4 ounces of chocolate (I used semi-sweet)
1 cup sugar
1/2 teaspoon salt (optional)
1/2 cup tapioca flour MELT Chocolate and Butter together, over stove or in Microwave COMBINE Sugar and eggs in bowl, Mix til silky, adding vanilla MIX Chocolate into sugar mixture Add Flour and mix well
I am going to attempt to work with Tapioca flour, Making brownies as soon as my Butter thaws. A lot of people I know personally are going Gluten-free. Although, some have to do it because they have allergies, others choose to do so because They put Gluten together with weight loss, which has not been proven. I just like to try new things, and maybe I’ll enjoy the benefits of the occasional gluten-free item. I don’t have applesauce on hand or I would be replacing the butter with applesauce. If you know anything about going somewhat healthier with baking, you can make a 1:1 replacement with butter for applesauce. Other fruit purees are also possible, although you may have to make sure on the ratio.
Okay, I should explain what Gluten is to those who don’t bake: gluten is what makes bread, or I should say is bread. It’s the building blocks of what makes up the structure, strength and texture (Ever Tried a Gluten-Free Bread and noticed how much it lacks in texture and taste, I remember trying a gluten-free sandwich bread, it was akin to rubber) Although nowadays companies are trying their best to better their products for the Gluten-Free Lifestyle.
Another word for Gluten Elasticity. Pizza Dough, for instance, has a lot of Elasticity. If you have ever watched someone toss it.
Although I say we are going gluten-free by using a specific product such as Tapioca flour, we should still be able to create an item that will not be unstructured and untasty. Tapioca Flour and other Gluten-free flours are a wonderful substitute for people who live the gluten-free lifestyle but still want to be normal and enjoy things like cookies, cake and brownies.
Scientific Definition:1.The mixture of proteins, including gliadins and glutelins, found in wheat grains, which are not soluble in water and which give wheat dough its elastic texture.
Gluten develops from the Kneading process, which causes it to be pulled and stretched. Which us as consumers of this bread, taste the chewy, tender Nom Noms.
I love Gluten. But Occasionally it’s nice to add something in your diet that defies the code of Great Food.
Tapioca Flour What is it? (Other Name: Tapioca Starch) Comes from the South American cassava Plant. It looks just as ugly as a Ginger root. They extract the starch by repeated washing and pulping, and separation of the liquid. It has properties to help bind gluten-free ingredients. Remember that when you take gluten out of things your taking the basic structure of an entire item and pulling it out, so sometimes items won’t bind together properly leaving you with an awkward product. Tapioca flour also helps In texture and effects crispness of items. It also has its uses as a natural thickener in gravy’s, soups, and sauces. You can you use it combined with other gluten-free flours for the best quality of the product.
I am making a simple brownie Recipe, replacing All Purpose Flour with Tapioca flour 1:1 Ratio. We will hopefully see the difference and like it. (I am saying we, because my 2-year-old is home, and she will definitely want to eat Brownies)