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Simple Low Carb, Gluten Free Brownies

Published on March 21, 2013,

We are suckers for chocolate and could resist sharing this simple low carb, gluten free recipe from the excellent Low Carb Diet Support website. Could be something to make for the weekend…

Photo by @JasonMatison who followed the recipe "Low carb, gluten free brownies. Taste great. Thanks"

Photo by @JasonMatison who followed the recipe “Low carb, gluten free brownies. Taste great. Thanks”

Brownies ingredients:

  • 150g (5oz) 100% unsweetened solid dark chocolate
    I normally use Willie’s Cacao. In the US, Ghirardelli do unsweetened chocolate bars.
  • 150g (5oz) unsalted butter
  • 90g (3oz) Truvia or another granular sugar substitute
  • 90g (3oz) almond flour
  • 30g (1oz) unsweetened cocoa powder
  • 4 large eggs
  • ½ tsp baking powder
  • pinch salt

Making brownies:

  • Preheat the oven to 190C/375F/Gas Mark 5.
  • Chop up chocolate and butter into chunks and place them into a heatproof bowl.
  • Melt the chocolate using the water bath method – put the bowl to sit on top of a larger pan of simmering water, so that part of the bowl is inside the pan and just above the water. (This is called Bain-Marie, or “water bath” – watch this 50-second video if you are not sure how to do it).
  • Wait until the chocolate is melted, stirring occasionally so that it is thoroughly mixed with butter.
  • Remove from heat and cool.
  • Beat the eggs and Truvia together for about 2-3 minutes.
  • Gradually add your egg mixture to the chocolate mixture and stir well.
  • Mix together almond flour, cocoa powder, baking powder and salt.
  • Add the mixed dry ingredients into the egg/chocolate mixture and blend well
  • Pour mixture into a greased baking tray.
  • Bake for 15-20 minutes and check. The top of the brownies should be firm but the inside should stay moist, so take care not to over-bake them.

See more (including full nutritional breakdown of the brownies and the inspiration behind them) at: Simple low-carb brownies

See more great low carb chocolate recipes from Low Carb Diet Support here

Follow the author on Twitter @Carbophobic

Video: Dean Bocari on Hidden Gluten in Common Foods and How To Avoid It

Published on March 12, 2013,

Dean Bocari has a new YouTube video with lots of useful information on hidden gluten in common foods including how to spot it and the best alternatives. This is from Dean’s Daily Dose…

The video cannot be shown at the moment. Please try again later.

Here’s a link to Dean’s Daily Dose where you can download a PDF report of the main contents

Top Baker On Switching To Low-carb, Low-sugar Baking

Published on October 12, 2012,

After years building his career and credibility on carbs, award-winning baking instructor and bread cookbook author Peter Reinhart was an unlikely candidate to become an ambassador for low-carb, gluten-free living. And yet his just-released “The Joy of Gluten-Free, Sugar-Free Baking” (Ten Speed Press, 2012) puts him squarely at the top of the heap of writers, bloggers, bakers and chefs clamoring to satiate America’s hunger for a life — or at least a dinner or two — lived with fewer carbohydrates and less of that pesky, yet ubiquitous wheat protein known as gluten. This is from Ocala…

Reinhart has long been considered one of the nation’s premier bakers.

His gorgeous, painstakingly researched books blend textbook-worthy detail with a gentle voice that masterfully leads readers through the science and romance of transforming carbs and gluten into deliciousness.

So why change? “I wanted to add something totally new that no one else was doing,” he said of his book, which he co-authored with flour developer Denene Wallace.

That something new is a fresh approach to gluten-free baking.

Traditional gluten-free recipes turn on what Reinhart calls “the holy trinity” of starches — rice flour, tapioca and potato starch.

Those starches work in place of gluten, but they also happen to be startlingly high in carbohydrates.

He wanted recipes that blended low-carb and gluten-free.

His approach, developed in collaboration with Wallace, relies on finely-ground flours of almonds or pecans.

Some recipes also call for flours made from seeds, such as sunflower or sesame.

“With the nut flours, you’ve got a lot of natural oils in there and no starches that will go stale,” he said.

The added benefit — and perhaps, he believes, the most important — is that nut flours reduce the carbohydrate load in the bread, making the products suitable for diabetics and others watching their carb intake.

“I’m always fascinated by new frontiers, by what’s the next thing coming that nobody’s tapped into,” said Reinhart, a baking instructor at Johnson & Wales University’s College of Culinary Arts in Charlotte, N.C. “The biggest concern for us was the growing diabetic community,” which is particularly sensitive to the carbohydrates in food…

More at: Switching to low-carb, low-sugar baking

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