Gluten-Free Brownies (Made With Rice Flour)

When one of your diners suddenly has dietary restrictions, new ingredients offer a unique excuse to bake more often.  “Got to try out this recipe before I make it for anyone else.”

You’ll need to make every new thing at least twice…three times if it was really good.



Baked goods up the wazoo.  Today’s dish is a pan of gluten-free brownies, made with rice flour and adapted from this cookie recipe.


“Chocosensational…they are nice and makes you fuzzy”
– Leandro


1/4 c butter, melted
100 g semisweet chocolate, melted
2 tbsp plain yogurt
1 tsp vanilla extract
2 tbsp espresso or strong coffee
1/3 c brown sugar
2/3 cup granulated sugar
3 eggs
1/2 tsp salt
1/2 c cocoa powder
1/2 c rice flour
2 tbsp corn starch

Chocolate + butter
3 eggs.  Why not.
The rice flour…looks like a giant bag of baking soda.




Such silky batter.  I knew at this point that the brownies weren’t going to turn out quite right, because brownie batter is not supposed to look like frosting.

Baked for 27 minutes on “medium.”

Quite spongy and more cake-like than brownies.

Very fudgy, though.

Yes, I cut out the middle piece because I’m an animal.


Not bad.  I’ve got big plans for the rest of this pan of brownies.  Stay tuned…

Gluten-Free Brownies (Made With Rice Flour)

Veggie Burgers (Gluten-Free!)

The gluten-free thing was not 100% intentional but I figured it was going to be one of my only chances to jump on the bandwagon.

“This looks like ejjeh
– Mom

“That was delicious.  Don’t ever make it again.”
– Dad

Ingredientschop veggies yes sir
2 tbsp olive oil (plus more for frying the patties)
1/2 c finely chopped yellow and red bell pepper
1/2 c finely chopped red onion
3 tbsp grated carrot
4 cloves garlic, minced
2 tablespoons finely chopped kalamata olives
4 small portobella mushrooms, washed and chopped
pinch of salt and black pepper to taste
2 glasses white wine
1 15oz can chickpeas
about 15 oz refried black beans
3 heaping tablespoons of a mix of the following spices in equal proportions:

  • cumin
  • red pepper flakes
  • oregano
  • chili powder
  • paprika
  • curry powder

1/2 c rolled oats
1/2 c cooked leftover rice
2 eggs
1/4 c tahini (sesame paste)

Let’s do this.

Chop your veggies, put a large pan on medium heat (medium-low if your pan is thin) and put the olive oil in.  Then add all your chopped vegetation along with the salt and pepper.  Let them saute until everthing is soft and the onions are translucent.  Maybe 10 minutes.

sautee your veggies

If you remember, you can add a few tablespoons of white wine to the pan.  If not, drown your sorrows in a glass of wine.

Once the veggies are done, take them off the heat and add in the chickpeas (drained and rinsed, please), refried beans, spice mixture, oats, and rice.  Mix.  Finally, beat the two eggs in a small bowl and dump them in on top of everything.  Mix again.

add the gross egg

tahini - huge
64 oz of sticky Arab goop

Now would be a good time to remember that you wanted to add tahini, so bust out your industrial-sized jar and mix in 1/4 cup of it.

Now you’re ready to cook.  Put a large lidded frying pan on medium heat and add some olive oil.  Dump in some big heaps of your mix to create some rough patty shapes.  You don’t have to make them this absurdly large, though.



cooking the veggie burger patties

Let them cook with the lid on for 5-6 minutes on each side, or until the insides don’t look wet anymore.

I served them with a spinach/tomato salad and mashed potatoes, plus an assortment of cheeses because I was too lazy to grate some for the potatoes so I thought that if I made a “choose your own cheese bar” maybe my family wouldn’t notice.

serving veggie burger to dad
Look how thrilled dad is to eat this

salad and cheese










Adapted from this Veggie Patties recipe by the most annoying person on Food Network.

Veggie Burgers (Gluten-Free!)