Gluten-Free
Naturals Homemade Brownie Mix FAQ
Q. Why do
the Preparation Instructions say to use a sturdy spoon to
mix the brownies? Can't I use a whisk?
A. Since the mix does not contain
any gluten, we have to use alternative ingredients, such as
xanthan gum. A heavy steel spoon works best in our experience
as a whisk can get bogged down and become difficult to maneuver.
A mixer is also not very effective. We recommend using a steel
spoon over a wooden spoon, especially if you
cook in a kitchen that is not 100 percent gluten-free, as gluten
can get into the pores of a wooden spoon. We use the soup spoon
or
serving spoon from our everyday set of flatware, and that works
just fine.
Q. What
kind of oil should I use?
A. It is a personal
preference, but corn or canola oil should work fine. We have
received positive feedback from people using olive oil (the
cooking oil, not the extra virgin!)
Q. Can I make an
egg-free or oil-free version?
A. Yes. We have
made acceptable brownies using silken tofu that has been pureed
that didn't require oil or eggs (an example is a product from www.morinu.com).
To prepare: Add
3/4 cup purred silken tofu, 1 teaspoon vanilla extract and
bag of mix to a bowl. Blend until smooth and fully mixes. Bake
at 350 degrees for 35 minutes and test for doneness.
The consistency
is a little more cake-like, but we found the results to be
acceptable.
If
you desire to make the brownies with eggs but without oil,
we have gotten
positive feedback from people who subsitituted applesause in
lieu of oil. The brownies are a little more cake-like.
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