As promised on Google+ (my public profile is located here) I'm posting my adaptation for Gluten Free Smores Brownies!
For the crust, I substituted wheat graham crackers with Kinnkinnick Gluten Free Graham Cracker crumbs. Not only are they gluten free, but they taste just how I remember graham crackers tasting.
|Ended up with a really cool picture of the milk and the oil separated.|
- Did not add boiling water at the end
- Reduced sugar to 1 1/2 cups
- Substituted the 1 3/4 cup wheat flour with 1 cup white rice flour, 1/4 cup tapioca starch, 1/2 cup potato starch, 1/2 tsp xantham gum
For me, the boiling water made the batter too soupy, and it didn't bake quite right. Also, I prefer my chocolate cakes a little less sweet, so that is why I reduced the sugar.
Well I hope you enjoy this recipe as much as I did. It was the first time I used a butane torch and now I'm excited to use it in other applications.
Also, I've started to experiment more with my food photography, I'd love to hear your opinions!