Gluten Free Brownies With Non-celiac Variation

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 30
• 1 cup margarine
• 1 cup beans
• 4 cups granulated sugar
• 8 eggs
• 4 teaspoons vanilla
• 3 cups gluten-free rice flour mix
• 2 teaspoons salt
• 1 1/2 cups cocoa
• 2 teaspoons xanthan gum

Recipe

• 1 (for non celiac version use allpurpose four and leave out xanthan gum -- ) i make this both ways.
• 2 measure sugar into large bowl and pour the melted margarine or butter over it. mix it in well so that each granula of sugar is coated.
• 3 blend 15 1/2 ounce can of beans in food processor until fine and fluffy. divide in half. use half for one batch.
• 4 i scoop the extras into a ziploc bag and freeze it. the amount of puree vaires a little bit. so use half of what you end up with.
• 5 place beaten pureed beans in a large bowl.
• 6 beat the eggs in food processor and blend well. (for celiac gluten-free recipe blend in 2 teaspoons xanthan gum.).
• 7 place all ingredients in large bowl and combine. (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).
• 8 spread in a large commercial size bun pan/cookie sheet or in the bottom of 2 9x13 pans.
• 9 bake at 350 for 35 minutes.
• 10 note* for gluten free use fine rice flour in the gf mix so that you end up with a fine textured brownie. this is important.