I just made a batch of Bob's Red Mill Gluten/Wheat/Dairy-free brownies. Maya and I have already eaten a row in about 30 minutes. I've been dying for baked sweets lately that are quick and easy. My current favorite go-to mixes are both from Bob's Red Mill. I really love the chocolate chip cookie mix. And even though other people think they taste a little "off" I still love the flavor and texture. The kids love them, too. They aren't a classic chocolate chip flavor, but they're good in my book! The brownies, however, hit the nail on the head! I think they would pass anyone's taste test. Moist and chocolatey overload. The trick is that they use Godiva cocoa. (Thank you for that, Bob.) Since I am not eating dairy, it's nice to know I can purchase a product that has chocolate, and not worry about it containing dairy. Peace of mind. That's all I ask for these days. It's no fun living in fear that something you eat might later make you sick.
I've also got a container full of this well-tested flour mix in my kitchen now. I ordered all the different ingredients in a case from Amazon (though the brand of Tapioca flour I wanted was harder to find and had to be ordered direct from the company). I have yet to put it into practice. But the texture feels almost exactly like flour. I'm excited to find out if it holds up to the test! My jar doesn't look quite as charming as this one:
This is Silvana of Cooking for Isaiah
Silvana's "all purpose flour"• 6 cups rice flour (Bob's Red Mill)
• 3 cups tapioca starch (Shiloh Farms—she tested many kinds, and this was the best)
• 1 1/2 cups potato starch (Bob's Red Mill)
• 1 tablespoon salt 2 tablespoons xanthan gum (Bob's Red Mill)
Directions: Whisk together all ingredients in a large bowl. Transfer contents to an airtight container and store in a cool, dry place or in the refrigerator.
Thanks for everyone's support and comments! They have been so helpful! :)