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I will have to say, I love the Scheduled Posting Feature that Blogger has. With my 46 hour work week coming up, it’ll be the only way I’ll be able to post recipes over the course of this week!

As promised on Google+ (my public profile is located here) I’m posting my adaptation for Gluten Free Smores Brownies!

Chocolate Fountain?

My friend Mary sent me the recipe that I adapted, written by Homemade for Holman. You can find the link with the recipe here. I really didn’t deviate from the original recipe, I only adapted it to gluten free. Therefore, I wanted to not only share this tasty recipe, but also how I made it gluten free.

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.

For the cake, I did the following:

  • 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!

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