recipe, from Serious Eats, is no exception. I liked that the main flour is brown rice flour, which I've grown to realize I like the flavor of. And the peanut butter should mask any other taste issues as well.
Gluten-Free Peanut Butter Chocolate Chip Bars (Serious Eats)
3 3/4 ounces (3/4 cup) brown rice flour
2 ounces (1/3 cup) potato starch
2 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1/2 cup) unsalted butter, softened
4 ounces (1/2 cup) smooth peanut butter (I used chunky)
3.5 ounces (1/2 cup) granulated sugar
4 ounces (1/2 cup) dark brown sugar
2 large eggs, at room temperature
1 cup chocolate chips
[I added chia seeds and flax meal too]
Preheat oven to 350°F;. Grease 8x8x2-inch pan with nonstick cooking spray.
In small bowl, whisk together brown rice flour, potato starch, baking powder, and salt. Set aside. In large bowl, cream together butter, peanut butter, and sugars until light and fluffy, about one minute. Add eggs, one at a time, and beat well between each addition. Stop mixer and scrape down bottom and sides of bowl. Turn mixer back on and continue to beat until mixture is light, fluffy, and almost white. Turn off mixer. Add dry ingredients, turn mixer to low and blend to combine. Add chocolate chips. Mix until just combined.
Spread batter evenly into prepared pan. Bake until bars are puffy, golden brown, and a cake tester interested into the center of the bars comes out with a few moist crumbs, about 35 minutes. Place pan on wire rack to cool. When cooled, cut into 12 bars.
I have to say, these bars turned out perfectly. They look and taste exactly like gluten-filled peanut butter bars. Mine came out a tad bit dry, but that was my fault; I let them cook longer than the recommended 35 minutes because I thought they looked anemic (and I like my baked goods to look nicely golden brown). I won't do that next time. They were deeeeeeeelicious. A definite kid-pleaser!
float lemon tea
10 hours ago