Gluten Free Brownies With Non-Celiac Variation

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   (For Non celiac version use allpurpose four and leave out xanthan gum -- ) I make this both ways.

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   Measure sugar into large bowl and pour the melted margarine or butter over it.

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   Mix it in well so that each granula of sugar is coated.

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   Blend 15 1/2 ounce can of white beans in food processor until fine and fluffy.

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   Divide in half.

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   Use half for one batch.

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   I scoop the extras into a ziploc bag and freeze it.

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   The amount of puree vaires a little bit.

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   So use half of what you end up with.

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    Place beaten pureed beans in a large bowl.

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    Beat the eggs in food processor and blend well.

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    (For Celiac Gluten-Free recipe blend in 2 teaspoons Xanthan gum.

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    ).

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    Place all ingredients in large bowl and combine.

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    (For Celiac Gluten free version Use Bette Hagman's GF flour Blend 6 cups rice flour *for cakes and brownies use Thai or oriental rice flour from Oriental market*, 2 cups tapioca starch, 1 cup potato starch).

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    Spread in a large commercial size bun pan/cookie sheet or in the bottom of 2 9x13 pans.

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    Bake at 350 for 35 minutes.

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    Note* for gluten free use FINE white rice flour in the GF mix so that you end up with a fine textured brownie.

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    This is important.

* Per serving · 4 servings · Values may vary.

No additional tips available.