1.5 c of packed brown sugar
1 c butter
2.25 cup flour (1 cup sorghum, 3/4c tapioca, .5 c arrowroot, 1/4 tsp gelatin, 1/2 tsp guar gum)
1 tsp baking soda
2 eggs
1 TBSP vanilla
Optional: 1/2 tsp cinnamon, chocolate chips, nuts of any sort, etc.
Melt butter and sugar in a sauce pan over low heat until butter is completely melted -- this will help carmalize some of the sugar and blend the butter well. I added my vanilla at this stage, essentially making very gooey caramel. Add in the eggs to the sugar mixture after the mixture has cooled back down to room temperature (don't want to cook the eggs in the warm caramel). Mix in the flour. Makes a 9x13 pan. Cook at 375 for about 20 minutes.
I made this with 1 1/4 C sorghum, 1 C brown rice, and 1/4 C of tapioca. Good texture.
ReplyDeleteAnother good variation I've found:
ReplyDelete1 C butter
1/4 c molassas
1.25 C packed brown sugar
2 TBSP vanilla
1/2 C of the following: millet, brown rice, white rice, sorghum, tapioca
1/2 tsp guar gum
3/4 tsp gelatin
1 tsp baking soda
2 eggs
1 tsp cinnamon
Mix first three over low heat until butter melts completely. Let sit to cool to room temperature. Mix dry ingredients together in separate bowl. Add eggs to sugar mixture, then dry stuff to sugar mixture. Line a 9x13 pan with foil then bake at 370 for 25 minutes.
I've added a bit more flour mainly for the altitude baking. It doesn't quite need as much if we were closer to sea level I believe. I also decreased the temp a bit and added time for the same reason, wonderful altitude baking here now.