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As many people know I am actually a coeliac and have to follow a gluten free diet for medical reasons, which most people think must be really restrictive for me as a chef. I actually think it makes me far more creative as I love food and only want to eat something if it is at least a 8/10 – anything that scores below that is a waste of calories!
Rather than trying to emulate a ‘normal’ diet containing gluten, which I find produces a lot of inferior dishes I take my inspiration from dishes and cuisines that are naturally gluten free. I then have a few very good, tried and tested recipes so I can have my cake/pudding/bread/cracker fix every once in awhile.
My gluten free recipe is actually my original brownie recipe, which happened to work when I substituted gluten free flour. This is not often the case when it comes to cakes etc but I was very pleased to find it worked as this is a fab recipe.
I think the secret to making great brownies is all to do with timing but unfortunately every oven is different so it is tricky to give an exact cooking time. But, the good news is you are looking for an undercooked cake so just check it before you think it will be cooked and follow the instructions below:
Stick a skewer in the brownies -you want the skewer to have some sticky cake mix on it – not too much though – thats just uncooked. You do not want it to come out clean as you would if you were baking a cake – it’s the opposite for brownies. You want them to be nearly cooked!
At this point take them out of the oven and leave them to cool completely in the tin (overnight if possible). You should be able to cut them easily but they should still be quite soft and moist in the middle.
It might take a bit of practise to perfect them and know the cooking time in your oven but eating imperfect brownies has never been a problem in our house!
Also, they freeze really well and I was in serious need of a brownie fix one day and discovered they could be eaten whilst frozen – mmm, maybe I shouldn’t admit that …
To make them non gluten free – just substitute plain flour!
Recipe sent in by Tanya Young. Owner and chef, at Knife and Fork in Bicester.
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