When first told of my intolerances, my biggest preoccupation was that of dessert (and of a butterless life). Swearing off rice and wheat etc. is all in a day's work but dessert, biscuits, pastry, and all things sweet are the French on one's toast, the salt on all chips, the coco before the pop.
It is my very nature to obsess with finding replacements and I started with something easy (and not too dear to my heart for fear of total and utter failure): brownies. This recipe I "converted" from la barefoot and call it beginners luck at that time but it worked rather well. Note however that this recipe falls strictly into the cakey-brownie camp, for fear of over promising on gooeyness and chewiness...
Melt 450gm allergy free dark chocolate in a Bain Marie over low heat. Off the heat stir in170gm trex (vegetable shortening). In a separate bowl, mix 45gm potato flour with 150ml water and add in 3 tbsp of instant coffee granules, 2 tbsp vanilla extract and 150gm sugar. Add the melted chocolate to this mixture and let cool completely. Combine 150gm allergy-free flour with 1tbsp baking powder and some salt. When cooled, lightly mix the two and if desired, toss about 30gm of allergy free choc chips in AF flour and add that in too. Bake in a 12x18inch pan in oven preheated to 180degrees for 25 minutes.
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