Garbanzo & Fava Flour, 4 Pack, 22 oz (623 g), From Bob's Red Mill
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Perfect for a'' kinds of baking, including breads, pizza, cakes and cookies. Use in place of rice flour in any of your favorite recipes. Bean flours provide protein for superb gluten-free baking.
Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an Elisa Gluten Assay test to determine if a product is gluten free.
These delightful treats come from 'BabyCakes', the new cookbook from renowned gluten-free baker, Erin McKenna, owner of BabyCakes NYC.
1/2 cup Garbanzo-Fava Bean Flour
1/2 cup Brown Rice Flour
1/2 cup Potato Starch
1/4 cup Arrowroot Starch
1-1/4 cup Evaporated Cane Juice Sugar
2 tsp. Baking Powder
1 tsp. Xanthan Gum
1 tsp. Salt
1/2 cup Coconut Oil or Canola Oil plus more for baking tray
1/3 cup Unsweetened Applesauce
1 Tbsp. Pure Vanilla Extract
1/2 cup Hot Water
1 cup Chocolate Chips
Preheat the oven to 325ÂºF. Lightly grease three 12-mini-muffin tins* with oil.
In a medium bowl, whisk together the flours, potato starch, arrowroot starch, evaporated cane juice sugar, baking powder, baking soda, xanthan gum and salt. Add the 1/2 cup oil and the applesauce, vanilla and hot water and stir until batter is smooth. Using a plastic spatula, gently fold in the chocolate chips until they are evenly distributed throughout the batter.
Using a melon baler, scoop the batter into each prepared mini-muffin cup. Bake on the center rack for 9 minutes, restating the tray 180 degrees after 5 minutes. The finished blondies will be golden brown and firm to the touch.
Let the blondies stand in the tins for 10 minutes. To maintain freshness, leave the blondies in the muffin tins until ready to serve. Cover remaining blondies with plastic wrap and store at room temperature for up to 3 days.
*If you do not have mini-muffin tins, a greased 9x13-inch pan will work just fine. When using this method, bake blondies for 25 minutes.
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