Gluten Free Mississippi Mud Pie |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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this is a new dessert for me... I have never had this so I don't know if it is a cake or pie with a cake like filling... but I thought I would post it... the recipe is by Rebecca Reilly Ingredients:
3/4 cup granulated sugar |
1 cup gluten-free flour blend of choice (try our |
high-protein, gluten-free flour blend, below) |
2 tablespoons plus 1/4 cup unsweetened cocoa |
2 teaspoons gluten-free baking powder |
1/4 teaspoon xanthan gum |
pinch salt |
1/2 cup warm milk of choice (plain rice, soy, almond) |
1/4 cup vegetable oil |
3/4 cup light brown sugar |
11/2 cups boiling water |
living without’s high-protein, gluten-free flour blend |
makes 41/4 cups |
11/4 cups bean flour, chickpea flour or soy flour |
1 cup arrowroot starch, cornstarch or potato starch |
1 cup tapioca starch/flour |
1 cup white or brown rice flour |
blend all ingredients together. store in the refrigerator until used. |
Directions:
1. Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan.
2. Mix together granulated sugar, gluten-free flour blend, 2 tablespoons cocoa, baking powder, xanthan gum and salt.
3. Stir in warm milk and oil. Spoon mixture into pan.
4. In a separate bowl, mix brown sugar and remaining 1/4 cup cocoa together. Sprinkle mixture over batter in the pan. Slowly pour boiling water over the top.
5. Bake on middle rack of preheated oven for 30 to 35 minutes. Dessert is done when the cake portion feels somewhat firm to the touch.
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