirring until it is melted. 4) Add the sugar and vanilla and beat 30 seconds with an electric hand mixer. 5) Add one egg and beat 30 seconds. 6) Add the second egg and beat 1 minute until smooth. 7) Add the tapioca flour, Dutch Cocoa, baking powder and salt and mix until combined, then scrape down the sides and mix again. 8) Stir in chocolate chips by hand. 9) Pour the chocolate mixture into the prepared pan and smooth out the top. 10) Dot the top of the chocolate mixture with spoonfuls of the cream cheese mixture. Run a knife back and forth across the pan to marbleize the cream cheese into the chocolate mixture. 11) Bake 50 minutes. 12) Cool in the pan until room temperature. 13) Cover with plastic wrap and chill in the fridge for several hours or overnight before slicing into squares or bars. 14) Store leftovers in the fridge.